Search Results for classics

mint julep

May 4th, 2012

Ok, we all know the Kentucky Derby isn’t really about horse racing or busting out your fancy hats—it’s all about the mint juleps. Mint combined with a little sugar and a whole lotta bourbon makes for a dangerously delicious drink. So delicious in fact, that even if you’re not into the race, I suggest you try whipping one of these up just for the fun of it. And don’t forget, the Derby actually falls on another big party weekend, Cinco de Mayo, featuring one of my favorite beverages of all time, the margarita. I’ve listed a few of my favorite margarita recipes just in case you need a little inspiration.

If those aren’t enough reasons to celebrate—I’m proud to announce the arrival of the Remedy Quarterly, Issue 9: Escape. I’m planning a bigger post next week, but I’m offering a discount on Volume 3 to my readers because I’m just so dang jazzed about it. Use the discount code RQEMR at checkout and you’ll receive 15% off the next four issues. Order by Saturday and it’ll be shipped in time for Mother’s Day.

Cheers! To mint juleps, margaritas and Remedy Quarterly!

P.S. If you’re in NYC, stop by the Food Book Fair this weekend—it’s sure to be an awesome event. I’ll be selling Remedy Quarterly at the Foodieodicals event Saturday from 5:30 -7:30 at the Wythe Hotel.

Margarita Round Up

Grapefruit Margarita
Ginger Cilantro Margarita
Coconut Margarita with Toasted Coconut rim
Classic Margarita, perfected

To see the entire collection of margaritas, look here.

Mint Julep

recipe by Dale Degroff from The Essential Cocktail
2 mint sprigs
3/4 ounce simple syrup
2 1/2 ounce bourbon
1. In the bottom of a cocktail shaker, gently muddle 1 of the mint sprigs and simple syrup. The goal is to release the essential oils from the mint, not crush it. Add the bourbon—no need to shake. Strain into a tall glass (use a copper one if you happen to have one) filled with crushed ice.

2. Now, stir the cocktail and ice with a cocktail spoon until the glass becomes frosted. This may take a few minutes. Garnish with the additional mint sprig and a straw. Enjoy!


grapefruit margarita

April 27th, 2012

There’s much to celebrate today my friends. First, it’s my first day as a self-employed lady! Woohoo! I am so excited about the opportunity to make this blog and my magazine bigger and better—it’s going to be awesome! Perhaps you’re looking for another thing to celebrate… How about the soon-to-be-here, possibly-best-holiday-ever, Cinco de Mayo?! You know I love an excuse to drink a margarita.

I’m usually a lime-on-the-rocks-with-salt kind of girl, but I’m all about mixing things up so I decided to whip a grapefruit margarita. To cut down on some of the bitterness, I used a Ruby Red grapefruit, which is a little sweeter than traditional grapefruits. Just to jazz things up, I created a sweet and salty rim using a mixture of sugar and salt. It’s the perfect contrast to the grapefruit.

Still looking for something to celebrate? It’s the weekend! Woohooo!

Cheers! To making it happen, margaritas and the weekend!

grapefruit margarita
makes 1 cocktail

1 ounce fresh lime juice
3 ounces fresh ruby red grapefruit juice
1/4 ounce agave syrup
1/2 ounce cointreau
1 1/2 ounce 100% agave tequila

for the rim
1 Tablespoon sugar
1 Tablespoon salt
grapefruit slice

Combine the sugar and salt on a small place. Rub the rim with the grapefruit slice, then dip it in the salt and sugar mixture. Fill with ice and set aside.

In a cocktail shaker filled with ice, combine all the ingredients. Shake for 10 seconds. Carefully strain into the rimmed glass and garnish with the grapefruit slice.

orange manhattan

February 3rd, 2012

February is here! Can you believe it? I kind of can’t—this year is flying by already! But even though it’s whizzing by doesn’t mean we can’t have fun, right? This is a drink I’ve been playing with for a while—it’s a bit of an experiment and it’s strong. 100% booze in fact, so beware. I can’t remember where I was, but I had an orange manhattan and it was so lovely, I had to come home and try to make my own. This is pretty close. It’s as boozy, delicious and relaxing as a regular manhattan, but with a hint of orange both in the flavor and scent. So if you like manhattan’s and you’re looking to mix it up a bit, try this out.

Oh, and in case you missed it, I was interviewed on the radio show The Food Seen earlier this week. You can listen to the whole 45-minute interview here.

Cheers! To February, the weekend and boozy drinks!

Orange Manhattan
makes one strong drink

1 1/2 ounces whiskey
1/2 ounce sweet vermouth
3/4 ounce orange liqueur like cointreau
dash of orange bitters
orange peel to garnish

Combine the whiskey, vermouth, orange liqueur and bitters in a cocktail shaker. Fill the shaker with ice and stir for about 30 seconds—you’re looking to melt a fair amount of ice.

