Cocktail of the Week

Just Add Corn Purée: Cornelia Cocktail Recipe

A unique tequila-based cocktail that actually works
Oct 17, 2014 2:30 pm

Ironically, the Cornelia cocktail did indeed get its start in the kitchen as a chilled corn soup with basil sorbet and black truffle coulis, which inspired its creator, Xavier Herit of NYC's Wallflower to incorporate the ingredient into a tequila and mescal-based drink. Corn has a natural sweetness, and building this flavor properly means not letting the vegetal flavor overpower the expected freshness and bright profile that makes a cocktail refreshing. Ready to shake it up? 

Magnus Reserve Cocktail Recipe

A next level cocktail from friends across the pond
Oct 10, 2014 2:00 pm

At White Lyan, in the Hoxton district of London, you might not be able to order a standard lime rickey, but you can have one with green apple, wormwood and dandelion. Amazingly, these peculiar facets are not the result of a desire to produce the world’s most pretentious cocktail bar — far from it. Led by barman Ryan Chetiyawardana, the creation of each cocktail happens long before a patron enters the bar. Particularly, the innovative and exotic Magnus Reserve.

Step Up Your Aperitif Game With This Byrrh Cocktail Recipe

Old-school drinking with this French aperitif
Oct 3, 2014 2:00 pm

With so many once unattainable European amaros, liqueurs and aperitifs now available State-side, bartenders and enthusiasts have the ability to stock their arsenals with an incredible array of once old, now new flavors. Made from red wine, herbs, spices and quinine, the fruity Byrrh Grand Quinquina has been made for over 125 years in Southern France and has been available in the U.S. for several years. However, with very few recipes that call for Byrrh as a core ingredient, the low-proof spirit has yet to really pick up popularity on menus. Try it out in this simple cocktail.

Bar Urbo's Canadian Daiquiri Cocktail

Classing up Times Square involves layers of booze
Sep 26, 2014 1:00 pm

Touristy Times Square now has an excellent drinking destination: Urbo. The multi-faceted restaurant, coffee shop and bar offers a no-nonsense list of drinks forged by Jan Warren, head bartender of the reputable Dutch Kills in Queens. Here's the recipe for his Canadian Daiquiri, your new favorite fall cocktial. 

White Wine And Absinthe Share A Bed With Maison Premiere's Evergreen Cocktail

What a killer brunch drink recipe this is
Sep 18, 2014 3:30 pm

Though it was likely never intended as a brunch drink, the balance of a crisp, dry Muscadet with absinthe in Maison Premiere's Evergreen cocktail struck me as a great example of why it’s time for a new crop of sophisticated, eye-opening drinks to fill this tired genre. Sure, some people swear by their Bloody Marys, but perhaps it’s time we ventured outside of the box a little.

The Dead Rabbit's 'Benecia Boy' Cocktail

A cut above your average Irish Coffee
Sep 12, 2014 1:00 pm

The standard Irish coffee may have seen a few less-than-desirable iterations over the years, but certainly not at The Dead Rabbit in New York, where it has been rejuvenated as the Benecia Boy cocktail. Brian Quinn gets to the bottom of this latest twist on the jet-fueled whiskey-laden genre.

Strawberry Army Navy Cocktail Recipe

There's no rivalry amongst flavors in this drink
Sep 5, 2014 2:00 pm

Strawberry season may be long over, but we’re nowhere near the end of gin season and the time to enjoy bright, citrusy drinks. Sure to go over well with any lover of gin, what makes this drink stand out is its use of a floral sweetener typically reserved for tiki cocktails, the almond-based syrup, orgeat.

Jack Rose Cocktail Recipe

A tart classic drink bridging summer and fall
Aug 29, 2014 1:00 pm

With an especially cool summer and crisper weather already in the air, it’s easy to sense the smell of apples and campfires soon approaching. Those not ready to give up summer yet might enjoy this shoulder-season drink, dating to about 100 years ago, and with a base spirit from one of the first licensed distilleries in the United States: Laird’s Bonded Applejack; essentially, a distilled apple cider first made here by a Scotsman back in colonial times. Incredibly, this cocktail can still be found on menus today after a century in existence, and yet it is virtually unknown.

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