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.

Comments (0)

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.

Comments (0)

Happy Hour: James Beard’s Jack Rose

 

Don’t be deterred by the delicate pink hue of a Jack Rose cocktail; this is no Cosmopolitan. Made with a spirit that predates America, this libation is better suited for devoted history buffs than Sex and the City fans. In the Colonial Era, applejack was a concentrated apple cider, but now it denotes an apple brandy blend. The most prominent distiller of the spirit, Laird & Company, was also the first commercial distillery in the new country, having gotten its license in 1780. 

 

This cocktail peaked in popularity during the Roaring Twenties, but that’s no reason to let it languish—mix it up a few for friends this weekend and impress them with a bit of history. Get the recipe right here.

Comments (0)

Happy Hour: James Beard’s Favorite Bloody Mary

 

Friday afternoon means it’s almost time for brunch, which many here at JBF consider the most important meal of the week. And what's a good brunch without a Bloody Mary? Some restaurants seem to put the emphasis on the garnish, piling on the pickles, sausage, and shrimp until the cocktail becomes almost an afterthought. Like many of James Beard’s cocktail recipes, his Bloody Mary is stripped of unnecessary flourishes to focus on the ingredients. With a third less tomato juice and a bit more lemon juice, this iteration will be brighter and crisper, perfect to perk you up on a groggy weekend morning. 

 

Get the recipe here.

Comments (0)

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.

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

Happy Hour: Hot Spiced Wine

mulled wine

 

The holidays have come and gone, the streets are littered with discarded Christmas trees, and the temperatures have dropped to cruel lows in many parts of the country. With winter doldrums in full bloom, we could all use a little something to warm our hands and spirits. Hot spiced wine, also known as “mulled wine,” goes by many names: glögg in Swedish, glühwein in German, vin chaud in French, and so on, and varies slightly from country to country. Simmer whatever red wine you have leftover from holiday reveling with cloves, oranges, lemon rinds, sugar, bay leaves, and your choice of dark spirit for James Beard's own spin on the classic winter libation. Get the recipe here for a decidedly cozy start to your weekend. 

 

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

Comments (0)

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.

Comments (0)

Happy Hour: Native Dancer

Native Dancer cocktail from Pouring Ribbons

 

Feeling weary from the workweek? Brighten your Friday evening with a little tiki-inspired magic from the mixology masters at New York City's acclaimed Pouring Ribbons. The aptly named Native Dancer riffs on the ubiquitous daiquiri while adding welcome notes of citrus, cinnamon, and kaffir lime. According to owner/bartender Joaquín Simó, “Don the Beachcomber (the inventor of Tiki) famously stated that what one rum can't do, three rums can. I decided to one-up him and stretch that to four rums.” We recommend making large batches of the cinnamon bark syrup and Don's mix, so you can keep the building blocks for this vibrant cocktail on hand and drift off to your imaginary island paradise as frequently as you like. Get the recipe.

 

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

Comments (0)

Pages