Happy Hour: Bar Agricole's Turf Cocktail

Bar Agricole's Turf Cocktail

 

We tapped the team from San Francisco's JBF Outstanding Bar Program award–nominated Bar Agricole for one of their innovative cocktail recipes, and they offered up this sultry riff on the classic martini. According to our research, there are several iterations of the Turf Cocktail, the oldest dating back more than 100 years. This gin-based variation turns up the volume with subtle notes of absinthe, maraschino liqueur, and orange bitters. Elegant, refreshing, and a cinch to prepare, it's the perfect libation to start your weekend... now. 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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Happy Hour: Mango–Mezcal Paloma

paloma cocktail

 

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.

 

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

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Happy Hour: Fuoristrada Grillo

Photo by Rina Oh

 

At a recent Beard House dinner, we noticed some unusual packaging for the wine served with chef Mark Ladner’s timballo di gattopardo. The pairing, a 2012 Fuoristrada Grillo, wasn't poured from a bottle, but from a slim, rectangular carton that was not unlike a cafeteria juice box. We reached out to Momofuku beverage director Jordan Salcito, who coordinated the evening's pairings, to learn more.
 
Salcito explained that she was on the lookout for Grillo, a Sicilian grape whose “naturally rich texture and earthy, mineral profile” would complement the timballo’s braised poultry, green peas, and summer truffle. She landed on the Fuoristrada Grillo by Monte Bernadi, a winery known for biodynamically farmed Tuscan bottlings.

 

The wine also had a surprising feature: it was packaged in... Read more >

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Happy Hour: Sherry Bloody Mary

bloody mary

 

Few classic cocktails are more storied than the Bloody Mary, which is reportedly celebrating its 80th birthday this year. With roots stemming from the Russian Revolution and Prohibition, its original name and recipe have long been disputed—but one thing is clear: it's a beloved brunch tradition, hangover cure, and one of the most ubiquitous libations in America today.

 

This weekend, spice up your cocktail routine with a unique twist on the zesty tomato-infused treat. Created by Leo Robitschek of the Bar at the NoMad Hotel, our 2014 winner for Outstanding Bar Program, this sherry-anchored Bloody Mary doubles up on veggies by featuring beet juice along with the classic tomato juice. This inspired variation is perfect for adding a little spice to your Friday evening happy hour ritual—and for reviving you again in the morning if you happened to get a little too carried away. 

 ... Read more >

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Happy Hour: Letter of Marque

Clover Club tiki cocktail

 

We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Get into the spirit of summer with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 

 

“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily grind and get a little rowdy." 

 

The... Read more >

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