Join a Global Community of Cooks! Receive our weekly newsletter and be the first to know about trending recipes, when we publish new feeds, and find out when we are running a Contest or Twitter Conversation.
We're excited to have you in our community, we'll be in touch soon!
Please enter your Date of Birth to Enter
By entering this page, you confirm that you are 21 years or older.
Please see our website
Terms and Policies
for additional information.
Today's Monday Classic is the Golden Dawn, winner of a 1930 international cocktail competition in… read more>
Today's Monday Classic is the Golden Dawn, winner of a 1930 international cocktail competition in London.
The Golden Dawn
1/2 oz Liberty gin (local here to Philadelphia )
3/4 oz apricot liqueur (I used Marie Brizard)
3/4 oz orange juice
2 dashes aromatic bitters (I used Jack Rudy)
1 dash grenadine (I used True Syrups and Garnishes)
Shake over ice and double strain into a chilled cocktail glass. Garnish with an orange slice and a cherry. Enjoy!
I followed Dale DeGroff's recipe for this cocktail because I loved the fact that he allowed the apricot brandy to be the dominant ingredient here. It blends beautifully with the orange juice and the gin gives it just enough of a backbone to still be taken seriously. More details on today's blog post. Link in my profile.
In today's Friday Musings post on the blog, I'm reflecting on the idea of how we're expected to move on from… read more>
In today's Friday Musings post on the blog, I'm reflecting on the idea of how we're expected to move on from heartache, and whether there's a way to do it that's kinder and gentler to our hearts. 💔 Cocktails certainly help as I'm hoping this one will!
1 oz Petty's Island Rum*
1 oz Suze
1/2 oz Yellow Chartreuse
1 dash DRAM Citrus Medica bitters
Stir in a mixing glass with ice and strain into a chilled cocktail glass. Garnish with a lemon wheel skewered sideways. Drink slowly. Think about love.
*Petty's Island Rum is made right here in NJ and has just a bit of tequila-like funkiness. Substitute a similar rum or go with tequila instead.
Hopefully I've intrigued you enough to read the full post. The link is in my profile. Wishing you all a heartache free weekend!! ❤
The calendar may say it's spring, but sometimes the weather may be following a different agenda. I wanted to… read more>
The calendar may say it's spring, but sometimes the weather may be following a different agenda. I wanted to create a cocktail that would reflect that by using ingredients that could transition from one season to the next.
Segue Into Spring
2 oz Stateside vodka
1 oz Tait Farms pear shrub
3/4 oz St. Germain
3/4 oz fresh lime juice
1 dash (or less) Scrappy's cardamom bitters
3 oz Fever Tree elderflower tonic
Shake everything except the tonic over ice. Strain into a Collins glass and top with the tonic water. Enjoy!
Pears and cardamom can bring to mind autumn bonfires and Christmas carols, but when paired with St. Germain, lime, and some bubbles they can also have us dreaming of spring. Cocktails will never stop amazing me! 🌸🍐☀️
Happy First Day of Spring! Today's Monday Classic is the Queens, a close relative of the Bronx cocktail but… read more>
Happy First Day of Spring! Today's Monday Classic is the Queens, a close relative of the Bronx cocktail but with the addition of pineapple.
1 1/2 oz Bluecoat gin
3/4 oz Dolin dry
3/4 oz Dolin rouge
1 oz pineapple juice
Shake over ice and strain into a chilled cocktail or Martini glass. Garnish with a pineapple wedge.
I chose Bluecoat because I wanted to use a citrus forward, juicy gin. This is a pleasant enough cocktail that certainly works as is, but I can hear it screaming for a modern update! I'm looking forward to bringing one to you tomorrow. Link in my profile for today's post.
The Ginmiroquai from Time Restaurant in Philadelphia, made with Tanqueray 10, honeysuckle syrup, crème de… read more>
The Ginmiroquai from Time Restaurant in Philadelphia, made with Tanqueray 10, honeysuckle syrup, crème de violette, and orange bitters, garnished with edible flowers. I spent an evening at a Time last week talking with bartender Ashley Kane about their cocktail program and impressively deep whiskey selection. There are over 200 bottles available to sample in set flights or one that you come up with yourself. If you're local or even just visiting, add Time to your list of places to try. You won't be disappointed!! Link to my Thursday Barlogue in my profile.
