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Combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.
DO AHEAD: Chile-Infused Aperol can be made 3 months ahead. Strain, cover, and chill.
Recipe by The NoMad Library Bar in NYC
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Asian Food Mafia
Rub elbows and slurp noodles with some of the hippest cooks around: the Asian Food Mafia. This self-titled group of chefs, led by Doron Wong and Chris Cheung, is breaking the stereotypes around Asian food and heritage, simultaneously empowering restaurant owners while serving up undeniably delicious fare that&rsquos steeped in their cultures and communities.
Click here to see photos from this event.
Shrimp&ndashSnow Pea Dumplings with Crystal Skin, Blood Orange, and Lime Leaves
Tea-Smoked Scallops with Green Pea Purée, Black Bean Sauce, and Tarragon
Housemade Silken Tofu with Sichuan Chile Oil, Cilantro, and Sesame
Violet Blossom Dumplings > Caramelized Onions with Peanuts, Turnips, Steamed Taro Crêpe, Coconut Sauce, and Chile Oil
Ankimo > Monk Fish Livers on Brioche
Milk Punch with Clarified Chinese Herbal&ndashInfused Vodka
The Benji > Thai Chile&ndashInfused Mezcal with Aperol, Goji Berry Syrup, and Pineapple Juice
The Chengdude > George Dickel Rye with Amaro Montenegro, Campari, Sichuan Peppercorn Syrup, and Lemon
Amuse Bouche > Red Date Purée with Uni
Beef-on-Beef Carpaccio with Lime, Crispy Shallot, Rau Ram, and Beef Tendon Chips
Schlossgut Diel von der Nahe Riesling Feinherb 2015
Pan-Roasted Arctic Char with Nori Black Rice and Bok Choy Florets
Pacificana Chardonnay 2016
Slow-Cooked Chicken Feet with Salted Tea Egg, Dried Scallop, Sticky Rice, and Ham Hock Gravy
Finke&rsquos Widow Sparkling Field Blend 2016
Hoisin-Glazed Pork Belly Bao with Salted Egg Yolk Sauce, Asian Mayonnaise, Puffed Rice and Black Sesame Bun
Winc Folly of the Beast Pinot Noir 2016
Nori-Wrapped Beef Rib-Eye with Lobster Croquette, Braised Daikon, Malay Black Pepper Sauce, and Pickled Ginger
Winc Diviner Cabernet Sauvignon 2016
Coconut Tapioca with Grass Jelly, Persimmon, and Ginger&ndashFive-Spice Syrup
Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
Summer Gin Cocktails
When summer hits, we turn to clear spirits for our cocktails. And of all clear spirits, gin is king. Complex, slightly bitter, and refreshing, gin is made for summer. There’s nothing we crave more on a hot day than an effervescent gin and tonic or delightfully astringent Negroni. We’ve rounded up our favorite summery gin cocktail recipes.
Few cocktails are as easy and refreshing as the gin and tonic. At its most basic, this highball is nothing more than aromatic gin and bubbly, quinine-flavored tonic water with a lime garnish. From there, it’s easy to create variations on the drink. Try adding a little vermouth or a healthy dose of Angostura bitters. If you’re feeling ambitious, try making homemade tonic water—you’ll need citric acid, cinchona bark, and flavorings of your choosing.
Another classic gin drink is the Negroni, a sweet-and-bitter mix of equal parts gin, Campari, and sweet vermouth. Like the gin and tonic, the basic recipe lends itself to experimentation. For a brighter drink, replace the vermouth with Lillet Blanc and add lemon juice. The Contessa is another step removed from the Negroni, swapping the Campari for Aperol and the sweet vermouth for dry.
Bitter gin pairs naturally with sweet summer fruit. In the Merchant’s Wife, watermelon juice is tamed by gin and Aperol. For a variation on the gin fizz, a mixture of gin and seltzer, add juicy plums and fresh basil. Our Plymouth Gin Tonic pairs the spirit with sweet strawberries, but also spicy peppercorns for extra depth.
Find all of these drinks and more in our collection of summer gin cocktail recipes.
