Most people take their coffee with some form of cream and sugar, whether it’s a thick drizzle of caramel sauce swirled around a plastic Starbucks cup or two ounces of perfect micro-foam to top a cortado. I, on the other hand, have been skipping these accompaniments recently and reaching for the sparkling water instead.
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Pop. Soda. Coke. As someone who was born in the Midwest, lived in the South, and has parents from the Northeast, I use all three of these rivaling and region-specific names interchangeably. However, pop has the potential to mean more than just a fizzy drink; it’s what is cool and trendy.
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This recipe was born out of necessity. Wanting to make a cocktail that utilized many of these stolen dining hall ingredients, I realized Sangria made the most sense, primarily because I could throw whatever I wanted into red wine and it’d still taste good. There’s an unspoken thrill of taking more than what you should from a dining hall. So, I hope you all have a little fun as you come up with your own ways of thefting these ingredients from Cornell Dining.
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Turning twenty-one is no longer what it used to be. Ever since the pandemic hit, what was once a glorious occasion to celebrate legal drinking has become a sour reminder of this drawn-out health crisis. Nonetheless, I was able to salvage my birthday by holding a most memorable picnic over the summer with my dearest friends. While you can always keep it classy with bottled champagne, I thought I would share one of my favorite picnic cocktails, which will certainly make you feel all the fun of being twenty-one:
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A bit late for apple season, a little early for a holiday, but just in time for the cold! Let's warm ourselves up with these apple cider cocktails. An extra cinnamon stick or a sprinkle of clove for a little extra warmth when you need it. Brought to you by our very own Culinary Director, Trin Kitisoontornpong!
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Crappy vodka? Little plastic cups? Sticky frat floors? Your bed spinning 12 hours later? Not for me. For me, jello shots bring to mind: fresh mint and lime juice enveloped in dark rum and reposado tequila; layered passion fruit margaritas with fleur de sel sprinkled on top; and, floral St Germain wrapped around lychees, raspberries, and Veuve.
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It’s time to look beyond the mimosas and marys towards cocktails that offer the same sweet, sour, refreshing, and spicy notes in fresh new ways. A few new drinks (and the complete removal of tomatoes) can revolutionize the way you brunch and bring some verve back to your Sunday morning drinking habit.
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