Birthdays | Saveur

Bermuda Hundred

Beth Dixon — Mon, 18 Mar 2019 22:34:23 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Featured in: “21 Cocktails for our 21st Birthday“

Yield: 1

Time: 5 minutes

1½ oz. gin
1½ oz. pineapple juice
3⁄4 oz. Campari
1⁄2 oz. fresh lime juice
1⁄2 oz. orgeat
1 brandied cherry

Instructions

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.

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Floral Old Fashioned

Cameron Johnston — Mon, 18 Mar 2019 22:23:03 +0000

Photography by Belle Morizio; Food Styling by Maggie Ruggiero; Prop Styling by Paige Hicks

Alexander Murray & Company’s brand manager Cameron Johnston designed this old fashioned cocktail to appeal to anyone who enjoys a whisky-based drink; chamomile syrup and Dalwhinnie 15 Year combine for a delicate cocktail with a still-smoky finish.

Featured in: “21 Cocktails for our 21st Birthday.”

Yield: makes 1

Time: 10 minutes

Ingredients

For the chamomile syrup:

¼ cups sugar
1 tbsp. dried chamomile flowers

For the cocktail:

2 oz. Speyside single-malt scotch, preferably Dalwhinnie 15 Year
½ oz. chamomile syrup
3 dashes Angostura bitters
Edible flowers, for garnish (optional)

Instructions

Make the syrup: To a small pot set over medium-high heat, add the sugar, chamomile flowers, and ¼ cup water and cook until the sugar has dissolved, about 3 minutes. Remove from the heat and set aside until cool, about 30 minutes. Using a fine-mesh sieve set over a bowl, strain the syrup; discard the flowers. (The syrup will keep, refrigerated, for up to 3 weeks.)
Make the cocktail: To a mixing glass or large glass filled with ice, add the scotch, chamomile syrup, and bitters. Using a swizzle stick or spoon, stir for 15 seconds, then strain into a rocks glass filled with ice. Garnish with the twist and edible flowers if desired.

20 Easy Summer Cocktails to Celebrate July 4th

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Hot days are for cold cocktails. Sometimes an old standby hits the spot—a salt-rimmed margarita, maybe, or a refreshing mint julep sweetened with slow-steeped syrup. Other times, when we want to impress friends and family, we like eliciting oohs and aahs with zanier numbers like the Flor de Jalisco, which swaps in tequila for the rum and adds flor de jamaica for a vivid pink hue. No matter the occasion, we’ve got you covered.

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Aunt Mattie’s Old-Fashioned Chocolate Sheet Cake

Organic — Mon, 18 Mar 2019 22:24:33 +0000

Saveur. Saveur

Test kitchen assistant Julie Tanous shared this recipe for her Aunt Mattie’s moist chocolate cake, served under a veil of sugary milk-chocolate icing that dries slightly as it sets up.

SERVES 8-10

INGREDIENTS

½ cup, plus 2 tbsp. shortening, plus more for greasing
1 ¾ cup cake flour, sifted
1 tsp. baking soda
½ tsp. salt
¾ cup, plus ⅔ cup milk
¼ cup vinegar
10 tbsp. unsweetened cocoa powder
3 cups sugar
2 eggs
2 tsp. vanilla extract
8 tbsp. unsalted butter, cut into ½” pieces and chilled

INSTRUCTIONS

1. Heat oven to 375°. Grease a 9″ x 13″ baking dish and line with parchment paper; set aside. Whisk flour, baking soda, and salt in a bowl, set aside. Combine ¾ cup milk and vinegar in a bowl; set aside. Using a hand mixer, beat 2 tbsp. shortening and 6 tbsp. cocoa powder in a bowl until smooth; set aside. In another bowl, beat remaining shortening plus 1 cup sugar until fluffy; beat in cocoa mixture, eggs and 1 tsp. vanilla. Alternate adding dry ingredients in 2 batches and milk mixture in 1 batch; beat until batter is smooth. Pour batter into prepared baking dish; bake until a toothpick inserted into cake comes out clean, about 25 minutes. Transfer baking pan to a wire rack; poke holes in cake with a toothpick and let cool slightly.