Gallagher SmashFor this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon. Get the recipe for Gallagher Smash »
50 and Alder mastermind Kevin Denton is inspired by the Suffering Bastard, a classic cocktail developed during in Cairo during WWII. Get the recipe for Suffering Fools » Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni. Get the recipe for Bermuda Hundred »
The Verbena and MintBar manager Jon di Pinto of Street ADL in Adelaide, South Australia, combines lemon verbena and gin for a crisp, refreshing summer cocktail. Get the recipe for The Verbena and Mint »
308 PeachesA teaspoon of yogurt adds a subtle tang to this summery peach drink from Alexis Soler and Ben Clemons of Bar 308 in Nashville, Tennessee. Get the recipe for 308 Peaches »
Quick Like a BunnyPlaying on the classic gin and tonic, bartender Stuart Jensen of Denver’s Mercantile restaurant adds caraway-flavored aquavit and marmalade to this green version. Get the recipe for Quick Like a Bunny »
The Poddington PeaPeas might seem out of place in a drink, but their vegetal sweetness is perfect for this basil-gin cocktail. Get the recipe for The Poddington Pea
99 Problems But An Herb Ain’t One
Water LilyCrème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily >>
Plymouth Gin TonicSweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic. Get the recipe for Plymouth Gin Tonic »
Los GintonicVermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »
ConquistadorConquistador Gin and Tonic
Queen Victoria TonicThis highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin.
NegroniThis classic cocktail couldn’t be simpler—it’s simply even parts gin, Campari, and sweet vermouth.
ContessaThe Contessa, a modern creation of John Gertsen, a bartender at Boston’s Drink, replaces two of the Negroni’s three ingredients: Campari is swapped for the lighter and more orangey Aperol and dry vermouth substitutes for sweet. It’s more like the Negroni’s third cousin than a direct descendant.
Dill Gin and Tonic
Bar Code TonicTonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink.
Mother-of-PearlBrisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »
Cool ConfusionA refreshing marriage between a Tom Collins and a Dark n’ Stormy, this lime and ginger beer-spiked gin cocktail has an intriguing herbal undertone thanks to Amaro Abano, a zesty Italian digestif with notes of bitter orange, cardamom, and white pepper. Get the recipe for Cool Confusion »
Celery MartiniFresh celery and lemon juices, Lillet, celery bitters, and gin combine for a clean and vegetal cocktail with a bright green hue.
The Merchant’s Wife
Plum-Basil Gin FizzDeep and sweet, this cocktail is an ideal vehicle for summer’s juicy red plums. Get the recipe for Plum-Basil Gin Fizz »
Ultimate Gin and TonicUltimate Gin and Tonic
The Killer BA play on the classic cocktail The Bee’s Knees, The Killer B is a spicy elixir of gin, lemon juice, and a simple syrup infused with Thai bird chiles and white peppercorns. Get the recipe for The Killer B »
ThandaiIndian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly.
Bee’s KneesKansas City’s Rye restaurant pours this classic, a honey-sweetened gin potion, which gets its effervescence from a splash of rosé champagne.
The Charleston FizzThe floral flavor of gin is a natural match for bright grapefruit and elderflower liqueur in a refreshing cocktail. Fresh tarragon adds an aromatic, peppery anise note.
Birds and Bees
Salty DogVodka is the traditional spirit for this bright, briny cooler, but gin adds a wonderful, aromatic dimension.
El JefeJalapeño and chile-infused bitters add a spicy kick to a fruity cocktail made with muddled strawberries and blueberries.
Pink NegroniLight, orangey Lillet Blanc and fresh lemon juice brighten a springlike twist on the Negroni. Tarragon and tart, hibiscus-based Burlesque Bitters from Bittermens add floral, herbaceous notes. Get the recipe for Pink Negroni »
Gin-Gin MuleThis Moscow Mule variation is made with gin and mint. Get the recipe for Gin-Gin Mule
The Pretty Tony
MORE TO READ
Dissecting the Classic Gin Gimlet
Everything you need to know about the iconic gin cocktail, from its seafaring origins to the perfect formula—and beyond.
25 Rosé Cocktail Recipes To Add A Bit Of Bubbly To Your Summer
Yes way, rosé &mdash all day, and all summer.
These concoctions prove that summer drinks made with rosé never fail to impress and refresh.
With the rise of cachaça in the American market and the Rio games just around the corner, this summer sipper couldn't be more apropos. New York bartender Anthony Bohlinger (Maison Premiere, Seamstress) uses Avuá Prata (the brand's unaged expression, which is rested briefly in stainless steel casks prior to being bottled by hand) and highlights the sugarcane-based spirit's light floral notes.
