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Entries tagged with 'liquor'

Time for a Drink: Marmalade Sour

Serious Eats Paul Clarke 2 comments

While the practice of serving cocktails at breakfast is mostly relegated to history books and weekend brunches, putting breakfast-table ingredients into the cocktail shaker is a practice that's only picking up steam. Drinks containing eggs or egg whites are now fairly common at craft-cocktail bars; here's one that takes another familiar morning food and uses it to very good effect. More

Time for a Drink: MacKinnon

Serious Eats Paul Clarke 2 comments

The base for the drink is Drambuie, the Scottish herbal honey-and-whisky liqueur, but before you write it off as too sweet, look at the citrus and soda--that will tone down the sugar a few notches. Plus, there's a slider of rum to help level out flavor, and to bring the horsepower up to the necessary level. More

Time for a Drink: The Bronx

Serious Eats Paul Clarke Post a comment

Let's be honest: The Bronx is unlikely to be anyone's favorite drink. But while it's not exactly bottled excitement, The Bronx is actually pretty good, and surprisingly refreshing. Be sure to use fresh-squeezed orange juice (and if you add a dash or two of Angostura bitters, you've got a somewhat tastier Income Tax Cocktail on your hands), and approach it with an open mind. More

A Decadent Eggnog From a Junior League Cookbook

Serious Eats The Gurgling Cod 12 comments

Eggnog may be second only to fruitcake as a holiday punchline. And why not? The pre-made version in most grocery stores resembles an opaque, insipid quart of 10W-30 motor oil. For the first 30 or so years of my life, I never gave much eggnog much thought. More

Time for a Drink: Milk Punch

Serious Eats Paul Clarke 1 comment

Think of it as an easy, no-egg eggnog. Or think of it as a classic Southern tipple, with an alluring blend of sweetness and richness, and a deep-flavored kick. However you approach the milk punch, just be sure to think of it sometime during the holiday season. More

Bobby Flay's 'Mesa Grill Cookbook': Tangerine Margarita

Serious Eats Jenn Smith Post a comment

Before he was an Iron Chef, before challenging other cooks to a Throwdown, before planning an upscale burger joint, Bobby Flay was a cook with a passion for the flavors of the Southwest—smoky, spicy, fruity. He translated this love of... More

Time for a Drink: The Stinger

Serious Eats Paul Clarke 1 comment

Whether you're settling in after a long day of shopping, or letting the swarm blow past you while biding your time until closer to the holiday, the dawn of the Christmas season calls for some refreshment. The Stinger isn't a seasonal cocktail, per se, but its crisp minty snap always puts me in the right frame of mind for the festive weeks to come. More

Time for a Drink: Eve

Serious Eats Paul Clarke 2 comments

Created by Audrey Saunders, co-owner of Pegu Club and the mind behind some of the best cocktails in current circulation, Eve relies wholly on a base of dry vermouth, its herbal flavor enhanced by a slow maceration of fresh apples. Lower in alcohol than a cocktail or a scotch on the rocks, and with a complexity of flavor that sets the stage for the meal to come, Eve has a delicate character perfectly suited for the season. More

Time for a Drink: Cameron's Kick

Serious Eats Paul Clarke 3 comments

This cocktail dates back to at least 1930; that's when it crops up in a slim book called Cocktails, by "Jimmy" late of Ciro's (it also appears in the Savoy Cocktail Book at about the same time). It's too unlikely a bird to ever have enjoyed widespread fame; but its idiosyncrasies are the very things that make it so appealing. More

Time for a Drink: Stone Fence

Serious Eats Paul Clarke Post a comment

Let's get this weekend started right. Here's a cocktail from Paul Clarke to kick things off. Need more than one? That kinda week, eh? Here you go. Cheers! It may sound like a powder keg, but this drink that predates... More

Time for a Drink: Whiskey Sour

Serious Eats Paul Clarke 12 comments

It's Friday afternoon, and if you're lucky you've got about 60 hours before you have to think or speak for anybody else again. Time for the Whiskey Sour--the comfortable T-shirt of drinks. More

Time for a Drink: Fallen Leaves

Serious Eats Paul Clarke 4 comments

This is a perfect autumn cocktail. With the color of its namesake foliage, the Fallen Leaves has a rich, delicate flavor derived from that most seasonal of spirits, aged apple brandy. It's fine to use Calvados in one of these, but I like to reach for the 8-year-old Eau de Vie de Pomme, from Oregon's Clear Creek Distillery. At a time when the autumn chill is becoming a little more apparent each night, a Fallen Leaves can be a great evening companion. More

Time for a Drink: Marconi Wireless

Serious Eats Paul Clarke 4 comments

The Marconi Wireless is a pretty simple cocktail: Take our good friend the Manhattan, but instead of using whiskey, reach for the applejack--produced in Monmouth County by the Laird family for more than 200 years. More

Time for a Drink: Cocktail à la Louisiane

Serious Eats Paul Clarke Post a comment

First documented 70 years ago in Arthur's Famous New Orleans Drinks and How to Mix 'Em, the Cocktail à la Louisiane has been largely ignored since then. It's worth the effort to search out the ingredients (or a talented bartender in a well-stocked establishment) and bring this drink into the 21st century. More

Time for a Drink: The Jasmine

Serious Eats Paul Clarke 4 comments

Don't let the color fool you. With its gentle pink hue, the Jasmine may look as prissy and cute as a Hello Kitty armband, and its unassuming appearance and sprightly color has no doubt appealed to many drinkers of the once-ubiquitous Cosmo. But unlike that candy-colored alcopop, the Jasmine is all business, its alluring tint supplied not by the Cosmopolitan's innocuous red cranberry juice but by the intensely garnet Campari, an Italian aperitif famous for its powerful bitter flavor. More

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