Equal parts gin, chartreuse, Maraschino liqueur, and fresh lime juice, The Last Word cocktail is a foolproof classic that goes down as easily as it is to make. This recipe takes well to scaling: Quadruple it for four, or for a party, make a pitcher for guests to pour over ice. It can also be adapted to individual tastes; for a less sweet result, up the gin to 1¼ ounces.

WATCH: How to Shake a Cocktail

The post The Last Word appeared first on Saveur.

This smooth and sweet vintage cocktail is a cream-based variation on the vodka and coffee liqueur libation that became known as the Black Russian in the late ’40s. Some credit the White Russian’s resurgence in popularity to 1998 cult classic The Big Lebowski, in which the lead character “The Dude” consumes little else.

Get the recipe for Homemade Coffee Liqueur »

The post White Russian appeared first on Saveur.

The Corpse Reviver No. 2 is a classic cocktail from the Savoy Cocktail Book (1930), a seminal compilation of recipes and lore by the then-head barman at London’s grand Savoy Hotel. Bright, botanical, and pleasantly astringent, it’s the most enduring of the many so-called Corpse Revivers, a family of cocktails created in the 19th century that was named for its purported hangover-curing properties. The introduction to the original recipe reads, tellingly, “Four of these taken in swift succession will unrevive the corpse again.”

The Best Martini Glasses Are as Unique as the Way You Take Your Drink

Whatever kind of cocktail you prefer, you don’t need much to mix them up at home. When it comes to the best martini tools, glassware should be considered alongside stir spoons and strainers. Here are the best martini glasses to set you up for sipping success, with some guidance from those who know best.

The post Corpse Reviver No. 2 appeared first on Saveur.

To wine drinkers, the South of France evokes pale rosé and coarse red blends, but for me no drink is more emblematic to that sunny Medeterranean coast than the herb-tinged anisette called pastis. Redolent of the oily, almost numbing flavor of anise, pastis is something of an acquired taste, though the effect is more subdued when it’s properly served: Poured over ice and diluted to taste with an accompanying pitcher of water. When enjoyed this way, the intensely extracted spirit transforms into a refreshing long drink perfect for passing the summer hours away. 

Technically an aperitif, a glass of pastis will certainly awaken your appetite if it’s doing its job. And while you might think that such a distinctive drink would clash with food, its potency is actually the spirit’s strength. Pastis stands up to pungent ingredients like garlic, spice, and fat, taming those punchy flavors without overpowering. Its gentle herbal notes are a natural complement to the earthy sweetness of seafood—particularly shellfish.

Marseille native Paul Ricard originally developed pastis in 1932—in fact, the word “pastis” didn’t even exist until Ricard named his dupe after a portmanteau of the Provencal “pastisson” and Italian “pasticcio,” both meaning “mixture.” The spirit was initially intended to replace absinthe, the overconsumption of which had been blamed for the decline of early 20th century French society. While his recipe was similar to other drinks developed at the time (including Parisian Pernod), Ricard’s Marseillais brand quickly rose the ranks to become the preferred French anisette, inspiring a plethora of local imitators and establishing the category as a cornerstone of the convivial Southern French lifestyle. Today there are a handful of pastis brands widely distributed in the U.S., including the original Ricard, Pastis 51, and Henri Bardouin, all differing somewhat in composition, but always showcasing a similar base blend of star anise, anise seed, and liquorice root.

Even if you don’t like sipping the stuff, the intensity of undiluted pastis makes it a handy kitchen staple. Its sweet perfume can complement or mimic herbal notes like tarragon, basil, and fennel. A shot or two is de rigueur in traditional bouillabaisse, and pastis can even uplift braised chicken or rabbit. In a pinch, it stands in nicely for fresh tarragon in a quick oyster mignonette. 

Get the recipe for Mussels Rockefeller »

Although pastis contains less sugar than many other liqueurs, the overall impression is still quite sweet from sweet-tasting compounds (anethole and glycyrrhizin) in the aromatics. This balance makes it especially well-suited to savory recipes. Exact formulae are typically kept under wraps, but are said to include other herbs and spices, among them rosemary, thyme, angelica root, and nutmeg. In comparison, anisettes from elsewhere—think sambuca, arak, and raki—are typically made with only a single spice (usually either star anise or anise seed). These simple liqueurs can be used for cooking as well, though their sugar levels can vary widely, so don’t assume a one-to-one substitution. Absinthe, too, works nicely in the kitchen; its higher alcohol content provides an even more concentrated flavor, but certain blends are far more bitter than others, so add this spirit slowly, and to taste.

Pastis plays beautifully with all sorts of seafood dishes, but I find that it truly harmonizes the elements in broiled oysters Rockefeller. Typically topped with a compound butter flavored with spinach, garlic, and herbs, I prefer to add that herbaceous note with a splash of pastis instead. (Think of this like using vanilla extract instead of whole vanilla bean; the flavor in the spirit combines more subtly than the raw ingredient.) The addition makes hot shellfish taste more like the sea, rounding out their vegetal and earthy flavors with a slight sweetness, the alcohol intensifying the overall aroma of the dish. 

