What We're Reading: May 19, 2015

 

The short stack may seem All-American, but you can find pancakes all over the globe. [Serious Eats

 

From roast chicken to guacamole: 18 dishes every home cook should know how to make. [Food52

 

How do you say mixologist in French? Craft cocktail bars are popping up all over Paris. [NYT

 

American beverage companies are launching an initiative to cut down on sugary drink consumption, but will they change their targeted marketing? [... Read more >

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Happy Hour: The Tom O'Connoll

 

As much as we love our whiskey, recent rising temperatures have us reaching for lighter spirits and refreshing flavor profiles. This variation on a Tom Collins cocktail comes from Breuckelen Distilling, known for their artisanal spirits made from only locally grown grains. The Brooklyn-based craft distillers riffed on the classic recipe by using zesty lime juice and adding an invigorating herbal twist. Get the recipe here.

 

For more on Breuckelen Distilling and other craft spirit producers in urban locations, click here.

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What We're Reading: May 12, 2015

 

It's not in the boiling: America’s Test Kitchen debunks the myth that New York bagels are superior because of the city’s water. [HuffPo

 

Don’t be old fashioned about your use of bitters: start cooking with them. [WSJ

 

Must-have kitchen tools for home cooks around the globe. [Gourmet

 

Discover the Moscow Mule’s not so-Russian birthplace in this map of cocktail origins. [Vine... Read more >

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Happy Hour: Thai Basil Daiquiri

 

At Booker and Dax, a joint venture between JBF Award winners David Chang and Dave Arnold under the Momofuku empire, new techniques and technologies are used in the pursuit of making delicious cocktails. To celebrate inventor, mixologist, and partner Dave Arnold's recent Beard Award win, the NYC hot spot shared its recipe for the impossibly vibrant and refreshing Thai Basil Daiquiri. While most of Booker and Dax's innovative concoctions require special equipment and methods out of reach for the home bartender, this one is scaled back appropriately—just follow the instructions carefully. As Arnold cautions, "Don't omit the salt unless you are an enemy of quality." Get the recipe here.

 ... Read more >

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Happy Hour: The Stinger

stinger

 

With its refreshing mint flavor from the white crème de menthe and the silky taste of Cognac, the Stinger was originally introduced as a nightcap and popularized in movies through the 1940s and 1950s. James Beard also featured the cocktail recipe in his revised edition of Hors d’Oeuvre and Canapés. We think it’s time to get retro and reintroduce this drink as part of your end-of-the-night routine—or even an after-work treat. Get the recipe here.

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Happy Hour: White Satin

 

If your cocktail parties tend to grow from an intimate gathering to a boisterous crowd, it’s essential to have a large-format recipe on hand that can easily serve a group. In 1940, James Beard described the White Satin as “a great Prohibition cocktail” in his first book, Hors d’Oeuvre and Canapés. The crowd-pleasing libation blends gin and grapefruit juice in equal measure, so filling a punchbowl is just as easy as mixing one drink. Get the recipe here.

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Happy Hour: James Beard's Old Fashioned

Old Fashioned

 

After a long workweek, it’s time to kick back with a simple and satisfying cocktail that uses items commonly found in a home bar. James Beard himself crafted an Old Fashioned recipe that takes the drink down to its essential ingredients. In his own words, “This is my own version of the Old Fashioned, for I loathe ‘fruit salad’ in a drink and all the decorations that usually accompany this simple cocktail.” So drop the cherry, forget the orange wedge, and whip up this timeless drink. Get the recipe here.

 

Alyssa Haak is a New York City–based writer and editor. Find her on Twitter and Instagram.

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Happy Hour: Negroni Bianco

negroni bianco

 

Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his delectable cocktail recipes. Behold, the negroni bianco. "The negroni is my favorite cocktail, and I like to have a version of it at each restaurant," explains Campanale. "As we were opening L'Apicio, I was tasting Cocchi Americano (a great Italian aperitivo that's clear in color) and it gave me the idea to create a white negroni." The traditional negroni is equal parts gin, red vermouth, and Campari with an orange twist—Campanale riffed on the cult... Read more >

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What We're Reading: February 25, 2015

 

Could introducing infants to peanut butter actually prevent them from developing allergies? [Atlantic

 

Frozen weather means frozen vegetables: learn how to get the best flavor out of the freezer aisle. [Food52

 

The latest cocktail trend of specialty glassware suggests bars hope their customers will judge a book by its cover. [Punch

 

New research reveals that our oceans are becoming more acidic, endangering shellfish populations worldwide. [NPR

 

Unsure of what to do with all... Read more >

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Happy Hour: Luca Mano Freddo

 

Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his innovative cocktail recipes. This light, herbaceous libation shines with its bright notes from fresh mint, the refreshing flavor of muddled cucumbers, and the warm, slightly spicy complexity from Velvet Falernum, a sugarcane-derived syrup that contains hints of almond, ginger, cloves, and lime. The drink is featured in the trio's gorgeous new cookbook, Downtown Italian. But don't fret if you can't get your hands on a copy in time... Read more >

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