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Entries tagged with 'drinks'

Boiled Coke with Ginger and Lemon

Serious Eats Robyn Lee Post a comment

Boiled Coke with ginger and lemon started off as a popular cold remedy in Hong Kong, but now it's a popular anytime drink that's found at pretty much all Hong Kong diners. As a first-time, not sick drinker, I found it surprisingly pleasant. The cold and fizzy are gone, but you're left with sweet, spicy, a little tart, a smidge medicinal—all things that would feel restorative on a cold day or in a stream of warmth going down a sore throat. More

Rouge Tomate's Amber Palmer

Serious Eats Jaclyn Einis 1 comment

The tea lover's spritzer, this spirit-free cocktail from Rouge Tomate in New York City trades sweet lemonade for tangy rosemary-grapefruit juice. Feel free to experiment with your own blend of teas. More

The Bird Dog

Serious Eats Autumn Giles Post a comment

A spicy booze-free take on the Salty Dog cocktail. More

Orange, Rosewater, and Mint Sparkler

Serious Eats Autumn Giles Post a comment

Bright and floral, the orange rosewater sparkler is made with fresh-squeezed orange, muddled mint, and rosewater. More

DIY Rice Milk

Serious Eats Molly Sheridan Post a comment

While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go. More

Grilled Lemonade

Serious Eats Joshua Bousel 3 comments

Grilled lemonade. Yeah, that's a thing, and it's incredible. More

Champurrado (Mexican Chocolate Atole)

Serious Eats María del Mar Sacasa 6 comments

Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa. More

Kir Royale Sangria

Serious Eats Kerry Saretsky 1 comment

Bubbly, playful, and slightly grown up: a sangria made from rosé champagne and crème de cassis, full of frozen strawberries, blackberries, and red and black currants. Just in time for Bastille Day. More

The Homemade Pantry's Coffee Liqueur

Serious Eats Caroline Russock 4 comments

Coffee liqueur—a given for Irish Coffees and White Russians, but not too much else—is not the most serious of drinks. But that is precisely why Alana Chernila's recipe for Coffee Liqueur from The Homemade Pantry is genius. More

Coconutty Thai Iced Tea

Serious Eats Lee Zalben 2 comments

Feeling the heat of summer? Cool off with this nutty, dairy-free coconutty iced tea. More

Cara-Carry Me Away

Serious Eats Carrie Vasios Mullins Post a comment

Cara cara oranges are sweet and low in acid with hints of grapefruit and cherry. They add depth to this citrusy, refreshing tequila cocktail. More

Linnea's Prosecco Cocktail

Serious Eats Carrie Vasios Mullins Post a comment

The secret ingredient in this cocktail from Linnea Johansson is a dash of rose water, which adds a bright, floral flavor. More

Mint Lemonade

Serious Eats Carrie Vasios Mullins Post a comment

Nothing washes down lunch quite like freshly made lemonade. You'll enjoy how the mint perfumes your house while you make the simple syrup. More

Homemade Soy Milk

Serious Eats Kumiko Mitarai 2 comments

This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. More

Cold-Processed Shrub

Serious Eats Michael Dietsch Post a comment

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh. More

Sparkling Panakam

Serious Eats Caroline Russock 2 comments

This Sparkling Panakam from Heidi Swanson's Super Natural Every Day is an Indian-accented summer refresher—think of it as cool limeade meets spicy chai. More

Light and Frothy Raspberry Faluda

Serious Eats Max Falkowitz 1 comment

Faluda, like many Indian sweets, can be a heavy, super-sweet affair. There's a place for it, but not during the first days of spring. This version froths puréed raspberries with milk (though you could as easily use yogurt, half-and-half, or melted kulfi ice cream). You could sweeten it as much as you like, layer it with whipped cream, or spike it with ginger and cardamom. This lighter version just adds a garnish of candied ginger, which you could also dice up and add to the basil seed. More

Nam Manglak Spritzer

Serious Eats Max Falkowitz Post a comment

Nam manglak can be as simple as water, crushed ice, basil seed, and some sweetener. This is ever so slightly more gussied up: flavored with rose, lime, and honey, made effervescent by rosewater. It's an unbeatably refreshing combination for the hot sticky days to come. More


Serious Eats J. Kenji López-Alt 8 comments

Time for a Drink: the Vesper

Serious Eats Paul Clarke 15 comments

Introduced to the world in 1953 in Casino Royale—the first book in what became Ian Fleming's sprawling James Bond franchise—the Vesper has had more popularity in print and in film than it's ever had inside a glass. Which is too bad, actually, considering it's actually a pretty decent drink. More

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