Seaweed used to be known solely as something that washed up on the beach. Over the past couple of decades, though, the once-maligned oceanic annoyance has become a hip snack and cooking ingredient. Now creative mixologists are using its saline scent to liven up cocktails and give them sea-like depth. Read more
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Mixologists approach drinks the way chefs tackle food — making sure the flavors are well-balanced throughout the entire drink. So much as chefs rely on a spice pantry to season food, bartenders are using spices to balance spirits, whether salty, savory, floral or spicy. Curry is one of the more popular flavors adding an unexpected twist to classic cocktails. Read more
According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne
Celebrate National Margarita Day by honoring this beloved tequila, Triple Sec and lime cocktail with an assortment of recipes. Traditional margaritas aren’t for you? No worries. Check out our favorite variations — some sweet, some spicy and all packed with flavor.
Margarita (pictured above)
The touch of sugar from simple syrup balances out the tartness of freshly squeezed lime juice in this refreshing recipe.
Shaken, stirred … or steeped? French press coffee is served after dinner at many restaurants across the country, but a select few spots are steeping cocktails to serve in these press pots, too. Turns out, manual coffeemakers work perfectly for booze infusions like fresh fruit, herbs and spices. These three restaurants and bars prove that coffee tools don’t have to be one-beverage wonders.
Whether you’re having a sweet-as-can-be cookie exchange, a Secret Santa party or a mix-and-mingle cocktail affair, the holidays are a time to let loose and be merry. In the spirit of the season, pour your friends and fam boozy seasonal cocktails, from eggnog martinis to steamy hot toddy swigs, that’ll warm your clan up in a jiff.
If for no other reason than sheer quantity, parties are better with punch. Serve a big batch of this crowd-ready, fizzy Holiday Party Punch, made with a blend of sparkling cider, cranberry juice, ginger ale and vodka, and let guests serve themselves from an old-fashioned punch bowl.
The trend pendulum swings — first toward one extreme, and then toward the other. At least that’s true when it comes to what’s cool in cocktails.
One minute bar culture is all about fancy ice cubes — “premium ice,” they call it. “As with diamonds, cocktail ice is judged by its clarity, density, size and cut, all of which add to the quality and aesthetics of the experience,” Christopher Jones wrote a few months ago in a Wired.com piece looking at the “obsessive world of artisanal cocktail ice.”
Any other eggnog fans out there? The creamy texture and interesting flavor tend to leave people either loving or loathing the holiday beverage. But! I happen to fall on the eggnog-lover side of things. Shocking, I know. My adoration for the drink goes so, so far back. Every Christmas my gram used to make her annual trip to our home with her infamous pumpkin rolls and loaves of fruitcake delicately bagged and tucked in her luggage. The day Gram came was one I looked forward to … basically from the day she boarded her flight back home.
According to my sweet gram, any and all desserts during the month of December could not be consumed without a glass of eggnog. My perfect equation was a thick slice of pumpkin roll and a cup of eggnog with a sprinkle of freshly grated nutmeg. This was quintessentially holiday season for me. Occasionally, I’d swap out one of her perfect sugar cookies and dip it in the nog.
Now here I am, many years later, continuing Gram’s tradition of enjoying my holiday treats with a glass of eggnog. What’s even better: making a boozy holiday dessert cocktail with it. Take your favorite eggnog, blend with some sugar cookies (I used this recipe, but feel free to use your favorite!) and bourbon. I think my gram would be awfully proud.
Turkey day may be all about the, um, turkey, but that doesn’t mean your Thanksgiving guests won’t appreciate a refreshing sipper or two to celebrate the holiday. This holiday season, instead of serving everyday beer and wine, try infusing some of the flavors of fall, like cranberries and apple cider, into easy-to-make cocktails. Check out Food Network’s best Thanksgiving cocktails below to see how it’s done.
Instead of playing bartender all night and shaking your guests’ individual drinks, mix up Food Network Magazine’s big-batch apple cider-cinnamon punch spiked with apple brandy; let guests help themselves.
Wine is aged in a barrel, so why not spirits? That’s the thinking behind the newest trick of the artisan bartender trade: barrel-aged cocktails. “Barrel aging will refine the product and round out any harsh notes, making the spirit a bit more palatable for guests,” explained Maxime Belfand, head bartender at New York City’s Saxon + Parole. “The wood also imparts interesting flavors into the spirit, so you can experiment with different types of woods for this as well. Also, the barrel aging exposes the spirit to oxygen, which also adds a new flavor element, making it a bit more complex.” Here are three top spots where you can sip your next barrel-aged cocktail.