This Pineapple Cocktail Tastes Exactly Like a Strawberry Starburst

Meet your new favorite pineapple cocktail that tastes exactly like a pink Starburst: the Regents Royale. This Instagram-worthy cocktail recipe is courtesy of Day Drinking: 50 Cocktails for a Mellow Buzz by Kat Odell ($11), so yes, you have permission to drink this on the beach or on the patio all day long. The tropical cocktail has plenty of pineapple juice, fresh strawberries, and fresh lime juice, plus the addition of Prosecco for a sparkling finish. You can choose to get crafty and make your own pineapple cups for serving, or simply pour it up into the glasses of your choice.

The Regents Royale

From Day Drinking by Kat Odell and Jane Danger of Mother of Pearl, New York City


Remember strawberry-flavored Starburst candy? This tiki-inspired tropical libation literally tastes like the beloved childhood treat. While this delightful drink calls for bubbles, which lower its ABV, it’s delicious straight out of the blender, served over ice. But if you want to lower the booze content even more, feel free to leave out the rum. “Regent’s Punch” is a classic recipe (the base for this drink is modeled after it); to “Royale” a cocktail is to top it with sparkling wine (just like the Kir Royale on page 100). The recipe calls for dry curacao, which is an orange liqueur flavored with the peels of bitter Seville oranges. Combined with the tropical, fruity, and slightly grassy-tasting cachaca (thanks to the green tea infusion) and the drink’s other ingredients, the orange flavor enhances the libation’s overall exotic strawberry flavor.


  1. 8 large strawberries, 5 hulled, 3 with greens intact
  2. 2 1/4 ounces fresh lime juice
  3. 2 1/4 ounces pineapple juice, preferably fresh
  4. 2 1/4 ounces Rich Simple Syrup (page 26; recipe follows)
  5. 1 1/2 ounces amber-colored rum, such as Smith & Cross
  6. 1 1/2 ounces orange liqueur (such as Pierre Ferrand Dry Curacao)
  7. 1 /12 ounces green tea-infused cachaca
  8. 1 bottle (375 milliliters) Prosecco or other dry sparkling white wine, chilled
  9. Pineapple cup (optional; recipe follows), for serving
  10. Pineapple triangles, lime wheels, and leaves, for garnish


  1. Make the Rich Simple Syrup: Heat the water in a small saucepan over low heat until it simmers, about 3 minutes. Add the sugar and remove the pan from the heat. Stir to dissolve the sugar and allow the mixture to cool to room temperature before using. Transfer any leftover syrup to an airtight container and refrigerate. Rich Simple Syrup will keep, covered and refrigerated, for 1 month.
  2. Make the Regents Royale: Combine the 5 hulled strawberries with the lime juice, pineapple juice, Rich Simple Syrup, rum, orange liqueur, and green tea–infused cachaca in a blender and puree.
  3. Fill a pineapple cup, if using, or a large (14-ounce) tiki glass with crushed ice. Strain the puree into the glass through a fine-mesh sieve, and insert the bottle of sparkling wine upside down into the drink. (You can leave it in place or remove it once it’s emptied out – your choice.)
  4. Garnish with the remaining strawberries and the pineapple triangles, lime wheels, and leaves.
  1. To make your own pineapple cup: Lay a pineapple on its side and use a chef’s knife to slice off the top 1 1/2 inches. (You can reserve some of the pineapple leaves to use as a cocktail garnish.)
  2. Next, use a pineapple corer to remove the flesh from the shell. It will leave behind a center column of tough fruit; remove this inedible piece with the tip of your chef’s knife. Alternatively, run a chef’s knife between the shell and the flesh of the pineapple, leaving about 1/2 inch of flesh around the perimeter and making sure not to pierce the bottom of the fruit. Carefully slice the flesh into 4 quarters, then use a spoon to scoop them out. Fill the pineapple with the desired cocktail and enjoy!

Source: Excerpted from Day Drinking by Kat Odell (Workman Publishing). Copyright © 2017. Photographs by Nicole Franzen.

