Relationships have never been simple, even in the 18th century when marriages were arranged and gender roles enforced. As Madame de Rosemonde laments in the period drama Dangerous Liaisons: “Those who are most worthy of love are never made happy by it.” Regardless whether there’s truth to her statement, Paz Taqueria’s Dangerous Liaison is potent enough to make lovers feel content, at least in the moment.
Though one might expect the world’s top-selling liquor brand to be a mass-produced Russian vodka or American whiskey, South Korea’s Jinro soju actually nabs the booze blue ribbon. Distilled from sweet potatoes or fermented rice, modern soju – available at Total Wine and other spirit retailers – generally clocks in at 20-25 percent ABV, making it a sturdy but subtle base for mixed drinks.
Despite prominent mention in the song “We Wish You a Merry Christmas,” figgy pudding never quite made it to American holiday tables – perhaps because the fruitcake-like dessert was banned by English Puritans for its alcohol content. Luckily, there’s no such prohibition at Local Bistro, where mixologist Bill DeGroot whips up a seasonal Manhattan with figgy pudding bitters and traditional mulling spices.
Changing leaves and winter jackets seem the stuff of fairy tales to longtime Phoenix residents, but there’s one aspect of fall that locals can always count on: pumpkin-flavored everything. Come November, the sumptuous squash assumes a starring role in lattes, desserts and adult-friendly libations like this sweet and spicy fall special from Bobby-Q. Made with real pumpkin and molasses-tinged bourbon, this tasty cocktail is like holiday pie in a glass.
Apples evoke childhood memories of crisp fall nights, Halloween dunking games and homemade pies. But making cider isn’t exactly child’s play. About 20 pounds of apples are required for a single gallon – not to mention the seemingly endless days spent cleaning, crushing and pressing the fruit.