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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Happy Hour: Cardamom Old Fashioned

Cardamom Old Fashioned

 

A subtle riff on the classic Old Fashioned, this version—a staple of senior editor Elena North-Kelly’s cocktail repertoire—uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to late-winter doldrums. 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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Eye Candy: Aperol Spritzes

aperol spritzes

 

Gabe and Katherine Thompson’s intimate downtown restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. At their recent Beard House reprise, the powerhouse husband-and-wife team crafted a menu of sumptuous fare paired with exquisite wines and cocktails chosen by their talented partner and beverage director, Joe Campanale. Guests kicked off the spirited evening by sipping on Campanale's Aperol spritzes, pictured above. Light, refreshing, and elegant, it was the ideal aperitivo to stimulate the appetite before a luxurious Italian meal. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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