hugeinjapan:

Drinks Tonight: Moscow Mule

One of the best things I got for Christmas was a set of copper mugs specifically meant to serve Moscow Mules. They’re pretty great, but you don’t need the fancy mugs to make them.

You will, however, need:

2 oz. vodka (or gin, if you’re randy)
1 oz. ginger syrup (recipe follows)
Half lime, squeezed
Seltzer, tonic, club soda (anything with bubbles, really. We’ve used Sprite before)
Lime wedge 

Mix all in a copper mug or, failing that, Collins glass.  Garnish with lime wedge.

Ginger Syrup:
(Usually, Moscow Mules — and their close cousin the Dark & Stormy — are made with ginger beer. I find that ginger beer quality varies widely and while I like the rustic, rural kick it imparts with the dark rum on a D&S, I think the ginger syrup is a better route for the clean profile of vodka) 

1 cup sugar
1 cup water
2 knobs of ginger (or more to taste) sliced

Combine the water and sugar and bring to a boil. Add the ginger and reduce the heat to a bare simmer. Cook 10 minutes, remove from heat and let steep until it reaches room temperature. It will keep in the fridge for a week or so, but it’s not likely to last that long.  

brit:

When it comes to the common cold, few things soothe the nose, throat, and soul like tea. Check out our roundup of 12 Creative Tea Infusers!

Macaroni and cheese with pesto sandwiches (via Redditor Daentric)

(via undefined)

(Source: )

“This soup has great smokey flavors and was perfect served with warm bread and cheese. I suppose it could be an alternative to a classic grilled cheese and tomato soup, but at the very least something warm and delicious to try.”