Latest news with #mixology
Condé Nast Traveler
a day ago
- Entertainment
- Condé Nast Traveler
Travelle at The Langham, Chicago — Bar Review
This swanky lounge, set two stories above the Chicago River, delivers on the promise of 'art-inspired' cocktails. Seasonal specialities leverage top-shelf spirits to anchor bold expressions of flavor, like the Midnight In San Juan—combining bourbon with 23-year-old rum and coconut for a semisweet journey in oak. The Oaxacan Skull Crusher is a savory sort of mezcal martini using Del Maguey Vida and red bell pepper cordial. As an added bonus here, the premium whiskey and wine lists are both exhaustive and expertly-curated. Even if you're abstaining entirely, this versatile program is offering some of the more thoughtfully composed non-alcoholic expressions in town. Given the breadth of options—and panorama—it's no wonder that many guests to this venerated five-star hotel don't make it much further than the lobby.
South China Morning Post
a day ago
- Entertainment
- South China Morning Post
Your Hong Kong weekend drinks guide for June 6-8
It's June, so that means summer has officially arrived (no matter what the weather's currently doing). Kick off the new season with some of Hong Kong's best bars as they mix it up this weekend. 100 Top Tables-recognised institution C108 has just launched its new menu, refreshing certain classics with reinterpretations based on the lore that inspired them. Elsewhere in SoHo, Bar Leone is continuing to celebrate its second anniversary, this weekend with a special double-header guest shift. And closer to the harbour, The Aubrey is going all out by hosting 11 of Hong Kong's best bars in an extravaganza of local mixology excellence.
CTV News
2 days ago
- Entertainment
- CTV News
Checking out a new fancy ice trend
Ottawa Watch We will show you a few ways you can make that summer cocktail or mocktail just a little more special.
The Sun
3 days ago
- Entertainment
- The Sun
Five ways to turn your kitchen leftovers into a tasty cocktail
THINKING of throwing away the last of your weekly shop? Think again, because with a little creativity, your kitchen leftovers could become your next favourite cocktail. Here's some ideas . . . EGG 'N' SIPS: Leftover egg whites are a great addition to cocktails. Whisk them up and try them as a topping to gin fizz or sours for a velvet texture. Aquafaba (chickpea water) also works just as well. GIN WIN: If you have a few peaches or plums that are too ripe, give them a new life by infusing them in alcohol which takes on subtle flavours easily. Cut up the fruit and add to a jar with your spirit, such as gin or vodka, for a hint of sweetness in your next drink. A-PEELING DRINK: Apple peels and pear cores need not be wasted. Save your peels in a tub and keep them in the fridge to use as garnishes for cocktails. For added flare, gently use a lighter on a peeling and twist it — this should stay in place and it's what top mixologists use to top fancy cocktails. Carrot or beetroot peels also make vibrantly coloured syrups which are great for adding to cocktails. BERRY NICE: Use up the last of those blueberries, raspberries and blackberries to make a fruity syrup you can use in spritzes or to flavour sparkling water. The Emily in Paris cocktail Add berries to a pan of water with a few teaspoons of sugar. Simmer for five minutes and leave to cool before pouring into a jar to use for your next cocktails. CUP OF JOY: Used coffee grounds have so many uses but did you know you can infuse spirits or make coffee liqueur with them? Put the coffee in a jar and add around four tablespoons of sugar and a cinnamon stick, a vanilla bean pod or dash of vanilla essence. Leave overnight and add boiling water to the jar, strain the mixture through coffee filter paper and add a double shot of rum. Leave to cool and then store in the fridge. It's perfect for espresso martinis. 7 All prices on page correct at time of going to press. Deals and offers subject to availability Deal of the day WHETHER you're hitting the wilds on a camping trip or going to a festival, the Eurohike Nepal 65L rucksack is ideal. It was £60 but is now £29 at SAVE: £31 Cheap treat 7 MAKE your manicure last longer when you use the Vaseline Hand & Nail cream, RRP £3.99, now £2 at Poundland. Top swap YOU can add a nice zesty scent to your home with the Next lemon and bergamot diffuser, £20, or check out the homeware section of Primark to get similar for £6. SAVE: £14 Shop & save GET cooking on the handy indoor and outdoor George Foreman grill, on offer at B&M. Was £89, now £69. Hot right now FOR bargain women's and men's fashion, check the outlet section at Summer wedges start at £12. PLAY NOW TO WIN £200 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket. The more codes you enter, the more tickets you'll earn and the more chance you will have of winning!
