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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
07/16/2012
This sweet-tart drink is a popular streetside cooler in Mexico.
Issue #149
05/31/2012
Beaten egg purifies and lends a creaminess to lesser-quality ground coffee in this drink popular at the fair.
Issue #148
04/02/2012
Mint and cucumber make this classic summertime drink extra refreshing.
Issue #146
03/16/2012
This fruity whisky cocktail is served at Delmonico Steakhouse in the Venetian.
Issue #146
03/16/2012
Rosemary brings an herbal note to this whiskey drink made by Mariena Mercer at the Chandelier Bar in the Cosmopolitan.
Issue #146
03/16/2012
This contemporary tiki cocktail created at Frankie's Tiki Room contains a bright mix of fresh fruit juice, syrups, and rums.
Issue #146
03/16/2012
Tobin Ellis created this drink based on a rhubarb pie for Lynyrd Skynyrd BBQ & Beer.
Issue #146
02/27/2012
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Issue #145
02/12/2012
In Transylvania, it's not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca.
Issue #145
12/22/2011
Named for Pépa Bonafé, a French starlet of the 1920s, this cocktail combines brandy and vodka in one bracing drink.
Issue #144
12/21/2011
Just a few ingredients add up to a complex whole in this Gilded Age cocktail, an ideal vehicle for a rich VSOP cognac.
Issue #144
12/21/2011
This lightly floral, honey-sweetened drink comes from Frank Newman's 1907 book, American Bar.
Issue #144
12/21/2011
Legendary bartender Jerry Thomas created this elegant, bittersweet cocktail in 1876; an update with a touch of absinthe keeps it lively.
Issue #144
12/21/2011
If you can't find limequats, a slightly bitter fruit created from the marriage of Key limes and kumquats, substitute regular limes and kumquats for this tangy drink.
Issue #144
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