At Grey Lady MTK, we recently enjoyed the spirit of summer—captured in two of the summer’s hottest spirits.
From a plant that loves the sea, a rosemary margarita cocktail to sip by it.
Your choice of rum or tequila fuels this start of season sipper.
The trick to the best cocktail is to make your own orgeat. Don’t be afraid! It’s not that hard.
The secret is to mash the watermelon through a strainer to make nectar.
A deceptively simple recipe by a veteran North Fork bartender takes the prize.
Stuff your vodka bottle with rhubarb stalks and boil them with sugar and water and then let imagination be your guide.
The latest mixer behind the bar is a vinegar and fruit concoction once regularly sipped in the 18th century.
For Edible East End’s High Summer Issue, I took a trip to Station in East Quogue; the restaurant promises “Exceptional Food & Drink. No Ceremony.” No ceremony indeed, but jolifications abound. Not your grandmother’s cocktail, jolifications are smile-inducing thirst quenchers imagined by Station mixologist Chris Barry.
Hi, I’m Gianna (Hi Gianna) and I serve alcoholic beverages. I am a writer, first and foremost, but I’ve been doing the bartender thing for the better part of a decade now, so my very first series will chronicle my adventures doing, well, the bartender thing.
Pre-mixed and ready to drink.
Did you hear? Edible is throwing a cocktail contest. The challenge is simple. Bartenders from Montauk to Manhattan, create two cocktails for us—one traditional, the other innovative and Edible—with a base of Hendrick’s gin, and you could win an Edible profile, prizes and prestige. And as if that weren’t exciting enough, this week we’re throwing back to a feature on one of our region’s signature cocktails to keep up with the theme: the Long Island iced tea.