Tagged with bourbon …

May 22 2012
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Drink

Strawberry Rhubarb Fizz

Strawberry rhubarb happens to by my favorite kind of pie, and  I always add some ginger to the flavor profile when I’m baking. In this deliciously sweet cocktail, I’ve played on that same combination.  I used fresh strawberry-apple juice from Red Jacket Orchards for my drink, which is available at Greenmarkets, and many stores (Wholefoods, Garden of Eden just to name a few) around NYC.  I’m sure it would also be delicious with homemade (or any good quality) pink lemonade.  If you don’t have time to bake up a pie over the long weekend, try serving up this tasty drink which also features Rhuby, a fun new liqueur from Art in the Age.

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May 04 2012
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Drink

Mint Julep

Mint Juleps are almost as iconic as big hats when it comes to representing the Kentucky Derby, and for those of us who won’t be attending the races tomorrow, the first is a much more fitting way to celebrate in NYC.  Traditionally served in a sterling or pewter julep cup, a collins glass is the best alternative if you care less about Kentucky authenticity and more about WASPy activities involving day-drinking and tea sandwiches—(this Yankee is guilty as charged).  So head out to your balcony/courtyard/backyard/nearest park and enjoy a refreshing mint julep tomorrow, and please, do not mix with tequila, corona, or tortilla chips.  Happy Derby Day!

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Mar 23 2012
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Drink, Sweet

Double Bourbon Root Beer Floats

Inspired by the most amazing ice cold glass of root beer during the afternoon post-lunch slump of a photo shoot (thanks Sam!), this float takes the ice-cream shop treat to a whole new level. incredibly smooth homemade bourbon ice cream, sweet bubbly root beer, and an extra splash of Maker’s Mark combine to make this easy dessert something you’ll be craving any time of the year… but this amazing NY weather is an even better excuse to make some ice cream!
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Jan 24 2012
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Breakfast/Brunch, Drink

Bacon Bourbon Bloody


For bourbon lovers, it’s not always easy to find a morning “hair of the dog” cocktail, at least one that’s socially acceptable for the brunch crowd. Finding the perfect bloody mary in New York City has become a weekend obsession for me over the past few years, and in all my travels I have not seen one quite like this. While it might sound like heartburn to some, I find the balance of smoke and heat pretty fantastic. I infused my bourbon with bacon fat a la PDT, but the real smokiness comes from the Maldon smoked sea salt, which is in the drink and rims the glass. I garnished mine with an orange slice, but a pickle of any kind would be delicious as well. The rest of the ingredients are standard– with a liquor that has this much character, you don’t want the other flavors to compete. Classic Tabasco adds some heat but doesn’t distract from the profile of the bourbon, and the sweetness of the orange juice keeps it from being too acidic and savory.

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Jan 05 2012
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Drink

Hot Toddy

It finally feels like winter here in New York City, and for those of us who do not have a working fireplace a hot toddy or two may be the next best thing. I like mine on the stronger side– honey enhances the sweetness of bourbon making it for a smooth and warming drink sure to fix what ales you.

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Dec 14 2011
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Sweet

Brown Butter Bourbon Blondies

Browning butter gives it a wonderful nutty aroma and flavor that makes a perfect partner to the profile of any bourbon. These blondies are rich, chewy, and have a grown-up taste that has made this treat a favorite of mine and many others. This recipe has been borrowed and modified from Mark Bittman’s recipe in How to Cook Everything. Try, and enjoy!

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Dec 06 2011
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Savory

Bourbon Roasted Figs with Prosciutto

Roasting fresh figs for about ten minutes in a 400 degree oven allows them to carmelize and really intensifies the fruits natural sweetness. By brushing them with a few tablespoons of good bourbon first, the complimentary flavors of vanilla, oak, and maple, just adds more depth to the mouth-watering taste. To balance all the sweet, top with a bit of tart cheese, like chevre, and wrap with thinly-sliced salty prosciutto. These tasty bites are quick and easy to make, and are great for fall and winter parties and gatherings. Enjoy!

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Nov 25 2011
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Drink

“New England” Old Fashioned

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Earlier in the week I stopped in to talk to the lovely people at Amor y Amargo on 6th and Ave A, New York City’s only bitters-centric bar, about making some festive cocktails for my Thanksgiving dinner. All they had to do was mention the word “toddy” and I was sold on their Elemakule Tiki bitters, a blend of cinnamon and allspice created with, obviously, tiki drinks in mind. But the flavors complement the notes of any good bourbon perfectly, especially in this Northern-inspired beverage. Far from tiny umbrellas and Mai Tais, this spicy, sweet cocktail does the trick to warm you up on chilly New England nights… Or afternoons.

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Nov 22 2011
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Breakfast/Brunch

Bourbon for Breakfast// Pecan Bourbon Pancakes

That's Maple Syrup in the jar... don't worry.

These delicious pancakes are especially good on cold Fall and Winter mornings. Sweet, and spicy– the caramel, vanilla, and oaky flavors of bourbon make this breakfast a warming and satisfying treat. Make them for your friends before a trip to the mountain, and make them buy your drinks later. Don’t forget the Vermont maple syrup.

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