The Perfect Cocktail For Your Zodiac Sign

Ever feel like there’s that one cocktail that just speaks to you? It just might be your perfect zodiac match. And, hey, even if you don’t read your horoscope every day, it doesn’t hurt to find a new go-to cocktail recipe for every occasion. We’ve tapped cocktail expert Kat Odell, author of the recently published cookbook Day Drinking: 50 Cocktails For a Mellow Buzz ($11), for her advice on all things cocktail-related astrology. Read on to discover which cocktail you should stir up based on your zodiac sign, and learn why it’s the best match, according to Kat herself. And, yes, as the name of her book implies, you have permission to drink it any time of day!

3-Ingredient Beet Wine Is the Party Drink You Never Knew You Could Make

At first glance, you’d never guess this glass of “red wine” was made with a secret ingredient: beets! The drink is actually a tea-based mocktail meant to resemble red wine, but it can easily be made alcoholic with a splash of grappa, an Italian grape-based brandy. Essentially, it’s the perfect beverage for people who partake and for those who don’t, and it’s from Day Drinking: 50 Cocktails for a Mellow Buzz by Kat Odell ($11), a cookbook full of low-alcohol cocktails that are perfect for sipping on during the day. Whip up this sophisticated and fruity beverage with just a few fresh ingredients, and booze it up – or not – to your liking.

Beet Wine

From Day Drinking by Kat Odell and Eamon Rockey, New York City


Bar wizard Eamon Rockey, formerly of Betony in New York City, inspired America’s milk punch craze, and his drink list spans the gamut from riffs on classics to cocktails that require three weeks of prep. Eamon’s drink program at Betony was crazy cool, and it was one that didn’t overlook the mocktail. Here, Eamon creates a smart red wine replacement using just fruit, veg, and tea. When served in a wineglass, it’s almost jarring how much the drink looks like red wine. I use a juicer to make the apple and beet juices, but you can also use a blender (see box, page 15). Or stop by your local juice bar and ask them to make the apple and beet juices for you up to a day in advance. 

To make double-strength tea, just double the amount of tea leaves you would ordinarily use. If you’re using tea bags, use two instead of one. If you have loose-leaf tea, go with 2 teaspoons of tea leaves to 1 cup of water (unless the leaves are balled up, in which case use 1 teaspoon).


  1. 1 1/2 Granny Smith apples (to yield 5 ounces juice)
  2. 1 red beet (to yield 2 ounces juice)
  3. 4 ounces double-strength oolong tea, chilled (see Note)
  4. 1/2 ounce grappa, optional


  1. Using a juicer or blender, juice the apples (core them first if using a blender). Transfer the juice to a glass jar with a lid. Juice the beet and transfer the juice to a separate glass jar with a lid. Place the juices in the refrigerator overnight to rest and allow the solids to settle to the bottom.
  2. Strain each juice through cheesecloth to remove any sediment. Combine the strained apple and beet juices and the tea in a pitcher. Chill until ready to serve.
  3. Before serving, skim off any foam or solids floating on top, and decant off of the settled solids at the bottom. Serve in wineglasses.
  4. Booze it up: add 1/2 ounce grappa.

Source: Excerpted from Day Drinking by Kat Odell (Workman Publishing). Copyright © 2017. Photographs by Nicole Franzen.

5 Surprising Secrets From Your Favorite Restaurants, Revealed by Employees

We’ve done a little digging to figure out the answers to some of the most pressing questions about your favorite chain restaurants. Whether the information came straight from restaurant spokespeople who spoke to POPSUGAR or from Reddit AMA (“Ask Me Anything”) online threads from employees who shared their insider knowledge, these fun facts will enlighten you about all things Pizza Hut, Olive Garden, and more. For example, have you ever wondered about Olive Garden’s so-called culinary institute in Italy or the freshness of the wings from Buffalo Wild Wings? Read on for five burning restaurant-related questions and their answers.

Starbucks Japan’s New Key-Lime-Flavored Frappuccino Is Sunshine in a Cup

In 2016, Starbucks introduced a tart Key Lime Pie Frappuccino in China and Indonesia. Stateside, customers quickly found a way to re-create the tart drink using a secret menu recipe. Now, Starbucks launched another international Frappuccino that has left us looking into the whole secret menu thing again: the Key Lime Cream and Yogurt Frappuccino.

Currently available in Starbucks locations throughout Japan, the new blended drink combines a lime custard sauce with yogurt and butter cookie crumbs. If you’re already drooling, you’re not alone. It seems to be a local hit, too. Though the Frappuccino was just recently released, there are already a notable number of pictures of it on Instagram.

