In this issue
Issue #153
Bartender Jeffrey Morgenthaler of Portland, Oregon's Clyde Common tavern gave us the recipe for this extravagant twist on a whiskey sour.
A riff on perhaps the original flaming cocktail, this complex libation contains three kinds of rum.
This rustic Indonesian coffee gets a spicy jolt from smashed ginger.
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
This aromatic tiki-style cocktail is topped with a lit garnish, whose flame adds potency to the cinnamon sprinkled on top of the drink.
This warming drink gets a bittersweet accent from Cardamaro, a cardoon-flavored digestif.
Great in cocktails, this flavored simple syrup is also wonderful drizzled over pancakes or stirred into coffee.
With its lavish orange notes, this sophisticated coffee drink is a classic treat in Viennese coffee houses.
Navy-strength gin, containing upward of 57 percent alcohol, gives this aromatic drink its kick.
This Australian coffee drink gets its creamy consistency from plenty of finely frothed, steaming hot milk.
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly.
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
