'Tequila' on Serious Eats

Andrew Strenio's Top Ten Spirits of 2013

It's been a banner year in the spirits industry, with incredible new releases flowing fast and furious. After reviewing dozens for this site (and drinking even more beyond that), it's always difficult for me to choose favorites. Still, you're wondering what to seek out to tuck under the Christmas tree or order online as a gift to yourself, so I might as well try. Here are my top spirits of the year. More

Tequila Aged in Whiskey Barrels? New Expresiones del Corazon is a Bold Experiment

The latest project from the Sazerac Company uses resources that would be almost impossible to come by if they didn't own them already. Corazón, one of their tequila brands, acquired bourbon and rye barrels from some of the Sazerac Company's star products to experiment with: barrels from George T. Stagg, Sazerac Rye, Old Rip Van Winkle, and Buffalo Trace bourbon. The results, known as Expresiones del Corazón, are intriguing. More

How to Make Mayahuel's Black Star

The best comforts transcend seasons: a soft scarf, pie a la mode, a good Bloody Mary. At Mayahuel in New York's East Village, the warm-spiced Black Star is one such year-round pleasure. "This became part of what I called my Indian Winter menu," says Philip Ward, co-owner and bartender, who added the Black Star to the menu as spring started to creep in. "We've been selling the bejesus out of it." More

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

How to Make Mayahuel's Green Gloves

Sometimes the popular thing isn't the lowest common denominator; it's just really, really good. Take the Green Gloves cocktail at Mayahuel in New York's East Village. "People go bonkers for this one," says co-owner and bartender Philip Ward. "We must go through over a case of jalapeño-infused tequila in a week." More

Tippling With Tea: 3 Tea-Based Cocktails to Make at Home

I'm definitely prone to focus too much on the utilitarian side of tea. I sip English Breakfast to wake up and turn to my favorite echinacea infusion not because I especially enjoy the taste, but because I've convinced myself that if I drink enough of it, a winter cold won't last as long. But tea also offers a myriad of flavors: there's rich, earthy pu-ehr, grassy and bittersweet green teas, malty black teas, smoky and bacony Lapsang souchong, not to mention the wide range of herbal options available. In an infusion, a syrup, or a straight-up brew, tea goes way beyond function and brings delicious and complex flavors to these 3 super-simple cocktails. More

Cocktail Overhaul: Surfer on Acid

The Surfer on Acid is most often consumed in a shot and conjures up hilarious images of a surfer trying to stand up on his surfer board while tripping on drugs. The original concoction is an equal-parts mix of coconut flavored rum, Jagermeister, and pineapple juice—a simple mix of alcohol that trends toward the intense-and-sweet side. But what would this drink look like as a long drink? My revamped Surfer on Acid moves away from the shot format with a light and refreshing—but still remarkably flavorful—result. More

Drinking the Bottom Shelf: Piedra Azul Blanco

I have recently married a good woman, which I may have mentioned in this space once or twice or constantly. I am very glad to be married, because when I was single my life was fine but not fair. Do you know how many times a sexy ballerina-chemist said unto single me, "Damn baby, how do you get your soup so simultaneously silky and chunky? And how do you find time to count out individual grains of cumin, as you surely must to achieve such perfect balance? I am sexily disappointed that you can't give me the recipes on account of each soup is a non-replicable batch of sui generis genius." Zero times. (No one says sui generis in real life, you see.) You know how many times my car was towed in those dark days? Once, possibly twice. Either way, in an infinitely unfavorable ratio to the ballerina-chemist-cumanist interaction. More

More Posts