A traditional New York sour can and should be enjoyed year round. Traditionally made with whiskey, citrus, simple syrup, bitters and a red wine floater, our version at Red Rooster has the perfect uptown twist that we’re known for…if you can’t make it into the restaurant to sip on one yourself, here’s a version you can try at home.
Here are more cocktail recipes for you to enjoy at home
Cocktail making is much more like baking than cooking, measurements must be precise, and things must be done in the correct order and manner to receive the best results each time.
In the spirit of Mardi Gras, and since nobody wants a good party to end, I thought I’d choose a cocktail that originates in New Orleans, and happens to be one of my favorite winter libations. I discovered it my senior year at NYU when I took Beverages 101, where tasting wine and cocktails at 9:30 in the morning was a requirement. We had a guest bartender come in and teach us the proper techniques in creating a cocktail. Then he showed us the La Louisiane, a long lost New Orleans treasure that’s sophisticated flavors gave me a whole new appreciation for cocktail making. Read More
The great thing about a bloody mary (aside from its magical healing powers) is its openness to interpretation and improvisation. Like a great jazz set, it can be as fiery or as mellow as you’d like. Here I provide one of my favorite ways to enjoy its vegetal goodness. Read More
Tom Douglas is a man on fire (figuratively) in the world of cooking–he won the coveted James Beard Award this year for Best Restauranteur, battled (and defeated) culinary giants on Iron Chef America and has a plethora of restaurants in Seattle that draw loyal patrons from all across the country.
We excitedly anticipate Marcus’ arrival for his Yes, Chef stop in the Emerald City as he prepares to join Tom for a special guest chef dinner at the Palace Ballroom. If you can’t join these two masters of the kitchen in person, you can toast to them in spirit with Tom’s recipe for a Basil Kamikaze. Dive head first into this refreshing summer cocktail.
For an indulgent dessert pairing, try out this easy No-Bake Blueberry Cheesecake Recipe.
Photo courtesy of Tom Douglas
If cosmopolitans and bellinis are “girl drinks,” whiskey definitely classifies as masculine territory. That’s why, for this Father’s Day, Red Rooster and Ginny’s Supper Club are serving up a whiskey cocktail for brunch. Not just any old mimosa, an Ole’ Grand Dad’s Lemonade is our new favorite way to start the holiday and toast to Dad and Grandpa.
To pair with the cocktail, both Red Rooster and Ginny’s have prepared Father’s Day Brunch menus, including items like French Toast with Nutella Whip and Steak and Eggs. Served from 10 a.m. to 4 p.m., walk-ins are welcome for Red Rooster and reservations are now being taken for Ginny’s. Stop by if you want to start the day with something special and, of course, delicious. And if Dad wants a repeat of the Red Rooster cocktail, check out the recipe below!
Photo: Kevin O’Mara
Lingonberries to Swedes are like blueberries to Americans. Here we use them for a Swedish twist to a classic summer cocktail, the Cosmo. We used vodka for this Lingonberry Cosmo, but feel free to substitute it with Aquavit for an extra-Swedish version.
You can even make your own Aquavit, click here to read how.
Photo: Experiment 33
As spring sets in and the wind blows a little warmer are you envisioning yourself somewhere beachside? If so, you might want to reconsider your brunch drink of choice and try a Michelada.
South of the border, some would consider it to be superior to the Bloody Mary while still being a true variation. Micheladas are, traditionally speaking, beer, tomato or clamato juice with hot sauce, lime, and salt. Like in a Bloody Mary, tomato juice serves the purpose as the mixer, truly blending well with the carbonation of beer, the acid of lime juice and the brine of salt. Not to mention, tomatoes naturally lend themselves kindly to the introduction of heat of any kind making it not just a beer cocktail, but one that is balanced by all the basic elements: sour, spicy and savory.
Some believe the name Michelada comes from the Mexican slang phrase, “Mi chela helada” which translates to “my cold beer.” Different parts of Mexico will prepare the drink differently, each region having their own version on the classic. Some places specifically serve Cheladas, which omit the tomato juice.
Like the Bloody Mary, and the Red Eye (consisting of beer, tomato juice and an egg,) the Michelada is known for lessening the symptoms of a hangover. Though it may not be a proven fact, you will be hard pressed to find someone who doesn’t believe in its hair-of-the-dog-like abilities. Despite its morning rescues, the Michelada makes appearances all day long when you’re visiting Mexico as it is just as delicious in the afternoon with good torta or in the evening with a fantastic mole.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More