15 Bottles To Buy: Fortified Wines, Amari And Other Bitter Potables
On the lookout for a way to change up your drink choices without trying the latest fancy cocktail? Try fortified wine or amari and pick up some bitters too.
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Nice Pops! 8 Of Our Favorite Peak-Summer Ice Pops
Ice pops: Because it's hot out and everything tastes better on a stick.With all due respect to the twin pops of our youths, sometimes smashing blackberries into Greek yogurt and freezing it in ice pop molds is the grown-up thing to do. Harnessing the delicious power of more sophisticated pairings like watermelon and parsley, avocado…
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Simplicity In A Glass: The Refreshing Garibaldi Cocktail
“Much of my philosophy in making drinks now is to take simple drinks and make them, hopefully, better than anyone ever has,” says Naren Young on his popular incarnation of the classic aperitivo the Garibaldi. "I've had many Italians come into Dante saying that's easily the best Garibaldi they've ever had. That's a very high compliment for me.”Though virtually unknown in the…
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Is It Afternoon Yet? Meet Your Next Pre-Dinner Libation, The Café Cocktail
Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. I’ve had the good fortune to travel a lot throughout my life. I was raised by…
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A Closer Look At What Makes A "Modern Classic" Cocktail A Classic
Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique . One of the hot buzz terms in writing about cocktails these days is “modern…
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What If The Daiquiri And The Negroni Got Together For A Night?
Many know the daiquiri and the 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 rediscovered as a modern classic by New York City bartender Giuseppe Gonzalez. Combining rum, lime…
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10 Things You Didn't Know About Amaro, The Bitter Liqueur Of Your Dreams
You’ve swilled Negronis and sipped Fernet with the best of them, but there is more to amari than meets the aperitif. The European herbal liqueurs that span centuries of (dubious) health claims are as varied as the continent itself. Here's some bitter truths: 1. What is the what: The term amari (amaro when singular) encompasses…
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Spanish-Ish Strawberry Slushito Recipe
The great nation of Spain is known for many glorious food and drink traditions, but frozen cocktails is not one of them. So, when restaurateur Mark Kuller wanted to put slushy drinks on the menu at his contemporary Spanish restaurant Estadio in Washington, D.C., he and bar manager Adam Bernbach struggled a bit with what…
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Red Negroni Cocktail Recipe
Jeff Roberts dreamed up this spin on the classic Negroni during his tenure at now-closed Brooklyn restaurant Parrish Hall. Here's how to make it yourself.
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8 Things You Might Not Know About Your Favorite Booze Brands
If you’re the type of drinker who is brand loyal, rarely deviating from your Maker’s, Grey Goose or Patrón tequila, listen up. There are secrets your favorite brand might be keeping from you. Lucky for you, we tapped Mark Spivak, author of the forthcoming book Iconic Spirits: An Intoxicating Story, out this November, to help…
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The Aperitivo In Genoa Is Like Happy Hour. Only, Awesome.
Happy hour often sounds better than it actually is. The connotation of clinking glasses, smiling done-with-work-for-the-day faces and, of course, downing cheap drinks is often dampened by the reality of watered-down cocktails, stinky wine/beer options and totalitarian restrictions on specials. Not so in Italy. The hour referred to as “aperitivo” here truly is the happiest…
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Cantaloupe & Campari Ice Pops Recipe
The slightly bitter flavor of Campari is a great counterpoint to the sweet innocence of cantaloupe. This is an adult ice pop, but if you can find a dock to dangle your feet over while you eat this, we recommend it: you'll feel like a kid again, albeit a very wise one.Pro Tips: How To…
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7 Ways To Drink Aperol This Summer
You know we love us some Campari. We drink it up, down, we even occasionally eat the stuff. But in the summer months, we give in to the temptation of a little fling with its lighter, brighter, flirtier cousin: Aperol. Originally produced by the Barbieri brothers in Padua, Italy, Aperol is now part of the…
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Campari And Orange Sorbet Recipe
This orange sorbet recipe makes for a great palate cleanser. It's light and cooling, and you’re also getting loads of vitamin C, plus a smattering of potassium and beta-carotene, which will help you fight off the winter chills.This is best eaten on the day it is made, as homemade sorbets tend to go hard. If this happens,…
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Cupid's Cloud Cocktail
Valentine's Day is fast approaching, and whether you feel inclined to celebrate or avoid it at all costs, it's at least an excuse to whip up a special drink for the one you love most, even if that person happens to be yourself.To start, treat yourself by picking up a lovely bottle of Pineau des…
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7 Creative Negroni Spins
Three components—all equal parts—combine for the complex marriage that is the Negroni. Campari is the anchor. It's a mysterious spirit, bottled in such a deep shade of red that beetle blood was once rumored to be one of the main ingredients. (Fact: Not true). The secretive Milanese producers will only say the complex aperitif is…
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We're Dedicating A Week To The Negroni
Let’s be straight from the top. There is a good chance that the Negroni is not the drink for you. Having mixed the 90-year-old classic for many house callers over the years, on top of batching pitchers for summer barbecues and Super Bowl hoedowns, I’ve uttered the same two words over and over and over…
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Jim Meehan On Packing Booze For The Beach
As owner of New York’s cavernous mixology den PDT, Jim Meehan spends a lot of time out of the sun. His window-less bar — which some have called moody and basement-like and, my favorite, clandestine — was named World’s Best Cocktail Bar at the 2009 Tales of the Cocktail. The prize, a doozey, was earned…
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Campari & Soda Cocktail Recipe
Campari is the bright red Italian bitter alcoholic sip, mostly known for its role in the famed Negroni. With bubbly soda water it's perfect as an aperitif, a drink served before a meal or at cocktail hour, because its bitter flavor and clean finish are said to stimulate the appetite. We like it for brunch…
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Prosciutto Cups Recipe
The Manhattan Cocktail Classic is not just about drinking, there was cocktail appropriate food served throughout the five day fest as well. But it wasn't all mini quiches and tiny hot dogs. For a Campari event at the Lower East Side bar/performance space the Box, both bartender and chef were presented with both a challenge…
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East Indian Negroni Cocktail Recipe
We've looked at the ultra classic Negroni, but the Manhattan Cocktail Classic will also be featuring some new takes on the traditional, like this East Indian Negroni from Jim Meehan of the speakeasy-inspired cocktail mecca PDT in NYC. Jim swaps out the gin for rum and a sweet sherry for the vermouth for an exotic…
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Classic Negroni Cocktail Recipe
Friday the 13th kicks off the 2nd annual Manhattan Cocktail Classic in NYC. Part festival, part fête, part conference—what the Classic really boils down to is 5 days of drinking. Though it is educational drinking, with over 100 seminars and events and some of the best mixologists and bartenders in our fair land. The opening…
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