Happy National Pi Day! Celebrating with an Old-Fashioned made with Coopers' Craft Toasted Wood Kentucky… read more>
Happy National Pi Day! Celebrating with an Old-Fashioned made with Coopers' Craft Toasted Wood Kentucky straight bourbon, and a slice of bourbon pecan pie made with their bourbon pie filling in a jar. I was planning on a modern day riff on the Bronx cocktail for today, but I received both these products in the mail yesterday along with an invitation to celebrate National Pi Day... how could I resist?? The pie filling is super easy to prepare and might just be the most amazing thing I've ever tasted. The bourbon is also excellent, with some spiciness to its finish that very much appeals to this rye whiskey girl. I used maple syrup as the sweetener in my Old-Fashioned and Black Cloud charred cedar bitters to bring out the wood flavors even more. The result was a match made in heaven! Link in my profile for more info.
Today on my blog I'm sharing an article about Food and Tequila Pairings from my new friends at @tiesdotcom who… read more>
Today on my blog I'm sharing an article about Food and Tequila Pairings from my new friends at @tiesdotcom who also write a blog called The Gentlemanual. One of the tequilas they talk about is Herradura reposado which I've used in a recipe from Jessica Gonzalez via the Death & Co book.
The Spaghetti Western
1 oz Herradura reposado
1/2 oz Del Maguey mezcal
3/4 oz Amaro Nonino
1 dash Fee Bros. orange bitters
Stir with ice and strain into an old-fashioned glass over 1 large cube. Garnish with a grapefruit twist.
This cocktail is smoky, spicy, and sweet all at once and just gets better with every sip. I love the amaro/ tequila combo! The link to the Gentlemanual article is in today's post (link in my profile). Check it out and their other content as well. I found it to be informative, well-written, and relevant.
Happy International Women's Day! I'm celebrating with a cocktail named after this year's theme Be Bold for… read more>
Happy International Women's Day! I'm celebrating with a cocktail named after this year's theme Be Bold for Change.
2 oz Bluecoat Barrel Finished Gin
1 oz Element Shrub Pineapple Turmeric
1/2 oz lemon juice
1/2 oz rosemary ginger tea syrup
2 dashes DRAM Palo Santo bitters
Shake over ice. Double strain and pour into a chilled cocktail glass. Garnish with a ginger slice and rosemary sprig.
I chose the ingredients I did for this drink with the theme of boldness in mind, and with the idea of representing who we are as women, and the responsibility we have to continue the fight for gender equality throughout the world. Link in my profile to read more on my blog post for today.
I'm so excited to be featured on the Dessert Cocktails Feed on thefeedfeed.com along with several other… read more>
I'm so excited to be featured on the Dessert Cocktails Feed on thefeedfeed.com along with several other cocktail and food instagrammers. Check out everyone's amazing creations at thefeedfeed.com/dessert-cocktails. Thanks so much @thefeedfeed @thespicetrain and congrats everyone! 🙏 🙌
The Greenpoint, a modern day riff on the Brooklyn from Michael McIlroy, originally created for Milk & Honey in… read more>
The Greenpoint, a modern day riff on the Brooklyn from Michael McIlroy, originally created for Milk & Honey in NYC. Of all the variations, this is my favorite because McIlroy brought yellow Chartreuse into the mix.
2 oz Bulleit rye whiskey
1/2 oz Dolin rouge
1/2 oz yellow Chartreuse
2 dashes DRAM Citrus Medica bitters
Stir with ice and strain into a chilled coupe or Nick & Nora glass. Garnish with a lemon twist.
I used Dolin rouge in this cocktail despite my ongoing love affair with Carpano Antica and Punt E Mes, because I didn't want to overwhelm the Chartreuse with their heavier flavors. I went with the DRAM bitters, instead of the original Angostura and orange, for a similar reason. The Citrus Medica flavor is an amazing complement to the Chartreuse, and it also allows it to keep center stage (along with the rye whiskey, of course)!
Built by Cooks
A portion of proceeds will go to support small farms