2. Make the glaze: Bring remaining milk, cocoa and sugar to a boil in a 1-qt. saucepan; cook, whisking constantly, until bubbling and thick, 4-6 minutes. Remove from heat and stir in remaining vanilla; slowly add chilled butter and stir until smooth. Let icing cool to room temperature; pour over cake and refrigerate until icing is set, 5-10 minutes.

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Oaxaca Cocktail

SAVEUR Editors — Mon, 18 Mar 2019 22:50:10 +0000

Meaghan Dorman of Raines Law Room makes an ode to the first issue of SAVEUR’s focus on Oaxaca with this fun, celebratory rum drink with bitters.

Yield: makes 1 cocktail

3 cherries
1 oz. rum, preferably Flor de Cana 7 year
¹⁄₂ oz. fresh lemon juice
¹⁄₂ oz. Orgeat
dashes Bitterman's mole bitters
Champagne, to top

Instructions

Muddle 2 cherries in a cocktail shaker; add rum, lemon juice, orgeat, bitters, and ice. Shake vigorously, then strain into a coupe. Top with champagne and garnish with remaining cherry.

The post Oaxaca Cocktail appeared first on Saveur.

Kinilaw Ceviche

Organic — Mon, 18 Mar 2019 22:31:55 +0000

Anna Stockwell

This recipe was developed by test kitchen assistant Monica Floirendo.

Anna Stockwell

SERVES 4

Ingredients

1lb. tuna, sushi quality
1 medium shallot, thinly sliced
½ cup cherry tomatoes, sliced in half
2 scallions, thinly sliced (green part only)
1 ½ tbsp. ginger, minced
1 cup coconut vinegar
3 Thai chilis, thinly sliced crosswise
¼ cup coconut cream
The juice of 3 Limes, plus the zest of 1
Butter Lettuce, to serve

Instructions

1. Dice tuna into ¼” x ¼” pieces; refrigerate.

2. When very cold, rinse the fish with the coconut vinegar; discard the the remaining vinegar. Add the shallots, ginger, chili, tomatoes, salt, lime juice, zest (? what happened to zest?) and the coconut milk (enough to coat).

3. Garnish with the cilantro and scallions. Serve immediately on individual Butter Lettuce leaves.

NOTES:
As for the coconut Cream, the brand Chaokoh sells it in a can. Otherwise you can buy regular coconut milk, refrigerate it until cold, and skim the cream from the top of the can.

You can substitute Coconut Vinegar for Palm or Cane Vinegar.

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Last Pontoon

Organic — Mon, 18 Mar 2019 22:50:08 +0000

This drink takes cues from mole's combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac. Matt Taylor-Gross

This update of the classic Japanese Cocktail, from bartender Chaim Dauermann of The Up & Up, was inspired by the contents of SAVEUR’s inaugural issue 21 years ago, which contained, among other things, a large feature on mole. The drink takes cues from mole’s combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac.

Featured in: 21 Cocktails for our 21st Birthday

Yield: makes one cocktail

1 ¹⁄₂ oz. cognac, preferably Remy Martin 1738
¹⁄₂ oz. orgeat
¹⁄₄ oz. dark rum, preferably Cruzan Black Strap
¹⁄₄ oz. mezcal, preferably Del maguey Chichicapa
¹⁄₄ oz. sherry, preferably Pedro Ximenez
³⁄₄ oz. beer, preferably IPA
Grapefruit peel, for garnish

Instructions

Combine cognac, orgeat, rum, mezcal, and sherry in a cocktail shaker filled with ice; stir, then strain into a chilled rocks glass filled with ice and top with beer. Garnish with the grapefruit peel.

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If You Like Piña Colada

Organic — Mon, 18 Mar 2019 22:37:37 +0000

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR's global influence. "While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there's anything wrong with that—SAVEUR has already been around the world," he says. "She's sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one's twenty-first year." Get the recipe for If You Like Piña Colada ». Matt Taylor-Gross

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR’s global influence. “While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there’s anything wrong with that—SAVEUR has already been around the world,” he says. “She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal Green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year.”

