This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.
Lime leaves pierce through the perfumy nature of Meyer lemons with a sharp punch, while bitter orange, fennel, and spices create earthy undertones for balance.
Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just over your morning yogurt or oatmeal.
Cranberries make a versatile, sweet-tart simple syrup that is a workhorse for holiday drinking.
Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version.
Water makes up so much of what we eat and drink—why not obsess a little bit over getting the best-tasting water possible?
Gomme syrup is a classic cocktail ingredient used instead of simple syrup to give drinks a light froth and velvety mouthfeel. In this updated version, I cut down the gum Arabic proportion to make the recipe a little cheaper for the home bartender.
A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur.
The exotic combination of chile and chocolate in these mole bitters is a perfect addition to cocktails made with tequila, mezcal, or dark rum.
The woodsy, complex flavors of root beer are right at home in a liqueur. Use it in cocktails like you would an amaro or in sweet concoctions for a bold and unusual flavor.
This tart shake gets its sweetness from frozen strawberries and the floral liqueur Crème Yvette.
Grapefruit bitters do double duty, giving a cocktail a little citrus lift along with the bitterness. These bitters go especially well with effervescent drinks or tequila and gin cocktails.
For this SMaSH (Single Malt and Single Hop) beer, I chose Mosaic hops, the daughter of American IPA hop stalwart Simcoe. Mosaic hops only became commercially available following the fall 2012 harvest, but they're already picking up steam among home and craft brewers for creating an array of flavors and aromas that have been said to include cedar, stone fruit, tropical fruit, blueberry, and floral notes. To round things out, I paired the Mosaic hops with the sweet, clean Golden Promise pale malt.
Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca.
Vosges Haut Chocolat's bianca white hot chocolate inspired this ridiculously addictive concoction scented with kaffir lime leaf, lemongrass, and lavender.
This DIY version of Drambuie isn't a carbon copy of the original—and that's the point. You can play around with flavors to create your ideal Scotch-and-honey masterpiece.
While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go.
When life gives you cranberries—which it always does this time of year—make cranberry liqueur. This bright red, tart liqueur can keep you in festive cocktails from Thanksgiving to Christmas and beyond.
Aquavit is a Scandinavian spirit that dates back to the 1500s. Much like gin, it's a neutral spirit flavored with botanicals—only caraway seed is the primary flavoring instead of juniper berries. Use aquavit instead of vodka in a cocktail recipe to add a bold and savory kick.
All the flavors of fall come together in this boozy milkshake. Don't skip the maple whipped cream, it's totally worth the extra effort.