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Entries tagged with 'Drink the Book'

Arrogant Bastard Ale Onion Rings

Serious Eats Caroline Russock 6 comments

While most beer batters assume that any fizzy, flavorless swill will do, these onion rings were created to highlight the big-flavored, boozy brew that Stone Brewing Co. is known for. More

Garlic, Cheddar, and Stone Ruination IPA Soup

Serious Eats Caroline Russock 22 comments

A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup. More

Drink the Book: Orange Kombucha

Serious Eats Caroline Russock Post a comment

I have to admit I was a bit taken aback when I came across kombucha recipes in Andrew Schloss's Homemade Soda since I'd always thought of this fermented tea as more of a health tonic than an easy drinking soda. But when you think about it, kombucha does fall into the flavored carbonated beverage category, regardless of how good for you if might be. Since kombucha has been on my try-it-out-at-home list for quite a while, giving one of Schloss's fermented tea recipes a whirl seemed like the perfect excuse to delve into the world of kombucha mothers and babies. More

Drink the Book: Natural Cola

Serious Eats Caroline Russock 6 comments

With its herbal citrus notes, this Natural Cola is far more nuanced and delicate than today's Coke, and it lacks that certain tooth-aching sugariness. Its complexity is almost amaro-like—dark and filled with rich, sweet aromatics, a more grown up take on a cola. More

Drink the Book: Celrtzer

Serious Eats Caroline Russock 3 comments

Cel-Ray is a cult favorite and can be pretty difficult to find outside of Jewish deli territory, but thanks to Andrew Schloss's book Homemade Soda, its unique flavor profile can be replicated at home quite easily. More

Drink the Book: Sour Cherriade

Serious Eats Caroline Russock Post a comment

The trouble with most cherry sodas is that they are enjoyable in an artificial lollipop sort of way, and have nothing at all to do with the flavor of fresh cherries. Enter Andrew Schloss, author of Homemade Soda and creator of this fantastic Sour Cherriade that smacks of fresh cherry flavor. More

Drink the Book: Arnie Palmer Jelly Shots

Serious Eats Caroline Russock 3 comments

Sweet tea vodka is quick becoming one of this summer's guilty pleasures. Mixed with club soda and garnished with a wedge of lemon, the stuff goes down just about as easy as its zero proof inspiration, making it prime jelly shot material. Once set and sliced, these shots end up being just as refreshing as their sippable inspiration but a whole lot more fun. More

Drink the Book: Pimm's No. 1 Cup Jelly Shots

Serious Eats Caroline Russock 5 comments

As you may have noticed, we have a thing for Pimm's. We've long been fans of the Pimm's Cup, a citrusy sweet, lightly bitter refresher traditionally garnished with cucumber and sometimes strawberries and orange, and lately, we just can't resist a Pimm's concoction, whether it's mixed with whiskey or muddled with mint and Hendrick's gin. But a jello shot Pimm's Cup had never occurred to us until we saw these Pimm's No. 1 Cup Jelly Shots from Jelly Shot Test Kitchen. More

Drink the Book: Blue Hawaii Jelly Shots

Serious Eats Caroline Russock 6 comments

The Blue Hawaii, a mix of rum, pineapple juice, and blue Curaçao, conjures up Waikiki resorts, Elvis movies, and tiki mugs with paper umbrellas. And it's an ideal cocktail inspiration for fanatically colorful, tropically flavored layered jelly shots. More

Drink the Book: Old Fashioned Jelly Shots

Serious Eats Caroline Russock 7 comments

It's easy to reimagine light, fruit juice-based drinks as jelly shots, but what about more serious cocktails? For my first foray into the world of Jelly Shot Test Kitchen I decided to tackle a classic, the Old Fashioned, to see how it would fare in jelly form. More

Drink the Book: Coconut Patty Shake

Serious Eats Caroline Russock 1 comment

While I'm sure exactly how coconut and chocolate became synonymous with Easter candy, it's one of my all time favorites. And this time of year it's pretty difficult for me to get out of a supermarket or drug store without at least one coconut cream egg in hand. This Coconut Patty Shake take that classic Easter candy combo and blends it into shake form, therefore making Adam Ried author of Thoroughly Modern Milkshakes my new milkshake hero. More

Drink the Book: Honeydew Cucumber Shake with Cucumber Granita

Serious Eats Caroline Russock 1 comment

Before getting my hands on a copy of Adam Ried's Thoroughly Modern Milkshakes I'd never thought about milkshakes as an elegant way to end a meal. ut after checking out this recipe for Honeydew Cucumber Shake with Cucumber Granita I have a feeling that milkshakes are going to be my new go-to desserts for the spring and summer. This pale green shake blends chunks of sweet, mild honeydew with an icy cucumber-lime granita, sweet and milky on the bottom with flakes of refreshing citrusy ice on top. More

Drink the Book: Bananas Foster Shake

Serious Eats Caroline Russock 5 comments

While Bananas Foster is typically served with ice cream, milkshake maven Adam Ried decided to blend the caramelized bananas into ice cream for this Bananas Foster Shake. To make this shake you begin by slowly sautéing bananas with butter and brown sugar until gooey and soft and then finish with a dramatic rum flambé. (Watch out, that stuff really does flame up!) More

Drink the Book: Maple-Bacon Shake

Serious Eats Caroline Russock 3 comments

If you're reading this and are dubious about the combo, think for a second about the deliciousness of a crisp piece of bacon running through a puddle of maple syrup on your breakfast plate. This Maple-Bacon Shake from Adam Ried's Thoroughly Modern Milkshakes is a little over the top, in a totally delicious way. More

Drink the Book: Stupendous Strawberry Shake

Serious Eats Caroline Russock 3 comments

Instead of blending flavorless, out of season berries into this strawbery shake, Adam Ried recommends a much for punchy combo of strawberry ice cream and sorbet, strawberry jam, and a teaspoon of lemon juice. This multilayered approach to shake-making packs in far more strawberry flavor than the berries themselves could. More

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