The Classic Daiquiri looks a little different than you remember.
Some things just go together -- and the obvious accompaniment to food is drink. Today marks the launch of Booze52, in which we explore all manner of libations that do much more than just wash down a meal.We figured a good place to start was an exploration of the world’s greatest cocktails of all time. Why are they worth ordering or making, and what made them so damn great in the first place? So, welcome to Classic Cocktails from A to Z. We start with an inscrutable cocktail called the Algonquin.
What's the only way to make Labor Day weekend taste even sweeter? Well, with a drink, of course. Here are 9 ideas for barbecue, poolside, beachside sipping -- both with booze and without. So you can even take one to the office -- the weekend will be here, soon enough!
Today: The folks at Hella Bitter -- currently in the FOOD52 Shop! -- tell us all about how to use cocktail bitters.
Jenny's got a new summer cocktail, courtesy of a dear old friend.
Treat yourself.
Jenny makes the most of rhubarb season.
A toast to moms!
Does your Valentine's Day plan need a little extra sparkle? Try one of our elegant mixed drinks.
A&M head uptown for a true bean-to-brew cup of coffee (made with roasting equipment that's anything but fancy).
Amanda's updated classic hot toddy, sipped fireside.
See Merrill make her so-called wimpy hot toddy as Amanda looks on (and waits for her glass).
See A&M make a refreshing lassi and learn where ground sumac comes from (it made us giggle), plus a nifty technique for chopping mango.
Sasha's back with some tips for tasting wine -- from Puerto Rico, no less!
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