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' on Serious Eats
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.
Refreshing, thirst-quenching, and nose ticklingly bubbly, the appeal of soda is easy to see. But if you don't feel like drinking high fructose corn syrup or artificial sweetener, what's a soda lover to do? Make your own, that's what.
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.
Michelle Palm, the mastermind behind the Jelly Shot Test Kitchen blog, is on a mission to elevate the jelled cocktail. Her newly released cocktail cookbook, Jelly Shot Test Kitchen reads like the Mr. Boston of jelly shots, with nearly every cocktail you can think of transformed in to a sweet and wobbly bite. These bright little shots are equal parts fun cocktail fodder and amateur molecular mixology.
- Cook the Book: 'One Big Table': platy, winebill, Imbottito, Lauren02144, and ladywild.
- Drink the Book: 'Thoroughly Modern Milkshakes': Paulguynj, archerkate, eatingme, curlylis, and poorstudent.
- Alinea Cookbook: Leangdamang, NickR, SteadyRollins, tonkiki, and mutchler.
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.
While Bananas Foster is typically served with ice cream, milkshake maven Adam Ried decided to blend the caramelized bananas into ice cream for this Bananas Foster Shake. To make this shake you begin by slowly sautéing bananas with butter and brown sugar until gooey and soft and then finish with a dramatic rum flambé. (Watch out, that stuff really does flame up!)
The modern experience of punch is generally restricted to Jungle Juice or one of its cousins. But punch, as a class of mixed drink, is the parent through which we have come to know the cocktail, cobbler, flip, sling, frappe, and more. Enter to win David Wondrich's wonderful book on the history of punch here.
If you're reading this and are dubious about the combo, think for a second about the deliciousness of a crisp piece of bacon running through a puddle of maple syrup on your breakfast plate. This Maple-Bacon Shake from Adam Ried's Thoroughly Modern Milkshakes is a little over the top, in a totally delicious way.
Instead of blending flavorless, out of season berries into this strawbery shake, Adam Ried recommends a much for punchy combo of strawberry ice cream and sorbet, strawberry jam, and a teaspoon of lemon juice. This multilayered approach to shake-making packs in far more strawberry flavor than the berries themselves could.
Author and ice cream enthusiast Adam Ried sees the milkshake as a blank canvas, a sweet and creamy medium to which all sorts of flavors and textures can be incorporated. In Ried's fabulous Thoroughly Modern Milkshakes he goes way beyond chocolate, vanilla, and strawberry with daring milkshake creations such as mocha-cardamom, raspberry-rose, and lemon-buttermilk.