Liquids

OK, kids: This is coffee. In solid form. It's been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. Now, you have to like Jello, or Jello-like food, for this to work. If you do, you're in for a treat.

Here's how to make your very own homemade mustard with one of my all-time favorite things: Guinness stout. It's easy and totally delicious.

Join us as we look at different kinds of tequila—and sample three bottles from Partida Tequila.

Making butter at home is surprisingly easy to do. All you need is fresh heavy cream—and maybe a little salt, if you want salted butter. That's it. (No, really: That's it.)

(Last updated: November 2021) This drunken cranberry orange compound butter is the perfect addition to any holiday or special occasion table.  The stuff is just too easy to make—and too darned good. What is compound butter? If...

Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.

When it comes to classic French cooking, there are five basic sauces—the so-called "mother" sauces—that provide the foundation for most sauces we know today.

So, say I was *actually* mouse-sized. (I'm not saying that I'm NOT, just imagine if I were.) This would be the best hot tub ever.

You know how when you go to a fancy steakhouse and your steak comes with a sumptuous hunk of cold, creamy butter on it? And it's just starting to melt and mingle with the meat's perfectly charred crust to make a mouthwatering, on-the-spot sauce? Compound butter is like that, but better.

With fall well underway, Cocktail Season is in full effect here at The Mouse House. Here are three of our favorite fall drinks—guaranteed to knock that seasonal chill right off.