Recipes By Rosie Schaap
137 recipes found
Rosie Schaap’s Negroni
The Negroni’s no-nonsense 1:1:1 proportions make it one of the easiest classics to prepare — even for a crowd.
West Cave Cellar Punch
Yes, this festive, Southwestern-inflected punch created by Alba Huerta requires some ingredients that may be unfamiliar — sotol, pomelo and panela among them — and a bit of a fuss. But for a special occasion like a big holiday party, it’s absolutely worth it —and the beauty of punch is that once it has been made, guests can help themselves, and the host stands a chance of having as much fun as they are.
Planter’s Punch
Good for serving one or serving a crowd, rummy planter’s punch is just off-sweet and surprisingly subtle.
Lazy Old-Fashioned
Here’s the easiest ever old-fashioned. No stirring. No garnishing. Just some whiskey, bitters, sugar and ice — an eternally excellent combination, even without any ritual or fuss.
Apple Cider and Bourbon Punch
Apples and oranges! They’re often presented as exemplars of opposition, as though they have nothing in common. But both fruits make appearances on many Thanksgiving tables, with orange in some cranberry sauces and cornbread stuffings with apple, and they mingle beautifully in a mellow punch that gets its verve from bourbon and its depth from a brown sugar and cinnamon simple syrup. For extra apple flavor, try swapping an apple spirit, such as Applejack or Calvados, in for the bourbon. The leftover simple syrup is great in cocktails -- a festive Old Fashioned, for example -- and also on oatmeal and rice pudding.
Smoking Bishop
‘‘I’ll raise your salary, and endeavour to assist your struggling family,’’ Scrooge tells Bob Cratchit near the end of A Christmas Carol, ‘‘and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop!’’ This recipe, adapted from the book Drinking With Dickens, by Charles Dickens’s great-grandson, Cedric, reflects Scrooge’s new disposition and largesse perfectly: it’s warm and sweet and meant for sharing. (To Cedric Dickens’s recipe, I’ve added some fragrant cardamom pods, because years of drinking glogg have shown me how well they play with orange and wine, but you may omit them). If you’re unable to find Seville oranges—marked by a pleasant, pronounced bitterness — substitute five navel oranges, and add the juice of one lemon when you add the port to the pan (do not stud the lemon with cloves or roast the lemon with the oranges).
Peacock Alley Martinez
This is the version of the classic Martinez cocktail — the possible progenitor of the martini — that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel’s Peacock Alley bar. It’s made in the “perfect” style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.
The Rumpolitan
The Spaniard — a wonderfully cozy, cluttered, friendly pub in Belfast, Northern Ireland — has a fine assortment of rums and a winning way with rum-based cocktails. I’ve had many excellent daiquiris there, but I can also vouch for the Rumpolitan, the bar's alternative to a Cosmo. The Clément Créole Shrubb orange liqueur contributes a subtle, welcome note of bitterness and a flash of spice.
Honey Bee
With its lemon and honey, this drink is a summery version of a hot toddy.
Rosie Schaap's Cuba Libre
Real cane cola makes a difference in this classic highball. Try to find Mexican Coca-Cola or Boylan sugar cane cola if you can.
Tequila and Grapefruit Juice
A straightforward, pleasingly tart combo.
Rum Flip
S.S. Field calls this early concoction “a drink that may have helped to change and improve our history but that two centuries of history have neither changed nor improved.”
Cinnamon Syrup
Christmas Day Clementine Sour
Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves. Juice the clementines a day in advance to save yourself some trouble on the holiday.
Gin and Juice Cocktail
Two kinds of citrus enliven an easy gin favorite.
Gin Fizz
It’s not called a fizz for nothing. Shake this drink like mad for optimal effervescence.
Hot Buttered Rum
There are many ways to make this classic winter drink. Using brown sugar is traditional, but maple syrup is awfully nice, too. Stirring in the butter with a cinnamon stick while you slowly sip the drink makes for a cozy ritual, but if the sight of a floating lump of butter disturbs you, add the butter earlier in the process, with the sugar—it’ll melt faster. You can also make the drink sweeter (add more sugar) or spicier (substitute spiced rum for dark rum), or both, to your taste.
Rum and Pineapple Juice
This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.
Blood and Sand
The Blood and Sand counters the notion that Scotch whisky can't play well in a mixed drink: Without that deep, vital smokiness, this drink would be a much less exciting proposition. In the 1930 "Savoy Cocktail Book," Harry Craddock’s recipe calls for equal parts Scotch whisky, cherry brandy, Italian vermouth and orange juice. I prefer different proportions that allow the whisky and juice to predominate — and I especially like it when fresh blood orange juice is available, both for color and flavor.
Blood-Orange Oleo-Saccharum
Oleo-saccharum (the oil released from citrus peel when mixed with sugar) gives punch a deep, rich foundation. I devised this one for the whiskey-based What-You-Will Punch, but it would also work beautifully with rum punch.
Piña Colada
The piña colada, which originated in Puerto Rico, is an irresistible classic, and an occasion to pull out paper umbrellas — a tiki-culture addition. Make sure to use cream of coconut, which adds signature sweetness, versus coconut cream, which is unsweetened. To keep your cocktails extra-frosty, use chilled glasses. Just beware of brain freeze.
Gin and Soda
Consider this an un-recipe. Some gin. Some soda. Done.
Ah, Sunflower!
This cocktail — essentially a tequila sour softened by elderflower liqueur and gilded with a garnish of flower petals and toasted sunflower seeds (which add a surprising crunch) — aspires to capture some of the unambiguous cheerfulness most of us associate with sunflowers and serve it in a glass. It’s named for William Blake’s decidedly ambiguous poem, “Ah! Sunflower.”
The Southern Slope
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth. It’s a strong one, and it goes down easily. (The New York Times)