dICEd Blog Listing

Michael Shain (Culinary, ‘10/Hospitality, ‘09) studied Hospitality & Hotel Management and Culinary Arts at ICE before launching his career with five years at Union Square Hospitality Group’s Blue...

The combination of smoke and sweet is at the heart of all good barbecue, and no place knows that better than Kansas City. For San Francisco, the flavors of Fisherman's Wharf are a perfect complement...

I used Manishewitz wine like a cordial as an ingredient. I prefer to use bourbon as the base spirit, but as it is not considered kosher for Passover, a medium-dark rum, such as Bacardi, can be...

This is a unique take on the classic highball or Collins, which traditionally combines a spirit, soda (or bubbly ingredient), and citrus juice or garnish with fresh citrus. We’re sprucing a classic up...

Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from...

Though Negroni Week ends on June 10, the official season of the Negroni is just firing up. So we asked cocktail guru Joe Campanale, owner/director of Fausto in Brooklyn, to share with us his take on...

For colder months, Bayless warms the flavor of margaritas with the addition of ginger and tops things off with a bit of festive bubbly. When it comes to guacamole, he trades out tasteless winter...

To help you with the spirits side, we're sharing a step-by-step guide to three Champagne cocktails: the classic Champagne Cocktail, a French 75 and a Rosemary-Infused Pomegranate Sparkler. Watch below...

Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible...

That’s why Chef Jenny concocted a seasonal, dangerously tasty strawberry-rhubarb shrub — serve with your spirit of choice or a splash of soda water on ice, and feel good about your beverage choice...

For those of you who haven’t heard of calissons, they’re a traditional almond candy that can be found in sweets shops throughout Provence, France. Chef Kathryn adds her personal, summery touch by...

The mint julep has been the signature beverage of the Kentucky Derby for nearly a century. Each year, almost 120,000 mint juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby...