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Basic Italian Meringue

Serious Eats Marissa Sertich Velie 1 comment

A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. More

Drinking in Season: Blood Orange Flip

Serious Eats Kelly Carámbula 6 comments

Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey. Looking to add a little depth to the cocktail, I added a hint of honey syrup. More

Meyer Lemon Pisco Sour

Serious Eats Kelly Carámbula 2 comments

A sweeter cousin to the common (and more sour) Eureka lemon, Meyer lemons are differentiated by their thin, smooth, slightly more orange-colored rind. With a more delicate, floral flavor, Meyer lemons are an easy way to make a common lemon-based cocktail a little more special. More

Damson Sour

Serious Eats Christine Chung Post a comment

Damson gin liqueur adds a fresh new flavor to this pisco sour from Aldea in NYC. More

Time for a Drink: Pisco Sour

Serious Eats Paul Clarke 5 comments

As I wrote on Wednesday, pisco is a type of South American brandy, and the pisco from Peru has a complex, earthy flavor and a heady floral perfume. The Pisco Sour is the most popular way of consuming pisco, and for decades it has been the signature drink of Peru. More

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