dICEd Blog Listing

In Institute of Culinary Education Instructor and mixologist Garrett Mikell's many years behind the bar, he's made his fair share of Halloween-themed drinks. He recently shared his take on the Black...

When asked to make a "spooky" cocktail suitable for October, ICE Instructor and Mixologist Garrett Mikell immediately understood the assignment. He turned to a Black Manhattan, a variation on the...

There can be an overwhelming number of options when stocking your barware collection. Do you really need a special glass for every type of grape? Is a Champagne flute the best bet for sparkling...

Once the turkey is all gone, there are myriad ways to repurpose leftover cranberry sauce. Do you eat it as a sweet spread or try to make another savory main dish to go along with it? What can I do...

I teach and oversee ICE's wine education program, Intensive Sommelier Training, which is designed to prepare students of wine to consider a future in the beverage industry. While, as the course name...

In our Intensive Sommelier Training program, one of the things that becomes immediately clear to new students is the fact that a good amount of time will need to be spent outside of class to meet its...

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 hydrating beverage is a flavorful way to incorporate more water into one's diet and balsamic offers a sweet alternative to sugar. Use sparkling water for an effervescent nonalcoholic drink or...

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...

Syllabubs date back to pre-Colonial days in England, where eggs and other farm products were rare since land could only be owned by the nobility. Drinks that included milk or cream were considered to...

Fortunately, this six-session survey of the world’s bounty of grapes – covering 60+ wines – offers some great holiday selections. Due to availability, the wines change regularly, but following are...

Spain began producing wine more than 3,000 years ago. The earliest examples were vineyards planted in the sherry-producing regions of Jerez and Cadiz, which date back to the Phoenicians around 1100 B...