Variant: Eddie Brown
Recipe information
Yield
Serves 1
Ingredients
1 1/2 ounces gin
1/2 ounce Lillet
Dash Angostura bitters
3 or 4 ice cubes
Twist orange peel
A strip of lemon zest balances this refreshing spring classic.
Fluffier, fresher, and fancier than anything from a tub or can.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Sweet, savory, and way too easy to drink.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.