Here's how to recreate the fashion canteen's signature pineapple and ginger-infused cocktail
Since it opened in 1984, Indochine has been one of Manhattan's buzziest see-and-be-seen spots. Part of the charm might be the celebrity and fashion-centric clientele (Andy Warhol dined here, too, of course), the trademark palm-leaf wallpaper or the delicious French-colonial Vietnamese menu, but part of it is definitely ... More
We almost don't care how counter intuitive this sounds. Here's how to make it
In our never-ending search for the perfect cocktail, we set our sights this week on something ingenious—a delicious drink as refreshing as it is intoxicating. In honor of the weekend's New York City Marathon, enter the Brush and Tone.
The coconut water-based cocktail from Stone Rose Lounge promises to ... More
For Alexandre Petrossian, caviar is more than just a luxury reserved for pearl spoons and expensive parties. "We want people to start bringing caviar into their own kitchens and experiment with this fabulous ingredient," says the Petrossian president of Operations in North America. "Our guests should come away ... More
Strictly for salted caramel lovers, The Liberty concocts a sweet-and-salty take on the martini
Nothing goes better with a great cocktail than good food, but in the case of this drink created by Niccole Trzaska, a bartender at The Liberty in Manhattan, the two can become one.
"I was really inspired by the interplay of sweet and salty in EFFEN's Salted Caramel vodka, ... More
For those with one foot stuck in two different seasons, this deceivingly autumnal cocktail bridges the gap
Part of autumn is always being a bit wistful for summer. And that’s as true of cocktails as it is anything else.
"To be straightforward," says John Henderson of Boston's Tavern Road, "I wanted a cocktail that made a nod toward the fall, but was still enjoyable on the ... More
Love tequila and champagne? Love this off-the-cuff cocktail creation
It can take more than a recipe to create a great drink. Sometimes it can take a challenge.
"I was tending bar at my partner's restaurant in Brooklyn while we were building Boulton & Watt," Jamie Felber, the beverage director at the Manhattan hot spot explains. "It was ... More
Introducing the Scottish Harvest, your new favorite fall cocktail. The recipe, here
As our wardrobes make the transition from summer to fall, so too should our cocktails. But since we’re not quite in the dead of winter yet, now is the ideal time to select a spirit that’s traditionally light—like gin—and make it seasonally appropriate. For help in crafting the More
As far as cocktails are concerned, we can't think of a better way to welcome fall. The recipe, here
"I have always loved Horchata and will pretty much order it where and whenever I see it"” Colin Pflugradt, a mixologist at Scottsdale, Arizona's SOL Mexican Cocina, says of the traditional Mexican rice-based beverage. "I have always wanted to try a cocktail with Horchata, but just mixing it ... More
This centuries-old South American spirit is making a modern comeback
The potent brandy pisco has been around since the 17th century and largely hails from Chile and Peru. (One way to tell the difference: Chilean pisco is often aged oak barrels anywhere between three months and two years for added flavor and complexity, while Peruvian pisco cannot be aged). ... More
The W Union Square shares a unique seasonal tipple for summer's last long holiday weekend
It only takes a matter of minutes to mix a Meet Marcy’s Maker, but the drink actually comes together weeks before it's ever ordered.
"The body of this drink is our house-infused cinnamon-apple-raisin vodka, which we infuse for two weeks before it makes it behind the bar," Thomas Favorule, bar manager ... More