Splash Champagne Charles Heidsieck Rosé Réserve
Shake first four ingredients with ice strain into Nick and Nora glass and top with dry sparkling rose. Garnish with lavender sprig and oils of lemon zest (discard peel). Add pinch of salt to finish.
Jared Schubert of The Monkey Wrench in Louisville, Kentucky gives rosé a Southern twist.
2 oz Laird's Applejack, bonded
Using a vegetable peeler, cut away the peels of two lemons in strips. In a saucepan, add peels to 1 cup of sugar and muddle to release citrus oils. Allow to infuse for an hour. Add 1 cup of water, set over low heat and stir until sugar dissolves. Allow syrup to cool and then strain into a container and refrigerate until ready to use. Will keep for two weeks.
In a Collins glass, gently muddle mint with lemon syrup to release oils. Add Applejack and rosé, stir to combine. Fill glass halfway with crushed ice, add salt and stir again. Top with more crushed ice to mound over top. Garnish with mint sprigs, red berries and lemon wheel.
This recipe originally appeared on PUNCH.
NYC newcomer The Lucky Bee, helmed by husband-and-husband duo Matty Bennett and Rupert Noffs, is as vibrant to the eye as it is on the palate. With pops of pink around every corner, it's only fitting that they'd dream up a cocktail as dreamily rosy as its surroundings. Round up your funkiest tropical garnishes and try this one at home:
.5 oz Elysium Black Muscat
Build cocktail in wine or Burgundy glass stir until chilled.
Latin in construction and French in spirit, this concoction brings the best of both worlds together in a glass at the hands of Connecticut cocktail connoisseur Anthony de Serio. La Rosa Paloma's tequila base makes way for an interesting take on the classic French rosé-and-grapefruit combination, adding a sweet softness with strawberry and the crisp bubbly finish of a rosé Crémant d'Alsace.
1.5 oz 100% Patron Silver tequila
1 oz fresh ruby red grapefruit juice
.75 oz fresh strawberry syrup
.75 oz Domaine de Canton ginger liqueur
In a saucepan, add one cup water to one cup Demerara sugar and one cup hulled diced strawberries. Simmer and stir until sugar dissolves. Reduce heat and stir for 5-7 minutes. Remove from heat and let mixture cool to room temperature. Transfer through a strainer into a refrigerator-safe container for future use. To keep up to 3 months, add one ounce vodka to syrup before storing.
Add all ingredients into mixing tin with ice. Shake and double strain into an ice-filled wine goblet lined with thin grapefruit slices. Top with Lucien Albrecht Cremánt d'Alsace Brut Rosé and thread a straw through a hulled rose sculpted strawberry as garnish. Insert and serve.
That Little Surprise
As your inner mixologist starts to gain confidence, you can start following your palate toward signature cocktails of your own. Varying your cocktail by changing the whiskey, the bitters, or the garnish can take it in a completely different direction. And so can ice. When it's hot outside, any whiskey craft cocktail with hint of sweetness can become an adult-friendly frozen drink. Just drop the usual ingredients into your Vitamix blender, along with a cup of ice for each portion, and give it a spin. Some might require a splash of simple syrup to bring up their flavors, so experiment a little to get it right. Some whiskey drinks are flat-out designed for the blender. For example, a peanut butter bourbon milkshake is the perfect grown-up treat for your customer's inner child.
Dante at Genuine | New York
Most popular on-menu cocktail: Negroni and Aperol Spritz
Most popular off-menu cocktail: Margarita
As an Italian aperitivo bar in Little Italy, it comes as no surprise that the Negroni and Aperol Spritz are the most popular cocktails on the menu at Dante at Genuine. However, sales on these two drinks have seen a particularly noticeable rise in the past few years. Head bartender Stacey Swenson attributes their growing popularity to the fact that “Americans are finally starting to embrace the aperitif style of drinking and are more keen on bitter flavors.”
Victory at sea (page 20)
From Bon Appétit Magazine, May 2013: The American Travel Issue Bon Appétit Magazine, May 2013
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- Categories: Sandwiches & burgers Main course Cooking for 1 or 2
- Ingredients: mayonnaise frisée lettuce ciabatta rolls white anchovies
Toast Austin’s Bats with A Special Cocktail
Between March and October, more than 1.5 million Mexican free-tailed bats make their home in crevices underneath Austin’s Congress Avenue Bridge over Lady Bird Lake. The flying mammals come out every evening, creating a smoke-like ribbon stretching toward the sunset, as they head into the night to eat insects.
