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An Icy Drink Turns White Hot

Like chambray shirts, boat shoes and white jeans, horchata is suddenly everywhere. The age-old, pearl-hued beverage—rice, roots or nuts soaked in water or milk, then pureed, sweetened, spiced and...

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Where to Find the City’s Best Horchata, and How to Make it at Home...

Horchata in its natural environment. By mid-July all us locavorically minded drinkers should be guzzling Jersey peach and blueberry sangria made with Long Island Chardonnays, window box-grown mint iced...

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One Glass of This Stuff and You Could Practically Fly to Sweden

Photo credit: Michael Harlan Turkell When Swedes, Danes and Norwegians stop by for a holiday bite at the Scandinavia House, the Nordic cultural center just south of Grand Central on Park Avenue South,...

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Ready the LuteFisk–Glögg Season Has Officially Begun, and We’ve Got the Best...

This cup packs a punch: Smorgas Chef CEO Morten Sohlberg spent 20 years perfecting the spiced and spirited wine he now serves at three Smorgas Chef restaurants. In case you missed last week’s Edible...

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Greg Seider’s Brandy Wine & Summer Thyme Cocktail (Oh August!) Advances in...

You might recall that way back in April–when Spring foods were just beginning to appear–we sent out a call to Manhattan’s professional mixologists to enter the fourth annual St. Germain elderflower...

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Scotch, Spiced Apple Butter & Simple Syrup=The Barclay’s Kings Feast Cocktail

As promised yesterday, we scored recipes for each of the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. It’s something we’re...

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Scotch, Sour Cherry Cordial and Orange Bitters=Nick and Toni’s “Newfangled”...

A new blend from Scotland inspired drinks here on the homefront. Here’s recipe two from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail...

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Mezcal and Compass Box Peat Monster: The Smoky McQueen from Mary Queen of Scots

From Scotland, yet inspiring drinks here at home. Here’s recipe three from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we...

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Mint and New York City-Made Mike’s Hot Honey=The Gunsmoke Cocktail from Almond

Born in Scotland, yet inspiring drinks here at home. At last, the final recipe for the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail...

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RECIPE: Local Berry Rosado Cocktail

With the exception of malted barley, all of Finger Lakes Distilling’s starter grains are from New York State. Hot days like today call for cold drinks.  In our last issue of Edible Manhattan, Jessie...

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FROM OUR RECIPE ARCHIVES: Homemade Horchata

Horchata in its natural environment. School’s out, the kids are free and everybody’s thirsty.  While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please...

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FROM OUR RECIPE ARCHIVES: Judge Pesce’s Limoncello

Brooklyn Supreme Court Justice Michael Pesce makes limoncello in Carroll Gardens using culinary geranium–an ingredient he discovered on the Amalfi Coast (read the story here in our sister publication...

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Move Over, Manhattan: A Midwestern Drink for the Holiday Season

If you know the cocktail called Tom & Jerry—a frothy, rich, Christmas-time drink—you likely also know that the libation is beloved in the Midwest but seen in New York about as often as that...

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FROM OUR RECIPE ARCHIVES: Joe Wilfer’s Tom & Jerry

The Tom & Jerry–a frothy, rich Christmas-time drink akin to eggnog–was, according to cocktail historian David Wondrich, created in the early 1850s by famed mixologist Jerry Thomas.  As legend...

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FROM OUR RECIPE ARCHIVES: Brandy Milk Punch

With holiday parties looming and menus to plan, we thought of this rich, frothy punch (featured here in Edible Brooklyn early this year) by mixologist Casey Van Heel of Rye Restaurant in Williamsburg....

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RECIPE: Kvass Cocktail

Kvass, a slightly fizzy, naturally fermented drink from the Old World, is traditionally made from rye bread, beets or even sometimes lettuce (read more about kvass here in Edible Brooklyn). This kvass...

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FROM OUR RECIPE ARCHIVES: The White Manhattan

After all the holiday feasting and feting, who couldn’t use a little pick-me-up to get through the work week?  Here’s a cocktail from the folks at Kings County Distillery and Marlow & Sons...

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FROM OUR RECIPE ARCHIVES: The Forrest Gump Cocktail

The Forrest Gump cocktail from Nick and Toni’s Cafe features Brooklyn’s own Cacao Prieto Cacao Rum, which we wrote about here in Edible Brooklyn (Haven’t tried Cacao Prieto yet?  You can at next week’s...

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One Great Drink: The Manzanotta Tequila Cocktail

At Good Spirits (our cocktail and food pairing extravaganza last month), the folks at Don Julio Tequila hosted a cocktail competition.  And while these bartender contests are usually not our scene...

