Entries tagged with 'cocktails'
Page 5 of 14
MSNBC political commentator Rachel Maddow appeared on Late Night with Jimmy Fallon last night. She called out Fallon on his cocktail of choice—a gin and tonic—telling him she thinks he "can drink a more manly drink." She mixes him a Bijou (gin, vermouth, and chartreuse). "Sounds like a little dog," Fallon says. Mixing cocktails while guesting on other shows seems to have become a bit of a shtick with Maddow, but who can blame her? Half the people in the audience probably don't agree with her views, and making drinks is a nice way to avoid talking politics....
Continue reading »
Umami Mart's Happy Hour column offers up a two-part primer on simple syrups. In this week's installment, it explores fruit-infused simple syrups and offers several recipes, including this "spring-beckoning" cocktail: If you're as ready for spring as I am, you'll enjoy this next recipe which incorporates the Meyer lemon syrup and sparkling sake for an amazingly refreshing drink I call a Sparkling Sake Lemonade. Even if you don't booze it up, the rambutan or Meyer lemon syrups would be great just mixed with a glass of seltzer. [via David Lebovitz]...
Continue reading »
The Pegu Blog has some good advice from photographer Sara Remington for shooting cocktails and food in general. Or, you could just stop being weird, quit taking pictures of food and drinks, and apply her advice to everyday situations (like people and the outdoors). [via David Lebovitz]...
Continue reading »
"Ancestral relatives of the Manhattan and the martini often follow this formula, and it’s amazingly versatile." Back in 5th grade, when my math teacher, Mr. Kimball, was trying to impress a bunch of 10-year-olds with all the essential and, he asserted, fascinating ways that math would play a role in our lives and careers, he probably didn’t anticipate that one of those functions would be related to booze. ©iStockphoto.com/filonmar Mixing a good drink takes craft and attention, but it also requires a basic understanding of ratios and proportions. While you can always improvise your way into a half-decent gin and tonic or even a martini (assuming you don’t mind a little variation in your drinks), cocktails that require more than...
Continue reading »
©iStockphoto.com/Scukrov It’s sometimes difficult to explain to casual observers, but as with enjoying many other parts of the culinary world, there’s a certain aspect of drinking well-made cocktails that borders on rapture. And as with anything that brings such pronounced joy, many fans can trace their enthusiasm to a particular “aha!” moment, when the proverbial clouds parted and the light came down, and all of a sudden their perspective on what’s good permanently changed. But how to share that excitement with others? What’s a good way to try to create that sense of sudden wonder in a mixological virgin? This was the question posed to the larger online cocktail community for the most recent round of Mixology Monday; using...
Continue reading »
In his latest cocktail column, Eric Felten of the Wall Street Journal describes some fictional cocktails from cartoons, movies, and books. Daffy Duck cartoons, The Nutty Professor, The Hitchhiker's Guide to the Galaxy, and The Simpsons have all provided recipes or inspiration for cocktails—more likely than not, ones that are overly potent and undrinkable. Watch clips from some of these videos after the jump....
Continue reading »
In last week's Washington Post, longtime drinks correspondent Jason Wilson reiterated an admission that had long had whiskey—er, make that whisky—drinkers peppering him with emails: the fact that he didn't love scotch "as much as some think I should." I know the feeling. I've been covering spirits and cocktails for the better part of five years, and while I've plumbed deep on rum, American whiskey, absinthe, and other spirits, scotch has long eluded me as a subject of fascination. Wait—did you hear that sound? That was a thousand scotch-lovers banging their desks in frustration before beginning to pepper away at their keyboards with angry, or helpful, or disbelieving comments. Every spirit has those who love it beyond all others, and...
Continue reading »
"When you’re trying to buy a bottle for less than what you used to spend on coffee every day, there are some things you need to be prepared to live without." ©iStockphoto.com/monkeyphoto Oh, those heady, innocent days of early 2008. Sure, the economy was losing parts as it wheezed down the road and the real estate market was looking pretty sour, but how bad could it really get, right? Around last year’s tax day I put up a post called Cheap(er) Drinks: Tips for Enjoyable Drinking Without Going Broke. Well, compared to now, April '08 was downright rosy, and in this post-Madoff era, "drink cheap" has become the imbiber’s new mantra. The most recent round of the Mixology Monday drink-blog...
Continue reading »
This Recording Behold the cocktail that only the most ardent McDonald's lover would drink (and maybe not even then): The McNuggetini. Mix McDonald's chocolate milkshake with vanilla vodka and pour into a barbecue sauce-rimmed martini glass topped off with a McNugget. Classy! [via This Is Why You're Fat]...
Continue reading »
Photograph from _heather_r_ on Flickr This past Sunday at an event in Seattle sponsored by the Washington State Bartender’s Guild, distiller Gwydion Stone and I presented a one-hour session on absinthe. Too bad nobody told us that, less than two years after its return to the United States, the once-forbidden spirit is passé. That’s the sense you’d get, anyway, from reading the drubbing absinthe has taken in the past month in the New York Times and the San Francisco Chronicle. But as Jason Wilson noted last week at Table Matters, much of this criticism is coming from those who built up their own expectations (along with those of their readers) of absinthe’s return in 2007 with breathless repetitions of...
Continue reading »
