Cocktails

The Perfect Brunch Cocktail

By Jessica MischnerGood EatsAugust 28, 2015

Not many people would make the leap between breakfast cereal and whiskey, but that’s just what triggered New Orleans mixologist Kim Patton-Bragg’s inspired riff on bourbon milk punch. “I’d been asked to create a breakfast drink for the Tales of the Cocktail festival,” she says, “and one morning, when I was looking down at my Cheerios, I saw the whole grains label on the box. My next thought was, well, whiskey has whole grains, too, and from there the idea of combining milk, cereal, and bourbon all made perfect sense.”

Read More »

A Legendary Summertime Punch

By Jessica MischnerGood EatsJuly 6, 2015

In the 1740’s, a Virginia diplomat recorded what is believed to be the first mention of Fish House Punch, a colonial-era concoction, which originated at America’s oldest fishing club, in Philadelphia, and was a favorite of George Washington’s. Nearly three hundred years later, Atlanta mixologist Miles Macquarrie stumbled upon the nearly forgotten recipe in an old cocktail manual. At his Decatur bar Kimball House, he hews closely to that original formula, combining a potent mix of rum, brandy, and peach liqueur (he makes his own from fresh Georgia fruit, but a high-quality store-bought schnapps works just fine, too), sweetened with lemony sugar, then diluted with cold tea and water. “I discovered this years ago and never felt the need to change it,” he says. “Plus, everybody loves it—hard not to.”

Read More »

Toast the Preakness with a Black-Eyed Susan

By Jessica MischnerGood EatsMay 15, 2015

Despite the mint julep’s high profile, the Derby isn’t the only Triple Crown race with its own cocktail. The Preakness has a signature libation, too. And at Baltimore’s annual post-run Winners Circle Wind Down, the Black-Eyed Susans taste a little different. That’s because Woodberry Kitchen mixologist, partner, and Director of Operations Corey Polyoka applies his restaurant’s regional, farm-driven ethos to the Preakness’s official cocktail. Instead of vodka—traditionally the drink’s primary spirit—his recipe uses Breuckelen rye. “I love rye and try to use it whenever I can for the historic tie,” he says. “So much rye has been made in the area in the past, and it’s starting to be produced around here again.” Rum goes in, as usual; Polyoka sources his from Lyon Distilling in nearby St. Michaels. Lightly acidic verjus, the sweet-tart pressed juice of unripened grapes, replaces store-bought sour mix (you can buy it here or you can sub in a mixture of lemon and lime juice), and pitted cherries add sweetness. “This version hits that same tropical note as the original,” Polyoka says, “but it’s more balanced and technique-driven.”

Read More »

Pages

Subscribe to Cocktails