'Time for a Drink' on Serious Eats

Time for a Drink: the Periodista

The Periodista is very easy to love. Starting with the basic rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer more alluring. More

Hot Coffee Grog

If there's been one simple message that's come out of the Four Loko hullaballoo, it's that mixing caffeine and alcohol is a bad idea. Now that this preliminary is out of the way, let's get down to doing that very thing. There are plenty of versions of the Hot Coffee Grog floating around in the booze world. Some contain cream or butter (or, in one tiki-fied version, coconut cream), and some are laced with a range of liqueurs. More

How to Make Spiced Rum From Scratch

Making spiced rum is deliriously easy. Simply take your desired mix of spices and other ingredients, pop them in a bottle of rum for, oh, two days, then taste. Need the spice mix a bit stronger? Let it sit a day or two more, or, edit the taste profile as you go, adding more of an ingredient if you wish to push it forward. More

Time for a Drink: the Restraining Order

Credited to Philadelphia bartender Colin Shearn of Franklin Mortgage & Investment Co., the Restraining Order is based on the mellow, vegetal character of reposado tequila. Shearn complements the tequila with a dose of Aperol, a bright, low-alcohol aperitif liqueur with a potent, complex flavor dominated by bitter oranges and rhubarb. Accented with several dashes of celery bitters and a big squeeze of orange peel atop the finished cocktail, the drink has a powerful pop of herbaceous flavor and a delicate, nuanced balance. More

Time for a Drink: Journalist Cocktail

The Journalist Cocktail goes back to at least 1930, when it appeared in the Savoy Cocktail Book. Essentially a perfect martini—"perfect" in the cocktail sense meaning it's made with equal parts dry and sweet vermouth—with a dash of this and that for flavorful accents, the Journalist is dry and crisp, yet has a complexity and hint of richness that make it especially endearing. More

Time for a Drink: Hot Buttered Rum

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Until very recently, I found the concept of hot-buttered rum more appealing than the reality hot-buttered rum.... More

Time for a Drink: Brigadier

A classic combination that's good at this time of year is a mixture of good hot chocolate and green Chartreuse. While the pairing might seem awkward at first glance, there's something about the potent herbal liqueur that matches perfectly with the rich earthiness of good chocolate. More

Time for a Drink: Bloody Mary

The Bloody Mary is, of course, a staple of the American brunch and a universal hangover cure. The drink's origins are oft-rumored and still open to the kind of disputed bickering that is absolutely painful on a weekend morning, so it's best to move onto the heart of the matter: what's essential in your Bloody Mary? More

Time for a Drink: Diamondback

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! [Flickr: Michael Dietsch] Sometimes, at this time of the year, you want a drink that's light and... More

More Posts