Happy Hour: Mango–Mezcal Paloma

 

While the ubiquitous Margarita may masquerade as the most popular Mexican cocktail, seasoned beverage aficionados know that the Paloma (Spanish for "dove") is one of the most beloved libations south of the border—and it's swiftly gaining traction. A refreshing combination of sweet and tart, the Paloma traditionally combines tequila, grapefruit, lime, and salt with an effervescent kick. This vibrant spin from New York City's La Palapa calls for both tequila and its smoky sister spirit, mezcal (derived from the Nahuatl translaton for "oven-cooked agave"). Mango purée and chopped cilantro lend a decidedly tropical flair. We'll drink to that. 

 

Get the recipe here.

 

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Melon Baller: Jim Meehan's Take on a Watermelon Margarita

 

I like the idea of a watermelon margarita. But you can't really substitute watermelon for lime juice—it just doesn't have that acidity. And sure, you could add watermelon on top of the lime juice, but to me, that's kind of like making a banana daiquiri. Is it a tasty drink? Sure. But should you do it? Out of principle, probably not. Also there's the issue of strength. People tend to think of the margarita as a light and refreshing drink, but between the tequila and tripe sec, your typical margarita can be stronger than a Manhattan. So I like the idea of adding tequila to something traditional and quite light, like aguas frescas. These are the natural sodas of Mexico, typically made with watermelon, hibiscus, or tamarind. I operate on the "what grows together, goes together" principle, so adding tequila to a traditional Mexican beverage just makes sense.

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Happy Hour: Meet the Negronita Cocktail

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

It's no secret that the Negroni has a cult following among discerning tipplers, but we've got a riff that just might become your new standard. Created by our director of house programming, Izabela... Read more >

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Happy Hour: How to Make the Pegu Club's French Pearl Cocktail

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

With a name as elegant as the French Pearl, you know the origins of this storied beverage must be steeped in history and opulence. This invigorating libation is a tribute to the Beaux-... Read more >

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Happy Hour: How to Make a Mint Julep

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

One of the most undeniably refreshing and iconic cocktails to have during the summer is the mint julep. A must-have accessory for watching the... Read more >

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Happy Hour: Q&A with Roman Roth of Wölffer Estate Vineyard

 
For the last 17 years, the postcard-perfect Wölffer Estate Vineyard, located in the Hamptons, has hosted our annual summer tasting, Chefs & Champagne®—which takes place tomorrow! We caught up with winemaker and partner Roman Roth to discuss his favorite summertime wines and what’s on the horizon for Wölffer.

 

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JBF: What are your favorite wines to drink in the summer?

RR: A dry rosé, riesling, or white blend is perfect for the beach or the pool. Our barrel-fermented (balanced and not overoaked!) Perle Chardonnay is a perfect match for fresh-caught local striped bass.

 

 

JBF: It’s no secret that rosé is a popular choice for summer. What do you like to eat with it?

RR: My ultimate rosé pairings are crabcakes and lobster rolls—especially when made with fresh, local seafood. I also love rosé... Read more >

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Happy Hour: How to Make the Flatiron Lounge's Toronto Cocktail

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

We all love a well-crafted Manhattan, but it's nice to stir things up every now and then. For a beverage that offers a similar boozy punch and a pleasing balance of sweet and bitter notes, take a sip of the... Read more >

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Happy Hour: Bobby Flay’s Vanilla Bean–Bourbon Milkshake

 

Milkshakes may bring all the boys to the yard, but you really just need one: Bobby Flay. The JBF Award–winning chef, restaurateur, and cookbook author offers a wide variety of the childhood favorite at his Bobby’s Burger Palace locations across the country and has devoted an entire chapter of his cookbook Bobby Flay’s Burgers, Fries, and Shakes to the nostalgic treat. Here, we've got his recipe for a boozy classic.

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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Happy Hour: Make Your Own Wine Jelly

 

Looking for another way to integrate wine into your daily routine? For some DIY advice, we turned to special projects manager Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet hostess gift for all those impending summer barbecues. 

 


Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as Granny Smith
6 cups water

 


Jelly:
One 750-milliliter bottle wine... Read more >

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Happy Hour: The Violet Hour's Stone Cold Fox

Photo by Jenna Liberman

 

The Violet Hour, an elegant Chicago mixology mecca and our 2015 Outstanding Bar Program award winner, beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. One shining example is the Stone Cold Fox, a vernal marriage between a Pisco punch and a Mai Tai. As bartender Alyssa Heidt puts it, "Carefree and whimsical, she's the kind of girl who knows how to party." Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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