Cheers!
Take your pick of cocktails including the Negroni, Mother’s Ruin Punch, and the Ratafia
- 1
Dear SOS: Stella! in New Orleans makes the most divine Sazerac with Cognac and absinthe.
- 2
Total time: 10 minutes, plus cooling and steeping times Servings: 1 Note: From Eric Alperin.
- 3
Total time: 12 minutes Servings: 10 to 12 Note: From Marcos Tello.
- 4
Total time: 8 minutes Servings: 1 Note: From Matty Eggleston.
- 5
Grapefruit margarita Total time: 10 minutes Servings: 4 Wedge of lime 2 teaspoons coarse margarita salt 14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits) 1 ounce lime juice 5 ounces reposado tequila 2 ounces triple sec 4 slices grapefruit or twists 1.
- 6
Total time: 5 minutes, plus more for simple syrup preparation 2 tablespoons Simple Syrup 4 fresh mint sprigs Shaved ice 2/3 cup bourbon Powdered sugar Mint leaves Pour 1 tablespoon Simple Syrup into tall glass.
- 7
Total time: 12 minutes, plus cooking and drying time for the candied ginger and syrup Servings: 2 cocktails Note: Canton Ginger Liqueur and Charbay Vodka can be found at good liqueur stores.
- 8
Total time: 8 minutes Servings: 1 Note: From Eddie Perez at the Foundry restaurant, who recommends making this drink with Noilly Prat vermouth and a Trinidad rum made from sugarcane juice such as 10 Cane Rum. 1 large pear 1/4 cherimoya (grapefruit-sized), peeled and seeded (about 1/2 cup fruit) 1 1/2 ounces Trinidad sugar-cane rum, divided 1 ounce silver tequila 1 ounce amber agave nectar 1 ounce sweet red vermouth Juice from 1/4 medium lemon Juice from 1/4 medium lime 1 tablespoon fresh or canned pineapple juice Dash orange bitters 4 to 6 drops creme de cocoa 1.
- 9
Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman’s, where the drink is made with Ron Matusalem Platino rum.
- 10
Total time: 6 minutes Servings: 1 Note: Adapted from Bar Nineteen 12 bar manager Philip Spee.
- 11
Total time: 15 minutes Servings: 4 Note: Adapted from Baccarat Bar, Bellagio Las Vegas.
- 12
Total time: 8 minutes Servings: 1 Note: Adapted from Ciudad.
- 13
Total time: 35 minutes, plus 24 hours marinating time Servings: 60 Spicy pickled green beans 1 pound green beans, trimmed 1 cup red wine vinegar 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 tablespoons mustard seeds 1 tablespoon black peppercorns 2 tablespoons salt 1 tablespoon sugar 2 teaspoons fennel seeds 2 teaspoons crushed red pepper flakes 8 garlic cloves, chopped 8 fresh dill sprigs, chopped 4 bay leaves 1.
- 14
Total time: 1 minute Servings: 2 Note: Guinness Draught Bottles and Harp Lager are widely available.
- 15
Total time: 15 minutes, plus freezing time for the decorative block of ice Servings: 10 Note: From Marcos Tello of the Edison.
- 16
Total time: 10 minutes, plus freezing time for the decorative block of ice Servings: 10 Note: From Julie Reiner of Clover Club.
- 17
Total time: 15 minutes, plus steeping time for the vermouth Servings: 10 Note: From Philip Ward of Death + Co. 1 (750 ml) bottle Martini & Rossi vermouth Heaping 1/4 cup loose-leaf cinnamon-spiced tea 1.
- 18
Total time: 40 minutes Servings: 8 to 10 Note: Adapted from “Cider Hard and Sweet: History, Traditions & Making Your Own” by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional) 1.
- 19
Total time: 12 minutes, plus cooling time for the simple syrup Servings: 1 Note: From Jack McLaughlin of Akasha Restaurant, Bar & Bakery.
- 20
Total time: 5 minutes Servings: 1 Note: From Colin Campbell of BLT Steak.
- 21
Total time: 2 minutes Servings: Makes 1 cocktail Note: From Vincenzo Marianella 1/2 ounce good-quality reposado tequila, preferably 4 Copas 3/4 ounce St-Germain elderflower liqueur 1 ounce ruby grapefruit juice 2 to 2 1/2 ounces Champagne or prosecco Combine the tequila, St-Germain and grapefruit juice in a cocktail shaker with ice.
- 22
Total time: 3 minutes Servings: 1 Note: From Sang Yoon of Father’s Office.
- 23
Total time: 3 minutes Servings: 1 Note: From Sang Yoon of Father’s Office.
- 24
Total time: 1 hour, plus 2 months to steep Servings: 18 Note: From Lou Amdur; his recipe was inspired by Paula Wolfert’s.
- 25
Total time: 20 minutes, plus chilling time Servings: 1 Note: From Diane Forley.
- 26
Total time: 25 minutes plus cooling time Servings: Makes 2 1/2 cups syrup Note: From Regina Schrambling.
