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Entries tagged with 'whisky'

Gramercy Tavern's Goodfellow

Serious Eats Maryse Chevriere Post a comment

This simple-looking cocktail from Gramercy Tavern's fall lineup boasts a surprisingly complex flavor profile. The elegantly layered drink mixes belly-warming Scotch with slightly sweet pear liqueur, plus nutty walnut liqueur and Oloroso sherry. More

Canadian Clubhouse Punch

Serious Eats Caroline Russock Post a comment

[Photograph: Nina Gallant] Reprinted with permission from The Unofficial Mad Men Cookbook by Judy Gelman and Peter Zheutlin. Copyright © 2012. Published by Smart Pop Books. Available wherever books are sold. All rights reserved.... More

Butterscotch Eggnog

Serious Eats J. Kenji López-Alt 2 comments

The smokiness of Scotch pairs nicely with light brown sugar in this eggnog variation. More

Time for a Drink: the Chancellor Cocktail

Serious Eats Paul Clarke Post a comment

The Chancellor is a close relative of another scotch cocktail, the Rob Roy, with a couple of interesting twists. In place of the Rob Roy's bittersweet tang from Italian vermouth, the Chancellor relies on the robust richness of port, its gentle sweetness tempered by a little dry vermouth. More

Scooped: Irish Coffee Ice Cream with Shaved Dark Chocolate and Candied Pecans

Serious Eats Max Falkowitz 11 comments

It has buttery, smoky caramel, a dash of coffee grinds, and a generous helping of whisky for good measure. It's a bracing combination, but oh does it work. First you taste the coffee, roasted and rich, with the pleasant bitterness of an actual cup of joe. Then comes the caramel to sweeten things up just a tad, melting to sweet buttery goodness. Then the whisky: the more ice cream you eat, the more you taste it. More

'Southern' Cream Liquor

Serious Eats Lucy Baker 1 comment

- Adapted from Luscious Liquors -... 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

Cook the Book: Salmon with Scotch Whisky Sauce

Serious Eats Lucy Baker Post a comment

Scottish barbecue? Isn't the country more famous for oats, barley, and boiled potatoes? Scotland actually produces many of the best meats in the world, from Angus beef, to venison, lamb, and game birds such as pheasant and grouse. All of... More

Time for a Drink: Presbyterian

Serious Eats Paul Clarke 7 comments

Whatever the provenance of its name, the Presbyterian is pretty much made to be enjoyed outdoors, preferably with a picnic blanket in sight and with a few blue puffs of smoke blowing off the barbecue. Incredibly easy to prepare, the Presbyterian also lends itself to the pitcher treatment. More

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