Recipes 171

Nearly 100 bars in Center City will be participating in the return of Center City Sips, offering happy hour specials beginning June 4 and running every Wednesday through August 27. Throughout this season, from 5-7 p.m., patrons can enjoy $7 cocktails, $6 wines, and $5 beers at participating locations, along with half-price appetizers.

The lineup includes various offerings, with many establishments expected to announce their Sips menus closer to the start date. Customers can look forward to deals on seasonal drafts and popular selections such as rosé and margaritas. Notable options include $7 oysters and croquettes at Harper’s Garden, $6 "personal nachos" at Cavanaugh’s, and $10 select pies at Pizzeria Vetri.

To celebrate its 21st season, Center City Sips will kick off with a birthday party on May 21 at Dilworth Park, featuring an early 2000s theme. Admission is free, but guests can purchase ticketed upgrades for more perks.

For further information, visit the official Center City Sips page here.

This collection features 19 refreshing cocktails, each showcasing Cointreau in unique ways. From the classic Corpse Reviver No. 2, which replaces Lillet with Cocchi Americano for a zesty twist, to the Cointreau Spritz, a simple mix of sparkling wine, Cointreau, fresh orange juice, and club soda, ideal for brunch.

Among the highlights are:

• Sangria: Steeping the mix for at least an hour allows the fruit to boost flavor.

• Frozen Margarita: A customizable blend perfect for hot days, just add your favorite frozen fruits.

• Whiskey Daisy: A twist on the whiskey sour that substitutes simple syrup with Cointreau, enhancing sweetness.

• Mai Tai: This tropical delight promises fun and refreshment, perfect with just a brief shake.

• Blackberry Margarita: Combines fresh lime juice and orange liqueur with muddled blackberries for a fruity flavor.

• Classic Margarita: Stresses the importance of quality triple sec for a balanced drink.

For full recipes and more engaging cocktail ideas, visit Epicurious.

Toast to Mother’s Day with delightful cocktails featuring liqueurs that capture the spirit of spring. These refreshing drinks are easy to prepare, low in alcohol, and perfect for any gathering during this special celebration.

Juliette Liqueur

Originating from southwest France, Juliette Liqueur is an artisanal peach-flavored liqueur made from heirloom peaches harvested specifically in July. The Juliette Signature Cocktail combines one ounce of this liqueur with five ounces of Brut Champagne for a rosy glow.

St-Germain Elderflower Liqueur

This elegant French liqueur, made from fresh elderflowers, offers a delicate floral flavor. The St-Germain Spritz incorporates 1.5 ounces of St-Germain, two ounces of Prosecco, and two ounces of soda water, garnished with a twist of lemon peel for a refreshing finish.

Gabriel Boudier Creme de Cassis

Produced in Dijon, France, this blackcurrant liqueur adds a sweet berry flavor and a stunning color to drinks. A classic Kir Royale mixes it with Champagne, or you can use Prosecco or Cava for a more budget-friendly option.

Italicus Calabrian Liqueur

Dubbed "The Drink of Kings," Italicus is a clear, complex bergamot liqueur. An Italicus Spritz can be enjoyed by mixing one part Italicus with two parts Prosecco, garnished with green olives.

Savoia Americano Rosso

Crafted in Turin, Italy, Savoia Americano offers a bittersweet profile with a complex herbal character. The Savoia Spritz consists of equal parts Savoia and dry Prosecco, garnished with grapes for a refreshing touch.

Disaronno Originale

Celebrating its 500th anniversary, Disaronno is a sweet almond amaretto liqueur known for its smooth taste. The Disaronno Fizz combines 1.5 ounces of Disaronno with sparkling water and a squeeze of lemon, served over ice.

Pallini Limoncello

Hailing from Amalfi, Pallini Limoncello is made from hand-picked lemons. The Pallini Spritz combines two parts Limoncello with three parts Prosecco and sparkling water, garnished with an orange or lemon slice.

Alternatives for Stronger Cocktails

For moms preferring something with a bit more punch, options include G.D. Vajra Barolo Chinato, an aromatic wine infused with spices, or Pio Cesare Vermouth, known for its aromatic and herbaceous qualities.

With these unique liqueurs and cocktail recipes, make this Mother’s Day a memorable occasion for the special moms in your life. Cheers!

Crafting the perfect cocktail for Mother’s Day can elevate the occasion, making it festive and memorable. Here are some delightful liqueurs that can transform your celebrations into something extraordinary, offering fresh and vibrant drinks that are both low in alcohol and easy to enjoy.

Juliette Liqueur

Produced in small batches in southwest France using heirloom peaches harvested in July, Juliette Liqueur adds a touch of sweetness to cocktails. The Juliette Signature Cocktail, combining one ounce of this liqueur with five ounces of Brut Champagne, creates a beautiful rose-colored drink.

