Latest news with #Cosmopolitans
Elle
3 days ago
- Entertainment
- Elle
'And Just Like That...' Is Back — Here's The Full Season 3 Episode Release Schedule
Sex and the City fans, rejoice! And Just Like That... is returning for its third outing, and with it comes the promise of more Manolos, Cosmopolitans, and romantic shenanigans. The third series, according to the official HBO synopsis, 'follows Carrie, Miranda, Charlotte, Seema, and Lisa Todd Wexley navigating the complicated reality of life, love, sex, and friendship in their 50s in New York City.' FIND OUT MORE ON ELLE COLLECTIVE If the trailer is anything to go by, the third season of And Just Like That... looks set to be jam-packed with more Aidan-shaped questions and Miranda-focused romantic predicaments. This is everything you need to know about the return of our favourite Manhattanites to the small screen. There will be 12 episodes in the third season of And Just Like That... The first episode of the third season of And Just Like That... will be available to watch on NOW TV on May 29, 2025. Episodes will then air weekly with one new episode dropping every Thursday evening (which translates to early Friday morning for us in the UK) until August 14. Check out the full schedule for the series below. There is indeed, and you can watch it at the top of this article. And Just Like That is on Sky and in the UK and NOW TV. ELLE Collective is a new community of fashion, beauty and culture lovers. For access to exclusive content, events, inspiring advice from our Editors and industry experts, as well the opportunity to meet designers, thought-leaders and stylists, become a member today HERE. Naomi May is a freelance writer and editor with an emphasis on popular culture, lifestyle and politics. After graduating with a First Class Honours from City University's prestigious Journalism course, Naomi joined the Evening Standard as its Fashion and Beauty Writer, working across both the newspaper and website. She is now the Acting News Editor at ELLE UK and has written features for the likes of The Guardian, Vogue, Vice and Refinery29, among many others.
Business Upturn
16-05-2025
- Entertainment
- Business Upturn
5 elite vodka cocktails every American mixologist should master in 2025
Vodka cocktails have long stood at the epicenter of American mixology. In 2025, the spirit continues its reign—not just as a crowd-pleaser, but as a blank canvas for elite-level cocktail artistry. Whether you're slinging drinks behind a bustling New York bar or curating a cocktail list in a coastal speakeasy, mastering vodka-based drinks in the USA has become a rite of passage for professional mixologists. But why these five elite vodka cocktails? Because they blend time-honored techniques with next-gen flair, reflect current American bar trends, and adapt seamlessly to modern preferences—think low-ABV options, sustainable garnishes, and TikTok-worthy presentation. From citrus-forward classics to molecular mixology marvels, these 2025 cocktail recipes set the gold standard. Let's explore why vodka remains a timeless favorite in the American cocktail canon and dive deep into the elite quintet that defines the year's mixological landscape. What makes vodka cocktails a timeless favourite in America? Vodka's supremacy in American mixology is no accident—it's rooted in a blend of historical appeal, flavor neutrality, and cultural adaptability that has kept it at the top of bar menus for decades. A brief history of vodka in the USA Vodka first found its footing in the United States after World War II, when brands like Smirnoff capitalized on the 'white whiskey' image. By the 1960s, vodka martinis became the drink of choice for the stylish elite, thanks in part to James Bond's iconic 'shaken, not stirred' line. By the 1990s, vodka dominated the cocktail scene, appearing in everything from Cosmopolitans to Lemon Drops. Vodka's flavor versatility Unlike gin or whiskey, vodka is prized for its neutrality. That makes it a blank canvas for mixologists—a perfect spirit to highlight fresh fruits, herbs, spices, and even avant-garde ingredients like activated charcoal or edible flowers. Cultural relevance in modern America Vodka cocktails cater to diverse palates and cultural trends. In urban lounges, vodka-based drinks in the USA embrace fusion flavors like yuzu and gochujang. Meanwhile, in wellness-conscious circles, zero-proof vodka alternatives are reshaping how Americans sip socially without the booze. Each of these cocktails combines tradition with innovation. Whether