4ouncesmascarpone cheese or cream cheese 1tablespoonWorcestershire sauce 1teaspoondried oregano 8ouncesTaleggio cheese, rind removed and cut into small pieces 1/4cupfinely chopped flat-leaf parsley, divided 1/4teaspoonkosher salt 24 cocktail rye bread slices 4ouncesfontina cheese, shredded(about1cup)...
This recipe first appears in print in “The Cafe Royal Cocktail Book“, a 1937 book that came out a year or so after the more famousSavoy Cocktail Book. In a nutshell, the Savoy book was written by an American Harry Craddock, working in the UK. The UK Bartenders Guild thought that the...
who introduced me in late 2017 to the notion of a Sazerac built on smoky mezcal rather than the classic rye or cognac. His simple switch of spirit was solid and satisfying — but then,the very next day, I dropped by the Theodore, the former NorthPark Center lair where barman Hugo Osorio...
Alternately, you could make this recipe in the morning and reveal it in the evening for a party. I made mine in the evening as a massive snowstorm rolled through New York, and nestled it into the snow of my apartment building’s back yard. When the bowl of ice cream and booze was al...
Beer bread The taste of this three-ingredient bread can vary wildly depending on the type and flavor profile of the beer you use, which makes this recipe one you can bake over and over without getting bored. Commenters report that the “beer bread” is best served warm, with a thick spre...