Eat. Drink. Live.
Ever wondered how to make an old fashioned? Here, step by step instructions. It’s a lot easier than you might think. Gather rye, bitters, sugar and an orange. Find a nice low ball glass. Add sugar to a low ball […]
Rosemary & Vine in Rye is the sort of restaurant that never would have existed even just five years ago. But today, Middle Eastern-influenced, vegetarian food has a certain cool factor, thanks, in part, to chef Yotam Ottolenghi. A […]
We came across The Boulevardier recipe in The Essential New York Times Book of Cocktails. We highly recommend the book; it’s a great addition to any cocktailian’s library. The Boulevardier 4 ounces rye or bourbon 2 ounces Campari 2 ounces sweet […]
We’ve had this season-straddling cocktail before, but it’s a good time of year to trot the recipe back out. Enjoy! [amd-zlrecipe-recipe:38] Related posts: Sage Brown Derby Blood Orange Flip New York Sour Ugly Flowers Cocktail
[amd-zlrecipe-recipe:75] Old Fashioned 1 sugar cube (or two dots or 1 teaspoon) 2 dashes bitters Splash of water 2 ounces rye One big-ass ice cube (or several smaller ones) 1 orange peel, cut using a paring knife Muddle the sugar, […]
Here’s to a week nearly over. Old Overholt with a splash of vermouth. Related posts: Double-Cut Pork Chops and The Great Gatsby Cocktail Recipe: Rye Manhattans Sam at Didier Dumas Patisserie Cocktail Recipe: Old Fashioned
A chill in the air, so we go brown. Whiskey sours! Recipe here: Whiskey Sour recipe. Related posts: Whiskey Sour Maple Rye Sour Grilling Season Opens at Sour Cherry Farm New York Sour
With its lemony pucker but a nice backbone of rye, the Whiskey Sour is a good cocktail for straddling the seasons. The warmth of brown booze, but the hopefulness of citrus. Spring will come. It will. [amd-zlrecipe-recipe:15] Related […]
Jill recommended we make this drink, a take on the Propsect Park Sour that she loves to order at Clover Club in Brooklyn. It was a big hit. The recipe from Saveur calls for Abano, a type of Amaro. If […]
I had a hankering for something bitter and bracing — to match the bitter and bracing weather outside. Looking for something amaro-ish, I was torn between the Red Hook and the Brooklyn. Each is rye based, which is what I […]
A nice option for our delishy grapefruit from the Rio Grande. From Bon Appetit. As is most everything we like to cook these days! We ran out of rye on day 2 of these, and substituted Canadian Club. Worked great! […]
Another winner of a recipe from Bon Appetit. This time a cocktail, the New York Sour. Hat tip to Sarah at the Sister Outpost for the recommendation. We learned here about “the dry shake,” where you shake the egg white […]
Over at Small Bites, we have embarked upon the Manhattan Project! If you follow Small Bites on Instagram (link to Small Bites Instagram here), or Twitter (@small_bites) you may have noticed a certain hashtag flying around some evenings: #manhattanproject. For the […]
Inspired by food52, we put a sugar cube and some bitters in a glass and splashed in a bit of water. We muddled and to that added two ounces of rye. A nice orange twist and there you have it. […]
We used to like bourbon Manhattans. We have seen the err of our ways. Now we only drink them with rye. Yes, for one thing, our tastes have matured. Bourbon is sweet. I mean, it has its place, certainly. Mint […]
Irene first served this cocktail at the book club’s discussion of “On the Road.” We’ve since requested it at bars and made at home. Several times. It’s adapted from David Wondrich, cocktail historian and writer extraordinaire. According to Esquire, for […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