rooted in historical recipes or emerging from experimental labs, they are all essential fixtures in the 2025 vodka mixology guide. Vodka Negroni Bianco – A bitter beauty reborn Origin story A modern twist on the classic Negroni, the Vodka Negroni Bianco replaces gin with vodka and uses white vermouth and Suze for a lighter, herbaceous profile. Popularized in craft bars in Milan and reimagined in Brooklyn speakeasies, this drink balances bitter, floral, and dry elements. Key ingredients 1 oz premium vodka 1 oz white vermouth 1 oz Suze (or another gentian-based aperitif) Lemon twist Step-by-step recipe Add all ingredients to a mixing glass with ice. Stir for 20–30 seconds. Strain into a chilled rocks glass over a large ice cube. Garnish with a lemon twist. Customisation options Swap Suze with Cocchi Americano for a softer profile, or infuse the vodka with lavender for floral complexity. Modern mixology tips Serve in frosted glassware for visual impact. Use clarified citrus to maintain a crystal-clear appearance. Ideal pairings Charcuterie boards, goat cheese crostini, or grilled artichokes. Spicy Yuzu Mule – East meets West in a copper cup Origin story The Moscow Mule has evolved from a 1940s marketing gimmick to a global staple. In 2025, the Spicy Yuzu Mule offers a fiery, citrus-forward update inspired by Japanese flavors. Key ingredients 2 oz vodka 0.5 oz yuzu juice 0.5 oz lime juice 3 oz ginger beer 2 dashes chili tincture Yuzu peel and shiso leaf for garnish Step-by-step recipe Build vodka, yuzu, lime juice, and chili tincture in a copper mug with crushed ice. Top with ginger beer and stir gently. Garnish with yuzu peel and a fresh shiso leaf. Customisation options Use yuzu syrup instead of juice for a sweeter profile. Add muddled Thai basil for added complexity. Modern mixology tips Torch the shiso leaf before garnishing to release aromatic oils—an Instagram-worthy touch. Ideal pairings Sushi rolls, Korean fried chicken, or spicy shrimp tacos. Crystal Clear Bloody Mary – The brunch icon, reinvented Origin story The Bloody Mary is a brunch classic, but the 2025 version—clarified and crystal-clear—is a nod to molecular mixology. Made with tomato water and served martini-style, this cocktail offers the same umami punch without the heaviness. Key ingredients 2 oz vodka 2 oz clarified tomato water 0.25 oz Worcestershire tincture 2 dashes celery bitters Smoked salt rim (optional) Garnish: dehydrated cherry tomato and celery microgreens Step-by-step recipe Combine all ingredients in a shaker with ice. Shake vigorously and strain into a chilled coupe. Garnish and serve immediately. Customisation options Infuse vodka with horseradish or jalapeño for added heat. Modern mixology tips Use agar-agar clarification to maintain tomato flavor while achieving clarity. Ideal pairings Eggs Benedict, avocado toast, or smoked salmon bagels. Espresso Vodka Flip – Your caffeinated dessert drink Origin story The Espresso Martini has enjoyed a massive resurgence in the U.S. bar scene. This 2025 adaptation transforms it into a flip, adding a whole egg for a velvety mouthfeel and dessert-like finish. Key ingredients 1.5 oz vodka 1 oz cold brew concentrate 0.5 oz coffee liqueur 0.5 oz simple syrup 1 whole egg Grated nutmeg for garnish Step-by-step recipe Dry shake all ingredients (no ice) for 10 seconds. Add ice and shake again for 20 seconds. Double strain into a chilled coupe. Garnish with fresh nutmeg. Customisation options Add hazelnut syrup or infuse vodka with vanilla beans for a sweeter profile. Modern mixology tips Use nitrogen-infused cold brew for extra foam. Offer dairy-free egg alternatives for vegan guests. Ideal pairings Chocolate tart, tiramisu, or pecan pie. The Smoked Cucumber Martini – A savory twist with visual flair Origin story As savory cocktails trend upward in the American bar scene, the Smoked Cucumber Martini has become a breakout star in urban lounges from LA to Chicago. Key ingredients 2 oz cucumber-infused vodka 0.5 oz dry vermouth 0.25 oz saline solution (10% saltwater) Smoked glass dome for presentation Cucumber ribbon and dill for garnish Step-by-step recipe Stir vodka, vermouth, and saline with ice. Strain into a chilled martini glass. Cover with a glass dome and introduce hickory or applewood smoke. Garnish with cucumber and dill. Customisation options Use celery-infused vodka or add a few drops of sesame oil for an umami twist. Modern mixology tips Incorporate edible cocktail pearls made with dill oil for a molecular garnish. Ideal pairings Oysters, cucumber