Rub the rim of a cocktail glass with the orange peel, then strain the cocktail into the glass. Garnish with the orange peel. Cheers!

vodka martini

October 28th, 2011

Sometimes you just need a strong drink. You know those kind of weeks when things just aren’t going your way and everyday feels 8 hours longer than it should be. Yeah, that’s when I lose the fruit and make something quick and strong. This little number, which is from the latest issue of Remedy Quarterly, was originally called the Post-Courtroom Martini, to be drunk after a stressful situation. Luckily I didn’t have to visit the courtroom this week, but it still fit the bill. It’s the perfect remedy for a tough week.

Cheers! To the weekend, relaxing and more relaxing.

Vodka Martini
makes one drink

2 ounces vodka
1/2 ounce french vermouth, like Noily Pratt
olives, to garnish

Fill your martini glass with ice and set aside.
Pour your vodka and vermouth in a cocktail shaker filled with ice.
Pour the ice out of the glass, then pour the martini into the glass. Garnish with two olives (if you have them).

jack & rose

October 14th, 2011

This week, a little low on inspiration, I went to one of my favorite vintage cocktail books in search of ideas for happy hour. I landed on a drink called the Klondike—a combination of french vermouth and applejack with a splash of orange bitters. I made it and tasted it and decided it needed some pizazz—something sweet to cut through sharpness and add more depth. I found the perfect remedy, rosemary syrup. I remade it with the syrup and it’s exactly what it needed. It’s bright and light with a nice, slightly herbal undertone. Plus it’s super easy—just pour, stir and sip. Now that’s my kind of cocktail!

Cheers! To trying new things, being inspired and tasty cocktails!

jack & rose
makes 1 cocktail

1 ounce applejack
1 ounce french vermouth
1/2 ounce rosemary syrup
dash of orange bitters

sprig of rosemary, for garnish

Combine all ingredients in a glass filled with ice.

Stir and strain into a cocktail glass. Garnish with a sprig of rosemary. Enjoy!


September 16th, 2011

Holy moly, what a wacky week this has been! Yesterday I left our apartment and it felt like summer—temperatures in the 70′s—and when I left work I was shocked to feel that the temperature had plummeted to the 50′s! Regardless of what the calendar says, it’s fall. And fall means getting cozy with some boozy drinks.

Case in point, the Manhattan, a drink that I’ve shared with you before, but one that I’ve really grown to love—I count it as one of my favorite cocktails. Now people get crazy about their Manhattans, but I like it because of it’s dainty simplicity that does not mess around—whiskey/rye, vermouth and a cherry (preferably a real maraschino cherry or a bourbon soaked cherry). For me, it’s become the drink that I order when I’m out and not sure what to order… it’s my trusted stand-by drink.

Cheers! To cooler weather, tasty drinks & the weekend!


makes 1 cocktail
2 ounces whiskey, I like Rittenhouse Rye
1 ounce sweet (red) vermouth
2 dashes angostura bitters
1 maraschino cherry
1. Stir the whiskey, vermouth and bitters in a mixing glass with ice.

2. Strain into a chilled cocktail glass and garnish with the cherry. Enjoy!


classic old fashioned

July 29th, 2011

This past week I took a classic cocktail class at the Brooklyn Kitchen, which was taught by Sother Teague of Rye Restaurant here in Brooklyn. It was awesome…like super duper awesome. Sother focused on gin and rye based cocktails (some of my favs!) since those are the oldest spirits. He has such an arsenal of informations from super simple stuff like what’s a “dash” (he considers it flipping the bottle all the way over with an additional bounce) to the difference between shaken and stirred (hint, it’s all about the aeration and not about the amount of water released). Plus, since it’s a cocktail class, we got to learn how to make lots of cocktails and of course drink them. Now I’m just waiting for the next one…

Cheers! To learning, drinking and having fun!

classic old fashioned
This is one of my all time favorite drinks. It’s super simple and kind of perfect… especially for a night cap.
makes 1 cocktail

2 oz rye, like old overholt*
1/4 oz demerrara simple syrup
dash angostura bitters
lemon twist

Pour the rye, demerrara syrup and bitters in a glass, add 1 large (2″x2″) or a few small ice cubes.
Gently stir.
With the rind of the lemon peel facing towards the drink, gently squeeze to release the oils into the drink. Twist the lemon and put in drink. Enjoy!

*I learned in my class to use lower proof rye like Old Overholt (which I think is 70 proof when it’s a spirits-only cocktail, but when a cocktail is blended with other elements like a Manhattan, use stronger rye like Rittenhouse, which is 100 proof).

easy bloody mary

March 5th, 2011

It’s a bloody mary kind of morning/afternoon. I think it’s going to be a good weekend.

easy bloody mary
makes 1 cocktail

2 oz vodka
3 oz McClure’s Bloody Mary Mix
lemon and lime slice to garnish

Place in cocktail shaker filled with ice. Shake well.
Strain into a glass filled with ice and drink up!