Cocktail of the Week

Shake Up The Whiskey Sour Two Ways

Add this delectable duo to your home-bar repertoire
Feb 20, 2015 12:00 pm
Photo: Dominic Alling

Once you’ve experienced the smooth, frothy meringue of an egg-white cocktail, it’s hard to forget. The whiskey sour, a combination of whiskey, lemon, sugar, bitters and egg white (though its journey has included many iterations without egg white), has undergone a renaissance and become a serious and delicious cocktail worthy of any great bar.

A Very Boozy Hot Chocolate Recipe

With sherry, whisky and high-quality chocolate
Feb 13, 2015 3:00 pm

Spirited variations on the hot chocolate can take many forms, and at NYC’s White Street, barman Chris Cardone avoids the typical pitfalls that make dessert cocktails overly cloying with the McCoy cocktail, layering sophisticated notes of barrel, berries and cinnamon over the chef’s own rich chocolate and whole milk mixture. It certainly makes for an invigorating, even romantic way to close out a meal before heading back out into the cold.

Mexican Winter Warmer: Smoke On The Beach Cocktail Recipe

With Green Chartreuse, tequila, pineapple and sage
Feb 6, 2015 1:00 pm

As winter marches on, it’s important to look forward to warmer months through the lens of an upbeat, summery cocktail. The new Tijuana Picnic on NYC's Lower East Side, founded by the same team behind Acme and Indochine, exhibits a nontraditional take on Mexican through head bartender Jim Kearns’s use of Latin spirits in an array of bright, citrusy drinks.

Black Tea And Rum: Providence Punch Recipe

This drink is suited for morning and evening hours
Jan 23, 2015 2:00 pm

Punch, as we know it, has five primary elements — alcohol, citrus, sugar, water and tea/spice — and since the 1600s, this delightful balance of flavors has been difficult to surpass. Similarly the daiquiri, with its trilogy of rum, lime and sugar, can be one of the most satiating and enticing drinks imaginable, when crafted by the right hand.

Winter Warmer: Old Fashioned Hot Toddy Recipe

Classic flavors infused into a hot tipple
Jan 16, 2015 2:00 pm

There’s nothing like the combination of piping-hot spirit, citrus, sugar and water to warm the soul, especially as winter’s chill holds its steady grip. At Brooklyn's The Shanty, they bring a lighter, more aromatic approach to the traditional Toddy, driven by Mister Katz’s Rock & Rye spirit.

Money Tree Cocktail Recipe

A new cocktail to pair with Asian dishes
Jan 9, 2015 1:00 pm
Photo: Michael Tulipan

As Asian cuisines continue to make great strides in the US, it’s important to consider what we’re drinking with these often strong flavors. At Fung Tu in NYC’s LES, beverage director Jason Wagner pushes the boundaries far beyond the typical white wine or even lychee martinis pairings we've come to expect. Knowing that Chinese cuisine needs acidity as a contrast, both chef and Jason looked to reinvent the unique flavors found in Shaoxing rice wine as an underlying basis for the drinks menu. 

Hocus Pocus Cocktail Recipe

A drink with sherry and spice and everything nice
Dec 19, 2014 3:00 pm

Ada Coleman's original Hanky Panky cocktail was made with equal parts gin and sweet vermouth with a hint of Fernet Branca, and this updated version provides a rounder and richer experience, fit for the colder winter months. This new combination of chile, cumin, cinnamon and chocolate flavors, balances the Hocus Pocus perfectly for a more sophisticated holiday drinking experience. 

Winter Old-Fashioned Cocktail Recipe

The flavors of the French Alps, now in a cocktail
Dec 12, 2014 2:00 pm

The French poet Victor Hugo once wrote, “life is a flower for which love is the honey.” Well, it seems the French have found a way for you to practically drink those words in liqueur form, via the exquisite génépi, distilled from Alpine mountain flowers. Sound like a good addition to your Old Fashioned? We thought so, too. 


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