Robert Krueger, our bar manager, discovered the New Yorker in a vintage copy of Booth’s cocktail book from the late 1930s. It is an offshoot of the New York Sour, with the addition of club soda. Think of it as a rye Collins with a float of red wine. The New Yorker is tall and fizzy, great for a hot day, and certainly stunning to look at. This cocktail is also a great culinary example of how substituting or adding one ingredient can drastically change the style and feel of a cocktail. The club soda changes the character from a simple sour into a long drink, which changes the perception of consumption by reducing the acidity and intensity in each sip. Whereas a Whiskey Sour is more a late-evening and cold-weather drink, the New Yorker tends to be more of a lazy-afternoon and summertime treat.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.