Apple juice is pretty weak in a cocktail, so instead, we reach for unfiltered apple cider and cook it down until concentrated. Then, the drink is spiked with apple brandy and hard cider for a punch of fall flavor.
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This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.
So it's getting to booze o'clock, and you're ready for a drink, but you're new to the mixing game and you're not quite sure how to get started. You've come to the right place: after three and a half years of writing about cocktail technique on Serious Eats, I've gathered my tips, essential pointers, and the wisdom of a few stellar bartenders into one handy guide.
Everyone needs a little something to sip on for Labor Day, whether you're on the beach for the day or camped out in the backyard next to the grill. Here are 27 fresh drink recipes to help you bid farewell to summer, plus our beer and wine recommendations.
A sophisticated take on a blended fruit daiquiri, made with naturally sweet ripe peaches, flavored with white pepper and green tea.
Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.
Chocolate is made from tiny beans nestled inside cacao pods, whereas Solbeso is distilled from the juicy, pulpy fruit surrounding said beans. When this fruit is transformed into liquor, it yields a citrusy-tasting clear spirit—a bit like tequila, a bit like pisco, a bit like rum—with thick floral flavors laced with nutty undertones. A totally new category of liquor that actually adds something interesting to the conversation instead of re-hashing tired concepts? Consider us on board.
The best way to capture the sweet, slightly floral flavor of a cantaloupe for drinks to come is an easy jar-and-wait infusion. After you've strained the mix, it stays bright and fresh in the fridge for months: you'll be thanking me when all that's at the farmers market is a pile of potatoes.
The Mexican street-cart staple of juicy fruit, lime, and chili powder is transformed into a refreshing cocktail (with just a hint of spice).
If you don't like a restaurant's housemade gin & tonic, can you bring your own bottle of Canada Dry?
Crisp, tart, and fresh-fruit ripe, this beer cocktail made with berries, Duvel, lemon, and gin has just the right amount of fizz to keep things interesting. On a sticky, sweaty day, it's a pleasure to have a mixologist's cocktail that's easy to make.
This drink, chilled down with a bottle of Duvel, will knock a couple of degrees off a hot day's temperature.
In this easy 3-ingredient drink, elderflower liqueur amps up the floral side of bittersweet Suze.
Suze is a French aperitif with a delicately bitter gentian root flavor. Its mild sweetness and hints of citrus and wildflowers make it a wonderful partner for sparkling wine, especially with the addition of a little elderflower liqueur.
Some compare the South American spirit to grappa, because both are distilled from grapes. Others relate it to tequila, as it often has similar herbal, earthy flavors. The truth is, comparisons to other liquors often fall flat because pisco has its own unique personality. We tasted through 25 different piscos, exploring what makes the category so wild and wonderful. Here are our 10 favorites.
Frozen cocktails are on the rise this summer, and Chicago seems to be in the very center of the scene. Perhaps, as Paul McGee suggests, these frozen drinks are a reaction against fussy, expensive cocktails, the kind you need a password to access and a ten-minute wait to sip; perhaps they're just a fun way to cool down on a hot summer day.
I'm on a quest to find the best tequila for a margarita. Do you need to spend big bucks to make a great version of the drink? Are there affordable brands that make good margs? I convened a blind tasting of margaritas made from ten different tequilas to find out.
This ballpark-inspired cocktail is mixed in advance, chilled to ice-cold, and tossed ever-so-casually to your buddy as he or she walks in the door. No stirring and straining, no fancy glasses, no fiddling with garnishes or even ice.
This bottled cocktail was inspired by the flavor of ballpark peanuts. The touch of salt works as a great balance to the sweet and savory roasted nuts, which are quickly infused in rye whiskey.
A potent mix of applejack, grenadine, and lemon juice flavored with a dash of Peychaud's bitters.