What better way to bring you and your loved ones together for the holidays then with some good old fashioned alcohol? Take a swing at crafting some of these creative holiday cocktails. Some are green like the Grinch, some are as red as Rudolph's nose, and some even taste like gingerbread cookies! Happy Holidays and enjoy!
1. Santaquila Sunrise
Get on Santa's naughty list this year with this sinful cocktail.
Ingredients: 3 oz. Orange Juice
3 oz. Pineapple Juice
1 oz. Jose Cuervo® Cinge™ - Cinnamon Infused Tequila
BEST SWEET TREAT
BEST USE OF ORDINARY SNACK FOOD
Isaac Toups, of Toups Meatery, New Orleans, LA
Cracklins Choudin (Pig Stomach with Boudin, served with a Pickled Jalapeño on a Saltine Cracker)
Southern cooking has traditionally utilized the basic available ingredients at hand, and though those basically available ingredients have changed in the modern urban landscape (as you’re more likely to find a box of Mac and Cheese than a bundle of collard greens in the average bodega), the theme remains important. That’s why we wanted to point out this homage to traditional offal meat cuts and common modern pantry staples alike. The dish combines expertly prepared pig stomach and boudin (a shout-out to Creole cooking) with the spice of house-pickled Jalapeño, all finished off with the familiarly satisfying crunch of a Saltine.
Most interesting among his re-workings is the Bloody Margarita. Employing Candolini Grappa in lieu of vodka, The Bloody Margherita is spicy and almost sauce-thick with pureed San Marzano tomatoes. Ronkainen is especially proud of the garnish--tart, house-pickled grapes--as he well should be. The surprising flavors and textures of the drink as a whole work well to echo the food's Central Italian tastes.
In all, the Cocktails at Trattoria Il Mulino’s brunch are more than just a pleasant addition to the menu. We’d argue that they’re reason enough to merit a trip on their own.
Brunch is served at Trattoria Il Mulino (36 E 20th St) on Sundays, from 11:30 to 4.
We picked out some of the best new punches and found you the recipes. That way, you can try them at home or at the bar. Here are our top five from the emerging punch revolution.1. Fishhouse Punch Royale
You may not be able to get this at the bar if you're a New Yorker (unless you find yourself suddenly in Seattle), but this recipe highlights the long tradition of punch as interpreted through a modern lens. The original version of this colonial-era recipe was said to be a favorite of George Washington. Try this tweaked concoction, re-vamped by mixologist Jamie Boudreau, of Canon in Seattle.Ingredients
When you think of fishbowl cocktails, the things that come to mind might be plastic leis, electric-light torches, and middle-aged Jimmy Buffet fans. However, there is a new wave of these massive, four-straw libations that don't immediately lodge Margaritaville in your head.
Just in time for the end of summer, you can enjoy king-size cocktails that take traditionally syrupy, over-sweetened drink recipes and make them fresh and dynamic. Bleeker Street burger haven, Slide, has just added The Bitter Blossom to their already stellar cocktail program.
Style is an ever changing thing. It's always mutating and evolving, using us as its vessel of expression. No one can quite pin point when it happens, but it seems every few years people just look, act, and dress completely differently. That change is inevitable, but there is a type of elegance that never changes, and has never gone out of style. It seems to have been perfected sometime during the 20th century, and no one since has seen any real need to change or improve upon it.
The Violet Hour is a beacon of classical elegance, a sort of island sitting in the heart of the dive bars and cafés that make up the Wicker Park facade. The Violet Hour has a certain intrigue about it, and one look at the website arouses a certain fascination. Especially the house rules which forbid the use of cellphones in the lounge, demand proper attire, and advise you not to bring anyone in the lounge you wouldn’t bring to a Sunday dinner with your mother. The menu points out there is no Budweiser, and absolutely no bombs of any kind. This alone gives you a very good clue to the kind of atmosphere the good people at the Hour are trying to cultivate. It's almost like stepping back through time. The Violet Hour encourages, no demands, that we leave some of our less becoming modern habits outside, and immerse ourselves into a world that's long since disappeared.
Upon entering the dining area of Oya, the first thing you'll notice is its strikingly luxurious interior design. Ornamented with chandeliers, feather covered columns, and a few of those cool fire pits with the glass in the bottom, you can’t help but anticipate an equally opulent meal. Oya delivers.
The menu features an array of carefully engineered sushi, small and large plates, and a prix fixe menu for lunch ($22) and dinner ($36). I was very hungry so I decided against sushi and instead ordered two of Oya's Land Small Plates: BBQ Sticky Ribs and the Beef Short Rib Wellington. The sticky ribs had a delicious caramel sweetness that was like eating those Werther’s Originals my grandmother would give me, except the ribs weren’t old and melted together. Cooked to the perfect tenderness, slathered with a soy-lemongrass glaze, and complimented with citrusy coleslaw, the BBQ Sticky Ribs were an interesting and delightful spin on a southern comfort staple.
One of the most highly coveted social events in the New York social scene just celebrated its fourteenth year. The Young Fellows Ball 2013 took place on April 4th at The Frick Collection, where fashion, art, and charity were the topic of the night.
Sponsored by Donna Karan New York, the annual event was hosted at the historic Frisk mansion on the Upper East Side. The Young Fellows Ball was an evening filled with cocktails, hors d’oeuvres, dancing, and music. Proceeds from the event benefit the Frick’s educational programs, which strives to assist New York City public schools in the five boroughs and proceeds also go toward the enhancement of the Frick Art Reference Library.
Basil Hayden's Mad-Hattan
(Created by Damian Windsor)
2 parts Basil Hayden's Bourbon
3/4 parts Dolin Blanc Vermouth de Chambery
1 bar spoon Luxardo Maraschino Cherries
1 dash Orange Bitters
1 1/2 parts Basil Hayden’s Bourbon
1/2 part Sweet Vermouth
1/2 part Dry Vermouth
1/2 part Maple Syrup
2 dashes of Bitters
If you’re sick and tired of run-of-the-mill burger and fries head no further than Bleecker Street to experience the newly opened SLIDE. With a menu designed by Chopped and Iron Chef champion Chef Madison Cowan, SLIDE brings diners a wildly eclectic, elevated selection of gourmet sliders in a fine dining setting. Decorated with a rotating selection of West Village artists, SLIDE is above and beyond your average burger joint, specializing in three irresistible items: sliders, boozy shakes, and cannoli.