NotesMake this Comforting homemade Instant Pot Pho Ga (Pressure Cooker Chicken Pho)! This fragrant Vietnamese Chicken Noodle Soup warms the heart and nourishes the soul. So easy to make!FeedEmbedUnfurl
NotesThis publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size Unfurl
NotesThis Instant Pot Chicken Pho makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes with the help of your pressure cooker. FeedEmbedUnfurl
NotesThe basic idea behind Viking Chicken is that you are cooking the really nice chicken on top of a bed of fruit (sweet) and vegetables (savory). The sweet and savory combo, mixed with chicken fat, butter and salt, is killer. And you don't need to be too picky about what the veggies are. You can clean out the refrigerator with what you've got if you like. That's why I call it "Viking," because it's sort of low brow and hard to mess up.Unfurl
NotesAn original. Spawned from a gentleman who loved bitter-heavy rye cocktails and anything with a bad ass name. In fact name was more important than cocktail. To accommodate, I designed this fun, boozy, black manhattan twist with the most bad ass name I could think of.Unfurl
Notes2 ounces rye whiskey
I used Bulleit
2-3 dashes hopped grapefruit bitters
Bittermens makes one, available here: www.onlybitters.com
1/2 ounces sweet dolan vermouth
1/2 ounces maraschino liquer
1 grapefruit peel
Inspired by the flavors in a traditional IPA (bright, bitter, citrusy hops, sweetness from the malt, and a just baked bread quality from the yeast), I asked the head bartender at Charcoal in Chicago to mix me up a liquor only version. He told me what he put in it, and I tinkered with it […]FeedUnfurl
NotesIngredients
2 ounces bourbon or rye whiskey (use something good, but not over-the-top)
1 teaspoon superfine sugar (or 1 sugar cube)
2-3 dashes of bitters; Angostura is traditional and works well; Fee Brothers’ Whiskey Barrel-Aged Old Fashioned Bitters are betterFeedUnfurl
NotesWe who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at homeFeedUnfurl
Notes 3 tablespoons gold rum
2 tablespoons brandy
1 1/2 tablespoons apple cider
1 teaspoon pure maple syrup (preferably Grade B)
3/4 teaspoon fresh lemon juice
Ice cubes
2 thin apple slicesFeedUnfurl
NotesGinger flavors the creamed lentil soup and spiced carmelized onions make a fabulous garnish for this rich soup from India. You will need a food processor or blender to puree the cooked lentils.Unfurl
NotesNote: The most important part of a Bloody Mary is the tomato juice. Use a high quality juice, preferably not from concentrate. No need to use your best vodka here. Bottom shelf stuff will do fine. You can replace the celery salt rim with a salt and pepper rim if you prefer. Every ingredient should be adjusted to suit your own personal taste. I love horseradish. You might not.FeedUnfurl
NotesAccording to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails.FeedUnfurl
NotesAdd another drink to this list: the Sidecar. As with most cocktails, the origins of the drink are hazy (be suspicious of those who state with certainty when or where the Sidecar was first mixed), but this entrancing mixture of brandy, lemon juice and orange liqueur started making the rounds in the most fashionable watering holes in London and Paris during the 1920s. Very simple in structure, the Sidecar is complex enough in flavor to satisfy even the most jaded palates, but not so over-the-top with mixological gewgaws as to frighten away the casual tippler. FeedUnfurl
NotesThis recipe uses the International Bartenders Association's ratios of tequila, cointreau, and citrus juice, which makes a pretty strong margarita. Feel free to add extra syrup or to water it down some to suit your own tastes. To make short work of your lemons and limes, read our citrus juicer review here.FeedUnfurl
NotesBut an old-school daiquiri is an exercise in purity, as beautiful in its unadorned simplicity as a well-made martini or Manhattan. Of course, "well made" is a big factor here, as well: to fully realize the daiquiri's inherent beauty, be sure to measure your ingredients; free-pouring, while easier and cooler-looking than eyeballing a measuring cup, frequently leaves you with an odd-tasting drink. And while you can mix the daiquiri with different rums or in one of its fruit-enhanced variations, the use of fresh lime juice is absolutely essential; those little green plastic limes and day-glo bottles of Rose's should stay as far from your daiquiri as possible.FeedUnfurl
NotesThe Brooklyn may be less well-known that its neighbor, but it's equally delicious. The maraschino liqueur (we recommend Luxardo) adds a rich sweetness, which compensates for the fact that dry rather than sweet vermouth is used. You may have trouble tracking down Amer Picon, a French version of Amaro, an apertif most commonly made in Italy. Amer Picon is difficult to find in the United States, but an Italian Amaro such as Ramazzotti will substitute quite well. Or, you can skate by with a few dashes of bitters. FeedUnfurl
NotesThe Martinez cocktail may be a predecessor to the martini, but these drinks could hardly be less alike to the modern palate. The Martinez starts with equal parts gin and sweet vermouth, and this alone distinguishes it in two ways from the modern martini. You then add a teaspoon of maraschino liqueur and either Angostura or orange bitters.FeedUnfurl
NotesWhile enjoyable at any time of year, the crisply bitter Negroni seems particularly well-suited to springtime imbibing. Composed of only three ingredients measured in equal amounts, a Negroni is also remarkably difficult to foul up (though I won't way it hasn't happened) even by novice bartenders. FeedUnfurl
NotesThis isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin. First noted in print in 1927 in a slender volume called Barflies and Cocktails, and forgotten almost ever since, the Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin. FeedUnfurl
NotesThat's one reason why, every year, hundreds of spirits and cocktail aficionados from around the world converge in the swampy heat of New Orleans for Tales of the Cocktail, a five-day conference celebrating everything shaken and stirred. Now in its fifth year, Tales of the Cocktail is currently in full swing, and countless tipplers--myself included--are scouring the French Quarter, asking bartenders at venerable watering holes such as the Carousel Bar, the Napoleon House and Tujaque's to mix up a perfect Sazerac. FeedUnfurl
NotesPerfectly suited for a hot afternoon or evening, the Ramos Fizz holds special appeal as a breakfast or brunch drink. I'll be in New Orleans in two weeks for Tales of the Cocktail, and I expect to get on the outside of several of these during the week. But for a drink this good, it's best to start warming up now—who's with me?FeedUnfurl
NotesWith a formula almost as old as the republic, the mint julep is a product of an era in which things were done much slower. Somewhat labor-intensive to properly make, a good mint julep can't be rushed, and cranking them out by the hundreds using prepared mixes and flavored syrups can only result in sadness. FeedUnfurl
NotesIt's Friday afternoon, and if you're lucky you've got about 60 hours before you have to think or speak for anybody else again. Time for the Whiskey Sour--the comfortable T-shirt of drinks.FeedUnfurl
NotesSpawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted. Hordes of Trader Vic-wannabes took wild stabs at recreating Bergeron's long-secret recipe, and the result is what we all-too-often experience now: a sweet, murky drink filled with assorted fruit juices and syrups, with little resemblance to the original swoon-worthy concoction.FeedUnfurl
NotesThe Planter's Punch flowed out of the rum-rich Caribbean well over a century ago, and its origins date back centuries. Originally a simple combination of a full-flavored rum with lime juice, sugar, some form of spice and plenty of ice, the Planter's Punch morphed over the decades into elaborate concoctions containing pineapple juice, grenadine, several types of rum and so on, and the drink is the common ancestor of all those tiki drinks and punches that are once again in vogue. FeedUnfurl
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