This nightly phenomenon draws large, appreciative crowds. Popular places to watch it include the hike-and-bike trail boardwalk, the Austin American-Statesman viewing area, and sidewalks on the bridge. There’s even a whole festival dedicated to the spectacle: Batfest, which celebrates its 15th anniversary this year, takes place on Aug. 24, and features live music, arts and crafts vendors, and a bat costume contest.
Toast your bat-watching evening on the deck of Live Oak restaurant and bar at Four Seasons Hotel Austin, which also looks over the lake and the bats’ nightly show. Former head bartender Sarah Rahl created a signature, bat-inspired cocktail, El Murciélago (“the bat,” in Spanish), which mixes morita pepper-infused mezcal, Aperol, and fruit juices.
“We wanted to link the bats being from Mexico and the fact that we based the food in our restaurant on Guadalajara, so it was easy to go with mezcal,” Rahl says. “I knew I wanted to use some sort of pepper and the morita is one of my favorites, spicy but kind of smoky.” The drink comes topped with an oversize square ice cube stamped with a bat shape and filled with mole bitters, a nod to the animals’ color. A slice of dehydrated pineapple mimics the sunset that sparks the emergence.
Rahl stresses that the cocktail needs to be shaken, not stirred. “It has a lot going on and needs some dilution. Also, we put dehydrated morita chiles in the mezcal for a maximum of maybe five minutes. It can get real spicy, real quick.”
Like the bats, the cocktail remains only through fall. For every drink ordered, $1 benefits Austin’s Bat Conservation International.
El Murciélago (“The Bat”)
1 ½ ounces morita chile-infused Kimo Sabe mezcal
¾ ounce Aperol
¾ ounce guava juice
½ ounce lime juice
½ ounce pineapple juice
¼ ounce agave
1 dehydrated pineapple slice
Shake first six ingredients in a cocktail shaker for 10-15 seconds and strain over large ice cubes into a rocks glass. Garnish the drink with a slice of dehydrated pineapple.
The Perfect Spring Cocktails with Bar Director Josh Curtis
Spring is here, the weather is turning warmer, and your patio is practically begging you to grab a seat and lounge with a drink in hand. Instead of reaching for that trusty rose or G&T, why not shake things up a bit and sip on something new this season—perhaps, say, a twist on a classic Algonquin cocktail or a spiffed-up spritz?
CBC Malibu bar director Josh Curtis has been perfecting his take on the Algonquin for years now, testing out substitutions for the traditional ingredients of rye whiskey, dry vermouth, and pineapple juice. “I was doing all kinds of recipes every week, and one of the things I learned was that I didn’t have any dry vermouth brands that I liked,” he says. “So I started using dry “fino” sherry . It’s bone dry, and makes the perfect mixer for this cocktail.”
In addition to swapping out dry vermouth with fino sherry, Curtis kept playing with the recipe and stumbled across the ideal mashup: the Algonquin meets the Sidewinder shot (mezcal and chartreuse).
“The Algonquin is essentially your basic sour recipe, which is two ounces of your base spirit and three-quarters citrus (dry sherry subs in here with its high acidity) and three-quarters sugar (in this case, pineapple juice),” Curtis says. “So you get this fluffy pineapple balance against the dry sherry, and those are your two counterparts that balance. And I realized you could really put any spirit in there. So I made the base mezcal and it was really freaking good.”
With the smokiness of the mezcal, the sweetness of the pineapple, and the acidity of the dry sherry, the Sidewinder Islander, also dubbed the Mezcalero, hit all the right notes—especially for warmer weather. When shaken, the pineapple adds a froth to the cocktail, making it even more beach-worthy when stirred, it’s on par with any top-notch margarita.
“There’s an island-y aspect to it that’s unexpected, but also welcome,” Curtis says. “Mezcal is extremely popular right now, and this is a great way to experience it.” (For those who prefer to skip mezcal’s smoky essence, sub in tequila for half or all of the base spirit.)
For fans of Aperol spritzes, Curtis suggests broadening your liqueur selection in order to experience a full range of spritz cocktails. “All you need to know is what the liqueur’s main flavors are, and you’re good to go,” he explains.
