Happy Hour: Champion of the Sun Cocktail by 2016 Beard Award Semifinalist The Olde Bar

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Inspired by It’s Always Sunny in Philadelphia, Chris Mann and his team at the Olde Bar concocted this cheeky tippler because the characters poke fun at “fancy” gin cocktails. Featuring two local Philly products—Bluecoat American Dry Gin and Yards Brewing Co. IPA—the Champion of the Sun cocktail is steeped in the City of Brotherly Love's culture. Get the recipe.

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Happy Hour: The Juice Cocktail by 2016 Beard Award Nominee Cure

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Neal Bodenheimer, partner at the stylish (and now JBFA-nominated) New Orleans establishment Cure, crafted this “sunrise-style” drink based on the highly publicized trial (and recent television series) The People v. O.J. Simpson. As he explains, the cocktail is irreverent, “because that’s the way we process controversy in New Orleans.” Get the recipe.

 

Learn more about the 2016 ... Read more >

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Happy Hour: Transfusion Cocktail by 2016 Beard Award Semifinalist Canon

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. This inventive drink from the Seattle beloved watering hole Canon takes its inspiration from The Walking Dead, because everyone knows that the only chance to beat zombie infection is to swap out your blood for booze. Get the recipe.

 

Learn more about the 2016 James Beard Awards.

 

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Happy Hour: Polite Provision's Dublin Iced Coffee

 

It’s no secret that San Diego’s dining offerings are replete with pristine seafood, but one of the city’s lesser-known assets is its booming cocktail scene. Later this month, a talented team from Ironside Fish & Oysters and 2016 JBF Award semifinalist Polite Provisions will treat ... Read more >

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Happy Hour: Sarma's Gin Mare Cocktail

 

With winter in our rearview mirror, we can finally welcome spring with open arms. We think that deserves a toast, and we've got the perfect recipe for it. Brandon Rucker, beverage director of neighborhood darling Sarma in Somerville, Massachusetts, recently brought his skills to the Beard House when he joined his colleague (and 2016 JBF Award semifinalist for Best Chef: Northeast) Cassie Piuma for a modern Middle Eastern feast. Rucker paired this elegant, refreshing cocktail with Piuma's seven-layer hummus for a crowd-pleasing course that mixed seasonal ingredients with the flavors of the... Read more >

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Happy Hour: Make the Negroni Bianco

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

The ruby-hued Negroni, which traditionally consists of equal parts gin, red vermouth, and Campari, is one of our all-time... Read more >

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Happy Hour: Rhum Royale

 

With spring right around the corner, we can't help but daydream about sitting outside on a warm evening, cocktail in hand. To turn this vision into reality, here's a refreshing and easy-to-make beverage from Miles Macquarrie, beverage director at the Kimball House, a newly minted 2016 JBFA semifinalist for Outstanding Bar Program. Known for their seasonal fare and stellar bar program, this beloved Georgia institution has an expertly curated raw bar, along with an oyster catering division. It's no surprise, then, that their Rhum Royale is a perfect... Read more >

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Happy Hour: Le Père-Bis Hot Toddy

 

It's March, guys. The final stretch of winter. And for cocktail enthusiasts, that can only mean one thing: to warm our chilled hands and protect our weary immune systems, it's time to bust out the hot toddy. For this elegant version made with Scotch whisky and chamomile tea, acclaimed mixologist Jim Meehan of the JBF Award–winning PDT uses St-Germain to add delicate, floral undertones to this wintertime sipper. Get the recipe here for a decidedly cozy start to your weekend. 

 

Elena North-... Read more >

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Wine Wisdom: Perfect Seafood Pairings

 

Who better to give guidance on what to pour with fish, crustaceans, mollusks, and more than the team from New York City’s iconic Grand Central Oyster Bar? Below, general manager Jeremy Gatto shares his pairing recommendations for all of your seafood needs. 

 

Oysters
Classically speaking, Muscadet pairs best. Stout beer and sparkling wine (especially Champagne) also work really well. West Coast oysters tend to be creamier, so I like flabbier wine, such as Chardonnay. East Coast oysters tend to be brinier, so wines that are high in acid pair well, like dry Rieslings and Muscadet.

 

Rich Shellfish (e... Read more >

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Happy Hour: The Patterson House's Presidential Suite Cocktail

 

Upgrade your standard Old Fashioned recipe with the delicious Presidential Suitea top-level, super luxe version of the classic drink. This boozy tippler is crafted by the skilled bartenders at Nashville's Patterson House, an upscale cocktail haven and newly minted 2016 JBFA semifinalist for Outstanding Bar Program. A spirited mix of bourbon, rye, and rum, this beverage also includes the satisfying... Read more >

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