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12/17/2012
Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink.
Issue #153
12/17/2012
This rustic Indonesian coffee gets a spicy jolt from smashed ginger.
Issue #153
12/17/2012
Navy-strength gin, containing upward of 57 percent alcohol, gives this aromatic drink its kick.
Issue #153
12/17/2012
With its lavish orange notes, this sophisticated coffee drink is a classic treat in Viennese coffee houses.
Issue #153
10/28/2012
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Issue #151
10/14/2012
Spooned into tea or sipped straight, this spicy-sweet cordial is almost worth getting the sniffles for.
Issue #151
09/12/2012
This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.
Issue #150
09/12/2012
This essential cocktail combines scotch, Cherry Heering, vermouth, and orange juice for a smoky-sweet effect.
Issue #150
09/12/2012
The now-essential ingredient of sweetened condensed milk was first incorporated into this potent summer cooler in the mid-twentieth century, when the commissaries of American military bases in Thailand were selling the thick, concentrated treat. Locals quickly embraced it, adding the stuff to both iced coffee and tea, making them luxuriously sweet.
Issue #150
09/12/2012
This potent Prohibition-era cocktail boasts an especially strong yet beachy combination of rum, whiskey, brandy, grenadine, and lemon juice.
Issue #150
09/12/2012
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
Issue #150
09/12/2012
A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.
Issue #150
09/12/2012
A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink's white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.
Issue #150
09/12/2012
This 1937 British cocktail, named for a train that ran between Manhattan and Chicago for much of the twentieth century, strikes an unexpected balance between velvety crème de cacao and refreshing gin, lemon juice, and Lillet.
Issue #150
09/11/2012
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Issue #150
09/08/2012
For hundreds of Brooklyn kids, the first time they drink an iconic chocolate egg cream, it's a relief to discover there's no actual egg.
Issue #150
07/27/2012
This Mexican chocolate tablet recipe comes from Hugo and Ruben Ortega of Hugo's restaurant in Houston, TX. The hardened chocolate tablets can be used to make hot chocolate for drinking with churros or in savory dishes like mole poblano.
Issue #149
07/17/2012
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
Issue #149
07/17/2012
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.
Issue #149
07/17/2012
Ruben Ortega, pastry chef at Hugo's in Houston, Texas, gave us the recipe or this fruity atole.
Issue #149
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