Serve a batch of these drinks, whose secret ingredient is a rosy syrup made from rhubarb. The cosmopolitan is thought to have been created by Neal Murray at the Cork & Cleaver steakhouse in 1975 Minneapolis, from whence it traveled to the fern bars of San Francisco and on to bigger fame after that. For a wonderful color contrast in the garnish, choose a stalk of rhubarb with a greenish cast.
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle.
This is one rocking cocktail due to Lottie’s yellow hot sauce, which is pure Barbadian flavor--slow burn, lots of heat, and the fresh ringing flavor of Scotch bonnets. Years ago, Lottie bottled her sauce in soda bottles, then flask bottles, whereas today her sauce is found in the standard 5-ounce bottle. As the folks at Mo Hotta Mo Betta once said, “If we had a dollar for every time someone suggested we carry Lottie’s hot pepper sauce, we would’ve had enough money to fly to Barbados and bring it back by the case.” Nice work if you can get it.
If it is 5 o'clock where you are, it is time to let off some steam. Treat yourself! Indulge in something that tastes amazing. Looking for some ideas? From decadent desserts to sophisticated cocktails, you'll find something that does the trick!