All spritzes follow the same basic recipe: three parts Prosecco or other bubbly (think Cava or, if you’re feeling extra fancy, Champagne), two parts liqueur, and one part club soda. Looking for something more earthy and toffee-forward? Reach for the Averna. More bitter and citrusy? Campari. Herbal with a bit of spice? Cynar. Orange and rhubarb? Aperol.
From there, add whatever twist appeals most to you, and there you have it: the ideal sunny day sipper.
1 oz Vida mezcal
1 oz Fresno chile-infused tequila
.75 oz lime
.75 oz simple syrup
.75 oz pineapple
.25 oz Tio Pepe fino sherry
Barspoon Chartreuse yellow
Measure and pour the above ingredients in the smaller half of a shaker tin. Include ice and shake five times. Pour all ingredients into a clay vestibule. Garnish with an activated aromatic oregano and dill bouquet.
3 oz Prosecco or other sparkling wine
2 oz liqueur of choice
1 oz club soda
Mix all ingredients with a bar spoon in a large Bordeaux wine glass. Fill with ice and garnish with an orange half-wheel or citrus twist.
Tick, Tock, Tequila Time!
If you know me, you know that my fave alch is either red wine or tequila..Yes, I am an extremist. Anywho, with National Tequila right around the corner (ahem July 24th), Tequila Cazadores cocktail recipes for National Tequila Day. Or if you’re too lazy to concoct these concoctions yourself, scroll more to find out where to get that tequila fix in the Big Apple!
• 2 oz. Tequila Cazadores Reposado
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish with a grapefruit slice.
• 1 tsp chipotle chile powder
Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Serve in hollowed out cucumber half. Pair with a shot of Cazadores Tequila Blanco.
Crafted by Los Angeles-based mixologist Dee Ann Quinones
2 oz. Tequila Cazadores Reposado
3 oz. Blood orange & strawberry juice
Combine all ingredients together in a shaker, shake vigorously and fine strain into a Mexican ceramic mug. Garnish with a blood orange slice and mint.
2 oz. Tequila Cazadores Blanco
Muddle pineapple, chili, cilantro and lime juice. Add tequila and agave. Shake and double straight over new ice.
FOR THOSE WHO LIKE IT HOT ‘N SPICY
Canton-ese, Courtesy of TAO Uptown: Shishito Pepper Infused Herradura Blanco, Canton Ginger, Pineapple Juice
Spicy Paloma, Courtesy of Irvington: Casamigos Blanco, Thai Chile Infused Aperol, Fresh Grapefruit Juice, Fresh Lime Juice, Simple Syrup
Spicy Sandia, Courtesy of Bodega Negra: Herradura Blanco, Habanero Syrup, Agave Syrup, Lime Juice
Lost in Polanco, Courtesy of The Stanton Social: Jalapeno Infused Maestro Dobel, Cointreau, Lime Juice, Blood Orange Puree
Pushcart Wars, Courtesy of VANDAL
Jalapeno/Habanero Maestro Dobel, Currant Tea, House-made Pushcart Mix, Rosemary Simple, Lime Juice
Jalapeno Margarita, Courtesy of The Roof
Casamigos Blanco, Cointreau, Simple Syrup, Fresh Lime Juice, Jalapenos
House Margarita and Red Sangria – frozen and swirled together, topped with Strawberry Infused Aperol float
Casamigos Reposado, Mr. Purple Punch Mix (cranberry liqueur, allspice dram, apple, lemon)
Watermelon Keg, Courtesy of The Beach
Herradura Blanco, Habanero Syrup, Simple Syrup, Lime Juice, Watermelon
Don Julio Reposado, Blackberries, Honey, Lemon Juice
Cucumber Margarita, Courtesy of Kingside
Casamigos Blanco, Fresh Lime Juice, Cointreau, Simple Syrup, Cucumber
New Fashioned, Courtesy of The Campbell
Casamigos Anejo, Demerara Syrup, Angostura Bitters, Regans’ Orange Bitters
Summertime Spice, Courtesy of Whiskey Blue
Casamigos Blanco, Ancho Reyes, Agave, Lemon juice
Blanco Tequila, Vida Mezcal, Cucumber Juice, Thyme Simple Syrup, Ginger Syrup, Lemon Juice