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Confessions of a Mixologist: Binny's Big Bowl of Champagne Punch

Our resident Mixologist put together an original Champagne punch, fit for a New Year’s Eve. Punch, in some form, has been around for centuries. Punch’s long history has allowed for endless variations to arise, making it a diverse and many splendored thing that can be alcoholic or not, hot or cold, simple or complex, but no matter the iteration it must always be festive.
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Demo Kitchen Recipes: Christmas Goose

A crispy skinned roast goose is a long-standing Christmas tradition that has, sadly, gone by the wayside in the U.S. It’s a real pity since the succulent dark fleshed goose meat, coupled with the crunch of deeply browned skin remain as delicious as they have always been. Add a decadent Port sauce, amazingly savory goose fat roasted potatoes and a fruity, sweet, tart and spicy compote and you have a truly memorable meal. 
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Confessions of a Mixologist: Wassail

Binny’s Confessions of a Mixologist brings you the best wassail recipe. Our version of this ancient drink features, hard cider, English ale, Madeira and roasted apples combined with exotic spices and even eggs if you choose.
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Confessions of a Mixologist: Laird's A-Leaping

A holiday bonus from our resident mixologist: two cocktail recipes this week. The Saratoga is a pre-Prohibition classic that's a cross between the Manhattan and the Metropolitan. The Laird's A-Leaping is a riff that uses Laird's Apple Brandy.
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Barrel to Bottle: Holiday Cocktails

Last year on our Batch Cocktails episode, Pat and Chris made big batches of eggnog and aged them for 12 months. Now it's time to try them and hopefully not get sick. Additionally, Roger has cooked up a really easy cranberry simple syrup and has three cocktails to try out.
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Confessions of a Mixologist: Barrel to Bottle New Orleans Cocktails

Mardi Gras is right around the corner. Are you ready to celebrate? Looking for something to serve besides Abita beer? How about the official cocktail of New Orleans – The Sazerac.
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Beer Buzz: Holiday Favorites

Each year the number of Christmas beers continues to grow. Cold winter weather and decadent dinner parties have inspired everything from rich roasty porters and stouts, to spicy winter warmers and barleywines.
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Confessions of a Mixologist: Peppermint Grasshopper

If you're ready to mix and mingle and jingle... your cocktail... get ready for the Peppermint Grasshopper! It's making a comeback, kids. The Grasshopper your grandparents used to drink.
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Confessions of a Mixologist: Kir Germain

Everyone knows the classic cocktail Kir. It's a mix of sparkling wine and raspberry liquor such as Chambord. Use Champagne and you have a Kir Royale. We are taking it a step further with the inclusion of one of our favorite herbal liquors, St. Germain Elderflower.
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