tea sandwiches, or goat cheese canapés. Modern mixology trends: How vodka cocktails are evolving in 2025 As we dive deeper into 2025, vodka cocktails are undergoing a transformation, fueled by technology, sustainability, and shifting cultural norms. Sustainability and locally sourced ingredients Eco-conscious bartending is more than a trend—it's the new standard. Vodka cocktails in 2025 frequently feature ingredients like spent coffee liqueur, reclaimed citrus peels, and locally farmed herbs. American bars are moving toward carbon-neutral practices and eliminating single-use plastics. Molecular mixology and presentation theatre With tools like rotovaps, sous-vide infusions, and spherification kits, vodka cocktails are reaching culinary-grade innovation. Clear drinks that look like water but explode with flavor? Expect more of them on cocktail menus from coast to coast. Rise of zero-proof vodka alternatives The sober-curious movement has led to a spike in zero-proof spirits. Brands like Seedlip and Ritual are crafting vodka-style bases that allow mixologists to create full-bodied, non-alcoholic versions of these 2025 cocktail recipes. TikTok, Instagram, and viral mixology Visual presentation is paramount. Smoked domes, color-changing cubes, and edible glitter are no longer novelties—they're expectations. If your cocktail isn't trending, it might as well be invisible. Conclusion: Mastering vodka cocktails is essential in 2025 In 2025, vodka is more than a staple—it's the heartbeat of American mixology. These five elite vodka cocktails embody both the spirit's legacy and its future, offering something for every palate, every setting, and every bartender aspiring to leave their mark. Whether you're experimenting with clarified Bloody Marys or perfecting a smoked cucumber martini, the message is clear: vodka isn't going anywhere—it's just getting smarter, sharper, and more sensational. Disclaimer: Consumption of liquor is injurious to health and Business Upturn does not promote or advertise the featured brand(s) or suggest ingesting liquor through this article. Business Upturn does not guarantee the accuracy of information in this article.
Washington Post
17-04-2025
- Entertainment
- Washington Post
‘Sour' cocktails are more varied — and familiar — than you might think
It's long baffled me how two of the most essential flavors — sour and salty — came to be associated with bad moods. Tasting food, the only criticism I level more frequently than 'this dish needs more acid' is 'this dish needs more salt.' Each is essential, providing its own kind of brightening and binding, lifting and highlighting the flavors around it. Yet with people, both 'salty' and 'sour' have evolved to describe anger or unpleasantness. It must be based on facial reactions—the pinched grimace of a person who has taken a bite of lemon echoing the pinched scowl of someone who wants to speak with the manager. A sour person is someone to avoid. A sour in the cocktail world, though, is something to embrace. Get the recipe: Southside Cocktail You probably already are. Perusing all the drink recipes throughout Philip Greene's new book 'Sours: A History of the World's Most Storied Cocktail Style,' I was reminded that this is a category loaded with beloved classics, a drink dynasty whose legacy has been partially obscured by its most famous family members. Sure, the Whiskey Sour and the Amaretto Sour are up front about it, but other family members go incognito. We know that Nic Cage is really a Coppola, that Angelina Jolie was born a Voight, that horror-novel prince Joe Hill is descended from the King. But does everyone clinking their Cosmopolitans and Collinses, getting their Last Words in, mixing up their margaritas and mai tais and mojitos, know that these drinks are part of the vast extended Sour family? This is Greene's fifth cocktail book, and in researching the sour category, he saw similarities to what he'd explored in his earlier book while deconstructing the Manhattan, when he'd recognized that the drink was 'a three-part platform — spirit, vermouth, or some fortified or aromatized wine, and bitters,' a format that has now been tinkered with endlessly. The sour, he says, is another classic trinity: At its simplest, it's a ratio of strong (the base spirit), sweet (sugar, syrup or liqueur) and sour (citrus juice, typically lime or lemon). 'And how many drinks have come out of that platform?' he says. 