Featured in: 21 Cocktails for our 21st Birthday

Yield: makes one cocktail

³⁄₄ oz. pineapple juice
¹⁄₂ oz. coconut syrup
¹⁄₂ oz. fresh lime juice
¹⁄₂ oz. Green Chartreuse
¹⁄₂ oz. Linie aquavit
¹⁄₂ oz. rye, preferably Michter's
¹⁄₄ oz. Velvet Falernum
3 dashes Angostura bitters
Pineapple fronds, to garnish

Instructions

Combine pineapple juice, syrup, lime juice, chartreuse, aquavit, rye, and velvet falernum in a hurricane glass filled with crushed ice and stir; top with bitters and garnish with pineapple fronds.

The post If You Like Piña Colada appeared first on Saveur.

Gallagher Smash

Organic — Mon, 18 Mar 2019 22:44:53 +0000

For this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon. Get the recipe for Gallagher Smash ». Matt Taylor-Gross

For this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon.

Featured in: 21 Cocktails for our 21st Birthday

Yield: makes one cocktail

Ingredients

For the Watermelon Syrup

1 cup granulated sugar
¹⁄₂ cup watermelon (about 4 oz.)

For the Cocktail

1 oz. dry Fino sherry
1 oz. gin
³⁄₄ oz. watermelon syrup
3 lemon wedges
Mint sprig, to garnish
Watermelon slice, to garnish

Instructions

To make the syrup, combine sugar and watermelon in a small saucepan over medium-high heat; cook, stirring and breaking up the watermelon, until the sugar has dissolved, about 4 minutes. Strain and cool syrup.
To make the cocktail, combine sherry, gin, syrup, and lemon wedges in a cocktail shaker and muddle; add ice and shake vigorously, then strain into a rocks glass filled with shaved ice. Garnish with a mint sprig and watermelon slice.

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Evening Shade

Organic — Mon, 18 Mar 2019 22:40:23 +0000

Matt Taylor-Gross

Heaven Hill Distillery’s brand abassador, Lynn House, enjoyed nothing more as a child than picking peaches and other fresh produce on her grandparents’ farm in Tennessee. She continues the tradition as an adult, incorporating fresh fruits and vegetables into her cocktails whenever she can—hence her nickname, “The Garden Girl.” This summery drink combines peach purée, cucumber, and whiskey.

Featured in: 21 Cocktails for our 21st Birthday

¹⁄₂ oz. lime juice
3 slices cucumber
2 oz. peach purée
1 ¹⁄₂ oz. corn whiskey, preferably Mellow Corn Bottle in Bond
³⁄₄ oz. Domaine de Canton ginger liqueur
¹⁄₂ oz. PAMA pomegranate liqueur
2 sprigs lemon balm

Instructions

Muddle lime juice and cucumber in a cocktail shaker; add peach purée, whiskey, liqueurs, and ice. Shake vigorously and strain into a Collins glass filled with cracked ice; garnish with lemon balm.

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Spyglass

Organic — Mon, 18 Mar 2019 22:27:14 +0000

This smoky-sweet cherry cocktail from Meaghan Dorman of Raines Law Room is punched up with dark rum and softened with a long pour of Champagne. Get the recipe for Spyglass. Matt Taylor-Gross

This smoky cherry cocktail from Meaghan Dorman of Raines Law Room is punched up with dark rum and softened with a long pour of Champagne.

Yield: makes one cocktail

3 cherries
1 oz. rum, preferably Flor de Cana 7 year
¹⁄₂ oz. fresh lemon juice
¹⁄₂ oz. orgeat
1 dash Bitterman's mole bitters
Champagne, to top

Instructions

Muddle 2 cherries in a cocktail shaker; add rum, lemon juice, orgeat, bitters, and ice. Shake vigorously, then strain into a coupe. Top with champagne and garnish with remaining cherry.

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