Happy Hour: The Violet Hour's Stone Cold Fox

Photo by Jenna Liberman


The Violet Hour, an elegant Chicago mixology mecca and our 2015 Outstanding Bar Program award winner, beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. One shining example is the Stone Cold Fox, a vernal marriage between a Pisco punch and a Mai Tai. As bartender Alyssa Heidt puts it, "Carefree and whimsical, she's the kind of girl who knows how to party." Get the recipe here.


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

Comments (0)

Happy Hour: Five Rosés to Drink for Memorial Day Weekend


Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking over the holiday weekend: rosérosé, and more ... Read more >

Comments (0)

Happy Hour: The Tom O'Connoll


As much as we love our whiskey, recent rising temperatures have us reaching for lighter spirits and refreshing flavor profiles. This variation on a Tom Collins cocktail comes from Breuckelen Distilling, known for their artisanal spirits made from only locally grown grains. The Brooklyn-based craft distillers riffed on the classic recipe by using zesty lime juice and adding an invigorating herbal twist. Get the recipe here.


For more on Breuckelen Distilling and other craft spirit producers in urban locations, click here.

Comments (0)

Happy Hour: Thai Basil Daiquiri


At Booker and Dax, a joint venture between JBF Award winners David Chang and Dave Arnold under the Momofuku empire, new techniques and technologies are used in the pursuit of making delicious cocktails. To celebrate inventor, mixologist, and partner Dave Arnold's recent Beard Award win, the NYC hot spot shared its recipe for the impossibly vibrant and refreshing Thai Basil Daiquiri. While most of Booker and Dax's innovative concoctions require special equipment and methods out of reach for the home bartender, this one is scaled back appropriately—just follow the instructions carefully. As Arnold cautions, "Don't omit the salt unless you are an enemy of quality." Get the recipe here.

 ... Read more >

Comments (0)

Viewing Party Recipe: Monferrato Cocktail


Snacks by JBF Award–winning chefs? Check. Entertaining tips from a consummate host? Check. Your viewing party plan for the James Beard Awards this coming Monday, May 4, is almost complete. But what about some tipples to tip your hat to our beverage nominees? Don't worry, we've got you covered there, too. Leo Robitschek, of the 2014 JBF Outstanding Bar Program Award–winning NoMad Bar, developed the Monferrato Cocktail to equal parts celebratory and refined. This Champagne-anchored drink is the perfect way to toast all the winners on Awards night. Get the recipe here.

Comments (0)

Happy Hour: La Vida Buena


Ron Cooper, of Del Maguey Single Village Mezcal, respects the Oaxacan tradition of sipping the smoky spirit, but he also firmly believes in mezcal’s vast potential for use in cocktails—and his innovative spin on drink culture is just part of the reason he's a 2015 nominee for our Outstanding Wine, Beer, or Spirits Professional award this year. The mezcal maestro shared his recipe for a twist on the classic Negroni with us that was created specifically for their beloved VIDA line and has become one of the favorites of the entire Del Maguey company. Get the recipe here.

Comments (0)

Happy Hour: The Stinger



With its refreshing mint flavor from the white crème de menthe and the silky taste of Cognac, the Stinger was originally introduced as a nightcap and popularized in movies through the 1940s and 1950s. James Beard also featured the cocktail recipe in his revised edition of Hors d’Oeuvre and Canapés. We think it’s time to get retro and reintroduce this drink as part of your end-of-the-night routine—or even an after-work treat. Get the recipe here.

Comments (0)

Happy Hour: White Satin


If your cocktail parties tend to grow from an intimate gathering to a boisterous crowd, it’s essential to have a large-format recipe on hand that can easily serve a group. In 1940, James Beard described the White Satin as “a great Prohibition cocktail” in his first book, Hors d’Oeuvre and Canapés. The crowd-pleasing libation blends gin and grapefruit juice in equal measure, so filling a punchbowl is just as easy as mixing one drink. Get the recipe here.

Comments (0)

Happy Hour: James Beard’s Jack Rose


Don’t be deterred by the delicate pink hue of a Jack Rose cocktail; this is no Cosmopolitan. Made with a spirit that predates America, this libation is better suited for devoted history buffs than Sex and the City fans. In the Colonial Era, applejack was a concentrated apple cider, but now it denotes an apple brandy blend. The most prominent distiller of the spirit, Laird & Company, was also the first commercial distillery in the new country, having gotten its license in 1780. 


This cocktail peaked in popularity during the Roaring Twenties, but that’s no reason to let it languish—mix it up a few for friends this weekend and impress them with a bit of history. Get the recipe right here.

Comments (0)

Happy Hour: James Beard’s Favorite Bloody Mary


Friday afternoon means it’s almost time for brunch, which many here at JBF consider the most important meal of the week. And what's a good brunch without a Bloody Mary? Some restaurants seem to put the emphasis on the garnish, piling on the pickles, sausage, and shrimp until the cocktail becomes almost an afterthought. Like many of James Beard’s cocktail recipes, his Bloody Mary is stripped of unnecessary flourishes to focus on the ingredients. With a third less tomato juice and a bit more lemon juice, this iteration will be brighter and crisper, perfect to perk you up on a groggy weekend morning. 


Get the recipe here.

Comments (0)


JBF Kitchen Cam