March Madness Cocktail Recipe

By Marcus Samuelsson | March 4, 2011

Photo: Paul Brissman

When the first green shoots of spring break through frozen soil, I like to break out a crate of strawberries and a bottle of mezcal for a refreshing cocktail. Tequila’s bad boy cousin mezcal brings a smoky, savory element to this drink that works well with tart, fruity strawberries. Sip it while filling out March Madness brackets or starting a new gardening project.


The Sour, Bitter, & Sweet Cocktail Recipe

By Lindsay Hunt | February 11, 2011

Photo: mobil'homme

Two weeks ago I shared my recipe for Grapefruit Bourbon Sours with Honey Simple Syrup. It’s combination of tart and sweet makes for a refreshing cocktail, but since then, I’ve been craving the addition of something bitter.


While many people shirk at bitter’s punch, I find the taste addictive and perfect in a cocktail.  Campari’s bright color and bitter flavor pairs well with lemon’s sour pucker, and both benefit from a bit of the same Honey Simple Syrup.  For a lighter cocktail, forgo the Bourbon and add an extra 1/2 ounce of Campari.



“The Retox” Cocktail Recipe

By | January 14, 2011

Photo: saraicat

Photo: saraicat

You may have heard of the popular “master cleanse,” which combines lemon juice, maple syrup, and cayenne pepper for a regimen of detox.  After working on a story about Maple syrup, the staff at Saveur found themselves with a plethora of maple syrup.  After a handle of Knob Creek’s new Single Barrel Reserve arrived in the office, it was simply a matter of time before the two combined in a rocks glass.  Behold The Retox, an alcoholic version of the popular cleanse.

Courtesy of


Dark and Stormy Recipe

By Marcus Samuelsson | December 31, 2010

Photo: shutterbean

For your New Years Eve tonight, celebrate with a My Dark and Stormy.  You may this seemingly simple cocktail; it only has two ingredients, after all.  Combine rum and ginger beer and you’ve got a good My Dark and Stormy.  Combine rum and homemade ginger beer, you’ve made a standout cocktail that will impress your guests.

A Dark ‘n’ Stormy is traditionally made with Gosling’s Black Seal rum.  Invented in Bermuda after World War I, this cocktail has two patents.  Lindsay wrote about my recipe for Ginger Beer on Monday.  Read her take on the drink here.


American Beauty Cocktail

By | December 10, 2010

Photo: Kcanard

Photo: Kcanard

After a dreary, rainy week, I am looking forward to relaxing in front of the television with an engaging movie and a bowl of my spicy dill popcorn. I scanned my DVD collection and settled on the cult classic, “American Beauty”.  I know that I can count on this film to keep me fully entertained with its mix of dark comedy and drama.

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Pomegranitini with Kosher Vodka Recipe

By | December 3, 2010

Photo: danmachold

Photo: danmachold

This weekend, I’m planning to toast the Jewish holidays with a new kosher vodka, L’Chaim. Hebrew for ‘to life,’ the phrase ‘l’Chaim’ embodies the spirit of the contemporary Hannukah holiday.  The vodka is corn-based, from Israel and is from a “generations-old Russian recipe brought to that country by Jewish immigrants.” L’Chaim is also in the process of making kosher rum and tequila.


Cafe Brasileiro Recipe

By Elizabetta Tekeste | December 1, 2010

Photo: krabiman

Photo: krabiman

The holiday season is officially underway and coffee will not take a back seat to holiday cocktails! Coffee and liquor have become bedfellows and this power couple is gaining popularity very quickly. So today I bring you my top 2 coffee cocktails to warm you and yours!

If you prefer to keep it straightforward, you need not go without a coffee holiday drink. For a clean drink after your holiday meal simply add a shot (ounce) of one my recommended spirits to your delicious cup of coffee:

1) Frangelico

2) Amaretto

3) Grand Marnier

Until next week, be well and breathe well!


Hot Benefactor Recipe

By Marcus Samuelsson | November 5, 2010

Photo: Bekathwia

Photo: Bekathwia

The weather in New York has been as temperamental as trying to bake the perfect foie gras ganache.  Just last week, I was walking around the city in short-sleeves, and now I am wearing multiple layers.  For the upcoming weekend, I plan to warm things up with a spicy rum beverage that incorporates many of the basic ingredients you should have in your kitchen at this time of year.  The hint of nutmeg sprinkled across the top enhances the seasonal flair.


Pumpkin-Infused Vodka Recipe

By Marcus Samuelsson | October 29, 2010

Photo: WxMom

Photo: WxMom

My grandmother, like many grandmothers in Sweden, made her own flavored aquavit by infusing potato vodka with various ingredients that were available around the house or in her garden, especially foods she had extra of and were going to spoil if not used.

With Halloween this Sunday, many of us wind up carving a ton of pumpkins and not knowing what to do with everything inside, besides toasting the seeds and/or making pies. My suggestion is to use the flavorful pumpkin meat to create pumpkin-infused vodka, the perfect drink for watching the leaves change color.

It takes a lot of patience, waiting for the flavors to infuse perfectly but it’s definitely a fun project.

This weekend, let’s toast to a safe, fun Halloween. So tell me, what are your plans for this weekend?

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Meet the Team

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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger