While most beer batters assume that any fizzy, flavorless swill will do, these onion rings were created to highlight the big-flavored, boozy brew that Stone Brewing Co. is known for.
Drink The Book
If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts.
A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup.
I have to admit I was a bit taken aback when I came across kombucha recipes in Andrew Schloss's Homemade Soda since I'd always thought of this fermented tea as more of a health tonic than an easy drinking soda. But when you think about it, kombucha does fall into the flavored carbonated beverage category, regardless of how good for you if might be. Since kombucha has been on my try-it-out-at-home list for quite a while, giving one of Schloss's fermented tea recipes a whirl seemed like the perfect excuse to delve into the world of kombucha mothers and babies.
With its herbal citrus notes, this Natural Cola is far more nuanced and delicate than today's Coke, and it lacks that certain tooth-aching sugariness. Its complexity is almost amaro-like—dark and filled with rich, sweet aromatics, a more grown up take on a cola.
Sweet tea vodka is quick becoming one of this summer's guilty pleasures. Mixed with club soda and garnished with a wedge of lemon, the stuff goes down just about as easy as its zero proof inspiration, making it prime jelly shot material. Once set and sliced, these shots end up being just as refreshing as their sippable inspiration but a whole lot more fun.
As you may have noticed, we have a thing for Pimm's. We've long been fans of the Pimm's Cup, a citrusy sweet, lightly bitter refresher traditionally garnished with cucumber and sometimes strawberries and orange, and lately, we just can't resist a Pimm's concoction, whether it's mixed with whiskey or muddled with mint and Hendrick's gin. But a jello shot Pimm's Cup had never occurred to us until we saw these Pimm's No. 1 Cup Jelly Shots from Jelly Shot Test Kitchen.
The Blue Hawaii, a mix of rum, pineapple juice, and blue Curaçao, conjures up Waikiki resorts, Elvis movies, and tiki mugs with paper umbrellas. And it's an ideal cocktail inspiration for fanatically colorful, tropically flavored layered jelly shots.
It's easy to reimagine light, fruit juice-based drinks as jelly shots, but what about more serious cocktails? For my first foray into the world of Jelly Shot Test Kitchen I decided to tackle a classic, the Old Fashioned, to see how it would fare in jelly form.
The Dahlgren is a long, tall number with strong spicy notes underscored by the subtle richness of tawny port. Phil Ward took his inspiration from the classic Diablo, a combination of tequila, lime, créme de cassis and ginger ale; Ward substitutes tawny port for the black currant liqueur and uses a spicy homemade ginger syrup instead of ginger ale.
The drinks in the whiskey chapter of Food & Wine Cocktails 2011 range from spicy-rich cocktails featuring Angostura bitters, Chartreuse or ginger beer to lighter, fruity concoctions featuring fresh citrus and mint. The Descanso Beach Smash is one of the latter, spiked with the spicy flavor of rye and bitter Aperol. Created by Coltharp while he was vacationing near Catalina Island, it has the lightness you want in a drink by the pool but without the cloying sweetness so often associated with "vacation" cocktails.
The Louanalao uses a tiki-style formula, incorporating white rum, bitter Campari, and allspice dram with the flavors of sweet strawberry and tart lime. The result is a bright pink, sweet-tart harbinger of spring that is far from the expected flavor profile of a fruit-infused rum cocktail.
In this clever variation on the classic liquor-based sour, bartender Thad Vogler substitutes the assertive flavor of black tea for alcohol. The tannic qualities of the tea provide many of the same qualities as booze and give the drink a delicious backbone which stands up against tart lemon and sweet grenadine.
To finish off this roundup of recipes from Dave Wondrich's Punch, I have selected a monster. The big dog. The epic, party-starting, punch-to-end-all-punches: Chatham Artillery Punch.
After a wild and wet winter, it appears that spring is finally springing, and backyard cookouts are inching ever nearer. While I could never say that there is no room for dark liquor in warm weather, gin seems always somehow more appropriate in the spring with its lovely herbal, floral and citrus notes.
I have an admission to make: I paid very little attention to the ingredients in this punch when I selected it. I had to make it when I found that, instead of making an oleo-saccharum, the lemon peels and liquor are ignited. That's right: you get to light a bowl of booze on fire! (Insert Beavis and Butthead imitation here.)
While I'm sure exactly how coconut and chocolate became synonymous with Easter candy, it's one of my all time favorites. And this time of year it's pretty difficult for me to get out of a supermarket or drug store without at least one coconut cream egg in hand. This Coconut Patty Shake take that classic Easter candy combo and blends it into shake form, therefore making Adam Ried author of Thoroughly Modern Milkshakes my new milkshake hero.
Before getting my hands on a copy of Adam Ried's Thoroughly Modern Milkshakes I'd never thought about milkshakes as an elegant way to end a meal. ut after checking out this recipe for Honeydew Cucumber Shake with Cucumber Granita I have a feeling that milkshakes are going to be my new go-to desserts for the spring and summer. This pale green shake blends chunks of sweet, mild honeydew with an icy cucumber-lime granita, sweet and milky on the bottom with flakes of refreshing citrusy ice on top.