New York City restaurant Serendipity 3 makes the "Quintessential Grilled Cheese Sandwich," made with gold leaf, accompanied by the gold-adorned South African Lobster & San Marzano Tomato Bisque, for sandwich-dipping, of course.
Courtesy of Liz Steger
Drinking was a big part of life in Colonial America. It also required some experimentation and creativity on the part of colonists looking to create cocktails with new and unfamiliar ingredients.
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People celebrate New Year's in Madrid's Puerta del Sol square, on Jan. 1, 2011. Traditionally, the drinking doesn't begin until after midnight, when people eat 12 grapes for good luck.
The Snow Angels, Ice Skating, Cookie Dough & Snuggles cocktail is served in a Santa Claus mug at Miracle on Seventh Street, a pop-up holiday cocktail bar in Washington, D.C. The cocktail contains butter-washed vodka, coffee liqueur, creme de cacao, hazelnut liqueur, half-and-half and salt. It's served with a little ball of egg-free cookie dough as garnish.
In the 1970s, Mr. Coffee became iconic, an American byword for drip brewing. By Christmas 1977, department stores were selling more than 40,000 Mr. Coffees a day. Credit for some of that success goes to the machine's longtime pitchman, former New York Yankee Joltin' Joe DiMaggio, seen here in a television commercial from 1978.
Bittersweet liqueurs including Cynar, Jagermeister, Chartreuse and Amaro Nonino have long been popular in Italy and other parts of Europe as a digestive aid. Now, they're becoming popular on U.S. cocktail menus.
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