Our Picks

What Are Some of Your Favorite Drinks for Autumn

Simply Bowie shares their picks for Fall

The Publisher’s Favorite: Godiva Chocolate Martini

The Editor’s Pick: Sparkling Ginger Apple Punch With Cranberries

INGREDIENTS 1.5 oz Godiva Milk Chocolate Liqueur 0.75 oz Vodka

INSTRUCTIONS In a cocktail shaker, combine 1.5 oz. of Godiva ™ Milk Chocolate Liqueur and 0.75 oz. vodka. Shake ingredients with ice and strain into a martini glass. Garnish with your favorite Godiva ™ chocolate truffle. INGREDIENTS 2 cups fresh cranberries ½ cup sugar 64 ounces spiced apple cider 72 ounces of Extra Ginger Beer 2 cups of orange juice 2 tablespoons fresh lemon juice 1 fuji apple, thinly sliced into rounds

INSTRUCTIONS Muddle the cranberries in a bowl with the sugar. Cover with plastic and let sit in the fridge for at least an hour. Place the muddled cranberries in the bottom of the pitcher or punch bowl. Pour the apple cider, ginger beer, orange juice, and lemon juice over the top and stir to combine. Refrigerate until completely chilled. Garnish with slices of apple.

John Homemade Root Beer Soda

Ro Homemade Ginger, Lime, and Spice Tea with Honey

INGREDIENTS 7 quarts filtered water, divided 1/2 teaspoon brewer’s yeast 4 tablespoons licorice root (you can buy licorice root tea bags and open them up) 8 star anise pods, crushed 12 whole cloves, crushed 4 cinnamon sticks, broken in half 4 vanilla beans, sliced in half lengthwise 1 teaspoon fresh ground nutmeg 20 allspice, crushed Zest of one orange (or 1/4 cup lime or lemon juice) 2 tablespoons wintergreen leaves 3/4 cup molasses 1 3/4 cup packed brown sugar

INSTRUCTIONS Take 1/2 cup of the water and heat in a small saucepan until boiling. Remove from heat and let cool until around 80°. Stir in the yeast and set aside to allow to bloom.

In a large stock pot, combine the licorice root, star anise, cloves, cinnamon, vanilla beans, nutmeg, allspice, orange zest, wintergreen leaves and water. Bring to a boil over high heat, reduce heat and simmer for 30 minutes. Stir in the molasses and brown sugar until dissolved. Continue to cook for another 15 minutes. Remove mixture from heat, cover, and let steep and cool for at least an hour, or until the temperature reaches around 80°.

Strain the mixture over cheesecloth, and discard the roots and herbs. Stir the yeast mixture in to the root beer mixture. Transfer to bottles, and allow to carbonate at room temperature for 36-72 hours, or until the desired carbonation is reached (check every 12 hours). We like to keep the bottles in a closed cooler just in case one of them gets a little too overzealous with carbonating and explodes. Once the root beer is carbonated enough, transfer to the fridge to chill and slow carbonation. INGREDIENTS 1 liter water 1 inch ginger, sliced 2 “ Cinnamon sticks 3 green cardamoms 5 cloves 1 tsp. carom seeds 1 tsp. fennel seeds pinch salt 1-2 tsp. tea leaves / 2 tea bags To taste lime juice To taste honey

INSTRUCTIONS Bring the water to a boil in a pan. Then add all the ingredients (except tea, lime juice and honey). Simmer for 8-10 minutes on a low flame till it is slightly reduced. When done, switch off the flame and add the tea leaves. Keep it covered for 5 minutes. Then strain and serve with lime juice and honey.

The Designer’s Go To: Singha— The Original Thai Beer

Singha is a premium quality lager beer brewed from the finest ingredients with 100% Barley Malt and Saaz Hops. the highest quality hops in the world. Full-bodied and rich in taste, with strong hops character. Thailand’s #1 export beer

INGREDIENTS German Style Lager Hallertau, Perle, and Saaz hops imported from Germany and Czechoslovakia

Imported yeast from Germany Brewed with 100% malted barley from Australia, Ireland, and France with no adjuncts, and with 100% artesian water