Happy Hour: The Hooker

The Hooker cocktail

 

A jilted John Lee Hooker comforted himself with “one bourbon, one scotch, one beer.” Those wanting a more efficient consolation should seek out this marvelous cocktail by mixologist Jamie Boudreau from Seattle's acclaimed Canon. “It came about as John Lee Hooker's song came on the sound system. It made me realize that I hadn't heard of or seen a cocktail with bourbon, scotch and beer as ingredients, so I set about to make one. Surprisingly it became very popular.” Can't make it to the Pacific Northwest? Don't fret: we've got the recipe right here.

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What We're Reading: January 28, 2014

 

A city in China is blaming its air pollution on bacon. [FoodBeast

 

If you thought the KFC Double Down was a travesty, meet the next generation: the Double Down Dog. [FWF

 

Aqua-Spark, the world’s first investment fund focused on sustainable aquaculture, is looking to save our seas through better fish farming. [NPR

 

Leave the beer for the Clydesdales and prep these make-ahead cocktails for the Big Game. [Yahoo! Food

 

By the time they hit store shelves, some GMO foods actually no longer contain genetically-modified DNA. [... Read more >

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What We're Reading: January 26, 2015

 

Maternity maki rolls? A new study refutes previous bans on eating sushi while pregnant. [MUNCHIES]

 

Dive right into that dumpster: one food waste activist has promised to pay the fines of those caught in the act. [Civil Eats

 

These mood-boosting ingredients are literal comfort foods. [Greatist

 

The consumer shift towards fast-casual chains reveals much more about our social priorities than a love of burritos. [... Read more >

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Happy Hour: Sinatra Smash

Sinatra smash cocktail

 

Awards season is in full swing, and the anticipation has us reminiscing about the many opulent galas in our past. One of the highlights from the 2009 Beard Awards reception was the eclectic mix of festive cocktails, and among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards of the Wynn Las Vegas. The beauty of a smash, which dates all the way back to the late 1800s, is its versatility: it's refreshing in the summertime, and it's uplifting in the dead of winter; it's most often made with whiskey, but is equally delightful with gin, vodka, or rum; and any garnishes you have on hand (mint, citrus, fresh berries, or anything you favor) will only make it shine even more. This luscious, elegant rendition, however, might just win our vote. Get the recipe here.

 ... Read more >

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Happy Hour: Homemade Ginger Beer

ginger beer

 

A powerhouse with medicinal properties, ginger has a warming effect on the body, stimulates circulation, reduces inflammation, and inhibits viruses and bacteria—all of which makes it the perfect antidote to winter. We toss it into soups and sautés, steep our favorite teas with it, and even better, mix it into our cocktails. Here, Pegu Club mixologist extraordinaire Audrey Saunders shares her recipe for homemade ginger beer. We love using it in a Moscow Mule, Dark & Stormy, or just about any cocktail to add soothing hints of warmth and spice. Get the recipe here.

 

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

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What We're Reading: January 13, 2015

 

Can you really tell where someone is from by what he calls a subway sandwich? [Yahoo!Food

 

A trial run of the grocery home delivery service Instacart. [The Kitchn

 

Who decided on three square meals a day? [Raw Story

 

Bring on the controversy: the most iconic restaurants of each U.S. state. [Thrillist

 

Urban beekeeping is London’s newest trend. [... Read more >

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What We're Reading: December 31, 2014

 

Why do Midwesterners eat pork and sauerkraut on New Year’s? A look into regional lucky foods and their origins. [Serious Eats

 

Keep your New Year’s Champagne bubbly for up to a week thanks to a new preservation system. [Fork in the Road

 

Airports are revamping their dining options with farm-to-table fare. [NYT

 

The FDA and EPA raise concerns about nanosilver in our food. [... Read more >

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What We're Reading: December 17, 2014

 

Turn your slow cooker into a party punch bowl with these hot cocktails. [Epicurious]

 

From bánh mì to saison, a look at how food words enter American dictionaries. [Boston Globe]

 

If you like to load up on the hot sauce, does it make you more of a man? According to a new study, yes it does. [TIME]

 

The perfect holiday dessert combo: candy cane cookies. [The Kitchn]

 

When food takes the stage, there's no saying who's real and who's acting. [... Read more >

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Celebrate Repeal Day with a Beard House Cocktail Party!

 

Prohibition’s greatest lesson may be that you can’t keep Americans from their cocktails. These days cocktails are more popular than ever, from extensive spirit programs popping up in restaurants and bars across the country, to the rise of the bartender as cult figure, to our own addition of the Bar Program category to the James Beard Awards two years ago.

 

In honor of this era of libation infatuation and to commemorate Repeal Day, which marks the anniversary of the end of Prohibition, on December 5​, we’re celebrating the best way we know how: with a cocktail party! Join us at the Beard House this Friday night to sample treats and tipples from some of the best and brightest bartenders and chefs working in New York City. This impressive lineup of mixologists, including JBF Award–winning PDT’s Jim Meehan and Jeff Bell, will curate an extensive drinks menu that... Read more >

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Happy Hour: PDT's Paddington

Paddington cocktail

 

Start your weekend early with this whimsical riff on the Hemingway Daiquiri made with a spoonful of orange marmalade, the fictional Paddington Bear’s treat of choice. Created by David Slape of New York City's famed PDT, which took home our inaugural Outstanding Bar Program award in 2012, the drink balances the punch of its absinthe and rum base with delicate, floral notes of Lillet Blanc and a bright twist from fresh lemon and grapefruit juices. Get the recipe here.

 

 

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

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