As these things go, the Frappuccino will likely remain an international menu item. That being said, we can still appreciate it from afar . . . right?

This Easy Mulled Wine Recipe Will Make You Wish It Were Fall Already

It might not be sweater weather yet, but we’re already dreaming about cozying up with a mug of this mulled wine. This recipe for Glühwein, aka German mulled wine, is from Day Drinking: 50 Cocktails for a Mellow Buzz by Kat Odell ($11), and it’s guaranteed to become your go-to cocktail for entertaining through the holiday season. Red wine – eight bottles, to be exact – simmers with sugar, cinnamon sticks, oranges, cloves, allspice, nutmeg, lemons, and brandy until it’s warm, spiced, and sweet. Can you smell it already?

This big-batch recipe makes about 40 servings, so it’s ideal for entertaining, but you can easily scale down the recipe to fit your needs. Check out the full recipe below, and prepare to bookmark it immediately.


From Day Drinking by Kat Odell and Craig Lane of Bar Agricole, San Francisco


During the Winter, and especially when organizing holiday gatherings, mulled wine is my go-to. Not only is hot spiced wine incredibly simple to make – you’re basically dumping a bunch of ingredients into a pot and cooking – but the outcome of the drink always tastes far more complex than the effort that went into making it. Sometimes mulled wine can be a bit too sweet: The heat of the drink masks the sugar, but if you don’t finish your mug right away and the wine cools down a bit, suddenly the sweetness can wallop you. Happily, this recipe is the exception. Not too sweet, but just sweet enough, it tastes like the holidays in a glass. Note that it makes enough for a big party, but you can easily scale it down by cutting the recipe in half or even a quarter. 


  1. 8 bottles (750 milliliters each) dry, fruity red wine, such as Pinot Noir or Beaujolais
  2. 1 1/4 cups sugar
  3. 8 cinnamon sticks
  4. 3 oranges studded with cloves, then sliced into 1/2-inch-thick wheels
  5. 30 whole cloves
  6. 1/4 teaspoon ground mace
  7. 1/4 teaspoon ground allspice
  8. 1/4 teaspoon ground nutmeg
  9. Peel of 2 lemons
  10. 2 1/2 cups brandy, such as Armagnac or Cognac
  11. 1 bottle (750 milliliters) kirsch or maraschino liqueur, for serving


  1. Combine the wine, sugar, cinnamon sticks, clove-studded orange wheels, cloves, mace, allspice, nutmeg, and lemon peel in a 9-quart stockpot over low heat. Cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, 15 minutes.
  2. Add the brandy and simmer, stirring occasionally, for another 15 minutes. Do not allow the mixture to boil.
  3. Strain the mixture through a fine-mesh sieve set over a large heatproof bowl, pressing the oranges with the back of a spoon to extract the juice; discard the
    solids. Return the Glühwein to the pot and keep warm, over low heat. To serve, pour 1/2 ounce of the kirsch into each mug and top with 1/2 cup of the Glühwein.

Source: Excerpted from Day Drinking by Kat Odell (Workman Publishing). Copyright © 2017. Photographs by Nicole Franzen.

25 Dessert Recipes If You Love The Great British Baking Show

If you’ve seen a single episode of The Great British Baking Show, your mouth has watered at the contestants’ fabulous English cakes, tarts, and biscuits, and you’ve fantasized about making impressive confections of your own. Look no further. With these recipes, you can bake scrumptious British desserts from the comfort of your own kitchen and without the harsh eyes of judges Mary Berry and Paul Hollywood. On your marks, get set, BAKE!

This Whimsical It’s a Small World Cup Is Selling Out FAST at Disneyland

We’re sorry to cause extreme cravings for a Disneyland trip, but this news deserves your attention! There’s a brand-new cup themed after It’s a Small World, and it’s one of the cutest freakin’ things Disney has ever released. The colorful cup with a shiny gold lid can be found at Disneyland’s Wonderground Gallery for $20, and it’s understandably selling out – and fast.

The Disney enthusiast who’s known as KT the Disney Bear on Instagram shared details of the limited-edition tumbler, saying, “Introducing, my newest cup obsession. I bought 3 of them because I am SO IN LOVE.” Same, KT. Even if you think It’s a Small World is the worst ride at Disneyland (that song, though), it’s impossible to deny the cuteness of this cup.

