Stunning to look at, the Greenwich Sour is rich and frothy, with a band of red wine floating on top. It is a variation of a Prohibition classic, the New York Sour. The key difference between the two is that we have add an egg white in our take, a practice common throughout the history of making sours. Many people today are wary about consuming raw eggs for fear of salmonella. The risk of contamination is actually quite low and ca be reduced even more by using eggs from free-range chickens; add high-proof spirit to that, and the chances of getting sick are reduced to almost nothing. The egg white adds texture to the cocktail by trapping air and requires a very long hard shake to create the necessary consistency. Many bartenders will shake the egg white on its own first to begin this process. To give the Greenwich Sour its necessary backbone, it is important to use high-proof whiskey to cut through the sour body. The wine’s tannins add depth to the cocktail and complete its finish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.