aida_cocktail

Aida's Curse Cocktail

Recipe by Mandy

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Aida's Curse Cocktail

SERVES:

Ingredients Nutrition

• 30 ml Midori melon liqueur
• 30 ml Cointreau liqueur
• 15 ml lemon juice
• 45 ml pineapple juice
• 10 ml banana liqueur
• ice

Directions

1. Build all ingredients except banana liqueur.
2. Slowly pour banana liqueur down the side of the galss so it settles at the bottom.

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Nutrition Info

Serving Size: 1 (86 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 29.4 Calories from Fat 0 2% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 1.1 mg 0% Total Carbohydrate 7.6 g 2% Dietary Fiber 0.2 g 0% Sugars 5.1 g 20% Protein 0.2 g 0%

The Man O' War Cocktail

Adapted from the ladies of Dear Handmade Life

• 

This cocktaill is an ode to an epic girls trip with my friends, Delilah and Nicole of Dear Handmade Life. While partying in Park City, they introduced me to the drink and it was our liquid courage, making it that much easier to break the ice and toast the numerous new friends we made. But this cocktail way precedes our trip. The Man of War is a cocktail named after one of the greatest horses in horse racing history. And, because the Kentucky Derby is one of the great races, well, this cocktail is usually made with Kentucky bourbon. It's all fine and dandy with bourbon but I also like it with a high-quality whiskey or rye so try it each way and decide your personal preference.

Ingredients

• ice
• 4 ounces good-quality bourbon

or your favorite rye whiskey

Instructions

Wrap a few handfuls of ice cubes in a clean towel and, using a rolling pin or muddler, tap on it until all the ice is broken up and crushed. Divide ice among rocks glasses and set aside.

This drink is traditionally served up in a cocktail glass but I prefer it over ice because it's too strong for me when served straight!

Fill a cocktail shaker 1/3 full with ice then add the rye or whiskey, Cointreau, sweet vermouth, and lemon juice. Close and shake until it is thoroughly chilled (almost too cold to touch), at least 20 seconds. Taste and add more lime if you want it more tart or more Cointreau if you want it sweeter.

This cocktail is traditionally made with bourbon but I prefer it with a less sweet rye or whiskey.

Strain the cocktail into the ice-filled glasses, spear a few brandied cherries and a few bits of lemon peel onto a few skewers and garnish each glass. Serve.

Aida Mollenkamp

Aida is a food and travel expert, on-camera host, author, and the founder of Salt & Wind and Salt & Wind Travel. She's a California native who has always had a global perspective in her cooking and in life. Over the years, she has visited more than 35 countries and 35 states and has lived in Europe and across the United States. S he is on a mission to help food lovers taste the world.

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Salt & Wind is a food and travel lifestyle site created by food and travel expert, Aida Mollenkamp. We're the sister site of Salt & Wind Travel. We're here to help you travel in good taste!

Happy Hour: Berry Crush

September 2, 2011 by Aida — Share — Print Recipe

Have you ever had a Bramble? No, I’m not talking about the thorny bush, but about a cocktail. If you haven’t tried it, consider this an intervention — you must have at least one before the summer is through.

I can’t remember where or when I first tried the Bramble, but I do recall that I fell for it instantly. That’s saying a lot because it’s gin-based and I’ve never been big on the often overpowering flavors of gin. But, the Bramble’s a different story. It’s a balanced mix of sweet, sour, fruity, and botanical (from the gin), so no one element overwhelms the other.

There’s something about the drink — perhaps the name or the traditional method — that has an air of an old school cocktail, but, by cocktail standards, it’s a spring chicken. The London-based bartender, Dick Bradsell, came up with the Bramble in 1984 when he added berry liqueur to a Gin Sour. Since then it has since become so popular in England some have coined it the Cosmopolitan of the UK. (Though, it must be said, that I think the Cosmo pales in comparison to the Bramble.)

And, as you can see above, this drink has as much going for it in looks as it does taste thanks to the berry liqueur that stains it an intense purple hue. But, my favorite part? The whole thing gets strained over crushed ice and looks like a snow cone, be it a very adult, boozy take on a snow cone.

Happy Hour: Berry Crush Recipe

Ingredients

• 1 handful (6-10) fresh blackberries,or boysenberries, loganberries, or mullberries
• 1/2 ounce agave nectar, brown rice syrup, or simple syrup
• 1 1/2 ounces gin
• 3/4 ounces freshly squeezed lemon juice
• Crushed ice*
• 1 ounce creme de mure or creme de cassis

Instructions

1. Fill an old-fashioned glass glass halfway with ice (not the crushed ice) and water and set aside to chill.
2. Place agave and all but one berry in a cocktail shaker and, using a muddler, gently crush the berries to release their juices. Add the gin and lemon juice and fill the shaker halfway with ice cubes (not the crushed ice). Close and shake until well chilled and shaker is frosted, about 10 to 20 shakes.
3. Empty old-fashioned glass and fill with crushed ice. Strain cocktail over crushed ice, drizzle with creme de mure or creme de cassis so that it just floats on top, then top with remaining berry, and serve.
4. *How To Crush Ice: There are a few ways to do this, but these are the best ways I've found for crushing ice at home:
5. 1) I do it by hand when I'm just making a few 2) or I use the blender when I'm making loads of cocktails n
6. 2) or I use the blender when I'm making loads of cocktails

Print Recipe

Cocktail Hour Columns Drinks Recipes alcoholberriesberrybramblecelebratecocktailcocktail partycocktail recipesCocktailsDrinkfruitGinhappy hourholidayhow to crush icelabor daylemonPartypool partyRecipesseasonalsummer

I think I might have to try this! Sounds delish.

Amanda: It’s definitely worth a try — especially before the berries go out of season!

Love this cocktail!! I haven’t had one in ages and it had quite slipped my mind – so glad to have rediscovered it!!

Nancy: Glad you too love this cocktail. Hope you find time to whip one up during the holiday weekend!

Oh I love all the berries in this cocktail! The name is fun too, have never heard of it before.

Yes, I love that name. It reminds me of navigating the bramble bushes in our backyard when I was younger in search of blackberries and olallieberries.

This is the second time this weekend I’m hearing about a bramble. I need to try making this amazing looking cocktail

Yes, I highly recommend it before berry season is over!

Looks great, need one to kick start my day. Thanks for sharing.

Ha, yes, it would be quite a start to the day. At least you’d be getting a serving of fruit in each cocktail.

Thanks for the intro! Booze + Blackberries =

Sure thing. I can imagine you have fabulous berries up there in the PNW that you could make this with!

This looks promising, a great way to get a bit high Love your blog.

What a refreshing drink! I love the color of it!

susan, I too love that dep purple color. in fact, i’ve been in search of a dress of that color.

Have you ever steeped berries in Gin – SO SO good – and also there’s Slo Gin too – thanks for the bramble recipe – cheers!

Lucy: I haven’t steeped berries in gin, but I’ll definitely try it! And, yes, I adore slo gin — I think we may have to share some next time we’re in the same town!

Good lord this looks scrumptious. Please make me one!

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Pineapple Mint Julep Margarita Cocktail

• 

Every year the first week of May makes me go all split personality: one minute I'm all about Cinco de Mayo and then literally overnight it's all-systems-go for all things Derby Day. Not that I dislike going from guac and margaritas to bourbon and mint but it's enough to make a girl cray.

I'm proposing a solution in the form of a margarita and julep hybrid. Look, it's not really one drink or the other and is totally not classic but it solves this problem once and for all. And my Derby-ified margarita is my contribution to my friend Kate's delicious celebration that is Margarita Week—I consider it a necessary service to those of us who have so many holidays we want to celebrate that we just won't be pinned down!

Ingredients

• ice cubes
• 6 fresh mint leaves

plus more for garnish

plus a few thinly slices for garnish

Instructions

Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snowlike).

Fill a tall glass or Julep cup with the pineapple and mint leaves and muddle until the mint and pineapple are broken up and they've let off liquid. Fill the cup with the crushed ice, stir together the tequila, lime juice, and agave and pour over the ice. Add more ice then garnish with pineapple and mint and serve.

Food styling and photography by Aida Mollenkamp

Aida Mollenkamp

Aida is a food and travel expert, on-camera host, author, and the founder of Salt & Wind and Salt & Wind Travel. She's a California native who has always had a global perspective in her cooking and in life. Over the years, she has visited more than 35 countries and 35 states and has lived in Europe and across the United States. S he is on a mission to help food lovers taste the world.

Recipes

• By Diet
• Dairy-Free
• Gluten-Free
• Vegan
• Vegetarian

• By Skill
• Beginner
• Intermediate
• Advanced

• View All Recipes

About

Salt & Wind is a food and travel lifestyle site created by food and travel expert, Aida Mollenkamp. We're the sister site of Salt & Wind Travel. We're here to help you travel in good taste!

Advances in HIV Treatment: Understanding ART

WebMD archives content after 2 years to ensure our readers can easily find the most timely content.

">From the WebMD Archives

Antiretroviral therapy -- or ART -- revolutionized HIV treatment in the past few decades. And newer improvements, like one-pill-a-day drugs, are making life with HIV easier and safer.

"HIV really is a chronic disease now," says Brad Hare, MD, medical director of the HIV/AIDS Division at San Francisco General Hospital. "It's like diabetes or high blood pressure." As long as you manage it well, you should expect a long, healthy life.

