More than any other type of post, readers have asked for a Friday cocktail post and so, for the fall at least, starting next Friday, we will return to posting on classic or great cocktails. Let me know if there’s a specific cocktail you’d like to see covered, or photographed (I think one of my all-time fave Donna pix is of the Paloma; refreshes me just to look at it). Thanks to all for your encouragement to return to this noble and important subject! —M.R. Cocktails made thus far. Dark and Stormy Gin & TonicLa Paloma Manhattan Martini The Berkshire Martinez Mint Julep Mojito Moscow Mule Negroni Whiskey Sour

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A refreshing recipe for thai basil watermelon margaritas, via Bob Vivant.

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  When it’s really muggy, and I’m fried from work, and stress, and travel, and I just want something cold and guzzlable, inexpensive hooch is the way I go. I’m too much of a cheapskate to waste the expensive stuff on a guzzle, especially one filled with an ocean of tonic and a couple good squeezes of lime. Furthermore, it’s senseless to dilute delicious Beefeater or Hendrick’s (my two favorite gins) with a lot of tonic. And there are days when I simply don’t want to bother with a shaker and egg white, have no desire for a sip of expensive reposado, and don’t have the patience to weigh the goddam bitters—just give me something cold and refreshing that will take the edge off this Friday afternoon brain sizzle, NOW. Fast. Ahh, the Gin and Tonic. Only Read On »

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Friday’s cocktail hour celebrates not simply a classic, but a cocktail that has been horribly debased even during its relatively short life span. Of unverified origins, the Margarita seems to have come into play in the 1940s. But since then, America has trashed it. Served in pitchers of ice. Countless inane variations. Dispensed slushy out of spigots at bad tiki bars. Who invented the frozen margarita? Does anyone know? If drinks were for kids, I’d say, go to town, but adults drinking frozen margaritas, well, I think they’re embracing their inner Popsicle-loving six-year-old (and would be better off with a Popsicle in the afternoon, followed by a cocktail in the evening). We’ve been on a tequila run these past few weeks after our return from Canyon country and will finish here with a classic Margarita, Read On »

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I had my first Paloma in Ixtapa, Mexico, during a blog seminar I was invited to and fell in love with it. I think I had ninety-five before the week was out. By the end of the evening I couldn’t even remember the name. (Though I remember Garrett becomes very talkative after about seven or eight.) I still see the Mexican bartender carefully saying, PAH-LOW-MA to me. I would repeat as best I could, but he could see he’d be repeating himself in a half hour. Now, of course, is not the time to have ninety-five Palomas but one solid one for the cocktail hour. It is HOT, and these are REFRESHING! In fact, exactly as refreshing as the above example looks in Donna’s lovely photo. The Paloma is simply tequila, lime juice, and grapefruit soda. I’m Read On »

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