Casting about for a cocktail high in bitters to make use of some of my own personal blend, and one with gin, because that’s what the evening wanted, I happened on this distinctive cocktail, so high in bitters it can clearly fill in for a post-prandial digestif. It was created by Don Lee several years ago at Ssäm Bar in NYC, inspired by Chef Wylie Dufresne, and named for that chef’s daughter. Served to the writer Brad Parsons, it wound up in Parsons’s bitters book. I love bitters for the complexity they bring to a drink, this one very much in the sour category with its dose of fresh lime juice. It’s become one of my favorite cocktails. If you don’t have citrus bitters (or your own bitters), use what’s on hand. This can be mixed Read On »

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When I opened to the Cleveland Plain Dealer‘s wonderful and expanded food section, I was delighted to find a handful of bartenders offering cocktails. The Derby, offered by Lindsey Hawes, who mixes drinks at The Willeyville in the Cleveland Flats, caught my eye (here she is making another fave of mine, The Dark & Stormy). The Derby  caught my eye for its straightforwardness and lack of frou. I immediately thought of the Brown Derby, a restaurant chain that flourished here in the 1970s, where I first encountered what was called a salad bar, back in the pre-sneeze guard days (God, how I long for the simpler times when people didn’t freak out about bacteria and rub sanitizing gel on their hands every five minutes). Potatoes came foil wrapped (an actual botulism worry, in fact). Butter Read On »

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We’ve been on the road visiting our son at camp and have returned to the usual sea of email and backlog of work. So forgive me for reposting this classic, the Mojito. I’m not sure if everyone has seen the nightly news, but there are reports of a widespread heat wave. Just wanted to make sure you all knew. So if you’re in just about any place in the Lower 48, I definitely recommend preparing this cocktail in its traditional manner, in a highball glass, topped with soda water, plenty of it if temps are in the high nineties where you are. Originally posted June 8, 2012 I’ve loved seeing the mutability of cocktails simply by changing the spirit during these Friday Cocktail Hour posts. This cocktail is in effect a mint julep made with Read On »

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What else with the fried chicken for a graduation lunch? Any special beverages for graduation? “Kathy likes Cosmos,” our soon-to-graduate daughter offered. We considered. But this was lunch, so we decided to keep it to wine and beer, and a champagne toast for the three graduates we were to celebrate (gosh, they are so much more responsible than I was, praise the Lord). But that Cosmo idea. It stuck. Because Kathy Mustee, wife and mom of four including newly graduated twins, is a pleasure to be with, smart, and, significantly, she is not to be trifled with. Even my daughter fears the Wrath of Kathy, the only person I know her openly to fear (I’d have paid Kathy for lessons had I known). And she likes Cosmos. Clearly, the Cosmopolitan, a pink vodka-based drink needed Read On »

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Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

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