Forbes
6 days ago
- Entertainment
- Forbes
8 Tomato Cocktails That Go Way Beyond The Bloody Mary
As spring slips into summer, bars across the country are spotlighting tomatoes, one of the season's juiciest and most versatile ingredients, into cocktails. From garden-fresh martinis to savory-sweet negronis, the tomato keeps making a splash. Here are eight outstanding tomato cocktails with recipes for you to try at home, ranging from inventive and complex to dangerously sippable. Created by The Four Walls team at The Joseph Nashville, this beautiful cocktail is savory and herbaceous. 'Inspired by the abundance of fresh ingredients found in local Nashville markets, this cocktail celebrates the rustic, simple pleasures of farm-fresh flavors," says Mickey Stevenson, head bartender. In a shaker, combine vodka, tomato water, basil-infused dry vermouth, celery bitters, crumbled feta, oregano, and MSG. Fill the shaker with ice and stir vigorously for 15 seconds to incorporate and chill. Double strain into a chilled double rocks glass over a large ice cube or fresh ice. Create a red tomato rose by thinly slicing, preferably on a mandolin, into a long strip and rolling it into a rose shape. Freeze overnight for an elegant, structured garnish. Blend fresh red tomatoes until smooth. Strain through a fine-mesh sieve or cheesecloth to extract a clear liquid. Store in the refrigerator for up to one week. Lightly bruise one cup of fresh basil leaves by rolling them between your fingers to release essential oils. Place the basil leaves (and optional lemon zest) into a clean glass jar. Pour 750ml of Dry Vermouth (Dolin, Noilly Prat, or Carpano Dry recommended) over the basil, ensuring all leaves are submerged. Seal the jar and let sit at room temperature for 24-48 hours. Shake gently once or twice a day to enhance the infusion. After 24-48 hours, add a pinch of feta and strain through a fine-mesh sieve or cheesecloth to remove the solids. Transfer to a sterilized bottle for storage. Store in the refrigerator to maintain freshness. It will last 2-3 months before flavors begin to fade. Available at Casa Salles in Tequila, Mexico, this riff on the classic Mexican Vampiro cocktail was created by the team at El Tequileño. Shake all ingredients with ice, strain into a rocks glass rimmed with salt over cubed ice, and garnish with a fresh jalapeño. Bobby Mitchell, the talented mixologist at Casa Don Alfonso at the Ritz Carlton St. Louis, created this dirty martini that combines vodka infused with Italian herbs and cherry tomatoes, Italian vermouth, and a basil-rosemary-garlic infusion for the ultimate addition to the savory cocktail menu. In a cocktail shaker, add cherry tomatoes and muddle to extract the juices and color. Next, add Italian herb Grey Goose vodka, blended brine, and Contratto Bianco vermouth to your shaker. Top with ice, close it up tightly, and shake vigorously for 5-8 seconds. Using a Hawthorne strainer, pour over a fine strainer into a chilled martini coupe. The vigorous shake will give the beverage a beautiful creamy foam on top of the martini, and the beverage will have a slightly red hue. To finish off, add a skewered cherry tomato and cocktail onion, drizzled in olive oil and dusted with basil salt. Add two full stems of rosemary (destemmed), 6-8 basil leaves, and two crushed cloves of garlic to a container along with one 750 ML bottle of your preferred neutral spirit. Allow it to sit and infuse for two days in a cool, unlit space. After two days, strain through a coffee filter or cheesecloth and return to the bottle to store. Combine 150 ml olive brine, 100 ml cocktail onion brine, and 100 ml jarred jalapeño brine for a flavorful combination of salinity, slight heat, and savoriness to accompany the Italian herb flavors. Store in a glass jar in the refrigerator for further use. Finely grind a few dehydrated basil leaves and combine with your favorite coarse salt. This will add a delicious herbal salinity to your cocktail, and it's great for using in other applications as well. "You don't need a fancy sous vide machine to start experimenting—if you've ever done any home canning, you're already halfway there. A deep pot, a thermometer, and a steady hand can get you remarkably close. Put whatever you want sous vide in a jar, then just keep the water bath at a consistent 130°F to 150°F, and use a towel at the bottom of the pot to keep jars from rattling. Make sure to either 'burp' the jars periodically or poke steam holes in the top. I've done spiced bourbons and basil syrups this way, and the