Do you enjoy Nora Maynard's weekly column on cocktails, Straight Up? And perhaps you enjoyed her previous column about cooking and classic film, The Celluloid Pantry. Well, if so, and if you live in New York City, then you should consider attending her seminar at Astor Center this Friday. It's all about classic sips from great films, good tips for making cocktails at home, and a few good drinks to try right there. Check it out!
Not that you need a special reason to enjoy a delectably citrusy rum drink on a summer night, but this weekend you'll have one: Sunday, July 19th is National Daiquiri Day.
Already a big fan of the Classic Daiquiri, I decided to expand my repertoire this year by trying out its cousin, the Hemingway Daiquiri. An icy blend of white rum and fresh grapefruit and lime juices, sweetened with a splash of maraschino liqueur, this warm-weather cocktail sounded like a real treat...
Tuesday is Bastille Day - or le quatorze juillet (14th July), as it's often more expediently known in modern France.
In honor of the occasion, a friend asked me if I could design a cocktail and call it The Jacobin after the powerful French Revolution-era club. She wanted it to be something strong - and tinged with red.
Maybe you’ve been known to make the occasional Gin and Tonic at home, but leave the Mojitos, Caipirinhas, and Margaritas to the pro bartenders to mix up. Or maybe you’re already a master of half a dozen recipes, but haven’t yet tried that incredibly refreshing-looking one that just caught your eye because you’re short a bar staple or two.
Here’s how, by stocking up on some basic ingredients and a minimum of specialized tools, you can start building your own home bar for entertaining this Fourth of July weekend - and keep things shaking and stirring for months to come.
Something's brewing in NYC's Nolita. Hidden away down a narrow flight of concrete steps off Lafayette St. is Pravda, an atmospheric Russian bar-bistro. Infused with the rich, warm tones of well-worn wood and old leather, and accented with earthy reds, Pravda's Old World style doesn't end with the decor. Earlier this week, I visited their bar kitchen to find out more...
At the risk of sounding uneducated about bar staples, I'm posing my question to you Kitchn foodies. I'm wondering...What's the difference between tonic water, mineral water, seltzer, carbonated water, and club soda? They all seem like fizzy water alternatives, and they may be identical. But could I, say, make one of those exquisitely refreshing-looking gin and tonics with the mineral water that I keep stashed in the fridge?
Memorial Day weekend's almost here. These last lazy days of May call for something tall, cool, and refreshing. Something that's quick and easy to mix so you can get back to that very important job of relaxing...
Here's a roundup of some of our favorite no-hassle patio drinks:
The tinkle of ice. The scent of fresh-cut lime and the cool, bittersweet, tongue-tickling effervescence of that first sip. A perfectly seamless blend of crisp, junipery gin and thirst-quenchingly zesty tonic water, it's no wonder the Gin and Tonic is one of the most perennially popular patio drinks.