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
With Cinco de Mayo just one day away, we’re already busy chopping cilantro and chiles for our favorite salsas and guacamoles to serve with big bowls of crisp, salty tortilla chips. But when it comes to the drinks menu, there are too many craveable Mexican-inspired cocktails to pick just one. From tart margaritas to fruity aguas frescas and spicy eye-openers like the michelada, Mexico’s many drinks are as vivid, flavorful and satisfying as the foods they accompany. Here are some of our favorite Mexican and Mexican-inspired refreshers for your Cinco celebration.
No tricks here — just the staples of a classic margarita: Tequila, lime juice, orange-flavored liqueur, salt and sugar. Add a touch of homemade simple syrup if you like yours on the sweeter side.
Strawberry kiwi is one of those throwback flavors that my ’90s-loving, Lisa Frank-Trapper Keeper-toting, denim-jacket-wearing, neon-hair-tie-sporting tween self went crazy over. If I’m not mistaken, it was surely one of the flavor trends that was everywhere — and as a millennial, I have it ingrained in my brain and scent memory forever.
Strawberry kiwi taffy, juice, candles or body lotion could be found in my life at any given moment back in 1995 — it was the scent to have. Right next to blue raspberry, of course, which could always turn your tongue and teeth the most-beautiful shade of sky. The artificial strawberry kiwi was sickly sweet, something that my young self adored and craved, in taste and smell. It was barely reminiscent of actual kiwi and strawberry, though; it was more like a bowl of kiwi and strawberry piled with sugar and set out to macerate for three days.
I didn’t hate it! In fact, I was nuts over it.
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
When I was growing up in Pittsburgh, it definitely felt like we were one of the few cities that were completely excluded from pro basketball season. And it still kinda feels that way, but we get a big boost from colleges and universities during the big basket tourney that tips off in March, which, for me, means time to make all the snacks!
Little apps, snack mixes, milkshakes, meat-lovers’ pizza and … wait for it … homemade slushies! You can even make them into shooters.
That’s what I’m talking about.
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.
Since I was about 3 years old, my mom instilled a belief in me: Fridays were for shopping. Every Friday we’d meet my aunt, cousin and grandma for lunch, then head to the nearest mall, where we’d stay for hours (seriously hours) and shop till we dropped. It was probably only about three hours or something, but three hours in kid years? May as well be two weeks.
I just know we were there for a loooong time.
Our snacks at the mall usually came down to two options: Pralines ‘N Cream ice cream from Baskin-Robbins (my grandma’s No. 1 choice) or Orange Julius drinks (preferably a pina colada for me) all around. It was totally dependent on the mood, as those are fairly different options, right?
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.
Words cannot explain just how excited I get about hot chocolate season. I’d never been a huge fan of hot beverages until recently, when I fell down the coffee hole fast and hard. But I always could get down with hot chocolate. And it had to be chocolate — not cocoa. Cocoa could work in a pinch, and I vividly remember drinking it from the packets on freezing cold days after playing in the snow with my brothers for hours on end. But the chocolate. Like sipping chocolate … that’s what dreams are made of.
It all started with Serendipity 3 in New York City, and if I’m being real, then it actually started with the movie Serendipity. I was completely fascinated by the adorable boutique-y cafe in the movie that served what only appeared to be ridiculous frozen hot chocolate.