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FROM OUR RECIPE ARCHIVES: Beet-Infused Aquavit

The traditional Nordic spirit for which Aquavit was named literally translates as “water of life.” Infused vodka can capture the essence of anything from horseradish to strawberries, but the beet...

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DIY DRINKS: Warm Spiced Ginger Tea

Well, folks.  If this warm, then cold, then warm, then freezing weather has affected you like it has us, your throat is aching and you feel more like cuddling up under a blanket than picnicking in the...

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VIDEO: Cocktails with Herbs at Bell Book & Candle

As summertime comes to an end, there’s one set of fresh ingredients that can be counted on even as the seasons change: herbs. While basil and mint have been popular in drinks for quite some time...

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RECIPE: The Stirling — Celebrate Repeal Day and Drink This Local Hooch ’Cause...

Yes indeed, friends, 80 years ago today, we won back the right to dream, create, craft and imbibe whatever we like, whenever we like, without the threat of incarceration, an ax-wielding Carrie Nation...

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VIDEO: Betony’s Milk Punch in 15 Seconds

Milk punch hasn’t really received that much attention since the 19th century. A mixture made of milk, tea, citrus, honey and alcohol, it’s difficult to imagine what the concoction might taste like at...

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RECIPE: Peppe’s Sangria from Via Tribunali

On a sleepy block at the corner of Ludlow and Rivington, you’ll find Via Tribunali, a cozy Italian restaurant currently being helmed by Giuseppe Giordano, Tel Aviv’s most venerated pizza chef....

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RECIPE: Making Vermouth with Print’s Meghan Boledovich

I walked away from writing about Print in our latest issue of Edible Manhattan with a bumper-crop of admiration for owner Adam Block, a man who knows how to do the impossible: combine earnest ethos...

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RECIPE: Spiced Ice Coffee with Honey from the Rooftop Beekeeper

You don’t have to keep bees to enjoy reading The Rooftop Beekeeper: A Scrappy Guide to Keeping Urban Honeybees (Chronicle, February 2014) by New York’s own Megan Paska. But the first chapter will make...

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RECIPE: How to Make Cherry Cola

A couple of weeks ago, we shared a recipe for blackened fish tacos from Diane Yen’s A Simple Feast: A Year of Stories and Recipes to Savor and Share — and our love affair with the book is still going...

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Drink the Harvest: 2 Recipes to Enjoy Greenmarket by the Glass

Jewel-like jars. DIY strawberry juice is unexpectedly fresh in cocktails or just by the glass. Put down your fork and get out a glass, because a new book will inspire you to, as its title puts it,...

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Drink the Season: 3 Recipes for Herbal Teas That You Can Make at Home

Mint tea. Flickr/Colin Tosi The end of the summer also brings the end of peak growing season for some of our favorite herbs: basil, thyme, sage, mint verbena and lavender are (understandably) at their...

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RECIPE: DIY Habanero Vodka

Photo of Tim Stark’s Stand by GrowNYC Greenmarket, via Instagram. If you’re like me, you’re falling behind on your chile peppers. They’re so alluring at the Greenmarket, especially at Tim Stark’s...

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Move Over, Mimosa: DIY Coffee Cocktails

Our current issue includes a story about combining uppers and downers — specifically the coffee cocktails stirred up each Sunday at the East Village’s Amor y Amargo by bartender Amanda Whitt, who helms...

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How to Make Vermouth with Foraged Ingredients

It was a flavor-popping moment in Marcus Garvey Park last summer. Growing at knee height in June, the mugwort I picked for dinner was telling me something new. This city herb was well known to me. My...

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What to Make with Grapefruit

Most days, I’m perfectly content with just slicing the yellow spheres down the middle and spooning out the fruit. Photo by @halfbakedharvest Winter is actually my second favorite season for fruit,...

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Sandor Katz’s Tips for Starting a Fermentation Habit

It doesn’t take that much time, space or energy to start a delicious fermentation habit. Courtesy of Chelsea Green Publishing. “For me it all started with sauerkraut. I’d always loved it as a kid in...

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In L.A., an Eclectic Selection of Pickled Delights

The contents of the galley kitchen spilled forth into the living room, stacked with vintage cookware from Jessica’s now defunct Etsy shop, and The Art of Fermentation lay open next to her bed....

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This 2-Ingredient Toddy You’ll Want All Fall Long

The Collective Cocktail Contest inaugural champions are Matt and Jenny Dorsey, a mixologist and chef, respectively, who wowed an expert panel of judges with their Koyo Front, a take on a classic toddy...

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