St-Germain Elderflower Liqueur

This French liqueur, made with handpicked elderflowers, offers a floral aroma and exquisite taste. The St-Germain Spritz, combining 1-½ ounces of St-Germain with two ounces of Prosecco and soda water, garnished with lemon peel, is both refreshing and elegant.

Gabriel Boudier Creme de Cassis

Hailing from Dijon, France, this blackcurrant liqueur lends a rich berry flavor to cocktails. The Kir Royale mixes this liqueur with champagne, while a still wine variant is simply called a Kir.

Italicus

Reviving the traditional Rosolio category, Italicus is a clear bergamot liqueur with complex citrus notes. The Italicus Spritz, made with one part Italicus and two parts Prosecco, garnished with green olives, is a refreshing choice.

SAVOIA Americano Rosso

Crafted in Turin, this bittersweet liqueur infuses cocktails with a rich flavor. The Savoia Spritz, made with equal parts of Savoia Americano Rosso and dry Prosecco, offers a vibrant ruby red hue.

Disaronno Originale

This sweet amaretto liqueur celebrates its 500th anniversary and is cherished globally. The Disaronno Fizz, combining 1.5 ounces of Disaronno with five ounces of sparkling water and fresh lemon juice, makes for a delightful drink.

Disaronno Velvet

For those who enjoy a smoother taste, Disaronno Velvet combines well with coconut water in the Disaronno Velvet Batida, delivering a refreshing snow-white cocktail perfect for warm weather.

Pallini Limoncello

Crafted from hand-picked Amalfi lemons, this liqueur is both natural and refreshing. The Pallini Spritz combines two parts Limoncello with three parts Prosecco and a splash of sparkling water for a bright lemon-yellow drink.

Alternatives for Stronger Tastes

For mothers who prefer bold flavors, consider:

• G.D. Vajra Barolo Chinato, an aromatized wine perfect for sipping.
• Pio Cesare Vermouth, an aromatic wine from Piedmont, Italy, ideal for sipping with lemon zest.

These liqueurs and cocktail recipes create a delightful way to toast your special day together, ensuring that every sip is as memorable as the moments shared.

During a weekend of unrest in Athens, police arrested over 70 individuals as violent clashes erupted in the Exarchia neighborhood. The riots began following a music performance in a nearby park, escalating into widespread chaos as protesters hurled Molotov cocktails, stones, and fireworks at police, igniting vehicles in the area.

Local authorities reported that 72 people were detained, with one officer sustaining injuries during the confrontations. Eyewitness accounts indicated that the disturbances intensified late Saturday night, specifically around the junction of Kallidromiou and E. Benaki streets. In response to the aggression, police employed chemical agents to disperse the crowd.

The turmoil unfolded just days after a bomb exploded near the offices of Hellenic Train, Greece’s primary railway operator. Fortunately, the explosion caused limited damage and resulted in no injuries, as the attackers had notified two media outlets shortly before the detonation.

This unrest coincides with the second anniversary of a devastating railway disaster in which 57 people lost their lives when a freight and passenger train were mistakenly placed on the same track. The incident highlighted significant flaws in Greece’s railway safety system, prompting protests from victims’ relatives against the current government.

In recent weeks, numerous demonstrations have taken place across Greece, with citizens rallying for higher wages amid soaring living costs. Popular demand for better financial support continues, as many households struggle to manage increasing expenses for food, housing, and utilities, despite the government’s cumulative 35% increase in the minimum wage since 2019.

Kevin Peterson leads an intriguing double life: by day, he is the mastermind behind Sfumato Fragrances, and by night, he transforms his retail store in Detroit into Castalia, a craft cocktail bar where he seamlessly blends the worlds of perfumery and mixology. His journey, which also led to the publication of his book, Cocktail Theory: A Sensory Approach to Transcendent Drinks, stems from a long path of diverse careers, including those as a line cook, auto mechanic, and an engineer with advanced degrees in physics and mechanical engineering.

Peterson’s fascination with the intersection of scent and flavor emerged from his long-standing interest in cooking, eventually evolving into a commitment to perfumery. This path was not merely a career shift but a quest for a creative outlet beyond the analytical realm of engineering. Together with his wife, he built Sfumato and later opened Castalia, where he began to conduct extensive mixology experiments. He meticulously researched combinations of flavors, aromas, and presenting drinks in their ideal forms, all to uncover the "Platonically ideal" cocktail—which seeks the quintessential representation of a drink.

At Castalia, Peterson explores innovative cocktail crafting that emphasizes scientific principles, merging the artistry of mixology with rigorous data collection. His fascination lies in the relationship between scent and taste, propelling him to experiment with flavor profiles and textures. His philosophy incorporates the idea that cocktails should be more than just a combination of ingredients; they should tell a story through their carefully constructed flavors.

