Alcoholic Autumn Drinks/Cocktails Holidays Recipes Thanksgiving

Drink up! Low calorie Thanksgiving cocktails

Mouthwatering Thanksgiving turkey, mashed potatoes with gravy and pumpkin pie might satisfy our test buds, but holiday meals can wreak havoc on our waistlines. Thankfully, we have some low calorie Thanksgiving cocktails courtesy of Amoretti for those who want to imbibe for 165 calories or less!

The Sip and Fall cocktail (Media/Credit: Amoretti)
The Sip and Fall cocktail (Media/Credit: Amoretti)

Sip and Fall


1 oz. watermelon vodka

1 oz. Amoretti Premium Sour Apple Martini Mix

3 oz. club soda


Combine the vodka and martini mix in a glass, add ice and top with club soda. Garnish with a green apple slice (optional).

Calories: 98

The A-pear-ently Apple cocktail. (Media/Credit Amoretti)
The A-pear-ently Apple cocktail (Media/Credit: Amoretti)

A-pear-ently Apple


1 oz. Amoretti Premium Pear Martini Mix

12 oz. (1 bottle) low calorie hard cider (Amoretti recommends Magners Irish Hard Cider, Crispin Original or Michelob ULTRA Light Cider)


Gently combine both ingredients in a tall glass. Garnish with a pear wheel (optional).

Calories: 165



Mango You Didn’t!

Mango You Didn't!
The Mango You Didn’t! cocktail (Media/Credit: Amoretti) 



2 oz. Amoretti Premium Cosmopolitan Martini Mix

1 oz. mango nectar

6 oz. club soda


Gently combine all ingredients in a glass and fill with ice. Garnish with a lime wheel (optional).

Calories: 115

Ginger Winter
The Ginger Winter cocktail (Media/Credit: Amoretti) 


Ginger Winter


½ pump Amoretti Premium Gingerbread Syrup

½ oz. Amoretti Premium Pomegranate Martini Mix

4-6 oz. nonalcoholic sparkling apple cider


Gently combine the gingerbread syrup and pomegranate martini mix in the bottom of a champagne flute. Fill with the sparkling cider. Garnish with a thin apple slice (optional).

Calories: 103

Alcoholic Drinks/Cocktails Featured Recipes

Get ready for ‘Doomsday’ with end-of-the-world cocktails

Corpse Reviver
Corpse Reviver

It might be the most wonderful time of the year, but some say that Doomsday is upon us. December 21, the supposed date of the “end of the world,” is just days away. “Preppers” may be stockpiling water and canned goods, but we say to relax and have a drink! Why not enjoy the “last days” and mix up some of these festive cocktails courtesy of Pernod Ricard spirits? Just don’t overdo it, you know, in case the world still exists on December 22 (and we’re pretty sure it will).

Corpse Reviver #2


    • .75 part Plymouth Gin
    • .75 part Cointreau
    • .75 part Lillet Blanc
    • .75 part lemon juice
    • 2 dashes Pernod Absinthe


Shake ingredients over ice and strain into a martini glass. Garnish with a stemless cherry and serve.

TNT Cocktail
TNT Cocktail

TNT Cocktail


  • 1 part Pernod Absinthe
  • 1 part Cognac
  • 1 ½ parts Cointreau
  • 1 dash bitters


Stir ingredients over ice and strain into a martini glass.

Green Beast


  • 1 part Pernod Absinthe
  • 1 part lime juice
  • 1 part simple syrup
  • 4 parts water


Build over ice in Collins glass, garnish with cucumber slices and serve.

Green Beast
Green Beast

Looks That Kill


  • 1 ½ parts Olmeca Altos Tequila
  • ½ part yellow chartreuse liqueur
  • ¾ part fresh lemon juice
  • ¼ part arbol chili syrup
  • 1 bar spoon St. Elizabeth Allspice Dram liqueur


Serve in a cocktail glass with a spiced rim.

Alcoholic Boston Restaurants Drinks/Cocktails Featured Recipes

Hurricane-inspired ‘Dark & Sandy’ cocktail from Beacon Hill Hotel & Bistro

If you’re willing to brave the storm, head to Beacon Hill Hotel and Bistro, where  bartenders are shaking up a Frankenstorm-worthy  drink, the Dark & Sandy. Those at home can use the recipe below to stir up their own stormy concoction using a drop of Sandy herself–seriously.

Dark & Sandy Cocktail


  • 4 oz. Ginger Beer
  • 4 oz. Gosling’s Rum
  • 1 Raindrop from Sandy


Make “Sandy Rim” on glass with brown sugar. Boil rainwater so it’s safe to drink. Mix ingredients, shake and pour over ice. Garnish with Lime Wedge.

Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes Holidays

The Voodoo Child: a Halloween cocktail with a kick

Just in time for Halloween, Boston’s Salvatore’s Restaurant is offering a creepy new cocktail: the Voodoo Child ($10). The concoction is available at all four Salvatore’s Restaurant locations through November, or you can make it yourself…if you dare.

Voodoo Child


  • 1/2 oz. Kraken Spiced Rum
  • 1/2 oz. Bacardi White Rum
  • 1/2 oz. St. Germaine Elderflower Liqueur
  • 1/2 oz. Cointreau
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Fresh Grapefruit Juice
  • 1/2 oz. Bitters
  • 1 Dash of Hot Sauce (6 shakes)


Shake all ingredients and pour over ice. Garnish with lime slice dipped in cinnamon sugar.

Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes Recipe Sources Recipes

New, sophisticated fall cocktails from Boston’s Beehive

The Beehive, a favorite Boston jazz spot, introduces two new fall cocktails to its menu: the Janie Jones ($12) and the Flying Dutchman Martini ($12). Both drinks are made with Aperol, an Italian spirit with flavors of orange, rhubarb and herbs. Sip these sophisticated concoctions at the ‘hive or impress your friends at home, using the recipes below.

Janie Jones

Janie Jones


  • 2 oz. Hendricks Gin
  • 1 oz. Canton Ginger Liquor
  • ½ oz. Aperol
  • ½ oz. Lemon Juice


Shake and serve on the rocks in a double rock glass. Garnish with a Lemon Twist.

Flying Dutchman Martini


  • 1 oz. Bols Genever
  • 1 oz. Lillet Blanc
  • ¾ oz. Luxardo Liquor
  • ½ oz. Aperol
  • Dash Lemon Juice
  • Dash Simple Syrup


Shake on the rocks, strain and serve in a martini glass. Top with Sparkling Wine.

Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes

Beacon Hill Bistro’s ‘Back to the ABCs’ fall cocktail

School is back in session and fall is in the air. Celebrate the season with Beacon Hill Bistro’s “Back to the ABCs” cocktail, a blend of autumnal apple, bourbon and cranberry. The cocktail is available at the Bistro for a limited time, but read on for the recipe so you can shake it up yourself.


  • Apple Caramel Simple Syrup
  • 4 oz. Bourbon
  • Dash of Cranberry Bitters
  • Splash of Lemon Juice


Shake, strain and serve up. Garnish with cranberries.

Blog Food and Health Food News

Eating dark chocolate daily may reduce risk for heart disease

(Media Credit/Tom Morris via Wikimedia Commons)

A piece of dark chocolate a day could reduce the risk of cardiovascular disease in some people, finds a study published Thursday in BMJ.

The 10-year Australian study looked at 2,013 people with metabolic syndrome, a combination of medical disorders that puts them at high risk for heart disease and diabetes. Participants had high blood pressure, but had no history of heart disease or diabetes, and were not undergoing blood pressure-lowering therapy.

Using a mathematical model, researchers found that a 10-year daily consumption of dark chocolate, which contains at least 60% cocoa, could reduce the number of cardiovascular events, such as heart attacks and strokes, by 85 per 10,000 people.

Dark chocolate contains flavanoids, which have been found to lower blood pressure and cholesterol. The study’s authors conclude that “daily dark chocolate consumption could be an effective cardiovascular preventive strategy” for people with metabolic syndrome.

Blog Food News

Too much calcium bad for the heart, study finds

Calcium supplements. (Media Credit/Ragesoss via Wikimedia Commons)

Too much calcium in one’s diet could raise the risk of a heart attack, new research suggests.

During an 11-year European cancer and nutrition study, Swiss scientists looked at the health of 24,000 participants, MSNBC reports. The results of the study were published Wednesday in Heart, a British cardiology journal.

The study found that in some people calcium protected against heart disease, but that there was an increased number of heart attacks among those who consumed a large amount of calcium.

Dr. Ethel Siris of New York-Presbyterian Columbia told MSNBC that “People think more is better,” but in this case, “more is not better. Enough is enough.”

MSNBC reports that 22 percent of American adults take calcium supplements. The FDA recommends that adults aged 19 to 50 consume 1,000 milligrams (mg) of calcium daily, and that adults over 50 consume 1,200 mg. The FDA says that the average American doesn’t get enough calcium, but warns that more than 2,500 mg of calcium a day is “too much.”


Tri-Tip with Cabernet Sauvignon Marinade

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Tri-Tip with Cabernet Sauvignon Marinade. The recipe pairs perfectly with Redwood Creek’s Rich Red Blend, which has flavors of dark cherry, brown spice and cloves.

Tri-Tip with Cabernet Sauvignon Marinade Paired with Rich Red Blend

  • 6 large garlic cloves, roughly chopped
  • 1 tsp. salt
  • 1 cup Redwood Creek Cabernet Sauvignon
  • 3 tbs. balsamic vinegar
  • 3 tbs. soy sauce
  • 1 tbs. honey
  • 4 sprigs thyme
  • 2 ½ lbs. beef tri-tip


In medium mixing bowl, whisk garlic cloves, salt, Cabernet Sauvignon, balsamic vinegar, soy sauce, and honey together. In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air, and place in a shallow baking dish. Marinate in refrigerator, turning occasionally, at least 4 hours. Prepare grill. Grill meat to desired doneness. For medium-rare meat, grill until center of tri-tip reaches 145°F (approximately 20-25 minutes). Reserve remaining marinade. Remove tri-tip from grill and let rest 15 minutes. In a small sauce pan, bring remaining marinade to boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally. Slice meat and top with reduction sauce. Pair with Redwood Creek Rich Red Wine.

Also try Redwood Creek’s Shrimp Salad Stuffed Avocado.


Shrimp Salad Stuffed Avocado

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Shrimp Salad Stuffed Avocado. The recipe pairs perfectly with Redwood Creek’s fruity Pinot Grigio, which has notes of ripe red apple, pear and citrus.

Shrimp Salad Stuffed Avocado Paired with Pinot Grigio


  • 3 medium Haas avocados
  • 1 lb. medium raw shrimp
  • 6 tbs. lemon juice
  • 1 Bay leaf
  • 1 ½ tbs. chopped fresh tarragon
  • 1 cup mayonnaise
  • Salt and pepper to taste
  • Paprika for garnish

Bring 2 qts. lightly salted water to a rolling bowl with 2 tbs. lemon juice and 1 bay leaf. Add shrimp, reduce heat to low and simmer covered 3-5 minutes or until shrimp have turned pink. Reserve ½ cup of cooking liquid. Drain and let cool. Peel and clean shrimp. Place shrimp in food processor with reserved liquid, lemon juice, tarragon and mayonnaise. Pulse mixture until shrimp have broken into small chunks. Season with salt and pepper. Keep cool until ready for service.Cut each avocado in half lengthwise, working around pit. Split avocado apart and discard pit. Carefully peel avocado and make a few slices ¾ of the way up each half, slightly fanning out each half over dressed greens. Spoon shrimp salad onto each avocado and garnish with paprika. Serve over lightly dressed salad greens. Pair with Redwood Creek Pinot Grigio.

Also try Redwood Creek’s Tri-Tip with Cabernet Sauvignon Marinade.