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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: Rocky Mountain Sneezer

Serious Eats Paul Clarke Post a comment

While books such as A Christmas Carol are filled with references to period drinks such as gin punch, the Rocky Mountain Sneezer comes from the author's own experiences and was apparently deployed for medicinal purposes—as Cedric writes, "Charles Dickens' New York landlord made him one to cure his catarrh." Trust me, you don't want to Google "catarrh," but it's safe to say that the Rocky Mountain Sneezer is good for whatever ails you, even if it's just the frigid weather outside. More

Time for a Drink: Hot Toddy

Serious Eats Paul Clarke 9 comments

As if this wasn't enough, the toddy is engagingly flexible: While most people prefer theirs with a good dose of Scotch (this is one of the few mixed drinks where a single-malt is not only appropriate but desirable), a nice Irish whiskey works well; bourbon and rye can also do a suitable job, and a toddy made with a good dark rum has a special kind of appeal. More

Time for a Drink: Ti Punch

Serious Eats Paul Clarke Post a comment

Ti Punch has only a few ingredients and is extraordinarily simple to prepare. The Ti Punch looks much like a daiquiri or a caipirinha, but the distinctive flavor of rhum agricole makes this a particularly musky and rugged drink. Using a white agricole is traditional, though the aged agricole, or rhum vieux, are a bit more user-friendly for the agricole novice. 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

The Red Hook

Serious Eats Paul Clarke Post a comment

Here's a relative of the Manhattan that dates to within the past five years, a drink created by New York bartender Enzo Errico that utilizes its ancestor's rye whiskey base, matches it with the bitter Italian vermouth Punt e Mes, and fills in the flavor with a hearty dose of funky maraschino liqueur. Named for a once rough-and-tumble Brooklyn neighborhood that's since changed with the times, the Red Hook is one of the more memorable variations of the Manhattan. 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: 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

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