'The basic sours, the sparkling sours like the Tom Collins and the whole Collins family, all the tiki drinks, the fizzes — so many drinks have been spawned from those three.' I asked him whether these drinks might need a rebranding. After all, the cocktails known as sours are far more than just tart. They're little tightrope acts — beautifully balanced. The term was a subject of discussion when it came to the title of his book, Greene says. The original title was going to be 'Sweet, Strong, Sour,' he says, but the publishers decided just to call it 'Sours.' 'And I thought, okay, it is a little risky — but more and more people like sour beer and kombucha,' he says. 'People have come to understand that sour isn't just like, 'Why would I suck on a lemon?' Once you recognize that 'sour' is just a name that's been in use for 175 years … then it's like, let's dig in.' One of the most perfect examples of the simple sour is the daiquiri, which, aside from ice, is nothing more than rum, sugar and lime juice. But because of that simplicity, every ingredient matters — the choice of rum, the form of the sugar, how much time has passed since the juice was squeezed — and the proportions are critical to get right. It's why many cocktail cognoscenti treat the daiquiri as their test drink when they visit a new watering hole, ordering the classic sour to take the measure of the bar and the person standing behind it. The daiquiri's closest cousin, the gimlet, is a similarly exacting sour with gin as its base; the margarita, with its little touch of triple sec, falls into a sour subcategory known as a daisy. (Daisies are sours in which the sweetener is orange liqueur.) Greene digs into all these taxonomies in the book: the simple sour vs. the New Orleans sour; the sparkling sour and the Collins, the fizz, the mule, the crusta, the sling, the fix and the swizzle. And he pairs the education with recipes that translate theory into delicious practice. You'll learn so many drinks, so many names. Just take it slow, or you won't be able to pronounce them by the end. (Given all the classic citrus drinks that turn out to be sours or variations of sours, I started wondering if there was any drink with citrus in it that isn't some sort of sour. One that I've concluded doesn't qualify is the Cement Mixer, the recipe for which was likely unearthed in the same archaeological dig where the figure of the demon Pazuzu was discovered in 'The Exorcist.' A shot of Irish cream liqueur and lime juice – yes, it curdles — it doesn't fit the sour mold, unless there's a Sickly Sour subcategory Greene failed to mention. It's also not fit for human consumption. But I digress.) The roots of all these individual glasses of tangy deliciousness, Greene's book makes clear, is a larger receptacle: The punch bowl, in which the elements of strong, sweet and sour long swirled. Punch was well-established by the mid-1600s, a communal drink, and when it was served everyone understood that you were going to hang out until the bowl was empty. But 'as we got into the Industrial Revolution, as people wanted individualized drinks where they could have one and go, you saw the cocktail,' Greene says. 'It was logical for people to say 'We like punch, let's make it on a smaller scale.' And that's where sours started to appear. The first time we saw them in writing was in the 1850s, but I'm sure they were out there before that, maybe just not called sours.' The rise of the individual cocktail was the rise of a different kind of drinking culture than we had in the days of the communal punch bowl, Greene says. The cocktail is to punch as a game of pickup basketball is to a round of golf. It's accepted that 'you can go shoot hoops with your buddies and then you gotta go,' Greene says. 'But no one goes out and plays 6 holes of golf.' Whether you're making a large-format punch for a crowd or just kicking back with your own personal sour after work, it's an 'easy category to master if you understand ratios,' says Greene. 'It can give you ideas to fuel your imagination and innovation when you want to try something at home.' Or, if you're not feeling like experimenting, stick with one of the many classics in the book. Greene is particularly partial to both the bright, minty Southside and the Bee's Knees, both of which he cites as examples of drinks that may persuade committed gin-haters to give the spirit another look. 'If you serve the Southside to somebody who says, 'I can't drink gin, I had a bad night in college drinking gin,' it can change their mind.' A drink that changes minds! Who could be sour — or salty — about that? Get the recipe: Southside Cocktail
