Recipes By Rosie Schaap
137 recipes found
Mulled Wine
If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd.
Smithstreeter
Brad Thomas Parsons, the author of "Amaro: The Spirited World of Bittersweet, Herbal Liqueurs," created this invigorating highball that brings together an unexpected trio of ingredients: rye whiskey, Amaro Lucano and strong coffee. It’s a bold (and delicious) blend — and, thanks to the coffee, as good an afternoon pick-me-up as any drink that includes whiskey and amaro can reasonably be expected to be.
Clam in a Can
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names. The Clam in a Can is her spicy, beery riff on an oyster shooter. It also brings a michelada to my mind. Be sure to get your cans very clean and very cold before making the drinks.
Tequila and Watermelon
The most crowd-pleasing summer highball there is: a little sweet, a little spicy and exuberantly pink.
Frozen Margarita
Blended with ice and sweetened up, a frozen margarita is relief in a glass on a hot summer day.
Margarita
Tequila, lime, a touch of orange in the form of triple sec and salt (if that's your thing) is all you need to make a great margarita. No one really knows the true history of the cocktail — there are as many origin stories as there are variations of the beloved drink — but it's a practically perfect drink nonetheless. (Try a frozen margarita, too.)
Paloma
This lively cocktail is arguably the most refreshing highball. Try to find Squirt or Jarritos grapefruit soda if you can.
The Said and Done
This is a gin cocktail offered up by Marcine Franckowiak, a bartender at St. Mazie in Brooklyn. It’s fast, light and refreshing, and gets to the point quickly. (The New York Times)
Frozen Blackberry Margarita
Dee's Margarita
Gin and Tonic With Bitters and Orange
Use bitters and orange peel to perk up a gin and tonic.
Tia Mia
Mezcal adds an element of smoky surprise to this riff on a mai tai.
The Pink Angel
Mezcal provides a slightly smoky note and an element of surprise to this cocktail created by Will Noland of Brooklyn’s Sidecar. He named it after what he considers ‘‘the greatest transvestite-biker-exploitation movie of all time,’’ not just its pretty color.
The Classic Martini
Kingsley Amis and Churchill could hardly stand the stuff, but a little extra vermouth goes a long way.
Martini on the Rocks
A martini straight up will wilt on a hot day, but on the rocks it’s just right.
Rum Barrel
This is “one of Don the Beachcomber's baroque 1940s masterpieces,” Jeff Berry says, and he didn’t change a thing when he put it on the menu at Latitude 29. Yes, that’s quite a long list of ingredients, but they coalesce into a memorable drink and a classic, quintessential tiki experience.
Rum Julep
Rum and mint make a great pair, with plenty of crushed ice. If you don’t have an ice crusher, put ice cubes between two clean dish towels and bang on them with a hammer or meat tenderizer.
Port Toddy
A port toddy is one of winter’s unsung delights. Replacing whiskey with port in a toddy leads to something surprising and special. Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup. This requires a ruby port, which is the cheapest and most easily found. (The New York Times)
Mimosa
Like most mixed drinks, the Mimosa, that brunch staple, is better when the ingredients are of high quality. This doesn’t mean you should use that incredible bottle of Champagne you were given as a birthday present, but it does mean you should use a good, dry sparkling wine that tastes delicious without the addition of fruit juice. Cava, which may bring to mind Champagne more than prosecco does, is also substantially lower in price. As to the juice, squeeze it fresh — from whatever sorts of orange citrus you like best — and strain it.
The Nico Melendez
Nicole Kane, a bartender at the elegant cocktail bar at the Merchant Hotel in Belfast, Northern Ireland, devised this sophisticated rum-based cocktail. It requires a bit of work — two syrups must be made — but the results are impressive. For optimal flavor, freshly squeezed juices are essential. (Any leftover cinnamon syrup — and those chocolate bitters — can be deployed to make a delicious, surprising variation on an Old-Fashioned).
Corpse Reviver No. 1
This cocktail gets less love than its more popular sibling, the Corpse Reviver No. 2, but that shouldn’t be the case: the No. 1 is exceptionally elegant. The warmth of the brandy and the apple flavor of the Calvados combine to make it a natural for autumn drinking, but I wouldn’t turn it down any other time of year.
Chilled Tequila Shots With Lime and Salt
Tequila shots are always good, but they’re even better chilled.
Corpse Reviver No. 28
The bartender Mimi Burnham’s take on the Corpse Reviver makes use of some uncommon ingredients that are worth seeking out: a barrel-aged Genever (a particularly rich and flavorful Dutch gin) and Grand Liqueur de Sapins (a sweet, seductive liqueur made with pine buds). When she has time, Burnham cuts orange peel into the shapes of tiny men and sets them to float, or drown, in the drink; I wholeheartedly endorse this garnish.
Tequila Highball
Tequila. Soda. Lime. Easy. Good.