This warm broth cocktail (You read right! This is a "stocktail!") is the ultimate toddy – warm, savory, satisfying. It is a soothing dram sure to cure any winter blues.Recipe comes courtesy of mixologist Christy Pope of Cuffs & Buttons in Brooklyn, New York, and Midnight Rambler Bar in Dallas, Texas
Emphasize the tea aspect of this classic cocktail by infusing bourbon and sparkling water with green tea. This latest take on the hot toddy stands out from the pack while still being incredibly easy to replicate at home.This recipe is courtesy of Sparkling Ice.
Oh the weather outside is still freaking frightful, and we don't have the pleasantries of the holidays anymore to keep us warm. Good thing there's a warming, gin cocktail, to make us forget that it's still winter. Made by John McCarthy, bartender at New York City's Mulberry Project, the Winter Warmer is in fact "red hot," thanks to a honey syrup infused with cinnamon sticks, dried chiles, and dried ginger. McCarthy recommends mixing honey with warm water and the ingredients (dried ingredients, rather than fresh chiles and ginger, will last longer), and infuse it for three days.
Sweet, spicy notes of cinnamon and star anise permeate the broth for this delicious crawfish stew that gets thickened at the end with a cold, dark roux for the perfect consistency. If you want to turn up the heat level, feel free to add Tabasco to your heart's desire.
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Fall may just be my favorite time of year. I can’t tell you how much I look forward to that first cool breeze, the leaf change and, of course... apple picking! Yes, a beautiful, clear fall day driving out to a farm to pick apples is perfection for me.
Now, the reality is, once you get out amongst the orchards, apple picking turns to sport. And you can’t help but go a bit loony and bring back a quantity of apples that most normal people couldn’t consume in a year. I end up making pies, apple butter, and chutneys until I can’t look at another apple for a year, and this was no exception. I went in on some Red Delicious, Idareds, and Mushus, and this pie was the (necessary) result.
The star anise infuses the brown butter, and that fragrant nuttiness complements the light, licorice-like flavor of the spice. In combination with cinnamon, nutmeg, and a rich vanilla bean, the pie has a complexity that still doesn’t take away from the simplicity of the apple pie itself — that traditional apple flavor and buttery, flaky crust. I love to make the crust from scratch, but feel free to use your own recipe here or go ready-made. The filling could not be more simple, and this is now my go-to apple pie... Enjoy!
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Not that we don't love combining all of our shots with Thanksgiving entrées, but sometimes you just need a shot of pure tequila goodness. New York mixologist Leo Robitschek shares his tequila shot to get us even more in the spirit of the holidays; this infused batch of Jalisco will put everyone at the dinner table in a good mood.