Sourcing and shucking fresh oysters isn’t something I normally make the time for, but I like to use this pastis-spiked Rockefeller butter on other seafood dishes as well. It’s great on broiled fish for an easy weeknight dinner, and for a low-stress-but-still-fancy starter, you could do worse than fresh mussels: Simply steam their shells open in white wine, split, and slather the meaty bivalves with the heady anisette butter. To gild the lily, I sprinkle on a little extra pastis before broiling the mussels until they sizzle, then serve them hot, on the half shell and with enough bread to soak up any extra juices.

The post This Is What Your Mussels Have Been Missing appeared first on Saveur.

As we tested cannoli and zeppole recipes for this issue’s feature on Sicily, we made a discovery we haven’t stopped talking about since. Luscious, intensely flavorful amarena cherries, the garnish called for in both recipes, aren’t, truth be told, even Sicilian. They’re a product of Emilia-Romagna, where local wild cherries—a fleshy, dark red variety with a flavor that’s both sweet and scrumptiously bitter (or amare in Italian)—are preserved in a rich syrup made from the juice of the same fruit. saveur contributing editor Nick Malgieri recommended the amarene in place of ordinary candied cherries, and we’ve been finding no end of excuses to dip into the jar—itself a thing of beauty, from the Italian company Fabbri, which has produced the preserved cherries for nearly a century. We’re drizzling the syrup over pancakes. We’re dropping the cherries into champagne. On ice cream, in a clafouti, even in a glass of seltzer—what luxury!

_
_

The post Cherry on Top: Fabbri Amarena Cherries appeared first on Saveur.

This gem of a recipe is adapted from Cherry Home Companion (Arbutus Press, 2002) by Patty LaNoue Stearns. It takes six weeks for results, but is well worth the effort. And don’t throw out those cherry pits—wrap them in cheesecloth and let them macerate with the fruit to deepen the flavor.

Equipment

• 3-Quart Glass Jar
• Small Cheesecloth Sachet
• Small Glass

The post Brandied Cherries appeared first on Saveur.

“In Hindi, the word junglee means ‘from the wild,'” says Ashwin Vilkhu, whose family owns the beloved New Orleans restaurant Saffron. “My mother would call me junglee as a kid because I was a bit of a handful. I wanted to riff on one of my favorite tiki cocktails, the classic Jungle Bird, as it’s got a touch of bitterness with ripe pineapple flavors.” Vilkhu’s Jungle Bird variation contrasts elements of the traditional rum-based recipe with a Punjabi-inspired mango syrup and a touch of kosher salt solution.

Featured in: Why You Should Be Adding Salt to Your Cocktails

Equipment

• Heatproof Liquid-Measuring Cup
• Squeeze Bottle
• Small Rimmed Baking Sheet
• Parchment Paper
• Medium Pot
• Slotted Spoon
• Heatproof Bowl
• Blender
• Glass Bottle
• Tall Pilsner Glass
• Straw

The post Junglee Bird Cocktail appeared first on Saveur.

This sweet, nutty liqueur is inspired by the one made at London’s American Bar at The Savoy, where it’s made with a sous vide technique. You’ll need resealable plastic bags and a few large clips (such as binder clips) to mimic the effect. Try a splash in a classic whiskey cocktail or in a mixed drink with ginger beer or ale, enjoy the spirit on its own, or drizzle it over cake or ice cream.

Featured in: Why You Should Be Adding Salt to Your Cocktails

Equipment

• Heatproof Liquid-Measuring Cup
• 1-Gallon Plastic Freezer Bags
• Large Pot
• Metal Binder Clips
• Tongs
• Large Heatproof Bowl
• Fine-Mesh Strainer
• Coffee Filter or Cheesecloth
• Glass Bottle or Jar

The post Salted Chestnut Liqueur appeared first on Saveur.

In this mezcal-based cocktail, Natasha Mesa, the bar manager at Portland’s Deadshot, pairs the smoky spirit with sal de gusano (worm salt), lime, fiery poblano liqueur, fragrant Alpine liqueur, grassy rhum agricole, and a dash of spicy tincture.

Featured in: Why You Should Be Adding Salt to Your Cocktails

Equipment

• Cocktail Shaker
• Rocks Glass

The post Grey Gusano Cocktail appeared first on Saveur.

Luca Picchi of Rivoire in Florence, Italy, sticks to tradition when making this superlative cocktail. The classic was first created for Count Camillo Negroni in 1919 at Florence’s Café Casoni. The bartender who supposedly invented the drink, a man named Fosco Scarselli, later sent a letter to the count advising him not to imbibe more than 20 of the cocktails per day.

The post Classic Negroni appeared first on Saveur.