Danielle Harling
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Freelance writer with nearly 10 years' experience writing web content. Currently specializing in feature stories, SEO writing, and copywriting in food/drink, travel, and various lifestyle topics. Bylines include Architectural Digest, Playboy, Daily Coffee News, and Patch. Also owner of Lushworthy.com, a beer/wine/cocktail blog that launched nearly eight years ago.
So, 12 Cocktail Bar is the only bar/restaurant I’ve dared to sit inside of since there is no outdoor space. In the future, I probably will bypass the weekends at 12 and instead shoot for weekday evenings because their space isn’t that big and that’s what I’d be more comfortable with. I frequented Eight quite a few times when they first opened a few years back and had a bit of a hiatus, but I’ve been there three times in the past month and a half because I stan for Moshi Moshi Oysters, Tuna Crisp and their bread pudding. The Omni Hotel At The Battery Atlanta From Friday to Sunday, the bar at the pool at the Omni Hotel inside The Battery Atlanta is open and they serve a mean Pina Colada (make sure you get a dark rum floater).
While the original Cosmopolitan recipe was created by mixologist/author Toby Cecchini in the late 80s, you’ve likely come across a gazillion, tragic recreations of the Cosmo. Cecchini’s recipe merely calls for Absolut Citron Vodka, Cointreau, fresh lime juice and Ocean Spray cranberry juice. And below The Edited Cosmo recipe, you’ll also find the recipe to Cecchini’s Cosmopolitan. Pack your martini glass with ice cubes to chill.
I actually had a completely different recipe in mind for my rum punch, and I may revisit it at some point, but the rum punch I crafted was my Fresh Citrus Rum Punch. For the Fresh Citrus Rum Punch, I opted for a medley of freshly-squeezed fruit juices: orange, lemon and lime. And because this is the Fresh Citrusss Rum Punch, I added a little Cointreau (orange liqueur) as well. Although I have a set recipe for the Fresh Citrus Rum Punch, feel free to play around with the ingredients.
”, a new series that will focus on the beer, wine, cocktails and spirits I’ve just discovered, and can personally vouch for. I’ve been in and out of restaurants so much this month, that I’ve discovered not one, but two restaurants serving up twists on the Old Fashioned. Keeping to the restaurant’s Afro-Caribbean roots, the Big Tune is made using Havana Club Anejo, Jamaican coffee liqueur and orange bitters. In addition to Suntory whisky, there’s Angostura and orange bitters, Five-Spice simple syrup, cherry garnish and an orange twist.