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Entries tagged with 'Drinks'

Beyond Curry: Indian Mango Cooler (Panha)

Beyond Curry Denise D'silva Sankhe Post a comment

There's nothing quite like a glass of chilled Panha to lift your spirits on a hot, muggy day. This raw mango concentrate can be stored for up to a month in the refrigerator and made on demand by simply diluting it with water. Sweet, sour, and instantly refreshing, it's a delicious use for mangoes before they fully ripen. More

Boiled Coke with Ginger and Lemon

Serious Eats Robyn Lee Post a comment

Boiled Coke with ginger and lemon started off as a popular cold remedy in Hong Kong, but now it's a popular anytime drink that's found at pretty much all Hong Kong diners. As a first-time, not sick drinker, I found it surprisingly pleasant. The cold and fizzy are gone, but you're left with sweet, spicy, a little tart, a smidge medicinal—all things that would feel restorative on a cold day or in a stream of warmth going down a sore throat. More

Rouge Tomate's Amber Palmer

Serious Eats Jaclyn Einis 1 comment

The tea lover's spritzer, this spirit-free cocktail from Rouge Tomate in New York City trades sweet lemonade for tangy rosemary-grapefruit juice. Feel free to experiment with your own blend of teas. More

The Bird Dog

Serious Eats Autumn Giles Post a comment

A spicy booze-free take on the Salty Dog cocktail. More

Orange, Rosewater, and Mint Sparkler

Serious Eats Autumn Giles Post a comment

Bright and floral, the orange rosewater sparkler is made with fresh-squeezed orange, muddled mint, and rosewater. More

DIY Rice Milk

Serious Eats Molly Sheridan Post a comment

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. More

Grilled Lemonade

Serious Eats Joshua Bousel 3 comments

Grilled lemonade. Yeah, that's a thing, and it's incredible. More

Champurrado (Mexican Chocolate Atole)

Serious Eats María del Mar Sacasa 6 comments

Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa. More

Kir Royale Sangria

Serious Eats Kerry Saretsky 1 comment

Bubbly, playful, and slightly grown up: a sangria made from rosé champagne and crème de cassis, full of frozen strawberries, blackberries, and red and black currants. Just in time for Bastille Day. More

The Homemade Pantry's Coffee Liqueur

Serious Eats Caroline Russock 4 comments

Coffee liqueur—a given for Irish Coffees and White Russians, but not too much else—is not the most serious of drinks. But that is precisely why Alana Chernila's recipe for Coffee Liqueur from The Homemade Pantry is genius. More

Coconutty Thai Iced Tea

That's Nuts Lee Zalben 5 comments

Feeling the heat of summer? Cool off with this nutty, dairy-free version of cha-yen, or Thai iced tea. More

Coconutty Thai Iced Tea

Serious Eats Lee Zalben 2 comments

Feeling the heat of summer? Cool off with this nutty, dairy-free coconutty iced tea. More

Cara-Carry Me Away

Serious Eats Carrie Vasios Mullins Post a comment

Cara cara oranges are sweet and low in acid with hints of grapefruit and cherry. They add depth to this citrusy, refreshing tequila cocktail. More

First Look: Southern Pacific Brewing, San Francisco

Drinks David Kover 1 comment

According to owner Chris Lawrence, San Francisco's newest brewhouse will concentrate on a lineup of clean, dry, easy-drinking West Coast-style beers. This sounds about right for a restaurant with a biergarten out front that should support lots of sunny-day drinking. But with local winery A.P. Vin as a neighbor, Southern Pacific has already started experimenting with aging its beer in used wine barrels. Join us for a little tour of the newest brewery-by-the-bay. More

Linnea's Prosecco Cocktail

Serious Eats Carrie Vasios Mullins Post a comment

The secret ingredient in this cocktail from Linnea Johansson is a dash of rose water, which adds a bright, floral flavor. More

Mint Lemonade

Serious Eats Carrie Vasios Mullins Post a comment

Nothing washes down lunch quite like freshly made lemonade. You'll enjoy how the mint perfumes your house while you make the simple syrup. More

Homemade Soy Milk

Serious Eats Kumiko Mitarai 2 comments

This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. More

Cold-Processed Shrub

Serious Eats Michael Dietsch Post a comment

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh. More

Sparkling Panakam

Serious Eats Caroline Russock 2 comments

This Sparkling Panakam from Heidi Swanson's Super Natural Every Day is an Indian-accented summer refresher—think of it as cool limeade meets spicy chai. More

My Latest Obsession: Cheerwine, the Cherry-Flavored Pop

J. Kenji López-Alt 39 comments

I don't have much of a sweet tooth, but when I crave something sweet, it's usually for something that comes in liquid form. Dr. Pepper—which incidentally is the oldest commercial soft drink, created in 1885, a full year before Coca-Cola was introduced—usually does the trick, with its fruity-cola-medicinal flavor. But when I can get my hands on it, Cheerwine, the cherry-flavored pop from North Carolina with a cult-like following, blows the good Doctor right out of the water. More

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