Cocktail of the Week

The Smokier Side Of The Margarita

Giving a classic a new dimension
Apr 10, 2015 1:00 pm
margarita and el cubico recipes

At Austin, Texas, restaurant La Condesa, the margarita is made with a tobacco-leaf-infused reposado tequila, imparting notes of cedar, spice and pepper to the cocktail. It’s an original take on the classic cocktail that some would say is best served with extra smoke. 

The Trusty Gimlet: Made Two Ways

It’s the drink that keeps on giving
Mar 27, 2015 2:00 pm
It’s a classic that everyone knows but often overlooks — even though its influence on the world of drinks can hardly be measured. It’s said to have been first created by a surgeon in the British Royal Navy as a prescription for officers to avoid scurvy, and the original version was no lightweight, with overproof gin — deliberately potent enough to allow one’s gunpowder to still fire if the barrels somehow spilled — and Rose’s preserved lime juice to sweeten this stiff, room-temperature dose of salt dog salvation. Its the gimlet.

The Classic Mai Tai: Made Two Ways

An old tiki favorite gets a new-Brooklyn twist
Mar 20, 2015 1:00 pm

Though perhaps not as often requested as the martini or the old-fashioned, the mai tai holds a special place in the cocktail canon. And as far as rum drinks go, it’s hard to think of a better representative of the spirit. Created by tiki legend Trader Vic in California in the 1940s, the mai tai had an original base of Jamaican and Agricole rums (both sugarcane-based), which is often disputed. But one thing that isn’t up for debate is that this drink should not be made in the sweet, frozen fashion that most beach bars can barely cobble together.

Old-Fashioned Fans, Meet The American Trilogy

A modern take on a classic with rye and applejack
Mar 13, 2015 2:00 pm

 You can make an old-fashioned whether youre using bourbon, brandy, rum, mezcal or genever. Many variations have come and gone, but the American Trilogy, created by Richie Boccato at NYC’s Little Branch back in 2007, strikes the right balance by bringing together both rye whiskey and Laird’s apple brandy with orange bitters. Using a combination of spirits means getting the benefit of both the spice from the rye and the rich fruit from the applejack, while also substituting brown sugar for a white sugar cube and Regan’s orange bitters for the potentially overpowering Angostura bitters. 

What If The Daiquiri And The Negroni Got Together For A Night?

Mixing these bases yields two bright, frothy drinks
Mar 6, 2015 3:05 pm

Many know the Daiquiri and Negroni well, but few would envision the two going together. And few did until the nearly forgotten Jungle Bird cocktail, a tiki drink hailing from a Kuala Lumpur hotel in the late-1970s, was re-discovered as a modern classic by NYC bartender. Combining rum, lime juice, pineapple, and simple syrup to create to a sweet daiquiri base, the addition of Campari brings a defining bitter element and Negroni comparisons. The Jungle Bird has since grown to be a favorite among many bartenders, which is why the Falcon Lake Incident is also a winner.

Shake Up The Whiskey Sour Two Ways

Add this delectable duo to your home-bar repertoire
Feb 20, 2015 1:00 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 4:00 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 2:00 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.

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