bar | Michael Ruhlman

Happy Friday, all. Reposting this cocktail as I’ve been ordering it recently and enjoying it immensely. It remains a perfect cocktail for a chilly spring evening. I love how various flavoring components (bitters, vermouths) become different cocktails when you change the spirit. How the Manhattan becomes a Rob Roy when you change the bourbon to scotch (as opposed to a lame-sounding “Scotch Manhattan”), or how a Martini becomes a … um, never mind about that #lostcause (Paulius, can we hope for Darwinian selection here?). I love the elasticity of a solid cocktail, how the addition of apple brandy turns a Clover Club into a Pink Lady. Here, one of my favorite cocktails, the Negroni, becomes a Boulevardier when bourbon replaces the gin. A couple of recent essays (Tmagblog, Imbibe) have wondered why this cocktail isn’t Read On »

The grapefruit, as I’ve mentioned before, was my introduction to the notion of seasonal. It was 1989, I was not yet 26, and I’d moved into a little bungalow on the sweet island of Palm Beach to work on my novel. Deep into January and through February the trees in back of my hutch hung heavy with grapefruit. The best grapefruit I’d ever had. I don’t know what I was thinking before I actually saw grapefruit on trees, Cleveland boy, that I was. I suppose only that citrus grew in warm weather places pretty much year round, since I can buy them year-round. Well, no. They have a time of year when they naturally appear and this is when you should eat them (which is now). You should also know that if you buy grapefruit Read On »

I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as much as I do. -MR Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2016. It needs at least 30 days for the aged flavor and for the alcohol to take care of Read On »

When I first posted this, a year ago in May, I was dreaming of warm weather. Now it’s the end of August, summer winding down, so wanted to re-post this most excellent warm summer evening cocktail, during the season in which it should be enjoyed. —M.R. It’s 45 goddam degrees as I write this—morning but it’s only supposed to go up 6 more degrees by midday, and I am so tired of this cold gloomy weather I’ve decided to offer one of the great warm-weather libations, the Pimm’s Cup. It was downright hot last week, and the lilacs and dogwood are in bloom, so I make today’s Friday cocktail a harbinger of the warm weather to come. And for those of you who live where’s it’s already hot. My first encounter with Pimm’s Cup Read On »

One final cocktail using applejack, simply from a couple of web searches. This is my final post until after Labor Day, so I wanted a cocktail that packed a wallop. With three high-proof spirits, the Diamondback fits the bill. I also wanted something medicinal, so that I stay healthy while I take a late summer break from the blog (alas, I have first pass pages of the new cookbook to scour and the first draft of the next to get off to my venerable publisher Little, Brown). But some break I will be able to take. And it shall begin this evening with the Diamondback, a cocktail with a healthful bite. Chartreuse, a high-test medicinal liqueur made by French monks, needs to be balanced with delicious cherries; in my mind these are a critical component of Read On »

Posts Tagged: bar

The Boulevardier

The Greyhound

Holiday Classic: Aged Eggnog

Pimm’s Cup

Friday Cocktail Hour:
The Diamondback