This homemade raspberry jam recipe has no lemon juice, pectin, or other add-ins, just the berries and sugar. Adding pectin “necessitates more sugar,” says Eleanor Topp, author of The Complete Book of Year-Round Small-Batch Preserving. And using more sugar “dilutes the natural flavor of the fruit.” She also notes that while not adding pectin requires … Read more
From David Lebovitz’s 2010 cookbook, Ready for Dessert, comes this easy orange marmalade recipe with a genius juicing method. By squeezing cut oranges over a mesh strainer, Lebovitz preserves the valuable seeds. He wraps them in cheesecloth and adds to the mixture of boiling water, sugar, and citrus—pith and all—on the stovetop, then simmers and … Read more
Step 1 Mash 10 lb. peaches, sliced, and their pits in a large, nonreactive pot, using your hands, until no large pieces of fruit remain. For every quart of fruit pulp, add 1 cup water; bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. … Read more
Thank you, thank you for giving the classic dry gin martini its proper elevated place. I consider every exotic variant – chocolate martini?? aberrant and unworthy of the name. It’s said that Churchill’s favored mix began with icy cold gin, followed by a glance across the room at a bottle of vermouth. Very dry!! My … Read more
A Campari spritz recipe is a personal thing. Some like theirs sweeter, others just faintly flavored with the iconic Italian aperitivo. In general, a spritz made with Campari will have a drier profile than spritz made with Aperol and offer more bitter flavors. We love the proportions below—the 3-1-1 ratio is so easy that you’ll … Read more
The Garibaldi served at Dante in New York is one of my favorite cocktails of all time—the simple combination of fluffy freshly squeezed orange juice and bitter Campari is, frankly, flawless. But lots of great drinks are even more fun when they’re frozen, and this low-ABV, brunch-friendly little number is no exception. Rather than starting … Read more
Not to be confused with the morning espresso drink, the Americano cocktail is meant to start your evening. The lightly alcoholic drink is a touch bitter; it whets your appetite and goes wonderfully with little predinner snacks. The formula is simple: a mix of bitter liqueur and fruity fortified wine lightened with sparkling water. Build … Read more
As with many classic drinks, the screwdriver cocktail has a long lineage. As legend has it, American soldiers stationed overseas during World War II created proto-screwdrivers by mixing orange juice with local neutral spirits. As vodka’s popularity grew across the United States throughout the 20th century, savvy producers like Smirnoff positioned the easy cocktail recipe … Read more
It’s easy to confuse Blue Hawaiian and Blue Hawaii, two similarly named tropical cocktail recipes with nearly identical vibrant blue colors. But the two have different ingredients and origin stories. The Blue Hawaii dates to 1957 when Harry Yee, a bartender at what’s now the Hilton Hawaiian Village Waikiki Resort in Honolulu, Hawaii, created a … Read more
The first known record of the Greyhound cocktail dates to Harry Craddock’s 1930 drinks compendium, The Savoy Cocktail Book. Craddock’s version used gin and fresh grapefruit juice; as Americans’ appetites for vodka grew during the 20th century, bartenders tinkered with the ingredients in this classic cocktail. Its reputation as a vodka drink was cemented when … Read more