This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.
This Americano recipe is so simple you’ll quickly memorize it. The classic Italian predinner cocktail combines Campari, sweet vermouth, and seltzer or club soda.
Since you’re already taking a couple of days to make punch, might as well make fancy ice. Try freezing water in balloons. Run the frozen ovals under cold water until they just fit inside your glasses.
If you like the smoky notes of mezcal, substitute half the tequila with it instead. To scale up, increase the drink ingredients only—you'll have enough ice cubes for several cocktails.
Made with an ounce each of Campari and club soda, plus a good glug of sparkling wine, this Campari Spritz recipe is designed to be refreshing and not too sweet.
Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5a6f72cbe33c87777e9466fd">
In this inaugeral episode of 'It's Alive' with Bon Appétit test kitchen manager Brad Leone, we follow him through his process of brewing his own kombucha. Main takeaways include: be creative, keep your SCOBY clean, take care of her, feed her, and use food-grade bottles to avoid glass explosions. It's a learning experience.
Update: Brad now uses a concentrated formula that doesn't require ice. He mixes 2 quarts of water with sugar and tea. Then dilutes it with room-temperature water.
