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Maraschino, Hold the Cherry
This one’s promoted from the comments on the Aviation. Noting the liqueur used to sweeten that drink, emily20008 asked a good question: What is maraschino liqueur? Don’t tell me it’s that sugary syrup they soak those evil red cherries in... Everyone’s familiar with those neon-red orbs that perch atop sundaes and dwell in the depths of Manhattans. While I’m now kinda freaked out by the chemicals and processes that turn a natural piece of fruit into a freakish, preserved-for-eternity caricature of itself, I’ll admit to an inordinate fondness for them back in the day when my mom had to drive me to swim lessons and I considered Dr Pepper the ne plus ultra of liquid refreshment. But is there a...Paul Clarke on Salon
There's a great interview with cocktail blogger Paul Clarke on Salon [Heads up: You'll have to wait out an ad to enter the site]. Paul is a contributor here on Serious Eats, so we all read it with particular enthusiasm. And it was nice getting to know Paul a little better through the piece. His enthusiasm and knowledge of the subject really come through: On your blog, you list everything in your liquor cabinet. It's quite an extensive collection—including over 17 types of rye, 12 types of brandy and 29 types of rum. Where do you keep it all? By last fall, I had overtaken all the top shelves in the kitchen, so my wife graciously gave me the hall...Becoming Fashionable
Collectively, Nick Kindelsperger and Blake Royer are The Paupered Chef. This week, our frugal friends explore the Old Fashioned, a venerable cocktail whose clean appeal is long on taste but short on expense.Dessert Drinks
"Dessert is a fine thing. Creamy, fruity, chocolaty — I like a sweet finish to the meal. But I like it even more when dessert arrives in a cocktail glass. The best dessert drinks are as carefully crafted as any cocktail, with well-balanced flavors and innovative ingredients that go beyond the run-of-the-mill chocolate martini. And, thanks to mixology trends, such drinks are easier than ever to find." Short but sweet piece by Anne Brockhoff on something I've been seeing more and more of on dessert menus these days, although I have yet to give any of them a try; most just sound like liquid candy and really I'd rather have a nice simple panna cotta instead....Goldilocks Goes Drinking
Frank Bruni on the trend towards giant cocktail glasses: "The gargantuan drink — intended to impress and often genuinely intended as a good value — has proliferated, and there’s a downside. Cocktails meant to be consumed at a certain chilly temperature begin getting significantly warmer before anyone who’s not quaffing them in three big, speedy sips can get to the bottom of the glass. That’s not what the cocktail gods intended, and yet these larger drinks have made their smaller counterparts seem stinting, setting up a Goldilocks situation: this one’s too stinting; this one’s overwhelming; where’s the one that’s just right?"...LA Times Food Section Roundup: Crepes, Ice Cubes and a Chef's Conference
Regina Schrambling on the third Identità Golose, The taste of things to come: At a most unusual chefs' conference, great ideas trumped pomp and pretention: "There were chefs quoting Kandinsky and Lars von Trier as comfortably as they evoked Escoffier. There were chefs filling balloons with spices to pop over dinner plates, and chefs demonstrating how to flavor the bread crumbs so ubiquitous in Italian cooking with lime zest and syrup. They were using all the new-wave toys — agar-agar and sous vide and digital thermometers and no end of Pakojets — but they were also sharing discoveries as basic as this: Baking butternut squash or sweet onions on a bed of rock salt will concentrate the flavor and texture."...I Won't Drink It, But I Will Eat It
Apparently yesterday was National Brandy Alexander Day—if the cocktail isn't your thing, perhaps you'd like to try making it as ice cream? It's hard to say no to a recipe that involves whole milk AND heavy cream, let alone one that's got brandy and Godiva chocolate liqueur too!...A Cactus Cocktail
Rancho Gordo's Steven Sando decides to make a tequila with some kick: "Several years ago, I discovered you can take ripe fruit and add it to a mason jar of tequila with a spoonful of sugar and make a fine little drink. You let it sit for a week, agitating daily and then pour it into shot glasses for a nice aperitif. I'd been successful with pears and peaches and thought, what the heck, I'll try it with some puree from the tunas [prickly pears]."...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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