results are just as impressive. It's all about slow, gentle heat—which coaxes out flavor without cooking it off. It's one of those tricks that makes you feel like a pro, even if you're just doing it on a Saturday afternoon in your kitchen." At Superfrico Niko Novick, Executive of Beverage, created this riff on the classic in which tomato and olives meet negroni tradition. Pour all the ingredients into a glass and stir. Serve in a double rocks glass with a large ice cube topped with a sprinkle of Maldon salt. Garnish with pickled teardrop peppers. Place all ingredients in a sealed sous vide bag or heat-safe jar. Sous vide at 30°C (86°F) for one hour. After one hour, strain out solids (tomato, basil, olives) and save the tomato water. Shingo Gokan, founder of SG Group and co-creator of Sip and Guzzle, is the mind behind this culinary masterclass in clarified tomato and dill. "With the Tomato Tree, I wanted to capture the essence of the entire plant—from root to fruit. Each element tells a part of the story: the tomato is the fruit, dill and basil are the leaves, elderflower the blossom, and mastiha the sap running through it all. The cherry tomato confit in Sauternes and honey is a moment of surprise, meant to be savored halfway through." Shake all ingredients and pour in a salt rimmed glass. Garnish with marinated cherry tomato. Tomato Water: Blend tomatoes and strain through coffee filters. Restrain through pulp until clear. Dill-Infused Roku Gin: Combine 750ml Roku Gin and 15g dill. Vacuum seal and cook sous vide at 52°C for 2 hours. Dill-Infused SG Shochu KOME: Combine 750ml SG Shochu KOME and 15g dill. Vacuum seal and cook sous vide at 52°C for 2 hours. Clarified Lemon Juice: 600ml lemon juice and 1g Agar Agar: Heat 100ml lemon juice to a simmer and slowly add the agar agar while stirring. Combine with cold juice and store in the refrigerator for 2 hours. Strain through a coffee filter until clear. Marinated Cherry Tomatoes: Combine 400g peeled cherry tomatoes, 300g Sauternes and 100g raw honey. Heat wine and honey until alcohol has evaporated. Cool, add cherry tomatoes and marinate for at least 2 hours. Served at Clover Club, this 'bloodless Mary' is the creation of cocktail book author Julie Reiner. 'I wanted to create a savory cocktail with a spring/ summer vibe for the menu at Clover Club," she says. "Tequila works beautifully in savory drinks as it pairs well with tomato, basil, cilantro, and peppers - I love the combination of tomato and agave spirits. By using tomato water instead of tomato juice, you get a much thinner texture. I incorporated a little lemon juice to add acidity, medium dry sherry for aroma, and salt and pepper to enhance all of those flavors.' In the bottom of a shaker, muddle the tomatoes and basil in the simple syrup. Add the tequila, sherry, lemon juice, salt, and pepper and shake with ice until chilled. Double strain through a fine-mesh sieve into a coupe glass. To create the garnish, pierce a small hole in the top of the tomato and insert the stem of the basil leaf like a flag. Make a slit in the bottom of the tomato and perch the tomato on the rim of the glass. Created by Kenta Goto, owner of Bar Goto and Bar Goto Niban, created this Japanese-inspired 'Mary' which they serve at Bar Goto Niban. 'We use two types of Iichiko shochu, Silhouette and Saiten. Both are made from barley, but the first is gentle and clean while the second is rich and earthy. We use Silhouette as the main ingredient in the cocktail; however, it's only 50 proof, so we add Saiten (86 proof) to bring up overall proof in the drink. We don't use any Worcestershire or hot sauce here. Instead, we infuse Silhouette with serrano chiles and let the heat and the vegetal note interact with the umami notes from Saiten.' Combine all ingredients in a shaker tin, add ice, and roll between two shakers. Strain into a highball glass and serve. Served at Valerie, this take on the classic was created by beverage director Marshall Minaya, adding a hint of flavor with tomato 'caviar.' Add all ingredients to a mixing glass or mix tin, fill with ice and stir to ideal dilution and temperature. Garnish with tomato caviar on a demitasse spoon. Place vegetable oil into the freezer. Add tomato juice to a small sauce pan and bring to boil, add agar agar and reduce heat stirring constantly. Allow to simmer for a few minutes and remove from heat. Allow to cool for two minutes and place into a squeeze bottle. Slowly drip mixture into cold oil to form the 'caviar'. Which one of these tomato cocktails will you try first?
