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  <title>WGBH - Cocktails RSS</title>
  <link>http://www.wgbh.org/</link>
  <description>WGBH Content Relevant to the Topic of: Cocktails RSS</description>

  <language>en-us</language>


  <lastBuildDate>Tue, 18 Jun 2013 00:00:00 EST</lastBuildDate>



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	 <pubDate>Fri, 14 Oct 2011 00:43 AM +0000</pubDate>

    <title><![CDATA[Should Mass. Bring Back Happy Hour?]]></title>
    <link>http://www.wgbh.org//articles/Should-Mass-Bring-Back-Happy-Hour-4510</link>
    <description><![CDATA[

Discounted drinks could soon return to the Bay State. The Senate has repealed a 1984 statewide ban on happy hours as an amendment to casino gambling legislation. Since casino operators often provide free or discounted drinks, restaurant and bar owners wanted to make sure if casinos could serve free cocktails, they could too. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Should-Mass-Bring-Back-Happy-Hour-4510</guid>
	<content:encoded><![CDATA[<p>
	Oct. 14, 2011</p>
<p>
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					Watch the segment that aired on Oct. 12 on WGBH&#39;s Greater Boston.</div>
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<p>
	<br />
	BOSTON &mdash; When the news came earlier this week that, under an amendement in the casino bill, discounted drinks could return to the Bay State, some excitment ensued. An unscientific&nbsp;<i>Greater Boston</i>&nbsp;poll of 106 Bostonians and found 70 percent want to bring Happy Hour Back, 19 percent said no and 11 percent just don&#39;t care.<br />
	<br />
	The amendment passed 25-to-13 with bipartisan support, although Senate President Therese Murray warned that the provision could get tied up in the House. The idea, lawmakers said, is that since casino operators often provide free or discounted drinks restaurant and bar owners should be able to do the same to level the playing field.</p>
<p>
	State Senators <a href="http://bobhedlund.com/" target="0">Bob Hedlund</a> and <a href="http://www.patjehlen.org/" target="0">Patricia Jehlen</a> took on the issue with <i>Greater Boston</i> host Emily Rooney.</p>
<p>
	Senator Hedlund said he is not a fan of discounted drinks but simply wants to ensure that restaurants and bars can compete. In fact, he voted in favor of a failed amendment that would have banned free alcoholic drinks at casinos altogether, joining critics who said they feared it would lead to an increase in drunk driving and related accidents. He said he would prefer not to offer drink specials at his own restaurant, Four Square, in Weymouth.</p>
<p>
	Sen. Patricia Jehlen voted down the measure saying that allowing free drinks at casinos would put thousands of bars and restaurants at a competitive disadvantage, and that the amendment to ban free drinks was backed by the Massachusetts Restaurant Association.</p>
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	 <item>
	 <pubDate>Thu, 02 Dec 2010 15:49 PM +0000</pubDate>

    <title><![CDATA[Soju Cocktails By Ming Tsai]]></title>
    <link>http://www.wgbh.org//articles/Soju-Cocktails-By-Ming-Tsai-1148</link>
    <description><![CDATA[

These three Soju cocktails are absolutely delicious, beautiful to behold, and easy to make. The perfect sauce for your barbecues this weekend.<br /> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Soju-Cocktails-By-Ming-Tsai-1148</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="Citrus-Soju Collins" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/soju_cocktail_lg.jpg" vspace="0" width="396" /><br />
<br />
<b>Citrus-Soju Collins</b> (pictured above)<br />
<b>Ingredients in equal parts</b><br />
<a href="http://www.barnonedrinks.com/tips/dictionary/t/ty-ku-soju-9262.html" target="0">TY KU soju</a><br />
Ginger syrup and lime juice, combined or high quality sweet &amp; sour mix<br />
Limoncello, Sogno de Sorrento, preferred<br />
Soda water<br />
Lemon wheel, for garnish<br />
<br />
<b>Directions</b><br />
In a tall glass, combine all over ice and shake vigorously. Strain into a tall glass filled with ice. Top with equal amount of soda water. Garnish with lemon wheel.<br />
<br />
<b>Lemon-Pear-Soju Martini</b><br />
<b>Ingredients</b><br />
1 large lemon wedge<br />
1/2 ounce Mathilde Poire Liqueur<br />
3 1/2 ounces TY KU Soju<br />
Lemon twist or Asian pear, for garnish<br />
<br />
<b>Directions</b> Squeeze lemon wedge over ice. Pour pear liqueur and soju over and vigorously shake. Strain into a chilled martini glass and serve with a lemon twist or slice of Asian pear.<br />
<br />
<b>Ginger-Thyme Soju Martini</b><br />
<b>Ingredients</b><br />
1 sprig fresh thyme<br />
1 lemon wedge<br />
3 1/2 ounces TY KU soju<br />
1 teaspoon ginger syrup<br />
Thyme skewer with small lemon wedge for garnish<br />
Ice<br />
<br />
<b>Directions</b><br />
In a glass, muddle together thyme sprig and lemon. Pour soju over muddled ingredients, add syrup and shake with ice. Strain into a martini glass and garnish with thyme-lemon skewer or a simple lemon wedge.<br />
<br />
__________________________________________________________<br />
<img align="left" alt="chef ming tsai" height="60" hspace="10" src="http://www.wgbh.org/imageassets/ming_lime_thumbnail_50x60.jpg" vsapce="10" width="50" /><strong>Ming Tsai</strong> is the host and executive producer of public television series <a href="http://www.ming.com/simplyming.htm" target="_blank"><strong>Simply Ming</strong></a> and chef/owner of <a href="http://www.ming.com/blueginger.htm" target="0">Blue Ginger</a> restaurant in Wellesley, Mass.
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	 <pubDate>Wed, 27 Oct 2010 15:04 PM +0000</pubDate>

    <title><![CDATA[Best Bloody Mary Ever<br>By Ming Tsai]]></title>
    <link>http://www.wgbh.org//articles/Best-Bloody-Mary-EverBy-Ming-Tsai-765</link>
    <description><![CDATA[

Is there anything better at brunch than a spicy Bloody Mary with a nice tall celery stick to garnish? Exactly.&nbsp; Here&#39;s a recipe for the best Bloody Mary I&#39;ve ever had.<br /> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Best-Bloody-Mary-EverBy-Ming-Tsai-765</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="bloody mary" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/bloody_mary_lg.jpg" vspace="0" width="396" /><br />
<br />
There really is nothing better at brunch than a spicy bloody mary with a nice tall celery stick to garnish. And there is no shortage of theories about the cocktail&#39;s origins. One tale is that during the 1920s, the cocktail was the signature drink at a bar in Chicago called The Bucket of Blood. Others have pinned the name on <a href="http://en.wikipedia.org/wiki/Mary,_Queen_of_Scots" target="0">Mary, Queen of Scots</a> and her notorious violent temperament. No matter what you believe, one thing is true, this is one tasty cocktail.<br />
<br />
<b>Ingredients</b><br />
4 cups vegetable juice or tomato juice<br />
2 tablespoons tamari (wheat-free naturally brewed soy sauce)<br />
1 tablespoon hot pepper sauce<br />
1 tablespoon grated ginger<br />
1 teaspoon celery salt<br />
Grey Goose or other high premium vodka, to taste (optional)<br />
Caper berries, for garnish<br />
Long celery stalks, with leaves, for garnish<br />
Ice cubes<br />
<br />
<b>Directions</b><br />
Drop a few ice cubes in a shaker and combine juice, tamari, hot pepper sauce, ginger, celery salt and vodka. Shake well.<br />
<br />
Strain into tall glasses filled with ice cubes.<br />
<br />
Garnish each glass with caper berries and celery stalks.<br />
<br />
Enjoy!<br />
<br />
__________________________________________________________<br />
<img align="left" alt="chef ming tsai" height="60" hspace="10" src="http://www.wgbh.org/imageassets/ming_lime_thumbnail_50x60.jpg" vsapce="10" width="50" /><strong>Ming Tsai</strong> is the host and executive producer of public television series <a href="http://www.ming.com/simplyming.htm" target="_blank"><strong>Simply Ming</strong></a> and chef/owner of <a href="http://www.ming.com/blueginger.htm" target="0">Blue Ginger</a> restaurant in Wellesley, Mass.
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