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Entries tagged with 'alcohol'

Cappuccino Eggnog

Serious Eats J. Kenji López-Alt Post a comment

I don't always drink coffee, but when I do, I drink it in my eggnog. More

Double Nut Eggnog

Serious Eats J. Kenji López-Alt Post a comment

Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right. More

Scooped: Ginger Beer, Rum, and Coconut Sorbet

Serious Eats Max Falkowitz 8 comments

Only after I served this was I told it was basically a scoopable Dark and Stormy. But that's no problem for me—the combination of ginger beer and dark rum is pretty awesome. More

Bourbon Slush

Serious Eats Caroline Russock 1 comment

Our first Cook the Book column of 2011 is going to feature Amanda Hesser's newly released The Essential New York Times Cookbook, a compilation favorite recipes spanning the paper's 160 years. As an intro to the feature we thought we'd bring you a sneak peak: a Bourbon Slush perfect for New Year's Eve. More

Zombie Cocktail

Serious Eats helenjane 1 comment

[Illustration: Helen Jane Hearn] Zombies are called zombies because they are seriously alcohol laden. According to the original Zombie recipe, there are the equivalent of seven and a half ounces of alcohol in a just one Zombie. This would compare... More

Cook the Book: Concord Spritzer

Serious Eats Caroline Russock 2 comments

For me, Concord grapes are one of the highlights of early fall. Their fleeting season combined with their fantastic sweet-tart flavor and curious thick-skinned texture makes them exciting to eat straight off of the bunch, but even more thrilling when shaken up into this Concord Spritzer from Laurent Tourondel's Fresh from the Market. More

Milk Liqueur

Serious Eats Caroline Russock 2 comments

Lately infusing my own spirits has become something of an obsession, and I have a big enough collection of bottles filled with fruits, herbs, and spices sitting under my sink to prove it. So when I came across this somewhat strange recipe for Milk Liqueur from the Azores in David Leite's The New Portuguese Table there was no way that I wasn't going to try it. More

Time for a Drink: Stephan's Sour

Serious Eats Paul Clarke 1 comment

A simple gin sour given a boost of character and flavor by the addition of celery bitters, Stephan's Sour is a classically styled drink from Seattle bartender Murray Stenson, winner of the "American Bartender of the Year" award at last week's Tales of the Cocktail. More

A Delightful Rosé Sangria

Serious Eats helenjane Post a comment

Learn more about making sangria here » This is perfect for a wedding shower or early afternoon occasion.... More

Classic Lusty Red Sangria

Serious Eats helenjane 6 comments

This is what your guests expect when you shout, "Sangria!" More

Helen Jane's White Sangria

Serious Eats helenjane 1 comment

My hallmark recipe for the most colorful summertime cooler. Beautiful and delicious. More

Time for a Drink: Hai Karate

Serious Eats Paul Clarke 4 comments

Tiki drinks are rarely simple to make. But the Hai Karate—an original drink by exotic-drink expert Jeff "Beachbum" Berry—is something of an exception. While many faux-tropical drink recipes reach deep into the mixological pantry, this cocktail calls for little more than several types of juice, a shake of bitters, and the gentle richness of Virgin Islands rum. More

Time for a Drink: Princeton Cocktail

Serious Eats Paul Clarke 2 comments

The Princeton Cocktail dates to the late 19th century, when New York barman George Kappeler mixed them alongside other Ivy League-named drinks at the Holland House bar. Heavy and rich, a measure of port lends not only flavor to this drink, but an elegant appearance as it settles at the bottom of the cocktail glass. More

Holiday Eggnog

Serious Eats Paul Clarke 6 comments

No matter how you like it (thick or thin, boozy or light), there's an eggnog recipe out there for practically everyone. Here's ours! 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: 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

Cook the Book: Gazpacho Borracho

Serious Eats Caroline Russock 4 comments

Aside from a year of Spanish classes in high school, all of my knowledge of the Spanish language has come from working in restaurants. I can't carry on a basic conversation, but I can dissect a menu like a champ.... More

Time for a Drink: Mamie Taylor

Serious Eats Paul Clarke 2 comments

For fortification, the Mamie Taylor relies on blended scotch, but while this dark spirit can evoke the cooler months, fresh lime juice lightens the spirit's ponderous demeanor, and a spicy ginger ale or ginger beer places it firmly in summer-cooler territory. More

Time for a Drink: Seventh Heaven

Serious Eats Paul Clarke Post a comment

The combination of grapefruit juice and maraschino liqueur is more commonly seem in rum drinks such as the Hemingway Daiquiri; with the dryness of gin, and the bright crispness of fresh mint, this combination contributes to a wonderful summer cocktail that has a distinct whiff of the antique about it. If you have a bottle of maraschino lying around from experimenting with Aviations or other cocktails of that ilk, break it out for the Seventh Heaven and take your palate for a walk through the jitterbug era. More

Time for a Drink: Stepping into Summer

Serious Eats Paul Clarke 8 comments

There's no denying that we're settling into summer. Over the past couple of years we've suggested a number of seasonal refreshers; here are a few to look into as you plan your summer activities. More

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