a:10:{s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";s:8:"encoding";s:5:"utf-8";s:5:"title";s:24:"Food & Wine: Recipes";s:4:"link";s:40:"http://www.foodandwine.com/recipes_feeds";s:8:"language";s:2:"en";s:5:"items";a:20:{s:32:"6495a70603c087e1bd78612296ed7d12";a:13:{s:5:"title";s:15:"Vice and Virtue";s:4:"link";s:59:"http://www.foodandwine.com/recipes/vice-and-virtue-cocktail";s:11:"description";s:336:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> A Thanksgiving dish of roasted artichokes with brown sugar inspired L.A. bartender Karen Grill to combine artichoke-based Cynar with brown sugar syrup in this simple nightcap. Slideshow: Scotch Whiskey Cocktail Recipes </div>";s:4:"guid";s:59:"http://www.foodandwine.com/recipes/vice-and-virtue-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:38:47 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:54:02 -0400";s:12:"pubTimeStamp";i:1436305127;s:4:"kidx";s:32:"6495a70603c087e1bd78612296ed7d12";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"e6b254999900c3d702d5f51352ac1c27";a:13:{s:5:"title";s:13:"Haunted House";s:4:"link";s:57:"http://www.foodandwine.com/recipes/haunted-house-cocktail";s:11:"description";s:379:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> Brooklyn Jeremy Oertel spikes this old-fashioned variation with Swedish punsch, a spiced, rum-like liqueur. When he first served the drink, a Swedish newspaper cited it as an example of the punsch trend in New York City bars. Slideshow: Whiskey Cocktail Recipes </div>";s:4:"guid";s:57:"http://www.foodandwine.com/recipes/haunted-house-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:37:44 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:48:48 -0400";s:12:"pubTimeStamp";i:1436305064;s:4:"kidx";s:32:"e6b254999900c3d702d5f51352ac1c27";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"65121852c2a776a9888c788dfe70bd98";a:13:{s:5:"title";s:14:"Chester Rapkin";s:4:"link";s:58:"http://www.foodandwine.com/recipes/chester-rapkin-cocktail";s:11:"description";s:333:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> Brooklyn mixologist Jeremy Oertel created this plummy take on a Negroni for the SoHo Grand Hotel in Manhattan. The name refers to the urban planner who coined the abbreviation "SoHo." Slideshow: Gin Cocktail Recipes </div>";s:4:"guid";s:58:"http://www.foodandwine.com/recipes/chester-rapkin-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:36:16 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:43:27 -0400";s:12:"pubTimeStamp";i:1436304976;s:4:"kidx";s:32:"65121852c2a776a9888c788dfe70bd98";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"a0a8fc2ed8bd665f00bde2a448d7c3d9";a:13:{s:5:"title";s:16:"Magic Eight Ball";s:4:"link";s:60:"http://www.foodandwine.com/recipes/magic-eight-ball-cocktail";s:11:"description";s:372:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> Jeremy Oertel makes this nightcap super-chocolaty but not too sweet by steeping cocoa nibs in bittersweet Ramazzotti amaro. "Ramazzotti is cool. It's got these dark Coca-Cola and vanilla flavors in it," he says. Slideshow: Scotch Whiskey Cocktail Recipes </div>";s:4:"guid";s:60:"http://www.foodandwine.com/recipes/magic-eight-ball-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:35:06 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:38:02 -0400";s:12:"pubTimeStamp";i:1436304906;s:4:"kidx";s:32:"a0a8fc2ed8bd665f00bde2a448d7c3d9";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"251648a1a15c05ef223361d7028d2585";a:13:{s:5:"title";s:12:"The Nightcap";s:4:"link";s:56:"http://www.foodandwine.com/recipes/the-nightcap-cocktail";s:11:"description";s:396:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "This is my go-to drink when I'm closing down the bar and doing paperwork at the end of a long shift," says Karen Grill. The simple drink gets extraordinary flavor from Cocchi Vermouth di Torino, a rich, complex alternative to sweet vermouth. Slideshow: Whiskey Cocktail Recipes </div>";s:4:"guid";s:56:"http://www.foodandwine.com/recipes/the-nightcap-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:33:02 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:25:14 -0400";s:12:"pubTimeStamp";i:1436304782;s:4:"kidx";s:32:"251648a1a15c05ef223361d7028d2585";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"51e55987cce70e40958ad960a46862aa";a:13:{s:5:"title";s:10:"Rebel Flip";s:4:"link";s:54:"http://www.foodandwine.com/recipes/rebel-flip-cocktail";s:11:"description";s:443:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> A generous harvest from her neighbor's nut trees led L.A. mixologist Karen Grill to make her own green walnut liqueur. She mixes it into ?this dessert cocktail that's reminiscent of a boozy milkshake. The drink is equally delicious with nocino, an Italian liqueur made from unripe walnuts. Slideshow: Bourbon Cocktail Recipes </div>";s:4:"guid";s:54:"http://www.foodandwine.com/recipes/rebel-flip-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:31:48 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:15:05 -0400";s:12:"pubTimeStamp";i:1436304708;s:4:"kidx";s:32:"51e55987cce70e40958ad960a46862aa";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"02eb6f579f59d45b4c052b3f4288a835";a:13:{s:5:"title";s:8:"Il Santo";s:4:"link";s:52:"http://www.foodandwine.com/recipes/il-santo-cocktail";s:11:"description";s:331:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> Karen Grill&nbsp;was tending bar there when a guest asked her, "What's the point of vermouth?" Her response was this nicely dry nightcap that combines two kinds of vermouth. Slideshow: More Beautiful Cocktails </div>";s:4:"guid";s:52:"http://www.foodandwine.com/recipes/il-santo-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:30:15 -0400";s:10:"dc:creator";s:31:"Fri, 12 Jun 2015 09:03:58 -0400";s:12:"pubTimeStamp";i:1436304615;s:4:"kidx";s:32:"02eb6f579f59d45b4c052b3f4288a835";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"6a31719998b4b16179cbdca2023f39b0";a:13:{s:5:"title";s:11:"Rosa Amargo";s:4:"link";s:55:"http://www.foodandwine.com/recipes/rosa-amargo-cocktail";s:11:"description";s:311:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> To give mezcal a pleasant bitterness, bartender Jeremy Oertel stirs in grapefruit liqueur. The bracing bitterness of Campari emphasizes the grapefruit flavor. Slideshow: Mezcal Cocktail Recipes </div>";s:4:"guid";s:55:"http://www.foodandwine.com/recipes/rosa-amargo-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:28:30 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 17:23:00 -0400";s:12:"pubTimeStamp";i:1436304510;s:4:"kidx";s:32:"6a31719998b4b16179cbdca2023f39b0";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"d61d36dc25b2e154ca3475851ce5c4eb";a:13:{s:5:"title";s:20:"The Way of the Sword";s:4:"link";s:56:"http://www.foodandwine.com/recipes/way-of-sword-cocktail";s:11:"description";s:458:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> Bartender Jason Patz riffs on a Rob Roy with Japanese whisky (the classic uses Scotch). He prefers Yamazaki 12-year, which is aged in bourbon casks, sherry casks and Japanese oak barrels. While Japanese whisky distillers are free to mix and match casks, Scotch must be aged only in oak for at least three years. Slideshow: Whiskey Cocktails </div>";s:4:"guid";s:56:"http://www.foodandwine.com/recipes/way-of-sword-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 17:21:03 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:44:41 -0400";s:12:"pubTimeStamp";i:1436304063;s:4:"kidx";s:32:"d61d36dc25b2e154ca3475851ce5c4eb";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"6eab19c39b78d2a929953063149e3244";a:13:{s:5:"title";s:10:"Fair Trade";s:4:"link";s:54:"http://www.foodandwine.com/recipes/fair-trade-cocktail";s:11:"description";s:322:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "Cynar and coffee liqueur are great flavor buddies," says Meghan Eastman. Mixed with single-malt Scotch, this pleasantly bitter drink evokes ?an espresso with a twist of lemon. Slideshow: Scotch Cocktails </div>";s:4:"guid";s:54:"http://www.foodandwine.com/recipes/fair-trade-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:29:22 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:38:59 -0400";s:12:"pubTimeStamp";i:1436300962;s:4:"kidx";s:32:"6eab19c39b78d2a929953063149e3244";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"645bf581b464ea9086042c6d070d8d7c";a:13:{s:5:"title";s:9:"Fortitude";s:4:"link";s:53:"http://www.foodandwine.com/recipes/fortitude-cocktail";s:11:"description";s:403:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "Our Founding Fathers were drinking whiskey and rum flips served in taverns," says bartender Pamela Wiznitzer. For this flip (a sweetened cocktail made with a whole raw egg and spice), she adds sweet sherry, balsamic vinegar and chocolaty mole bitters. Slideshow: More Flips and Fizzes </div>";s:4:"guid";s:53:"http://www.foodandwine.com/recipes/fortitude-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:27:28 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:35:16 -0400";s:12:"pubTimeStamp";i:1436300848;s:4:"kidx";s:32:"645bf581b464ea9086042c6d070d8d7c";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"9f8e553160126e4cf5f12d326b16f954";a:13:{s:5:"title";s:15:"Hums of Aisling";s:4:"link";s:59:"http://www.foodandwine.com/recipes/hums-of-aisling-cocktail";s:11:"description";s:465:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> New York City mixologist Pamela Wiznitzer describes this hot Irish whiskey drink as perfect on a bitter-cold day. According to Wiznitzer, many women in the 1700s and 1800s snuck whiskey into their hot drinks. "Thank goodness there's nothing taboo about a woman enjoying a hot whiskey drink these days," she says. Slideshow: Irish Whiskey Cocktails </div>";s:4:"guid";s:59:"http://www.foodandwine.com/recipes/hums-of-aisling-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:24:14 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:25:22 -0400";s:12:"pubTimeStamp";i:1436300654;s:4:"kidx";s:32:"9f8e553160126e4cf5f12d326b16f954";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"a26735c768c6f4598bb86c81c90c29c4";a:13:{s:5:"title";s:16:"Sharpie Mustache";s:4:"link";s:60:"http://www.foodandwine.com/recipes/sharpie-mustache-cocktail";s:11:"description";s:402:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "Given how strong this cocktail is, ?it's dangerously drinkable," warns Seattle mixologist Chris Elford. "I first served it to an older woman. I imagined her going back to her senior-citizen sorority house and somebody drawing a Sharpie mustache on her."? Slideshow: Whiskey Cocktails </div>";s:4:"guid";s:60:"http://www.foodandwine.com/recipes/sharpie-mustache-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:21:46 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:19:40 -0400";s:12:"pubTimeStamp";i:1436300506;s:4:"kidx";s:32:"a26735c768c6f4598bb86c81c90c29c4";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"d7347943872f356b00336c2339e8d409";a:13:{s:5:"title";s:11:"443 Special";s:4:"link";s:55:"http://www.foodandwine.com/recipes/443-special-cocktail";s:11:"description";s:409:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> The 443 Special has become Nick Bennett's signature cocktail. He created it when he was working at Amor y Amargo in New York. Bennett, now at NYC's Porchlight, says people still ask him to make this smoky Scotch drink laced with honey-sweetened yellow Chartreuse. Slideshow: Scotch Cocktails </div>";s:4:"guid";s:55:"http://www.foodandwine.com/recipes/443-special-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:19:44 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:13:56 -0400";s:12:"pubTimeStamp";i:1436300384;s:4:"kidx";s:32:"d7347943872f356b00336c2339e8d409";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"8d62ea64a3913bfa8f600b55230b667d";a:13:{s:5:"title";s:12:"Act of Union";s:4:"link";s:56:"http://www.foodandwine.com/recipes/act-of-union-cocktail";s:11:"description";s:415:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> After reading And a Bottle of Rum: A History of the New World in Ten Cocktails, San Diego bartender Meghan Eastman learned that Scotch and rum are often aged in the same barrels. That sparked the idea to combine the two spirits in this tart, refreshing egg white drink. Slideshow: Scotch Cocktails </div>";s:4:"guid";s:56:"http://www.foodandwine.com/recipes/act-of-union-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:17:12 