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Outtake: How to Make A Champagne Cocktail
Photo via Marc Smith This week on Good Food, Evan Kleiman talks to Brad Thomas Parsons, author of Bitters: A Spirited History of a Classic Cure-All. Below he describes how to make a Champagne Cocktail,...
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Cocktail Historian David Wondrich Talks Shop This Week on Good Food
This week on Good Food, Evan catches up with David Wondrich to discuss the updated and revised edition of his cocktail tome, IMBIBE! Here’s the recipe for the Southern American take on the martini,...
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Cocktail Recipe: Afton Club Punch
David Wondrich is a cocktail historian and the author of several great books on cocktail lore. This week we dive into punch, the subject of his 2010 book Punch: The Delights and Dangers of the Flowing...
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Recipe: Matt Biancaniello’s Italian Greyhound Cocktail
Up your Labor Day weekend cocktail game with Matt Biancaniello’s Italian Greyhound recipe. This week at the Santa Monica Farmers Market, we caught up with cocktail chef Matt Biancaniello, shopping for...
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Recipe: The Walker Inn’s NYE “Champagne”
The Walker Inn’s lead bartender, Katie Emmerson, at the helm. (Photo credit: Katie Boink Photography) Champagne may be the New Year’s drink of choice, but what if you could recreate it and turn it into...
View ArticleMake that cold one a beer cocktail
In his book “Cocktails on Tap: The Art of Mixing Spirits and Beer,” barman Jacob Grier goes beyond the michelada and the boilermaker to give us 50 recipes for beer cocktails. He reinvents forgotten...
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‘Lost in Laos’ with Matt Biancaniello
It was the summer of 2008 and Los Angeles was at the dawn of the craft cocktail movement. In the small dark Library Bar of the Hollywood Roosevelt Hotel, a new bartender named Matthew Biancaniello...
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Treat yourself to Birch’s guavatini
Now that guavas are in season throughout the Southland, mixologist Gabriela Mlynarczyk has added her signature guavatini back to the cocktail menu at Birch. She combines Manzanilla sherry, verjus and...
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‘The King’ of Baldoria
With the 2017 Masters Tournament not far away, David King, owner and beverage director at Baldoria, is teeing up for the big day with a new cocktail on the menu inspired by none other than Arnold “The...
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Smuggler’s Cove: Three Dots and a Dash
Living the tiki dream: Martin and Rebecca Cate at Smuggler’s Cove. (Photo courtesy of Smuggler’s Cove) Tropical rum-based cocktails may have fallen out of fashion since the Don the Beachcomber days of...
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Unusual Valentine’s pairings: chocolate with whiskey, gin and beer
Be still my chocoheart. Photo by Simran Sethi. “Drink is inseparable from food,” Andrew Dornenburg and Karen Page write in What to Drink with What You Eat. “When what you’re drinking melds with what...
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Moonshine Rising: The once-illegal drink goes legit, but what does that mean...
Before I went to Nashville in 2006, I’d never had moonshine. Prohibition ended in 1933, right? You can buy liquor in stores. Outside of cartoon hillbillies swilling from jugs labeled XXX, I was...
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Serving Cocktails and Culture in LA’s Historic Filipinotown
Cover photo by Wonho Frank Lee. By Paola Mardo. Filipino cuisine is making waves in mainstream culture, especially in Los Angeles where restaurants like LASA, RiceBar, and The Park’s Finest serve up...
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