Food for Wednesday
Jun. 13th, 2012 08:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonClassic Cocktails for Those Warm Summer Nights
Pair a modifier like orange Curaçao or Campari with a base spirit and a simple mixer, and you have a number of classic drinks at hand.
Go to Interactive Feature
Embellish Like Bartenders
By JIM MEEHAN
For a standout cocktail party, don’t settle for what’s around the house. Look to modifiers like liqueurs, bitters, vermouths and fortified wines to give mixed drinks a professional look and flavor.
SPIRITS OF THE TIMES
Take On Summer With Gin From Experienced Hands
By ERIC ASIMOV
The spirits panel tasted 20 bottles of gin, mostly made by young distilleries. The lesson was clear: making gin is not for amateurs.
Pairings: A Couple of Gin Cocktails
A GOOD APPETITE
Allowing Cocktails to Stir the Meal
By MELISSA CLARK
The rules for matching cocktails with food are a lot more lax than with wine.
Video: Southside Fizz | El Presidente
Conjuring a Taste Filled With Tropical Wonder
By JOHN WILLOUGHBY and CHRIS SCHLESINGER
If you want deep, explosive flavor without much work, look to the hot-weather regions of the world, where big flavor doesn’t require big effort.
From That Tropical-Drink Paradise, England
By ROBERT SIMONSON
The British liqueur Pimm’s No. 1 is the basis for a suddenly booming hot-weather refresher.
Malters Bring Terroir to the Beer Bottle
By PETER ANDREY SMITH
A half-dozen American entrepreneurs are reviving the craft of making malt on a small scale, and national craft brewers have come calling.
When the Keg Is Gone, and It’s Time to Call in a Pro
By HELENE STAPINSKI
If you decide to employ a bartender for your next party, here are tips on how to hire one.
Pair a modifier like orange Curaçao or Campari with a base spirit and a simple mixer, and you have a number of classic drinks at hand.
Go to Interactive Feature
Embellish Like Bartenders
By JIM MEEHAN
For a standout cocktail party, don’t settle for what’s around the house. Look to modifiers like liqueurs, bitters, vermouths and fortified wines to give mixed drinks a professional look and flavor.
SPIRITS OF THE TIMES
Take On Summer With Gin From Experienced Hands
By ERIC ASIMOV
The spirits panel tasted 20 bottles of gin, mostly made by young distilleries. The lesson was clear: making gin is not for amateurs.
Pairings: A Couple of Gin Cocktails
A GOOD APPETITE
Allowing Cocktails to Stir the Meal
By MELISSA CLARK
The rules for matching cocktails with food are a lot more lax than with wine.
Video: Southside Fizz | El Presidente
Conjuring a Taste Filled With Tropical Wonder
By JOHN WILLOUGHBY and CHRIS SCHLESINGER
If you want deep, explosive flavor without much work, look to the hot-weather regions of the world, where big flavor doesn’t require big effort.
From That Tropical-Drink Paradise, England
By ROBERT SIMONSON
The British liqueur Pimm’s No. 1 is the basis for a suddenly booming hot-weather refresher.
Malters Bring Terroir to the Beer Bottle
By PETER ANDREY SMITH
A half-dozen American entrepreneurs are reviving the craft of making malt on a small scale, and national craft brewers have come calling.
When the Keg Is Gone, and It’s Time to Call in a Pro
By HELENE STAPINSKI
If you decide to employ a bartender for your next party, here are tips on how to hire one.
