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The art of the summer cocktail is something I take most seriously.
In this image taken on April 22, 2013, summer cocktails, clockwise from top, Trashy Red Wine Sangria, Vodka Watermelon Slushie, Pisco Sour and Gin and Bitter Lemon are shown in Concord, N.H. (AP Photo/Matthew Mead)
Enjoy refreshing summer cocktails made with EPIC Vodka! Visit www.epicvodka.com for drink ideas. (PRNewsFoto/Sazerac Company)
Enjoy refreshing summer cocktails made with EPIC Vodka! Visit www.epicvodka.com for drink ideas. (PRNewsFoto/Sazerac Company)
In this image taken on April 22, 2013, summer cocktails, clockwise from top, Trashy Red Wine Sangria, Vodka Watermelon Slushie, Pisco Sour and Gin and Bitter Lemon are shown in Concord, N.H. (AP Photo/Matthew Mead)
PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
Think of it as the ultimate guy’s day out. Fantasy Father’s Day, slated for Saturday, June 15, at Salt River Fields aims to give men the kind of experiences some of us can only daydream about.
In this Thursday, May 9, 2013 photo, smoked trout is inspected at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
In this Thursday, May 9, 2013 photo, smoked salmon is packaged at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
In this Thursday, May 9, 2013 photo, smoked salmons are weighed and packaged at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
In this Thursday, May 9, 2013 photo, wild sockeye salmon is smoked at the Ducktrap River company, in Belfast, Maine. Americans are eating a lot more smoked seafood than they used to. That demand, part of a larger trend of infusing everything from salts and cocktails to nuts and teas with a kiss of smoky flavor, has smoked seafood producers like Maine’s Ducktrap River moving fast to expand production. (AP Photo/Robert F. Bukaty)
Whoever believes there's nothing new under the sun hasn't seen the plants being introduced for the 2013 gardening season.
A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.
This weekend was warm enough that locals seemed to collectively change their wardrobes from light layers to tank tops, shorts and other summer staples. If you cringe at the thought of your right to bare arms, then it’s time to take the Tough Lotus Challenge.
Finding good Mexican grub in this town is no problem; we could celebrate Cinco de Mayo once a week if pressed. But if you’re looking to do justice to this weekend’s other big almost-holiday, the Kentucky Derby, that’s a little more of a head scratcher. Here are three ways to indulge in the Southern spirit of the Run for the Roses, no big fancy hats required.
Finding the right swim suit can be miserable, but Tommy Bahama hopes to change that with its ‘Sip and Swim’ event May 4 in Scottsdale. From 11 a.m. to 2 p.m. and 4 p.m. to 7 p.m., swimsuit specialist Lissett Marquez will help women find the perfect suit while they sip on cool cocktails and nibble tasty appetizers. The event takes place at the Tommy Bahama restaurant at 15205 N. Kierland Blvd., Suite 100, Scottsdale. This event is free but reservations are required at (480) 505-3668.
MIAMI — When you're talking about rum, how much does the Caribbean really matter?
It all began when a pair of friends shared drinks together in Greece.
An evening of snazzy clothes, cocktails, art, music and fine dining could be fun for you — but crucial for some of Arizona’s struggling men, women and children.
Wander the scenic Scottsdale Civic Center Mall while nibbling on treats from more than 50 local eateries, enjoying live entertainment or watching cooking demonstrations from the Valley’s best chefs. You can also browse the Epicurean Expo, experience the Tiki Hideaway or become an educated cocktail drinker at “Cocktail Culture.” All-inclusive VIP passes are available. A portion of the proceeds go toward Arizona arts and education.
The Valley’s Mom-e club is looking for the 4th annual Mom Entrepreneur of the Year. Moms can submit their own videos by 9 a.m. Thursday to be considered.
When Kit Kloeckl was diagnosed with HIV in 2005, he figured he had two options moving forward.
Gardening can be an intoxicating hobby, especially if the botany is booze-related.
This October 2, 2012 photo shows Hop plants, which are vigorous climbers and can be trained to grow on fences and trellises, like these alongside a vineyard in Langley, Wash. Hop seed cones shown here can be used to stabilize and flavor beers in the brewing process. High-spirited gardeners are transforming their plants into beers, cocktails and liqueurs. (AP Photo/Dean Fosdick)
This March 5, 2013 photo shows a Bloody Mary with garden supplied swizzle sticks in a kitchen in a residential home in Langley, Wash. Botanicals can be used to ferment, distill, mix and decorate alcoholic beverages. Many plants, best if grown organically, like spearmint (mint julep), olives (martini), carrots and celery (Bloody Mary) can be used as garnishes in cocktails. (AP Photo/Dean Fosdick)
Guest Commentary by Michael Carroll
Guest commentary by Phil Kerpen
By Mark Heller, Tribune
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
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