Cocktail of the Week

Cure What Ails You: Extra Advice Cocktail Recipe

A tequila drink crafted by an old-school pharmacy
Oct 31, 2014 1:00 pm

The idea that cocktails could “cure what ails you” was once taken far more seriously. Local pharmacists in the mid-1800’s often healed with the aide of spirits like Chartreuse or Peychaud’s Bitters. At Justus Drugstore in Smithville, MO, this pharmacy and soda fountain turned farm-to-table restaurant packs its bar with housemade cordials, tinctures and bitters both as a nod to this era. Try this tequila-based cocktail believed to ease tension and promote alertness.

Rye, Mezcal And Saline: Rock Salt Cocktail Recipe

Bygone remedy makes the case for bottled cocktails
Oct 24, 2014 2:30 pm

Bottled cocktails are far from a new invention, but only in the last few years have they seen a resurgence befitting our current high-brow drinking culture. Back in the 1880’s, one might have kept what was called a bottled “rock and rye” — rye whiskey with rock candy sweetener and lemon — in the medicine cabinet. Ironically today, the same family that produced the most popular brand more than 130 years ago is back at it again.

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.


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