Peterson’s insights also include the concept of motifs in cocktail creation. He believes in focusing on specific ingredients to highlight rather than overwhelming the drink with too many competing flavors. His observations have led him to recognize the importance of space and sensation in tasting—how different ingredients interact with various sensory points on the palate and in the aroma.

He adeptly merges the art of perfumery into cocktail crafting, recognizing that aromas have their forms of dynamics—much like top, middle, and base notes in perfume. Peterson discusses how these elements correlate with user experience when sipping a cocktail, creating an evocative journey for the drinker.

Through his bar, Peterson demonstrates that successful flavor combinations can stem from unconventional pairings, such as blueberry and horseradish, challenging the perception of individual ingredients. Part of his expertise involves the careful consideration of presentation, emphasizing the visual aspect of drinks, which engages customers emotionally and sensibly.

As Peterson continues to innovate within this duality of his profession, he aspires to enlighten others about the subtle complexities behind creating a remarkable cocktail experience. His contribution to the beverage world combines empirical research, sensory exploration, and a passion for storytelling—all essential ingredients in crafting memorable drinks. He encourages aspiring mixologists to focus on familiar favorites and gradually expand their horizons, assuring that mastery in cocktail crafting is an accessible adventure.

Sip, swim, repeat. It’s summertime in Palm Springs, and a range of refreshing cocktails are perfect for beating the heat by the pool.

At the recently renovated Royal Sun, visitors can indulge in creative cocktails such as the "North of the Border," which features Serrano-infused agave and sage tequila, or a new take on the classic Bee’s Knees called "Heart of Gold" that combines Barr Hill Honey, Bombay Sapphire gin, and ginger. For those looking for non-alcoholic options, the "Spice of Life" delivers a spicy kick with a tequila alternative, lime, jalapeno, and soda.

The High Moon Pool Bar boasts an all-day menu with delectable options like maitake mushroom pizza with a truffle oil drizzle, carne asada street tacos, and a chocolate chip cookie sundae.

Another great spot, the Drift Hotel Palm Springs, offers resort day passes and hosts a weekly happy hour with tacos from its onsite restaurant, Maleza, accompanied by a local DJ. Their unique NA Pink Margarita, made with alcohol-free tequila, is a refreshing choice.

At the Kimpton Rowan’s High Bar, the "Prickly Pear Sour" stands out as a visually stunning cocktail made with Tito’s vodka, prickly pear syrup, fresh lemon juice, and egg white. It balances sweet and tart flavors perfectly, pairing wonderfully with savory appetizers like tuna poke nachos.

Prickly Pear Sour Recipe

Ingredients:

• 2.5 oz. Tito’s vodka
• 1 oz. prickly pear syrup
• 3/4 oz. fresh lemon juice
• 1 egg white
• 2 dashes Angostura bitters (optional)
• Lemon twist (for garnish)

Instructions:

1. In a shaker, combine Tito’s vodka, prickly pear syrup, fresh lemon juice, and egg white.
2. Dry shake (without ice) for 10 seconds to emulsify the egg white and create froth.
3. Add ice and shake vigorously for 15-20 seconds.
4. Fine strain into a martini glass.
5. Garnish with a twist of lemon peel and optional bitters.

These cocktails epitomize the summer vibes of Palm Springs, making them ideal companions for lounging under the sun.

Bartenders across the United States are creatively reinventing savory cocktails, moving beyond the classics like the Bloody Mary and Dirty Martini to embrace innovative, umami-rich ingredients. In cities such as New York and Los Angeles, the trend is gaining traction as bartenders experiment with components like miso, amaro, and smoked sea salt, reflecting a broader shift in drinking culture.

Tyson Buhler, a bartender at Death & Co. in NYC, notes a natural progression from fruity and sweet flavors toward more savory, umami flavors, especially with the resurgence of sophisticated martinis. The industry’s focus on quality ingredients and refined techniques is bringing ingredients such as seaweed, mushrooms, and soy sauce into cocktails—not merely as novelties, but as essential flavor elements.

This trend is not solely about the novelty factor; it signifies a deeper evolution in consumer taste. Patrons are becoming increasingly adventurous and are looking for distinctive drinking experiences when they dine out. Jen Jackson, the beverage manager for Thompson Restaurants, highlights the increasing variety of pickled vegetables, herbs, and even bacon fat in cocktails, catering to a clientele eager for unique flavors.

Savory cocktails are now finding dedicated spaces on drink menus, making up a more substantial part of the offerings in bars. Bartenders are not hesitating to blend kitchen ingredients with traditional cocktail components, pushing the envelope on flavor combinations that challenge drinkers’ expectations.

