2 oz Calvados1/4 oz Mead3/4 oz Apple juice1/4 oz Freshly squeezed lemon juice1 tsp Cinnamon-infused honey*Garnish: 2 dried apple slicesGarnish: Cinnamon stickBring all of the ingredients to a boil while stirring occasionally.Strain into an Irish Coffee mug, and garnish with 2 dried apple slices and a cinnamon stick.
Bourbon can be a contentious issue for drinkers. There are all kinds of “rules” when it comes to enjoying a glass, but few of these rules are actually helpful.Instead of trying to figure out the sometimes intimidating world of bourbon on your own, these are the simple rules you need to know.1. Don’t Spend More Than $50 on a BottleOkay, there are exceptions to this rule.
New York City bartending vet Franky Marshall believes Grand Marnier is incredibly mixable. “I love the body that it brings to cocktails,” she says. “The 40 percent ABV means it can stand up to anything you pair it with.” Here, she uses a full two ounces of Cuvée Louis Alexandre, the higher-end expression that’s named in ode to its creator, Louis-Alexandre Marnier Lapostolle, although the signature formula works equally well.
Flat beer and overcooked hot dogs have long been a disappointing stadium staple. With the April 7 opening of the new 20,000-seat T-Mobile Arena, a Las Vegas concert and sporting event venue, volume-savvy bartender Tony Abou-Ganim is aiming to change that. The Las Vegas–based barkeep, who created the drinks program for the Bellagio hotel when it opened in 1998 and has done stints behind the bar in New York and San Francisco, faced some big demographic challenges in getting the stadium’s many bars and bar carts up and running.
This riff on a Bee’s Knees by Morgan Stana, the bar manager at A Rake’s Bar at The Line hotel in Washington, D.C., uses both a honey-infused gin from Vermont and honey syrup. That sweetness is balanced by the delicate acidity of verjus. A few dashes of a saline solution coaxes out even more flavor.1 1/2 ounces Barr Hill Tom Cat gin1 egg white3/4 ounce white verjus1/2 ounce honey syrup (equal parts honey and water)1/4 ounce orange liqueur2 dashes 20 saline solution (1:5 ratio of salt to water)Garnish: edible flowerGarnish: rosemary sprigAdd all ingredients into a shaker and dry-shake (no ice).
When it comes to creating fall cocktails, as strange as it sounds, I often start by first picturing the warm colors of the season. The flaming reds, burnt oranges and deep yellows of New England’s changing leaves suggest apples, pears, pumpkins, cranberries, rhubarb and spices to me. Those ingredients come together to make what I like to call “cozy cocktails” that will see you through to Thanksgiving at the very least.
For this riff on a Sidecar, Courtney Tietze, the director of beverages for B on Top in New York City, macerates dehydrated black mission figs in a bottle of cognac for two days until the spirit is sweeter and has a definitive figgy flavor. After double-straining out the figs and seeds, he shakes it with Grand Marnier, sugar and lemon and orange juices and serves it strained in a vanilla-sugar-rimmed cocktail glass, garnished with a sage leaf.
Easy to make and refreshingly bitter, the Negroni is said to have been invented in Florence by a dauntless Italian count who demanded that the bartender replace the club soda in his Americano with gin. It was a substitution that launched a thousand riffs.In its hundred-year history, few cocktails have encouraged more frenzied experimentation than the beloved Negroni.
No need for a trip to Three Broomsticks! Harry Potter& 39;s favorite boozy beverage is easy to make at home. Grown-up wizards and adult muggles can make this famously boozy Diagon Alley treat right in their own cauldron. (No spells required.)1 oz Butterscotch schnapps1 oz Vanilla vodka6 oz Cream sodaGarnish: Whipped creamGarnish: Butterscotch syrupGarnish: Butterscotch whipped cream*Add all ingredients into frosty mug.
There are so many ways to make a Martini, choosing how to mix one up at home can be mind-boggling. There’s the timeless Dry Martini, which is as simple as gin and vermouth. Then there’s the classic Dirty Martini variation, garnished with olives.Then there are the countless other tweaks and alternates.
So there are no hard and fast rules for drinking. You just drink, right? Yes and no. Getting schooled on any spirit gives you the opportunity to fall in love with it when before you might have been on the fence. Gin is one of those spirits that can get a bad rep for being “too pine-y,” harsh or tasting like cleaning fluid, as some haters claim.
Say merci beaucoup to a glass of this warm wine-based drink.1 oz Calvados1 1/2 oz Rioja wine1/2 oz Cinnamon simple syrup1/4 oz Lemon juice3 oz WaterGarnish: Apple sliceGarnish: Cinnamon stickAdd all the ingredients to a small saucepan.Cook over medium heat until hot.Pour into a thick-walled mug and garnish with an apple slice and a cinnamon stick.
It doesn& 39;t get any simpler than a Rum & Coke with lime.1 ounce rum3 ounces Coca-ColaGarnish: lime wedgeAdd all the ingredients to a highball glass filled with ice.Garnish with a lime wedge.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.Sure, this will do.I& 39;m a fan—would recommend.
R &D is essential to any modern cocktail program, but at Aaron Deary’s bar in Philadelphia, it’s also an ethos—and the name of his business. Since opening R&D in late 2018, Deary and his staff have overhauled the menu every three months, focusing, in turn, on updated Jerry Thomas-era classics, maligned 1950s drinks and Tiki concoctions.
Location:Hudson, NYEducation:Lesley UniversityTyler Zielinski is a freelance writer specializing in cocktails and spirits and a bartender at Lawrence Park in Hudson, NY.ExperienceZielinski plies his trade behind the bar and contributes to a variety of publications. In addition to his work for Liquor.
In his lifetime, my grandfather drank somewhere between 20,000 and 25,000 7&7s: two a night from the early 1960s until his death in 2003. Aside from the occasional Bloody Mary or Screwdriver, and an annual sip of Champagne on his wedding anniversary, the man was devoted to the Seagram’s 7-and-7UP highball.
This riff on a classic Daiquiri, by herbalist and cocktail specialist Lukas B. Smith at Washington, D.C.’s Cotton & Reed, incorporates Cotton & Reed’s white rum and its allspice dram, which has rum as a base, resulting in a complex and spicy new take.1 1/2 oz Cotton & Reed white rum3/4 oz Fresh lime juice1/2 oz Cotton & Reed allspice dram1/2 oz Simple syrupAdd all the ingredients to a shaker with ice and shake.
This garden-fresh simple syrup recipe will add a hint of basil to your favorite cocktails.1/2 cup turbinado sugar1/2 cup boiling water1/2 cup packed fresh basil leavesCombine the sugar and boiling water.Stir until the sugar is dissolved.Add the basil leaves and steep in hot simple syrup for 15 minutes.
The Margarita is one of the most popular cocktails in North America—for good reason. Combining the tang of lime and the sweetness of orange liqueur with the distinctive strength of tequila, our classic Margarita strikes all of the right keys.Although many people reach for premade sour mix, we highly recommend using fresh lime juice.
Spring is here, and as April warms up, we’re more than ready to shed our winter sweaters and hot cocktails for something a little cooler. If you’re looking for a new cocktail to make this month, these drinks will help you celebrate the season.Ditch the dark spirits of winter for this vodka libation. The spirit combines with orange liqueur, simple syrup, and lemon and cranberry juices, rendering a brilliant red drink that’s just the right combination of fruity, sweet, tart and boozy.