Understanding ART

ART works by combining drugs that attack the virus in different ways. ART doesn't cure HIV. But it stops it from reproducing itself and spreading.

Doctors measure HIV by the viral load -- that's the amount of the virus that's in your bloodstream. The goal of treatment is to get the viral load so low that tests can't even detect the virus anymore. HIV is still there, but there's not enough of it to cause symptoms -- as long as you keep taking your medication. Also remember that you can still pass HIV to someone else while on medication.

5 Things to Know About HIV Medications

There are lots of myths and stale, outdated information about HIV treatment. Here are five things you should know about ART.

• It's easier to take than it used to be. A lot of people with HIV just take one pill once a day. That's it. That one combination pill -- Atripla, Complera, or Stribild -- packs in all the different active ingredients you need. Most people don't need the "cocktails" with complicated dosing schedules anymore.
• You have lots of options. Some people need drug combinations. There are six classes of antiretroviral drugs for HIV and more than 30 drugs. If one doesn't work or causes side effects, the doctor has many other choices.
• Medications work for a long time. People used to worry that their drugs would stop working after a while and that they'd have to keep switching to new ones. That's not really a risk now. "As long as you keep taking your medications, the same treatment can work for decades," Hare says.
• Drugs have fewer side effects. While specific side effects depend on the drug, HIV treatment is much safer and easier to tolerate than it used to be. For most people, side effects -- like upset stomach and diarrhea -- are minor and often go away. Long-term risks include cholesterol problems and weakened bones. But even so, the risks of treatment are much lower than the risks of not getting it, Hare says.
• You may start taking medication as soon as you're diagnosed. Many experts believe that the sooner you start treatment, the better. However, some doctors prefer to wait until your CD4 count, a measure of some immune cells, drops to a certain point before starting treatment. See what your doctor recommends.

Choosing a Medication

Doctors have quite a few good medications to choose from. So they'll tailor your treatment to you specifically. The right treatment can depend on:

1. How organized you are. Do you have trouble remembering to take medication? Some treatments are better for people who are more likely to miss a dose now and then.
2. Your eating habits. You have to take some drugs with food. If you have a very irregular eating pattern, some drugs might not be a good fit.
3. If you want to get pregnant.Atripla contains the drug efavirenz and isn't safe for women who are breastfeeding, pregnant, or planning to get pregnant.
4. Other health considerations. Some HIV medications can interact with other drugs, like medications for acid reflux. If you have high cholesterol, heart disease, or other issues, your doctor will opt for the medication least likely to cause problems.
5. Viral resistance. You'll get a test to show if the strain of HIV you have is resistant to any drugs. If it is, you'll use other medications instead.

Staying on Track

Once you're diagnosed, it’s very risky for you to stop taking your medication, Hare says.

There are lots of reasons this happens. You might switch doctors. You might lose your insurance coverage for a time. Some people deliberately go off their medications because they mistakenly think they're cured, Hare says.

But even if you're feeling well, it's crucial that you stay on your medication. Stopping treatment gives the virus a chance to spread and cause serious problems.

HIV is now a manageable disease. But you have to do your part to manage it -- and that means sticking with treatment.

John G. Bartlett MD, professor of medicine, Johns Hopkins University; former director of the Johns Hopkins AIDS Service.

Brad Hare, MD, medical director, HIV/AIDS Division, San Francisco General Hospital; associate professor of medicine, University of California San Francisco.

Michael Melia, MD, assistant professor, Johns Hopkins University School of Medicine.

AIDS.gov: “Viral Load,” “Overview of HIV Treatments.”

AIDSinfo.nih.gov: “12 Side Effects of HIV Medicines,” “When to Start Antiretroviral Therapy,” “When to Start: Selecting a First HIV Regimen.”

National Institute of Allergy and Infectious Diseases: “Treatment of HIV Infection,” “Types of HIV/AIDS Antiretroviral Drugs.”

UpToDate: “Acute and early HIV infection: Treatment,” "Selecting antiretroviral regimens for the treatment naive HIV-infected patient."

U.S. Department of Veterans Affairs: “HIV/AIDS: FAQ.”

U.S. Preventive Services Task Force: “Screening for HIV."

further reading

Today on WebMD

Get the Facts About HIV

How much do you know?

Just Diagnosed?

HIV Screening

Should you be tested?

What does it mean?

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Another STD to Know: Hepatitis

Do You Know the Right Way to Use Condoms?

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8 Skin Problems Related to HIV

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WebMD does not provide medical advice, diagnosis or treatment.

