Mint-packed mojitos and juleps might be the most famous examples, but all kinds of cocktails will perk up when herbs are added to the mix. Muddling is the key to extracting the herbs' flavors and fragrant oils, done with a traditional bar tool similar to a mortar and pestle but gentler on delicate leaves, or the end of a wooden spoon. Here are four herbalicious drinks from our test kitchen.
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Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.
SourceMartha Stewart Kids, Volume 8 2003
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations listed in the recipe below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.
SourceMartha Stewart Living, April 2010
Syrups made with fresh blueberries, strawberries, and mint make these pastel icings look as good as they taste. Simply stir confectioners' sugar into syrup to reach the consistency of honey. Then dip cupcake tops into icing, or pipe it onto sugar cookies.
The icing can be prepared up to two days in advance; refrigerate it in an airtight container with a damp towel or plastic wrap on the surface. Cupcakes and cookies can be iced up to a day ahead.
SourceMartha Stewart Living, May 2010
The next time you need to season meat, poultry, or fish, use a fine sieve to do the job. Pour in the spice, hold the sieve over the food, and tap gently. The food will be evenly coated, and your hands will stay clean.
SourceMartha Stewart Living, February 2008
Professional-looking wedding cakes are a snap, no matter where you are, thanks to these delightful edible cherry blossoms in a box.
Handcrafted from sugar paste and royal icing, these blooms provide a beautiful, budget-friendly way to bring a plain-white tiered cake -- frosted with either buttercream or fondant -- to new heights.
Cherry Blossom Kit, Wendy Kromer Confections.
SourceMartha Stewart Weddings, Special Issue 2009
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