Recipes By Rosie Schaap
137 recipes found
The Merciful Knight
The Ghazal
I created this drink, which is named after the ancient Persian poetic form, to pair with Middle Eastern snacks. Rosewater enhances the cucumber-and-rose infusion in Hendrick’s gin. A good measure of fresh lime juice brightens it up with acidity, and mint adds more flavor.
Carrot-Papaya Sangrita
Sangrita — the bracing blend of juice and spice that frequently accompanies tequila in Mexico — is commonly made with pomegranate juice. This vibrant variation, by Shannon Ponche of the Brooklyn bar Leyenda, calls for papaya and carrot juices instead.
Lemon-Lime Syrup
Soju and Tonic With Lemon-Lime Syrup
Tonic's not just for gin: It makes for a refreshing highball with soju, too — and a judicious measure of citrusy syrup sweetens it up just enough.
Albertine Cocktail
What I want now are cocktails reflective of the changing of seasons: a little moody and weird, both as bitter and as sweet as autumn itself, and as evocative and transporting as a Kurt Weill song. They’re suggestive of the Weimar Republic era from which his music emerged — drinks I could imagine Sally Bowles knocking back.
Classic Daiquiri
Tartness and sweetness, citrus and rum, in just the right balance. This classic is a real treat.
Advocaat
For the beloved British holiday cocktail the Snowball, commercially bottled advocaat is the way to go. But purists will prefer to make this Dutch favorite from scratch.
Spiced Port Punch
Port, that gentle, rich and comforting spirit, has a whiff of empire about it. This recipe, a strong, port-based punch, works to counteract the image. It’s not too sweet, but rich and spicy. It’s an easygoing crowd-pleaser and proof that port and orange get along famously. Consider it for the next time you plan a holiday gathering.
Thyme Syrup
The freshest, most fragrant thyme you can find will result in the most flavorful syrup. You only need a small amount to infuse a cocktail with a hint of herbs.
Egg Nog
This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)
The Jack Rose Deluxe
In "The Fine Art of Mixing Drinks," David A. Embury lists the Jack Rose as one of "Six Basic Cocktails." I've adjusted his recipe to make one four-and-a-half-ounce cocktail; you can play with the proportions of the lemon juice and grenadine further, to make it as tart or as sweet as you like.
Josey Packard’s Autumnal Old-Fashioned
Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned:
Lemon-Gin Granita
Basil Paloma
As with most highballs, there’s no harm done in playing with garnishes and aromatics. I love the way basil interacts with grapefruit (I often chiffonade a few leaves to festoon a broiled grapefruit half at breakfast), so I’ve found that muddling a segment of the fruit with a few bright, fresh basil leaves is a good foundation for a Paloma. And as with the margarita, you may opt for salt on the rim of your glass — or not.
Dry Rye Manhattan
Lemon Daiquiri
Is a daiquiri a daiquiri only if it includes lime? Nope. Even bars in Cuba, the drink’s homeland, play pretty fast and loose with daiquiri variations. The lime shortage of 2014 inspired me to try it with lemon instead, and the result is bracing and a little disorienting (in a good way) — like a union between a traditional daiquiri and a Tom Collins. And I like what the distinctive funkiness of rhum agricole adds to the drink. Swap in different fresh, seasonal citrus juices whenever the mood strikes (but adjust the amount of simple syrup accordingly, as other fruits are inherently sweeter than lemons). I’m thinking a daiquiri with clementine juice will hit the spot come winter.