The Man O' War Cocktail

Adapted from the ladies of Dear Handmade Life

• 

This cocktaill is an ode to an epic girls trip with my friends, Delilah and Nicole of Dear Handmade Life. While partying in Park City, they introduced me to the drink and it was our liquid courage, making it that much easier to break the ice and toast the numerous new friends we made. But this cocktail way precedes our trip. The Man of War is a cocktail named after one of the greatest horses in horse racing history. And, because the Kentucky Derby is one of the great races, well, this cocktail is usually made with Kentucky bourbon. It's all fine and dandy with bourbon but I also like it with a high-quality whiskey or rye so try it each way and decide your personal preference.

Ingredients

• ice
• 4 ounces good-quality bourbon

or your favorite rye whiskey

Instructions

Wrap a few handfuls of ice cubes in a clean towel and, using a rolling pin or muddler, tap on it until all the ice is broken up and crushed. Divide ice among rocks glasses and set aside.

This drink is traditionally served up in a cocktail glass but I prefer it over ice because it's too strong for me when served straight!

Fill a cocktail shaker 1/3 full with ice then add the rye or whiskey, Cointreau, sweet vermouth, and lemon juice. Close and shake until it is thoroughly chilled (almost too cold to touch), at least 20 seconds. Taste and add more lime if you want it more tart or more Cointreau if you want it sweeter.

This cocktail is traditionally made with bourbon but I prefer it with a less sweet rye or whiskey.

Strain the cocktail into the ice-filled glasses, spear a few brandied cherries and a few bits of lemon peel onto a few skewers and garnish each glass. Serve.

Aida Mollenkamp

Aida is a food and travel expert, on-camera host, author, and the founder of Salt & Wind and Salt & Wind Travel. She's a California native who has always had a global perspective in her cooking and in life. Over the years, she has visited more than 35 countries and 35 states and has lived in Europe and across the United States. S he is on a mission to help food lovers taste the world.

Recipes

• By Diet
• Dairy-Free
• Gluten-Free
• Vegan
• Vegetarian

• By Skill
• Beginner
• Intermediate
• Advanced

• View All Recipes

About

Salt & Wind is a food and travel lifestyle site created by food and travel expert, Aida Mollenkamp. We're the sister site of Salt & Wind Travel. We're here to help you travel in good taste!

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Hey! Welcome!

If you are unique and chic you are going to LOVE Aida Coronado Galeria Mexico shop Boutique ans Galeria collection.

Aida Coronado presents a unique and interesting array of art pieces, the Mexican dress, hand embroidery, full of tradition, culture, love and emotion, it Is a collection dedicated for those who appreciate the value of Folk art and the handmade work in vintage unique pieces and techniques. We want to share them with respect and want to contribute with native communities of Mexico. It is handmade in Mexico with a Mexican heart. In our roots exists a sense of a "world community", We believe in diversity and self expression. We love to bring back the basics and remember what the world is all about, people and love. Create a free fashion style! many thanks for visting our store and gracias, I feel very happy to be part of your wardrobe and I would love you to receive a unique, amazing and exclusive piece from a collection of bohemian-chic-art & culture. Please come in, I’ll promise you’ll find something as unique and special as you are. Stop by again or add us to your favorites, we are adding new pieces every week!

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Cocktail Meatballs

Recipe by AmyZoe

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Cocktail Meatballs

SERVES:

Ingredients Nutrition

Cook in

Directions

1. Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
2. Melt shortening in large skillet and brown meatballs.
3. Remove meatballs from skillet and pour off fat.
4. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
5. Add meatballs and stir until thoroughly coated.
6. Simmer, uncovered, 30 minutes.
7. Serve in chafing dish.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

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Nutrition Info

Serving Size: 1 (209 g)

Servings Per Recipe: 8

Amt. Per Serving % Daily Value Calories 582 Calories from Fat 291 50% Total Fat 32.4 g 49% Saturated Fat 10.8 g 53% Cholesterol 125.8 mg 41% Sodium 1367.8 mg 56% Total Carbohydrate 45 g 14% Dietary Fiber 3.8 g 15% Sugars 23.9 g 95% Protein 26.3 g 52%

Cocktail Meatballs

Recipe by AmyZoe

people discussing

Top Review by

Top Review by

people discussing

Cocktail Meatballs

SERVES:

Ingredients Nutrition

Cook in

Directions

1. Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
2. Melt shortening in large skillet and brown meatballs.
3. Remove meatballs from skillet and pour off fat.
4. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
5. Add meatballs and stir until thoroughly coated.
6. Simmer, uncovered, 30 minutes.
7. Serve in chafing dish.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

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Nutrition Info

Serving Size: 1 (209 g)

Servings Per Recipe: 8

Amt. Per Serving % Daily Value Calories 582 Calories from Fat 291 50% Total Fat 32.4 g 49% Saturated Fat 10.8 g 53% Cholesterol 125.8 mg 41% Sodium 1367.8 mg 56% Total Carbohydrate 45 g 14% Dietary Fiber 3.8 g 15% Sugars 23.9 g 95% Protein 26.3 g 52%