The Live Music Capital of the World welcomes One Taco! Owner Axel Beverido, a native of Veracruz, Mexico, opened this eatery just last month. An engineer by trade, he discovered that the tacos he tasted in Austin neighborhoods were more geared towards Tex-Mex cuisine.He grinned while explaining that, “True Mexican tacos should not be topped with lettuce, sour cream, and grated yellow cheese.
Category Cocktail Recipes, Spirits, and Local Bars
Unless you’re hosting a house full of guests, Thanksgiving dinner is a once-and-done event. You cook, you eat, you clean and then you try to forget that you’ll be doing it all over again in a short 365 days.But Thanksgiving doesn’t have to be relegated to just one day. Whether you’re hankering for a plate of leftovers, or you merely want to let the day linger a while longer, try one of these festive libations.
Without a doubt, there’s something to be said for the classics. When you know what to expect from a favorite wine region, you’re unlikely to be often disappointed. However, it’s also true that when you stick to the usual suspects every time, you’re limiting your opportunities to discover new and exciting wines that you may end up loving.
Enjoy the & 34;milk of Marseille& 34; the traditional French way.1 ounce Ricard pastis1 dash grenadine (optional)5 ounces cold waterAdd the Ricard pastis (and grenadine, if desired) to a highball glass and pour in the water.Fill with ice and stir.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.
For good reason, this crisp, clean spirit is the most-consumed spirit in the world. This year, the lineup of new vodkas includes a pair of Pacific Northwest newcomers and a handful of refreshing flavored vodkas with plenty of fruity and citrusy appeal, including one from Sean “Diddy” Combs-owned luxury brand Cîroc.
Looking to add a fresh spin to your cocktails? Consider shelving your simple syrup in favor of the sticky sweetness of honey. Its rich viscosity and distinct taste make honey a more bewitching sweetener than sugar, imparting a depth of flavor the white stuff just can& 39;t deliver.“Honey is a time traveler with a provenance older than spirits, distillation or the cocktail itself,” says Nick Korbee, the executive chef and beverage director at Egg Shop in New York City.
This is a refreshing twist on the classic New York Sour.2 ounces Dorothy Parker American gin3/4 ounce American Fruits sour cherry cordial1/4 ounce Combier1/2 ounce fresh lemon juiceclub soda, to topGarnish: lemon twistAdd all the ingredients except the club soda to a shaker and fill with ice.Shake, and strain into a Collins glass filled with fresh ice.
For sipping neat or mixing into summer cocktails.Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.Rum is finally gaining the attention it deserves, and with it, a variety of great bottles to choose from.
When Claire Sprouse’s Brooklyn bar and café, Hunky Dory, closed in mid-March due to the pandemic, Sprouse began cooking at home more than usual. And for her, that meant more food waste than usual. So she found a scrappy way to turn that around into a fundraiser for the bar industry.A Group EffortA longtime advocate for sustainability in bars and restaurants, Sprouse reached out to fellow bartenders around the country, inviting them to send cocktail recipes that utilize kitchen scraps.
As the days get longer, sometimes the best thing to take the edge off a chilly night is a little bit of spice. As luck would have it, pepper-forward spirits are having a moment, good in anything from Spicy Margaritas and zesty Bloody Marys to plain old shots at a tailgate. There’s something about a burst of heat to give your drink a whole new layer.
You may not realize it, but you’re probably already familiar with “equal parts” drinks—cocktails with ingredients measured out in precisely equal amounts. Bartenders have been making these drinks for years, knowing that they can pour in a flash. Not to mention, it makes memorizing formulas that much easier.
Add a little Indian flavor to the Mexican classic with this deliciously tangy cocktail from Brick Lane Curry House in New York City.salt2 ounces tequila1 ounce tamarind concentrate1 ounce sour mix1/2 ounce simple syrupGarnish: lime wheelCoat the rim of a rocks glass with salt, fill with ice and set aside.
Although delving into a country’s viticulture and vinification scene can seem a bit overwhelming, France is actually one of the more straightforward countries to grasp. We’ve rounded up nine of the nation’s most renowned regions worth getting acquainted with, as well as an accessible bottle to sip, making it easy and delicious to get to know each one even better.
Most customers in multi-unit restaurants play it safe with a beer or a Gin & Tonic. However, the beer-focused Yard House has proven that all previous bets are off. “It’s impossible not to be inspired by all the creative cocktails being produced in today’s environment,” says Gregory Howard, the director of beverage strategy at the 65-location, Irvine, Calif.
Sourdough has exploded in popularity among home bakers. If you’re among them, you’re already flirting with the world of fermentation. But there’s so much more to explore.Fermentation, by definition, is the process of chemical breakdown and subsequent transformation of organic matter by microbes. Kimchi, soy sauce, salami, sauerkraut, cheese, sake, kefir, kombucha and Champagne are all fermented products.
If you aren’t already a fan of dessert wines, you may be tempted to shun the entire category as being “too sweet” to enjoy at the end of the meal, let alone during it. As the name implies, these wines pack a higher sugar level than your garden-variety chardonnay or cabernet, but the best also have secret weapons up their sleeves, including lively acidity and nuanced, layered flavors.
Think of the recipes you turn to time and time again. What do they have in common? They’re comforting, familiar and satisfying. These are the dishes that feed you and your household on a busy weeknight, the ones you trust to impress your friends when you host your first (or 50th) dinner party, the plates or bowls you tuck into when you need a little happiness in your day.
The words “queer bar” aren’t necessarily synonymous with subtlety, but in Paris things are taking a new direction, with chef Ruba Khoury’s Dirty Lemon at the forefront. “Really, at this point, there& 39;s nothing else like it. Dirty Lemon takes a much more everyday approach to offering hospitality to the queer community.
Islay is a rugged, windswept Scottish island located just west of the mainland, and it’s not for the faint of heart. The terrain is treacherous, mostly because of the wet peat that lies just under the layers of grass covering the hills. Sinkholes abound, ticks and midges are everywhere, and a rainstorm seems to always be imminent.
Despite all the recent attention paid to low-proof drinking, there’s been an equal amount of focus on spirits that provide a boozy kick. Every category’s got them, and recent years have witnessed a slew of high-proof tequilas hit the market. Now, it’s time to celebrate them. These overproof tequilas include agave-forward blancos, oaky añejos, delicate cask-strength sippers and everything between.
To understand Jamaican overproof rum, open a bottle and inhale—just not too deeply. It clocks in at 126 proof, or 63 alcohol. You’ll get the point without sticking your nose too far into the bottle.“One of my favorite things about Jamaican overproof rum is that you smell what it’s going to taste like,” says bartender Jen Akin of Seattle’s Rumba.