Happy Hour: Total Nonstop Action Cocktail

Total Nonstop Action Cocktail

 

Okay, so its name doesn't exactly conjure the long-weekend vibe you're probably going for, but we're still digging this cocktail from Hella Bitter co-founder Tobin Ludwig (who, thanks to Kickstarter funding, is getting ready to release a DIY bitters kit for aspiring concocters of these botanical-based ingredients). The tequila-anchored drink features a smoked saline solution (easily made by combining smoked salt and hot water), so it's going to play nicely at your Labor Day cookout.

 

Get the recipe, and happy Labor Day weekend, everyone!

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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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Eat this Word: Sangrita

sangritaWHAT? A bloody chaser. Not to be confused with fruity sangria, this fiery combination of citrus and chili sauce is the traditional chaser for tequila in Mexico, particularly in Oaxaca and Jalisco. Literally "little bloody thing," sangrita is a red concoction made from the juice of freshly squeezed sour oranges, sweet grenadine, spicy puya chile salsa, and salt. According to Lucinda Hutson, author of ¡Tequila! (Ten Speed), the red color should come from the grenadine and chile sauce, not from tomato juice, but alas, most of the sangritas served in the United States and increasingly in Mexico are little more than doctored bloody mary mix. In Authentic Mexican (William Morrow and Company), James Beard Foundation Award-winning chef and Mexican food authority Rick Bayless notes that the better the tequila, the less important the chaser. WHERE? Rene Ortiz,

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Recipes: Our Memorial Day Weekend Menu

Stock your cooler and get the grill hot: Memorial Day weekend is almost here! Whether you’re planning one of your legendary backyard parties or enjoying a simple meal on the porch, consider serving one or more of our favorite summertime recipes: Alexandre Dumas Potato Salad Lighten up the classic potato salad with James Beard's preferred version, which is moistened with olive oil and white wine instead of mayonnaise. Chile–Lime Skirt Steak Martha Hall Foose gets maximum tenderness and flavor out of skirt steak by applying a tangy marinade. Smoked

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