Leftovers!

From Serious Eats: New York

We Chat With: Dave Arnold of Booker and Dax

For the hour and a half we chat with Dave Arnold at Booker and Dax, the bar adjacent to Momofuku Ssam Bar that showcases Arnold's meticulously crafted cocktails, a centrifuge spins and some sort of extraction machine bubbles away. Tools clink and whirl, and occasionally Arnold puts a refractometer up to his eye. Yet Arnold insists what he's doing is not science; "really, it's just cooking". During our time together, Arnold builds some shockingly delicious cocktails, brainstorms with his staff about new ones, and spells out what this whole "modernist cuisine" thing actually means for us serious eaters. Continue reading »

Soda: Saranac's Shirley Temple Soda

What was your preferred method of Shirley Temple–making when you were a kid? My recipe: 9 parts grenadine to 1 part Sprite, with a cherry. Why? Because I wanted the sweetest, cherriest thing I could possibly guzzle down. Having consumed more than my fair share of them as a child—I was the kind of kid who'd want cherry Coke without the Coke—I was happy to see Saranac, a New York brewery I like, marketing a Shirley Temple soda. Continue reading »

First Look: Cocktails at Riffle in Portland, OR

While water inspires the cuisine, ice inspires the cocktails at Riffle, a new restaurant in Portland, OR. Riffle has installed an ice machine that creates 400-pound blocks of crystal clear ice that are traditionally used for creating ice sculptures. After 3 months of extensive testing, these giant blocks are destined for your drinks, whether carefully carved into crystal-clear spears to fit into a Collins glass for the Riffle Collins made with fresh celery juice, or a hand-cut sphere for the old-fashioned inspired Mayor Rock cocktail, comprised of mezcal, applejack, agave, and bitters. Dave Shenaut, former president of the Oregon Bartender's Guild, has bounced around for brief stints at almost all of Portland's greatest craft cocktail bars. But he told us that he won't be leaving Riffle anytime soon. Continue reading »

25 Sips from the 2012 Manhattan Cocktail Classic Opening Gala

The beautiful New York Public Library was the place to be on Friday night—not for the books, but for a lavish opening night celebration kicking off the 5-day Manhattan Cocktail Classic. Dozens of different cocktails were poured (over 75 different drinks, by our count) for about 3,000 guests. We were on hand to sip (and sip, and sip some more) and snap a few photos. Continue reading »

8 Tips for Hosting a Beer Dinner at Home

As a Serious Eater, you've mastered the art of the dinner party. Your kitchen table for six leafs out to seat twenty, the last time you hosted a potluck, everyone brought booze, and the clicking of your barbecue's ignition is followed closely by hastened footsteps and the tell-tale ring of your doorbell. You're a whiz in the kitchen, and everyone knows it. It's time to take it to the next level. The right beer, paired with your killer eats, will create satisfaction beyond the sum of their liquid and solid parts. Here's how to go about hosting an awesome beer dinner, in 8 easy steps. Continue reading »

We Chat Nicaraguan Coffee with César Martin Vega of Café Integral, NYC

A one-man coffee roasting operation in New York City aims to prove that every coffee has a story—even when they all come from the same producing country. Meet César Martin Vega of Café Integral, whose love of Nicaragua has inspired him to chase down a bean dream—both on and off his bike. Continue reading »

What's Your Favorite Green Juice Combo?

I've been on something of a green juice kick recently—not for any particular health or nutritional reason, but just because I love the way they taste. Like a salad, but more refreshing and more concentrated. Kale, lemon, and ginger is my go-to these days; what's your favorite juice combo? Continue reading »

Hangover Helper: Huitlacoche Huarache from La Condesa in Napa, CA

Despite its unappealingly mysterious jet-black color and origin as a fungal infection on a corn cob, it's delicious. Vaguely mushroom-y (but not in a truffle-y way), a little tart, and extremely savory, huitlacoche makes one of the greatest taco/sope/huarache fillings around and I very rarely get my fill of it. Continue reading »

Drinking in Season: Strawberry Sake Cocktail

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To keep from getting chunks of strawberries in every sip, I muddled the strawberries until they were completely disintegrated. One sip of this drink and there's no question what season it is—it's time to take advantage of as many strawberries as you can. Continue reading »

First Look: Cocktails at Swift's Attic in Austin

Bar manager Jeff Hammett brings humor and a bit of snark to the approachable cocktail menu. While he's all for the the fine craft cocktail movement, he doesn't like to take himself too seriously. "Never call me a mixologist", he warned. Fun and flavor are on the forefront of his creations and each quirky name has a story to tell. Continue reading »

DIY vs. Buy: How to Make Rhubarb Bitters

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Rhubarb is one of my favorite cocktail ingredients. When rhubarb season arrived, I ran to buy as much as I could from the market that's usually first to get all the seasonal produce. When I couldn't find it, I went to the manager in a panic. "We used to stock that," he said. "But nobody likes it, so we stopped." I then dramatically flung myself onto the nearest support beam and screamed, "Noooooo!" as if I just found out Darth Vader was my father. (He is not.) Luckily, the next store had a whole display of rhubarb and promised me that they would keep stocking it throughout the season. Continue reading »

First Look: Cocktails at Goose & Gander, St. Helena, CA

"People don't necessarily expect great cocktails in Napa Valley," Michael Pazdon said. He runs the bar program at the newly opened Goose & Gander in St. Helena, together with partner Scott Beattie. "They'll come in and be like, 'Anything but another glass of wine, please!' And I've got your back." Continue reading »

6 Wine-Based Cocktails for Mother's Day Brunch

Mother's Day brunch requires a little something to toast your mom with. When I was growing up we went to the same standard-issue hotel brunch buffet every Mom's day, and she always had a mimosa (while we drank sparkling cider from flutes). But why not get a little more creative this Mother's Day? Here are six cocktails that are wine or sparkling wine-based and totally day-drinkable, but just a little more creative than that bellini or sangria. Continue reading »