by Julie Lindow
Cocktails are a wonderful way to celebrate special occasions and the holidays. I don’t drink a lot so when I do, I want my cocktail to be an extraordinary experience. During the past few years, I have developed several cocktails to commemorate various occasions in my family and friend’s lives. Gary Meyer told me that Eat Drink Film readers love new recipes, so I thought that sharing these with all of you might be a welcome gift. These recipes are simple and can be made in large batches for holiday parties. I developed these cocktails without outside influence, but I would not be surprised if others have come up with similar recipes, so I don’t claim any ownership over these gems.
Assembled by Gary Meyer
Food and beverages play an important part in our love lives. Enjoy a sampling of Valentine images around food and drink, vintage and current. We even link to a few recipes.
By Michael Cecconi
The Old World never stopped liking bitterness. I don’t know if it stems from having so many wars fought on their soil, or simply being exposed to it through permeable borders and colonialism. Americans appreciation of bitterness is limited at best. The United States is only reinforcing this flavor isolationism. I propose a tasty rebellion: drink bitter, don’t just be bitter.
The Thistlestop is both a pun and a marriage of the U.S. (rye) and Italy (Cynar) with citrus officiating. It is dry, bitter, and yet inspires a desire for another sip. It is also easy to make, and the artichoke derived Cynar is a great guest to have at your home bar.
Let’s make a Thistlestop:
by Julie Lindow
Join me in raising a toast to Stookey’s Club Moderne, a delightful 1930s art deco-style cocktail bar that opened in January 2015, by a dynamic trio of owners – husband and wife Tim Stookey and Leslie Cole Stookey and Leslie’s cousin Aaron Cole. Continue reading
by Vince Keenan
What’s in a name? When it comes to cocktails, sometimes not enough. Continue reading