A post shared by Jerrod Maruyama (@jmaruyama) on

The whimsical cup was designed by Jerrod Maruyama, known as jmaruyama on Instagram, a freelance illustrator who is currently showcasing his Kingdom of Cute collection at the Wonderground Gallery. According to KT, the It’s a Small World cups are “selling out super quick, so grab them while you can! Seriously the best cup in the world. Sorry, enchanted rose cup.”

We’d have to agree with that one. The Disney expert is referring to the Beauty and the Beast enchanted rose tumbler released earlier this year that went viral and that people waited hours in line for. Not to play favorites, but we think this new cup is even more magical.

Thug Kitchen Promises Its One-Pot Indian Dish Is Fast as F*ck

The vegan bloggers/expert cussers behind Thug Kitchen have released their third cookbook: Thug Kitchen 101: Fast as F*ck ($27), and it’s a mesmerizing, meat-free mecca of burritos, pasta dishes, and other one-pot delights you can whip up on the fly. Allow this chickpea biryani to be your gateway into the cookbook. Let it be known: this is no bullsh*t assemble-and-serve type of recipe. You’ll caramelize and spice your way to one-pot nirvana. Garnish the loaded pot with chopped cilantro and toasted nuts, and step back to glorify your exceptional work before diving in, pot first.

One-Pot Chickpea Biryani

From Thug Kitchen 101: Fast as F*ck


One-pot meals are where it’s at. Fast, easy, and best of all: minimal dishes. Especially if you eat straight out of the pot you cooked everything in like a goddamn genius.


  1. Veggies:
  2. 2 tablespoons coconut oil
  3. 1 large yellow onion, halved
  4. 2 cups cauliflower, chopped
  5. 1 cup green beans, chopped
  6. 1 carrot, chopped
  7. 1 1/2 cups cooked chickpeas
  8. 1 teaspoon garam masala*
  9. 1 clove garlic, minced
  10. 2 teaspoons fresh ginger, minced
  1. Rice:
  2. 1 tablespoon coconut oil
  3. 2 cups basmati rice
  4. 1 cinnamon stick
  5. 1 bay leaf
  6. 1 teaspoon garam masala*
  7. 1 teaspoon fresh ginger, minced
  8. 1 clove garlic, minced
  9. 4 cups vegetable broth
  10. 1/4 teaspoon ground turmeric** mixed with
  11. 1 tablespoon water
  12. 1/4 cup cashews or almonds, chopped
  13. 1/4 cup golden raisins
  14. Chopped cilantro for topping
  1. * WTF? Don’t freak out. Garam masala is just a badass spice blend that is as popular as f*ck. It has all kinds of sh*t like cinnamon and cardamom in it, and once you have it, you’ll use it on everything. You can find it with the spices at any well-stocked grocery store, on the Internet, or at any Indian grocer in your area. Totally worth the buy.
  2. ** We used the turmeric to give the rice its signature occasional yellow grains of rice without spending the extra cash on the traditional saffron. If you don’t already have turmeric though, don’t bother with this shit. It’s just for looks.


  1. Cook the veggies: In a large soup pot, warm up 1 tablespoon of the coconut oil over medium heat. Add the onions and sauté until they start to brown all over, about 7 minutes. Remove them from the pot and set those bastards aside.
  2. In that same pot, heat the remaining 1 tablespoon oil over medium-high heat. Toss in the cauliflower, green beans, and carrot and sauté that shit around until they start to soften up and get browned in a few spots, about 5 minutes. Fold in the chickpeas, garam masala, garlic, and ginger and cook for another minute to get the spices all mixed up. Remove from the heat, remove all the veggies from the pot, and set them off by the onions.
  3. Make the rice: In that same damn pot, warm up the coconut oil over medium heat. Add the rice, cinnamon, bay leaf, garam masala, ginger, and garlic and sauté that shit until the spices start to smell all delicious, about 1 minute. Add the veggie broth and bring it all to a simmer. Reduce the heat to low, cover, and cook until the rice is tender and the liquid has evaporated, 15 to 20 minutes. Sprinkle the turmeric mixture over about half of the cooked rice and let it sit with the heat off for a minute to absorb.
  4. To serve, fluff the rice with a fork, fold in the veggies, three-quarters of the onions, the nuts, and raisins. Top with some cilantro and the rest of the onions and serve that shit up right away.