|
471
results
|
||
|
Narrow Results
Topic
Recipe (471)
|
01/23/2011
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Issue #136
12/21/2010
This refreshing aperitif comes from chef Jimmy Bradley, who serves it at his New York City restaurant, The Harrison.
Issue #135
12/21/2010
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.
Issue #135
11/18/2010
Freshly grated nutmeg rounds out the flavor of this shaken rum-and-citrus juice cocktail from Cienfuegos, a bar in New York City.
Issue #134
11/11/2010
The name references an obscure prog rock album from the 1970s, but the drink itself is an elegant champagne cocktail that Boelte created for wedding toasts. "It's ridiculously fall," Boelte said, "with the apple brandy and the St. Germain, which is flavored with elderflower but actually has a base of pear brandy." Nutmeg, a spice many people associate above all with pumpkin pie, amps up the overall autumnal feeling.
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays Issue #134
11/11/2010
Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era. This one uses Smith & Cross navy strength rum, "a bright and funky rum," Boelte said, "that pairs well with the flavor of the nutmeg." "Navy strength" means 57% alcohol, the proof stipulated by the British Royal Navy in the days when sailors were given a daily ration of rum. Boelte borrowed this classic Jamaican punch recipe from Erik Adkins, the bar manager at San Francisco's Heaven's Dog and Slanted Door restaurants.
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg:Nutmeg Cocktails for the Holidays Issue #134
11/11/2010
In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like "breakfast in a glass," according to Boelte. (This would, in fact, make a great brunch drink.) A sprinkling of sweet, spicy nutmeg seems completely appropriate in this context.
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays Issue #134
11/11/2010
The inspiration for this drink was a cocktail called the Trinidad Especial, which includes a full ounce of Angostura bitters. Boelte wondered, "How can I do something like this in the German-Austrian tradition, to reflect the menu at Prime Meats?" The answer: Asbach Uralt, a long-aged, full-bodied German brandy, and Underberg bitters, a German digestif that comes in adorable .75-oz bottles. Boelte has a friend who makes a delicious toasted orgeat syrup, but any orgeat will bring a floral fragrance and nutty almond quality to this warming combination of spice, sweetness, and toasty depth.
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays Issue #134
11/11/2010
This gorgeously floral and spicy drink is built like a classic New York sour, with a float of red wine on top and aquavit in place of whiskey. The caraway flavor in many aquavits can be overpowering in cocktails, but Linie aquavit, aged in wood in the holds of ships, has a much rounder, mellower caraway flavor. "The Linie also has a nice woodsy quality," Boelte said, "and that's where the nutmeg comes in, of course."
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays Issue #134
11/11/2010
To watch Boelte make this drink, with all the different liquors lined up in front of him, is like watching a mad"scientist at work. "I've been playing around with cream drinks lately," Boelte said, "classic combinations of cream and spice, like brandy Alexanders"—in which grated nutmeg is a key element. In this case, the sharp herbal finish provided by the Fernet Branca balances the richness of the cream beautifully. According to Boelte, "It's a cream drink for cocktail drinkers."
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays Issue #134
10/08/2010
Use this delicious syrup to flavor all kinds of drinks, from lemonade and tea to homemade soda.
Issue #133
04/08/2010
A London dry gin can stand up to a lot more vermouth than you might suspect. The original 1910s-era formula for this iconic drink demonstrates that fact elegantly. Continue...
Issue #128
03/09/2010
A fix, otherwise known as a “fix-up,” can be made with brandy, rum, whiskey, or gin.
Issue #128
03/09/2010
In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.
Issue #128
03/09/2010
Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal’s legendary Orchestra Baobab.
Issue #128
03/08/2010
Cardamom gives this Indian tea a bright, piney sweetness.
Issue #128
03/04/2010
Bartender Phil Ward, of Mayahuel in New York City, developed this cardamom-spiked cocktail to pair with white rum.
Issue #128
05/31/2010
Dark or white rum may be substituted for any of the rums in this recipe from LA's Tiki-Ti bar.
Continue...
Issue #127
02/19/2010
We based this rum cocktail on one from Ray Buhen's Tiki-Ti, a Los Angeles bar that opened in 1961. Continue...
Issue #127
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
