In an increasingly gentrified Dublin, Capel Street still has the power to surprise. Tailors, tattoo parlors, pho shacks, sex shops, one of the last of Dublin’s legendary pawnbrokers, traditional Irish pubs and Pantibar, home of Ireland’s favorite drag artist, line the street in the shadow of City Hall.
For decades, coffee and cocktails have been anchors to opposite ends each day. The first, which is most likely, ahem, coffee, kicks things off in the morning with a much needed caffeine boost. The second, a nice glass of something boozy, helps you to wind down into the evening hours after a long afternoon of work (or play).
Making cocktails at home often can be fussy and overly challenging. If you don’t have the proper ingredients on hand or the right glassware for a particular drink, it’s easy to fall back on a glass of wine and give up on cocktails altogether.The reason why so many people enjoy drinks such as a Gin & Tonic at home is that it takes only two ingredients to make—and it gets the job done and is still delicious.
While there are many Hanukkah traditions, such as lighting the menorah, playing dreidel and making latkes, we’ve never heard of any kind of special cocktail.Though the Maccabees were fond of wine, we think the holiday deserves its own festive and spirited drinks—and no, Manischewitz doesn’t count. So we turned to talented New York bartender Nick Mautone for some help.
1 1/2 ounces London dry gin1 ounce honey syrup (equal parts honey and water)3/4 ounce fresh lemon juice1/4 ounce fresh blood orange juiceGarnish: lemon twistPour ingredients into a shaker with ice and shake for 30 seconds.Fine-strain into a chilled coupe.Garnish with a lemon twist.Rate This RecipeI don& 39;t like this at all.
Location:New YorkEducation:University of GeorgiaCaroline Hatchett is a writer, editor and podcast host specializing in food, beverages and hospitality. She is based in New York City.ExperienceHatchett served as the editor of StarChefs for eight years, and has contributed to publications including Eater, Epicurious, Robb Report and Wine Enthusiast.
This garden-fresh simple syrup recipe will add a refreshing hit of mint to your favorite cocktails.1/2 cup turbinado sugar3/4 cup fresh mint leavesCombine the sugar and mint in a bowl.Add 1/2 cup boiling water and stir until sugar is dissolved.Steep the mint leaves for 15 minutes.Strain into a jar, cover and refrigerate for up to 2 weeks.
What’s more American than apple pie?Apple brandy. Beating even bourbon to the punch, the beginnings of American apple brandy stretch back to the 1600s, when colonists were cultivating apple orchards throughout the Northeast and producing hard cider.But why settle for cider when you could make something stronger?
Location:ChicagoEducation:Syracuse University, Northwestern UniversityAri Bendersky is a freelance journalist, editor and video producer specializing in food, drinks, travel and wellness. He is based in Chicago.ExperienceBendersky has been writing for more than two decades. He was the founding editor of Eater Chicago, and his work has appeared in Associated Press, Conde Nast Traveler, Departures, Men& 39;s Journal, The New York Times, RollingStone.
If you have it in you to pick yourself off that poolside chaise lounge, you’ll find creative establishments in downtown Honolulu, rivaling those in urban hubs closer to home—all shaken or stirred with island-grown infusions, a generous dose of aloha and zero pretension. “Hospitality always comes first,” says David Newman, the award-winning owner and bar manager at Pint + Jigger, of the close-knit group of bartenders in the city.
Welcome spring with this fresh cocktail. Dark aged rum, fresh lime juice, simple syrup and pressed sugar snap pea with fennel bulb are a vibrant combination that will make even the coldest late winter days feel like the warm, sunny ones.1 1/2 ounces aged rum1 ounce fresh lime juice3/4 ounce simple syrup1 1/2 ounce pressed sugar snap pea with fennel bulb*Garnish: fennel frondShake and strain all ingredients into chilled coupe glass.
Ever wonder what mighty potion Vikings fortified themselves with as they crisscrossed the oceans? Or what King Midas was swigging from his golden goblet? The answer lies with the humble honeybee—and the sweet elixir it’s helped produce for millenia.Mead may be the ancestor of all alcoholic beverages.
Even for the least nostalgic among us, there’s something playfully naughty about taking beloved childhood treats—cookies, cakes, brownies—and making them a little bit more adult through the addition of alcohol. As temperatures begin to climb this summer, it’s time to explore one of the best highest-proof ways to simultaneously get your tippling fix, stay cool and feed this wistful urge: alcoholic ice cream.
Education:University of KansasJill Dutton has worked as a freelance writer and magazine publisher (Evolving Magazine) for more than 20 years, most recently traveling the U.S. by train writing articles and guidebooks.ExperienceDutton has contributed to Chilled, Old Liquors and Wine Enthusiast, as well as Bass Angler, Business Journal, Disaster News Network, Dos Mundos, Evolving, HuffPost, Kansas City Star, Matador Network, Osawatomie Graphic, Shawnee, Travel Awaits and TripSavvy.
No one knows a bar better than those who work behind it. For “My Bar in 3 Drinks,” the people running the best bars around make and discuss three of their bar’s most representative cocktails.New Orleans’ latest craft cocktail bar—a 600-square-foot spot that opened last April in the heart of the French Quarter—evolved from barmen Chris Hannah’s and Nick Detrich’s shared experiences in Cuba.
“A twist on the classic Bull Shot reimagined through the lens of Vietnamese pho” is how Chad Solomon, the co-creator of Midnight Rambler in Dallas, describes this drink. The name is a nod to the defunct San Francisco avant rock band The Fucking Champs, who were forced to change their name from The Champs when they were called out by the original 1950s band.
Warm up with this tasty Scotch cocktail.4 Luxardo Marasca Cherries3/4 oz Glenfiddich 12-Year-Old Single Malt Scotch Whisky3/4 oz Solerno Blood Orange Liqueur3/4 oz Lillet Rouge1/2 oz Pink grapefruit juice1/4 oz Fresh lemon juice2 dashes Orange bittersGarnish: Orange sliceIn a shaker, muddle the cherries.
The best bartenders are also bookworms, constantly researching the latest tastes and trends. But with so many titles to choose from, it’s easy to wind up lost in a sea of stale prose and sloppy recipes. We’ve paged through the stack to give you the essential booze books to read this month.Even if your next trip is a mere daydream right now, grab these guidebooks.
The classic Collins took a trip through the garden.1 1/2 oz Hendrick& 39;s Gin3/4 oz Fresh lemon juice1/2 oz Rose syrup1 1/2 oz Fresh cucumber waterGarnish: Cucumber sliceAdd all the ingredients to a shaker and fill with ice.Shake well and strain into a tall glass filled with fresh ice.Garnish with a cucumber slice.
The Gin Rickey is one of the few classic cocktails whose origin isn’t muddled by history. The refreshing highball is named after Joe Rickey, a Democratic lobbyist living in Washington, D.C., during the late 19th century. Favoring zero-sugar drinks, Rickey instructed a local bartender to build a Bourbon Rickey, and with that a proud line of cocktails was born.