5 Easy-To-Make Summer Cocktails

Chill Out With These Drinks
With summer in full swing, concocting refreshing, thirst-quenching drinks is in order. Whether your taste leans towards cider, gin or aperol, we’ve rounded up five fail-proof cocktail recipes for sipping poolside, serving at a barbecue or whipping up just because, you know, summer.

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The Rise of the Ouled Thaleb Moroccan Wines

Guests at the Moroccan wine dinner
Guests at the Moroccan wine dinner


Dinner at the Whole Foods Market

by André Gayot

 

That a Moslem nation grows vine and makes wine with its grapes is a no-brainer established fact for a long time. Less expected is that its nationals — along with tourists though — drink it, as their religion prohibits the consumption of alcohol. Continue reading “The Rise of the Ouled Thaleb Moroccan Wines” »

Crystal Symphony – A Food and Wine Cruise in Southeast Asia

Crystal Cruises’ Crystal Symphony ship
Crystal Cruises’ Crystal Symphony ship

 

By John and Sandra Nowlan


More than six million people. At least four million motorcycles. We were each perched on the front of a pedicab, cycling through the chaotic streets of Ho Chi Minh City (formerly Saigon) trying to avoid collisions and blend with the relentless flow of humanity aboard two-wheeled Hondas and Yamahas.

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The Champagne of the Oscars®

cecile-bonnefont

 

 

 

by Sophie Gayot

 

Who better to tell us about the Champagne that will be served this Sunday at the Oscars® than the President of la Maison de champagne? This afternoon I had the pleasure to meet with Cécile Bonnefond, who is the head of PIPER-HEIDSIECK. Cécile Bonnefond took me on a bubbly tour and presented the wines that will uplift the atmosphere of the 87th Academy Awards® to be held at the Dolby Theatre® in Hollywood. Watch my exclusive video interview with Madame Bonnefond.

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KAHLÚA, Old and New

Kalua coffee liqueur
KAHLUA coffee liqueur


We grew up with the iconic coffee liqueur, and remember walking back across the border with a newly-purchased bottle the first time we visited Mexico. But we were surprised to learn that the more-than-70-years-old brand had diversified greatly.


While the original flavor has been around since 1936, there are currently five other KAHLÚA’s available for cocktails, spiking coffee and even cooking. (Not to mention two pre-mixed cocktails for lazy bartenders).


We enjoyed a dinner at the Lotería Grill in which each of the dishes was prepared with KAHLÚA, including a flaming cheese and chile botana on which KAHLÚA Especial had been poured and set aflame.

 

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