Wassail means different things to centuries of people. Used as a noun and verb, the word derives from waes hael, a 5th-century English toast meaning “good health,” or something apple farmers recited to encourage a bountiful spring harvest, depending on which historical account you believe. The term also pops up in Beowulf—and later in song … Read more
A classic mule (a.k.a. a buck) is made with ginger beer, lime juice, and whatever spirit your heart desires—most commonly vodka. This big-batch, low-alcohol version borrows the same winning combination of flavors but swaps out the booze for a sweet and spicy caramelized maple syrup with plenty of tart cranberry juice. The duo tints the … Read more
You need a French press, but not just for coffee. Even if you favor other methods for making your morning brew, there are so many French press hacks that will make this glass-and-chrome carafe your new favorite kitchen tool. A French press isn’t just something for caffeine dispensing—rather it’s an all-in-one strainer/mixer/squeezer/wonder workhorse. Reject the … Read more
A classic Manhattan cocktail recipe doesn’t have much to it—and it shouldn’t. It’s a straightforward, no-nonsense, old-school drink that’s two parts whiskey, one part vermouth, and a few dashes of aromatic bitters. But that wasn’t always the case. “The first recipes, which appeared in books in 1884, called for equal parts whiskey and vermouth. Some … Read more
The Rusty Nail has nearly a century of history under its belt; and yet in recent years it’s been overshadowed by resurgent classic cocktails like the Manhattan, Sazerac, and old-fashioned. Thankfully, there’s room for all at the whiskey bar. The origin of the Rusty Nail is hazy, but some believe it was invented in the … Read more
Most of us mere mortals would be hard-pressed to make water out of wine. But vinegar? Anyone can swing that—all you need to do is subject a bottle to suboptimal storage conditions for a long enough time. Chances are, you’re already familiar with the limitations of lower-proof alcoholic beverages like wine and beer: most properly … 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
The Siesta is a citrusy, tangy tequila creation that’s “here to raise you from the dead of winter,” says former drinks editor Alex Delaney: “To shout through a bullhorn made from fruit, sunshine, and booze that it’s time to wake the hell up.” Often overlooked next to heavy hitters like the margarita and paloma, the … Read more
Step 1 Bring 4 cups water to a simmer in a medium saucepan. Remove from heat and add 4 mint tea bags and ⅓ cup sugar; let sit 5 minutes. Using a slotted spoon, remove tea bags, gently pressing with a spoon to extract as much liquid as possible. Stir to dissolve sugar. Step 2 … 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