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:09:21 -0400";s:12:"pubTimeStamp";i:1436300232;s:4:"kidx";s:32:"8d62ea64a3913bfa8f600b55230b667d";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"a50e39b2d15229c37d5f3f7cd12a8c6f";a:13:{s:5:"title";s:12:"Auld Allianc";s:4:"link";s:56:"http://www.foodandwine.com/recipes/auld-allianc-cocktail";s:11:"description";s:297:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> For this Scotch cocktail, New York City mixologist Nick Bennett shakes in Calvados and cinnamon syrup to capture the flavors of a baked-apple dessert. Slideshow: Whiskey Cocktails </div>";s:4:"guid";s:56:"http://www.foodandwine.com/recipes/auld-allianc-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:14:43 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 16:00:47 -0400";s:12:"pubTimeStamp";i:1436300083;s:4:"kidx";s:32:"a50e39b2d15229c37d5f3f7cd12a8c6f";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"252a35e5fbde58c7533ecec1398aa77e";a:13:{s:5:"title";s:21:"The Circle of the Sun";s:4:"link";s:57:"http://www.foodandwine.com/recipes/circle-of-sun-cocktail";s:11:"description";s:370:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "I was looking to make a spirituous cocktail, but one that isn't a punch-you-in-the-mouth drink," says bartender&nbsp;Jason Patz. He lightens Japanese whisky with vermouth and pear liqueur in this four-ingredient drink. Slideshow: Whiskey Cocktails </div>";s:4:"guid";s:57:"http://www.foodandwine.com/recipes/circle-of-sun-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:12:26 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 15:51:13 -0400";s:12:"pubTimeStamp";i:1436299946;s:4:"kidx";s:32:"252a35e5fbde58c7533ecec1398aa77e";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"2ea852c167e2d06499a1190f4796f75b";a:13:{s:5:"title";s:12:"Italian Scot";s:4:"link";s:56:"http://www.foodandwine.com/recipes/italian-scot-cocktail";s:11:"description";s:388:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "There is really nothing in a stirred cocktail that can hide any imperfections," says Meghan Eastman. "If the drink is unbalanced, you know right away." She experimented for a while with amaro and pear brandy before nailing the ratios here.? Slideshow: Whiskey Cocktails </div>";s:4:"guid";s:56:"http://www.foodandwine.com/recipes/italian-scot-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:10:03 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 15:45:54 -0400";s:12:"pubTimeStamp";i:1436299803;s:4:"kidx";s:32:"2ea852c167e2d06499a1190f4796f75b";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"48f8ecfa29f4726c619455a037397584";a:13:{s:5:"title";s:15:"Bitter Scotsman";s:4:"link";s:59:"http://www.foodandwine.com/recipes/bitter-scotsman-cocktail";s:11:"description";s:366:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> "I thought a lot about the nuances of mole for this drink," says San Diego bartender Meghan Eastman. She combines sweetness and spice with a ?hint of smoke in this drink, echoing the flavors of the robust Mexican sauce. Slideshow: Whiskey Cocktails </div>";s:4:"guid";s:59:"http://www.foodandwine.com/recipes/bitter-scotsman-cocktail";s:7:"pubDate";s:31:"Tue, 07 Jul 2015 16:08:35 -0400";s:10:"dc:creator";s:31:"Thu, 11 Jun 2015 15:39:52 -0400";s:12:"pubTimeStamp";i:1436299715;s:4:"kidx";s:32:"48f8ecfa29f4726c619455a037397584";s:16:"guid_isPermaLink";b:0;s:6:"source";s:24:"Food & Wine: Recipes";s:10:"source_url";s:59:"http://www.foodandwine.com/feeds/latest_recipes?format=atom";s:11:"source_link";s:40:"http://www.foodandwine.com/recipes_feeds";s:11:"source_kidx";s:32:"715ff87a5c27d9bcc5684c39a3d02e13";}s:32:"ecf87be4d58d4cb75cd2927592ae2b68";a:13:{s:5:"title";s:10:"11th Round";s:4:"link";s:54:"http://www.foodandwine.com/recipes/11th-round-cocktail";s:11:"description";s:407:"<div class="field field-name-field-deck field-type-text-long field-label-hidden"> During a cocktail competition, New York City mixologist Pamela Wiznitzer was challenged to concoct a riff on a Rob Roy, a classic Scotch cocktail. 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