Tagged With cocktails

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Vinegar is an indispensable kitchen liquid. It adds brightness to salad dressings, tenderises meat in marinades and cuts through richness in fatty dishes to restore balance. It also makes a mean cocktail.

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I'm a confirmed lemon freak. I love their bright acidity and subtle bitterness in applications both sweet and savoury and firmly believe that a squeeze of lemon ties any dish together; I buy them in shocking quantities, usually keeping up to 3kg in my crisper drawer.

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Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former - but it doesn't have to be.

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During a trip to Dublin a few years ago I befriended a group of older Irish women at a bar one afternoon, as one does. At some point during the conversation, it came out that I had never had a true Irish coffee. Seconds later they made sure I had one in my hand and I was hooked.

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Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week was kind of hectic for various reasons, so I feel the need for something insanely streamlined, even by our standards. I want to pour, stir and sip, and maple syrup is going to help me get there.