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Entries tagged with 'Time for a drink'

Time for a Drink: the Periodista

Serious Eats Paul Clarke Post a comment

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

Serious Eats Paul Clarke 3 comments

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

Serious Eats Paul Clarke 1 comment

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

Serious Eats Paul Clarke Post a comment

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: the Breakfast Martini

Serious Eats Paul Clarke 2 comments

Based on gin and flavored with the richness of orange marmalade and the crispness of Cointreau, the Breakfast Martini is particularly well suited as a brunch cocktail. More

Time for a Drink: Cap Haitien Rum & Honey

Serious Eats Paul Clarke Post a comment

Let's start the weekend right—with a cocktail recipe from Paul Clarke. The Cap Haitien Rum & Honey is about as easy to prepare as it sounds: Barbancourt rum, honey, and one or two dashes Angostura bitters. More

Time for a Drink: Buck's Fizz

Serious Eats Paul Clarke 5 comments

A Buck's Fizz is a special cocktail. It can take the familiar Mimosa to an entirely new level. More

Time for a Drink: Journalist Cocktail

Serious Eats Paul Clarke 7 comments

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: Anejo Highball

Serious Eats Paul Clarke 2 comments

Anejo Highball. [Flickr: teamperks] During the dark, dry years of Prohibition, thousands of thirsty Americans made it a point of vacationing in Cuba. Not only did the island nation offer an alluring Caribbean climate, but Havana was home to... More

Time for a Drink: Hot Buttered Rum

Serious Eats Paul Clarke 8 comments

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

Serious Eats Paul Clarke 1 comment

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: Champs Elysees

Serious Eats Paul Clarke 2 comments

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! Cocktails can be rich and rugged like a Manhattan, or crisp and sharp like a martini, or... More

Time for a Drink: Bloody Mary

Serious Eats Paul Clarke 43 comments

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: San Martin

Serious Eats Paul Clarke 6 comments

The San Martin first cropped up in bar manuals in 1922, when a slim volume called Cocktails: How to Mix Them listed it as "a well-known South American drink." While it appeared under a slightly altered name in the 1930s, it popped up again in 1951 in Charles H. Baker's South American Gentleman's Companion. More

Time for a Drink: Mary Pickford

Serious Eats Paul Clarke 1 comment

Mary Pickford herself. [Photograph: wikipedia.org] Among the drinks that Gourmet selected from its archives to highlight the magazine's almost 70 years in print (now sadly cut short), one has a name as well as a character that spins the... More

Time for a Drink: Stone Fruit Sour

Serious Eats Paul Clarke 1 comment

Here's a good balancing-act drink: the Stone Fruit Sour. I wrote this drink up for the current issue of Imbibe, and it's become a welcome part of my early autumn cocktail arsenal. More

Time for a Drink: Diamondback

Serious Eats Paul Clarke 3 comments

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

Time for a Drink: Turf Club Cocktail

Serious Eats Paul Clarke 1 comment

The drink was suggested to me by Eric Alperin from The Varnish in Los Angeles--it has a suave potency of flavor and rightly demonstrates gin's appealing qualities. Not that a good gin needs any help in the lovability department. More

Time for a Drink: Sherry Cobbler

Serious Eats Paul Clarke Post a comment

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! Things usually slow down during late summer. It seems like everyone's on vacation--at least mentally, if not... More

Time for a Drink: Pago Pago Cocktail

Serious Eats Paul Clarke 1 comment

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! It's late July, and summer has now reached its cruising altitude. Your sunglasses have become as essential... More

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