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Averna
Spotted this Averna-themed window display on 14th Street in the Meatpacking District.
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Drinking Out: Il Patrizio at Franny’s
When Franny’s, a bright, modern pizza and pasta restaurant on Brooklyn’s Flatbush Avenue, made New York Magazine‘s 101 Best Restaurants list (coming in at #48), I had to admit I’d never heard of it. It...
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What Can You Do With a Pound of Rhubarb?
I’ve found that taking a cocktail approach to non-alcoholic drinks — using a cocktail shaker, muddling, using simple syrup or agave syrup — helps me get beyond mere lemonade in the summer months. Most...
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The Scotch and Soda Variations
In China, scotch is often paired with green tea on ice (something the UK’s Telegraph was calling new in 2007). In Brazil, they add coconut water. These odd styles of enjoying scotch are charming,...
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Ode to a Dill-Flavored Aquavit
Mike McCarron started Gamle Ode, his new aquavit brand, in an effort to recreate a unique Danish dill aquavit he drank on a magical evening in Iceland ten years ago. “It was an eye-opening experience...
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The Infamous Bone Luge
It was one of those cocktail microtrends that seemed somehow dated and irritating within days after I first learned about it — even while it sounded kind of alluring. The bone luge phenomenon, in which...
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Juniper Ridge’s Northwestern Backwoods Colognes
By far one of the most interesting exhibitors at this season’s Elements Showcase fragrance trade show was Juniper Ridge. It’s a small brand that’s run by backpackers who harvest things like wild sage...
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The Old Bay Ridge Cocktail
Aquavit is notoriously difficult to mix. Maybe it shouldn’t be — it’s not so far off from gin — but ask your average cocktail enthusiast for the name of a good aquavit cocktail and he or she might...
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Bäska Snaps: Internationally Bitter
Bäska Snaps med Malört is an accidentally international spirit: it’s a Swedish recipe produced for an American company by a French distiller. And strangely, it makes perfect sense. The American...
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Weird Summer Beer in a Can
Opening my fridge to grab a beer, I noticed that all I had was heavy, thick, high-alcohol brews that don’t seem appropriately refreshing for humid summer weather. I needed something lighter. A good...
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Making Horseradish Vodka
Aquavit, the Midtown Manhattan Swedish restaurant that launched chef Marcus Samuelsson’s celebrity status, has long had a great list of spirit infusions. On the menu, they’re called aquavits, but this...
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Fig and Cardamom Infusion
Last weekend I posted about infusing vodka with grated horseradish. The inspiration came from Aquavit, the Scandinavian restaurant in Manhattan, and an article last year in the Wall Street Journal....
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