Notably, umami flavors, previously underappreciated in the cocktail scene, are now being recognized for their potential to create complex, delicious drinks. Charles Joly, an award-winning beverage designer, emphasizes a trend where ingredients like caramelized onions and roasted garlic are becoming increasingly accepted in cocktail recipes.

Data supports this shift: cocktails accounted for 35% of total spirits value in the U.S. on-premise sector in 2024, a notable increase from the previous year. Additionally, a survey found that there was a 20% rise in demand for savory flavors among consumers in North America, suggesting that drinkers are increasingly willing to explore bold new profiles.

Younger generations, particularly millennials and Gen Z, are leading this exploration. They are drawn to unconventional flavor combinations, often seeking out drinks that double as shareable experiences on social media. Infusing Asian culinary elements—like nori and sesame—into cocktails illustrates the expanded palate of the modern drinker.

Overall, bartenders are carefully crafting drinks that balance the unusual with familiar tastes, ensuring that even adventurous flavors cater to a diverse clientele. The move toward more savory cocktails appears to be not just a fleeting trend, but a permanent shift in the industry’s landscape, reflecting broader gustatory explorations among consumers.

With a growing trend towards mindful consumption, the popularity of NOLO (no and low alcohol) beverages is climbing among consumers, particularly the younger demographic. They seek alternatives that offer similar flavors and social experiences associated with traditional cocktails, yet with little to no alcohol.

As health-conscious drinkers embrace craft mocktails, alcohol-free spirits, and botanical-infused concoctions, the perception of drinking is evolving. The emergence of sober cocktails—zero-proof drinks—indicates a significant cultural shift towards mindful indulgence. Albert Gangmei, a mixologist at Loya in Taj Palace, New Delhi, explains that Gen Z is redefining drinking culture, favoring flavorful creativity over traditional high-ABV drinks. Modern sober cocktails boast the same artistry and complexity as their alcoholic counterparts, proving that enjoyment is not solely defined by alcohol consumption.

The trend is reflected in how bars create extensive menus highlighting ingredients, ABVs, and calorie counts, enabling a more informed drinking experience. Diners are increasingly interested in zero-proof sparkling wines, botanical spritzes, and kombucha-based cocktails—all offering the celebratory feeling of traditional beverages without intoxication.

The complexity of these sober cocktails sets them apart from conventional mocktails. High-quality non-alcoholic spirits and fresh botanicals ensure layers of flavor, enhancing the drinking experience. As this movement continues to evolve, establishments embrace these drinks as core offerings, rather than just alternatives. As Akshay Kumar, Assistant Manager at Adrift Kaya in JW Marriott New Delhi, points out, guests today desire beverages that are tasty, polished, and align with a health-conscious lifestyle.

The rising trend showcases an innovative mixology landscape, where indigenous ingredients and creative techniques combine to offer sophisticated, flavorful drinks, like the ‘First Taste of Loya’ or ‘Tamarind Fennel Soda.’ This progression signals that modern drinking culture will continue to shift, with consumers prioritizing health, taste, and ethical consumption in their beverage choices.

Nestlé has announced the launch of its Maison Perrier line of non-alcoholic sparkling cocktails in the U.S., originally introduced in Canada in 2024. This new line, called Maison Perrier Chic, features four flavors inspired by traditional cocktails: Daiqui’red, Piña Fizz, Peach Spritzer, and Citrus Fizz, each made with real fruit juice and containing 30 calories or fewer per can.

The mocktail market is booming, valued at $8.2 billion in 2023 and projected to grow at a compound annual growth rate of 5.7% by 2030, as reported by Grand View Research.

The rise in the mocktail sector aligns with consumers’ shifting preferences towards reducing alcohol consumption while maintaining the flavor and social aspects of traditional drinks. This trend has opened opportunities for various beverage companies to create non-alcoholic options, expanding their product lines.

For instance, Molson Coors formed a partnership with Naked Life to launch non-alcoholic canned cocktails in the U.S., while smaller brands like Waterloo, Mingle Mocktails, Free AF, and Ghia’s Le Spritz are also tapping into this market.

Nestlé, focused on its Perrier brand’s premium positioning, sees mocktails as a strategic growth area. "Maison Perrier Chic brings a new level of sophistication to sparkling beverages while reimagining the cocktail flavor experience," said Molly Lyons, a senior marketing manager at Nestlé. She emphasizes that this line allows for flavor celebration and craftsmanship without the presence of alcohol.

Citrus Fizz will be available exclusively at Whole Foods, while the other flavors will launch at various retailers, including Amazon, later this month. The Maison Perrier brand was launched to encourage innovation within the premium beverage space, alongside its zero sugar product line, Maison Perrier Forever.