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
Step 1 Gently mix 2 large eggs, 1 lb. ground beef, ½ cup plain fine dried breadcrumbs, 3 garlic cloves, finely chopped, 2 oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined. Working one at … Read more
For shortbread, buttery texture is everything, which is why most recipes limit the liquid they use and rely on eggs as the only binder. Bakers are hesitant to add water, which, when worked with flour, creates gluten. But dry shortbread dough is hard to work with and often results in overly brittle cookies that shatter … Read more
A slice of ripe watermelon cannot be improved upon—unless you add a sprinkle of salt. This juicy pitcher drink goes one step further, adding a little heat in the salt mix on the rim of each glass. Lemon and just a touch of bitter Campari balance the ripe summer sweetness of watermelon juice and strawberry … Read more
This creamy blended coffee cocktail takes its cues from banana coffee, a popular mix of morning joe and frozen banana. Bold cold-brew coffee concentrate takes well to the earthy, softly smoky flavors of mezcal, cinnamon, and vanilla, and the frozen banana adds luxurious texture and a touch of sweetness to the drink. Serve at brunch … 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
A vodka-and-cornstarch-based batter creates a coating that fries up gloriously golden brown, with a seriously crunchy exterior that gives way to tender bites of shrimp and tangy giardiniera. One cup of liquor might seem like a shocking amount, but it’s what makes the fry so intensely crisp. The alcohol in vodka won’t bind to flour … Read more
Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery … Read more
Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. … Read more
This mar-tea-ni is here to challenge the espresso martini as the caffeinated cocktail du jour. Bartender extraordinare Audrey Saunders first paved the way with her ever-popular Earl Grey-tini at Pegu Club in New York City. And unlike the aforementioned coffee cocktail, you don’t need to buy any special-flavored liqueurs or pull shots of espresso to … Read more