cocktail

Ole’ Grand Dad’s Lemonade Recipe

By MarcusSamuelsson.com | June 14, 2012

Photo: Kevin O'Mara

Photo: Kevin O’Mara

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

Lingonberry Cosmopolitan Recipe

By MarcusSamuelsson.com | June 1, 2012

Lingonberry Cosmopolitan

Photo: Experiment 33

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 

 

The Perfect Michelada Recipe

By Ashley Bode | May 24, 2012

Photo: wine me up

Photo: wine me up

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.

Recipes

Pimm’s Cup Cocktail Recipe

By Allana Mortell | May 11, 2012

Photo: Whitneyinchicago

Photo: Whitneyinchicago

For centuries, London folk have been sipping on a cocktail that epitomizes summer, sunshine and spending time outdoors. That cocktail my friends, is called Pimm’s Cup, a liqueur of sorts that alongside lemonade sells over 80,000 pints each year to spectators.

The main ingredient in a Pimm’s Cup is Pimm’s No.1, created by James Pimm in the 1840s. While working at Oyster Bar in Poultry Street in London, Pimm’s extracted the ‘house cup’ flavored with fruit extracts and spices. The original recipe is still a secret (it has been said only six people know exactly how its made) Read More

Recipes

Cool Cucumber Cocktail Recipe

By Allana Mortell | April 27, 2012

Photo: Quinn Dombrowski

Photo: Quinn Dombrowski

Cucumber water is perhaps one of the most refreshing drinks out there and is incredibly simple to make. It also is the base for this perfect spring cocktail. Cucumbers are currently in season and with the unseasonably warm spring we’ve been having, they’re the perfect veggie to throw in salads, stir-frys and now, cocktails.

Eating one serving of cucumbers will give you vitamin A, C, and K along with plenty of calcium, iron, zinc and potassium. Because cucumbers are so high in water content, they help rid your body of toxins and reduce under-eye swelling and skin inflammation. Cucumbers are also proven to help soothe sunburn relief, which is a great thing to keep in mind before the sweltering summer comes around.

The first step in making this cocktail is preparing the cucumber water. There are two basic ways to do this, one giving you a much more heavier dose of cucumber. For a stronger cucumber flavor, blend a cucumber in a food processor or blender and pour the mixture through a very fine strainer (or line a sieve with a cheesecloth) and let the mixture drip through in the fridge overnight. Then, mix the resulting cucumber juice with a pitcher of water and voila! – cucumber water.

A more traditional route just calls to cut a cucumber into small chunks, cover in the amount of water you want to drink and let the mixture soak in the fridge overnight. In the morning, strain the mixture and discard the cucumber slices. To make things even more simple, just add cucumber slices to any water filter to spice up that plain, tap water you’ve been drinking. Finally, feel free to add some lemon slices or chopped mint to the cucumber water for an added burst of flavor and punch!

Photo: Quinn Dombrowski 

Recipes

Pomegranate Campari Cocktail Recipe

By Ashley Bode | December 1, 2011

Photo: MookieLuv

Photo: MookieLuv

Remember those stories about the Garden of Eden that you have heard? Supposedly, it wasn’t an apple with which the serpent tempted Eve, but a Pomegranate. Maybe even a Pomegranate cocktail.

Originally native to parts of China, India and the Middle East, the pomegranate made its way into western civilization with the onset of trade. Celebrated by ancient Egyptians but purposely avoided by early meat loving Europeans, the word pomegranate means seeded apple. Pomegranates gained popularity in more recent years with its identification as an antioxidant rich “super fruit” and remains one of the few fruits that are nearly impossible to find out of season.

Lucky you, pomegranates are in season during November and December and serve as a great addition to a multitude of culinary adventures, from salad dressings, homemade jellies and that’s right, cocktails. Read More

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About The Team

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

Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger