Lemon Curd
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08
mar
DRINKS
08
mar
08
mar
Coconut Lemonade From Gregory Gourdet
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08
mar
Kong-Bul (Soybean Sprouts and Bulgogi)
When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And
08
mar
Winged Victory
Ingredients:Ice2 1/2 ounces bourbon1 1/2 ounces chocolate liqueur3/4 ounce amontillado sherry3 coffee beans
07
mar
Hour Cocktail
Ingredients:Ice1 1/2 ounces gin3/4 ounce Dimmi (herbal Italian liqueur)3/4 ounce Lillet blancDash of celery bittersDash of lemon bitters1 tangerine or orange twist , for garnish
07
mar
Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) Recipe
Ingredients:3/4 cup (175ml) heavy cream1/2 tablespoon (10g) malted milk powder, such as Carnation1 1/2 tablespoons (15g) dark brown sugarTiny pinch kosher salt6 ounces (175ml) hot black coffee2 ounces (60ml) spiced rum1 tablespoon (15ml) 2:1 simple syrup (see note)Freshly grated nutmeg, for garnish (optional)
07
mar
Division Bell
Ingredients:Ice1 ounce mezcal3/4 ounce Aperol (bitter orange Italian aperitif)1/2 ounce maraschino liqueur3/4 ounce fresh lime juice1 grapefruit twist , preferably spiral-cut , for garnish
07
mar
Little Birdy
Ingredients:Ice2 ounces Strawberry-Pineapple pisco1/2 ounce St-Germain elderflower liqueur3/4 ounce fresh grapefruit juice1/2 ounce fresh lemon juice1 teaspoon Simple Syrup
07
mar