Apple picking season is upon us, and with it, the desire to fill your weeknights and weekends with something apple-y, something cinnamon-y, something warming—or maybe cooling. Here's the solution, like a scarf bridging the seasons.
Not many—any?—classic cocktails come from Kansas City, Missouri. So bartender Ryan Maybee concocted a drink to give the so-called Paris of the Plains a shout-out.
Do you find yourself craving bourbon, which you’ve abandoned all summer long in favor of gin fizzes and vodka whatevers? US, TOO. Thank goodness today is National Whiskey Sour day.
Pimm’s Cups are an easy, refreshing, low-alcohol win. An oft-adapted blend of cucumber, strawberries, mint, and booze, the Pimm’s Cup cherry-picks the best produce from the recipes you thought you were going to make (the salad, shortcakes, and pesto can wait), and it gently suggests you combine it with a gin-based liqueur instead.
La Perla At first blush, sherry and tequila might not seem like two spirits that would complement one another in a single cocktail. Strange bedfellows work in this instance. The boozy hookup has been happening more and more often these days, in part thanks to beverage consultant Jacques Bezuidenhout, who invented the “La Perla" cocktail—a potent, slightly sweet concoction of smooth reposado tequila, dry sherry, and pear liqueur—for the no-Cosmpolitans-allowed San Francisco speakeasy Bourbon & Branch. In the video above, Bezuidenhout shows us how to make one. The La Perla is best enjoyed in a chilled cocktail glass “before dinner or during the meal,” Bezuidenhout says.
James Bond’s signature vodka martinis bumped up sales of that spirit, and that the first instance the line “shaken, not stirred” was uttered was in Ian Fleming’s 1956 book “Diamonds are Forever.”
"Rum became the most popular distilled beverage during the colonial era,” according to the The Oxford Companion to American Food and Drink. These days, another rum-based drink warrants mention: the Dark ‘n Stormy, a potent concoction with a spicy kick thanks to the addition of boozy ginger beer.
Festooned with a straw, an umbrella, and a giant chunk of pineapple, the mai tai fairly screams “beach drink!” And although (as we’ve noted before ), the cocktail 's history is a little up for grabs, that makes it no less delicious when done right.
We do not, we repeat, do not recommend drinking while riding shotgun in a helicopter. Unless your name is Frank Sinatra. Frank, if this photo is to be believed, had some experience in the drinking-in-a-helicopter department. It tastes best (we imagine) when sipped in a Black Hawk helicopter alongside Frank Sinatra.
Over the weekend, mega-superstars Brad Pitt and Matthew McConaughey both found themselves in New Orleans and, as fate would have it, hanging out on balconies opposite one other.
You need a Campari and soda. It’s I-can’t-work-a-second-longer easy. Campari provides a gently bitter note, soda some invigorating bubbles, and a slender slice of orange peel contributes a delicately floral note. Bonus: If you have one too many of these tonight (and you’re feeling it tomorrow), drink another Campari and soda in the morning to make it all better. "My personal favorite Hair of the Dog is the Campari and soda," bartender Bryan Tetorakis told Eater last year.
Photo credit: Sarah Shatz, Food52 Whether or not you like getting caught in the rain, there’s something about a piña colada. We’ve all had dreadful versions: watery, too boozy, too fake coconut-ty, too…cheesy. But when a piña colada is done right, it is bliss: creamy from coconut milk, with a hint of rum, and a light, bright character thanks to fresh pineapple. This recipe comes courtesy of Food52, whose cofounder Merrill Stubbs goes so far as to call it her favorite piña colada. A pineapple partisan, she likes to have a good amount of it in her cocktail, and finds that “a combination of coconut milk and cream of coconut produced the right blend of sweetness and creaminess.” There’s a bit of nutmeg sprinkled on top, so it’s reminiscent of cool weather while being suited to warm evenings (for getting caught in the sun or the rain).
"The Tonight Show" has a hilarious habit of mashing up Brian Williams broadcasts with songs that the newsman probably wouldn’t sing in real life (although he certainly does have a sense of humor). But staff writers may have outdone themselves with the show’s latest, which has Mr. Williams getting funky in a rousing rendition of Snoop Dogg’s 1993 classic, “Gin and Juice.”
Photo credit: Everyday Food/Johnny Miller In springtime , living in the moment can be a challenge. Already yearning for promise of a warm future—summer!—we’re all-too-often unable to enjoy the season’s cool-weather pleasures. But just wait. Soon we’ll be stuck in summer’s sweltering grasp, realizing we didn’t know how good we once had it.
Photo credit: James Ransom, Food52 Look at the calendar. In the hopes that the lamb side of this fine month will materialize soon, here’s a one, two, three ingredient cocktail to help you make it through till April 1st. The Moscow Mule is nearly impossible not to love. Vodka, lime, ginger beer: Clean and easy, with just enough gingery edge—ok, kick, as its name implies—fto soften the end of a week or, yes, a month. The cocktail became popular during the mid-1940s, when an ambitious liquor marketing man went bar-to-bar with a camera, taking Polaroids of bartenders holding a bottle of Smirnoff vodka in one hand and a copper mug (the classic vehicle for serving the drink) in the other. As long as you have lime and vodka on hand, you can snag a bottle of ginger beer at the deli or supermarket on the way home.