Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121017gramercytavernoldorleans2-e37bd8ad417e40b790cbdaace7eace4a.jpg)
Gramercy Tavern's Old Orleans
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__cocktailChroniclesBug-9412e94910094a1e8ea410520602d065.png)
Larchmont
One of the most highly sought-after books is The Fine Art of Mixing Drinks, a volume first printed in 1948, written not by a bartender but by a New York lawyer named David Embury who was determined to establish a system of proper rules for mixing drinks. Most of the drinks he covered were ones that were already in regular rotation in New York bars. Here's one of his originals, the Larchmont.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20070824oldcuban-6eb4b30388864500984ab54d2184c746.jpg)
Old Cuban
Branch out from a mojito with this bubbly, minty rum drink.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__06__20120621-el-floridita-cocktail-primary-36ba157cc1164fd499654e6fad3251b7.jpg)
Hemingway Daiquiri
This recipe makes a drink--which, just to make things even more confusing, is also known as a Daiquiri No. 3--that is much less tart than the citrus bombs the Floridita was serving, and with a potency that's more likely to put you in a pleasant mood on a late-summer day than to steer you into a long, grisly night that ends with you waking up on a fishing boat drifting somewhere south of Key West.
:max_bytes(150000):strip_icc()/20230920-SEA-MaiTai-TwoBites-25-98b5cd86741e4c59ab8356e3623464a3.jpg)
Mai Tai
The true Mai Tai is a vacation in a glass, bearing little resemblance to the sweet, murky rum drink you've likely tried before.
:max_bytes(150000):strip_icc()/20230530-SEA-Daquiri-TwoBites-hero-97ed52eaf96f443a99948f9b0088c371.jpg)
Daiquiri
Rum, lime, and sugar define the classic daiquiri; no garishly-colored slushies, please.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__01__20131212rumoldfashioned-13cf83ef795b42b0ae9327e149e000d2.jpg)
Three-Rum Old Fashioned
Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia shared this tiki-style drink recipe. It brings out the best in three rums with their own strong personalities.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20100129-anejohighball-recipe-06f45a0e678d463fbf539209f76a1dce.jpg)
Anejo Highball
Anejo Highball. [Flickr: teamperks] During the dark, dry years of Prohibition, thousands of thirsty Americans made it a point of vacationing in Cuba. Not only did the island nation offer an alluring Caribbean climate, but Havana was home to...
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121017gramercytaverncrossfire202-3e06cb991b774ffc941fab3440d5696a.jpg)
Gramercy Tavern's Crossfire
This play on the classic Blood & Sand cocktail from Gramercy Tavern in NYC crosses the rich flavors of rum with sweet Cherry Heering and bitter, aromatic Bonal.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110420navygrog-8940960bff2341cdbe3eae81d7b4204f.jpg)
The Ancient Mariner
In Vintage Spirits and Forgotten Cocktails, Ted Haigh shares this variation on Trader Vic's original Navy Grog.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121017gramercytavernexpat202-8731c791f24b40e6a371d1846f254552.jpg)
Sometimes on a cold fall evening all you want to drink is a bright, sunny cocktail to remind of warmer days recently passed. This Gramercy Tavern creation draws inspiration from both the classic Hemingway Daiquiri and Audrey Saunders' Old Cuban. It's at once tart and refreshing with a touch of richness from the golden rum.
Serve With
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__01__20140117-279648-cook-the-book-glazed-winter-vegetables-chestnuts-caper-berries-84b013d32b9d409499be8c7ec0fed4a1.jpg)
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131119-273944-cook-the-book-browned-brussels-sprouts-with-maple-butter-686f0f1612d54fa38106e4f2196ed52a.jpg)
Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Pasta al Forno with Roasted Vegetables
Pasta al Forno with Roasted Vegetables and is like a crusty, cheesy pasta primavera. It's vegetarian and uses a combination of simple, fresh ingredients.
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__04__20120425-spring-vegetable-risotto-01-59cbf4b7fef149cb9f274dbed6f31d45.jpg)
Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__09__20130827-gnocchi-parisian-souffle-29-e894d62361a74600b81fa4a32e13c964.jpg)
Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini
A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.
:max_bytes(150000):strip_icc()/12.brusselssprouts-beautyshot-d2b1a7046ca547b593d51fa352ee8dab.jpg)
Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.