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: 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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What We're Reading This Week

 

These windowsill herbs will give your homemade cocktails extra layers of flavor. [Saveur

 

Practice Zen Buddhism in the kitchen through observation and intuition. [MUNCHIES

 

This fava bean flatbread is a great way to welcome spring. [Bon Appétit

 

A look into how the USDA contributes to America’s local food movement through digital media and storytelling skills. [Modern Farmer

 

The desire for cheap, “ethnic foods” in America restricts immigrant chefs and their creativity. [... Read more >

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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: 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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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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Happy Hour: Gandhi's Negroni

 

We all know that salt is a cook's best friend, and we’ve seen bartenders following suit, adding what James Beard called “one of our greatest culinary gifts” to their shakers. At the Other Room, a craft cocktail lounge in Nebraska and a 2015 semifinalist for our Outstanding Bar Program award, proprietor Jill Cockson adds a dash or two of her briny housemade Hawaiian red salt solution to her Gandhi’s Negroni. A riff on the classic combination of Campari, gin, and sweet vermouth, Cockson’s version uses Dutch genever, the heady, juniper-scented ancestor of gin, along with satisfying and bitter-sweet Amaro Averna, yielding an inspired and savory sipper. Get the recipe.

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Raising the Bar: How to Make Better Cocktails at Home with Audrey Saunders

 

We tapped the Pegu Club owner and 2013 JBF Gala mixologist to share her tips for better at-home mixology.

 

Simple Syrup, Simply Put

When it comes to cocktails, we don’t want to cook simple syrup; that increases its viscosity. There are exceptions, but we generally don’t want heaviness in a cocktail. Fill a bottle halfway with superfine sugar, which is gritless and dissolves instantly. (I like to repurpose 10-ounce glass soda bottles. They’re ideal for home use and a speed pourer fits perfectly into them.) Fill the other half with filtered, room-temperature water. Cap and shake well. The mixture will appear cloudy at first but will quickly settle. Top off with more water... Read more >

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