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Your standard glass of champagne gets a fancy upgrade with vanilla syrup, vodka, and notes of smoked rosemary. Happy Hour just got a lot classier. This cocktail is served at Le Grande in New York’s Time Hotel. Learn more about herb cocktails.
1Smoke rosemary sprig with a lighter and place in champagne flute.
2Turn champagne flute upside down to capture smoke emitted from rosemary.
3Combine the vodka and vanilla syrup in a cocktail shaker and fill it halfway with ice.
4Shake until the outside of the shaker is frosted.
5Pour into the champagne flute with the smoked rosemary.
In this episode of Chow-To, Guillermo visits Sarah Lee, founder of Kimbap Lab, and expert in Korean home cooking, to learn how to make Dduk Guk, a rice cake soup traditionally eaten to celebrate the Lunar New Year in Korea. This is a perfect winter soup beyond the holiday. Loaded with soft pillowy rice cakes, delicious garnishes, and a rich beef broth, this is comfort in a bowl.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.