Recipes 341

By Lauren Linder

September 16, 2024 / 4:41 AM EDT / CBS Pittsburgh

PITTSBURGH (KDKA) — Starting today, businesses in Pennsylvania that sell alcohol will be able to sell canned cocktails like High Noon and Surfside, which were previously only able to be purchased at state-run liquor stores.

Earlier this year, Governor Josh Shapiro signed a bill into law that expanded where ‘ready-to-drink’ cocktails could be sold.

Previously, only state-run Fine Wine and Good Spirits stores could sell cocktails that included spirits such as vodka, gin, and tequila. Hard seltzers like White Claw and Truly were already available in stores as they are made from alcohol derived from fermented sugar, not distilled spirits.

Late last month, venues such as restaurants, hotels, grocery stores, and convenience stores began the process of applying for permits to sell canned cocktails.

As of today, approved stores can start selling these cocktails, which have an alcohol content ranging from 0.5% to 12.5%, in containers no larger than 16 ounces.

Each transaction is limited to selling no more than 192 ounces of these products, equivalent to a 12-pack of 16-ounce cans.

New legislation went into effect on Friday that allows bars and restaurants to extend the amount of time that they can offer happy hours, increasing from 14 to 24 hours per week.

The new law also allows establishments with a liquor license to offer food and drink combinations and allows them to include up to two drinks in the cost of a ticket for a self-sponsored event.

© 2024 CBS Broadcasting Inc. All Rights Reserved.

A Miami Vice in honor of Miami Vice’s 40th anniversary

Miami is a city that embraces its unique characteristics: from its perpetual summer ambiance and dynamic culinary scene to its history during the “cocaine cowboy” era, and being famously depicted in the beloved TV series Miami Vice.

The groundbreaking crime drama starred Don Johnson and Philip Michael Thomas as undercover detectives. It was pivotal in integrating pop culture, fashion, and music, significantly shaping how Miami is perceived. The series premiered on NBC on September 16, 1984, lasting five seasons and ending with a notable celebration at Mac’s Club Deuce, the oldest bar in Miami.

With the 40th anniversary of this iconic show upon us, commemorating the occasion with a classic Miami Vice cocktail is the perfect way to enjoy the continuing hot summer weather.

Though unrelated to the famed television series, the Miami Vice cocktail has become a nostalgic way to mark 40 years since the show’s debut. This delightful drink combines elements of a piña colada with a strawberry daiquiri, a concoction believed to have originated in Miami, hence its name. This cocktail is a staple at many beachside and poolside bars, and more recently, many cocktail bars and restaurants offer a non-frozen, sophisticated version that still captivates the essence of the original.

Mrs Pink at Eating House

An example of an innovative take on the traditional Miami Vice can be found at Eating House, where it’s considered a sort of secret item. According to Giorgio Rapicavoli, co-owner and chef at Eating House, the bar manager, Jordan Nance, was inspired by their Mr. Pink cocktail and created the Mrs. Pink. This variant features Havana Club Rum, lime juice, coconut cordial, and a unique wild strawberry liqueur called Fragola.

For those preferring the classic variety, The Clevelander hotel offers the original Miami Vice drink as one of its most popular poolside beverages. In celebration of the show’s anniversary, you can enjoy the Miami Vice Frozen at a special price of $10.

Miami Vice Negroni at Santa Diabla

Visit Santa Diabla, the hidden bar within Chela’s Cocteleria in Miami Lakes, to experience a unique take on the classic cocktail with their Miami Vice Negroni. It includes a mix of pineapple infused Canaima Gin, Campari-soaked strawberry preserve, and coconut fat-washed sweet vermouth di Torino. This intriguing drink is featured at the tiki style pop-up, Diabla’s Cove.

Miami Vice at Night Swim

For a traditional Miami Vice, head to Night Swim. This rooftop venue serves a perfectly blended icy treat combining layers of piña colada and strawberry daiquiri. Indulge in this cocktail while enjoying panoramic views of Biscayne Bay and the Miami skyline.

Miami Vice cocktail at Dom’s

Enjoy a unique take on the classic Miami Vice at Dom’s, crafted with Havana Club Añejo Classico Blanco, strawberry, pineapple juice, and coconut water. This refreshing and light concoction is perfect for starting your evening.

Miami Vice cocktails at Monty’s

Explore a South Florida variant of the frozen Miami Vice at Monty’s Raw Bar. Deviating from the traditional piña colada and strawberry daiquiri, this version features a Rum Runner replacing the daiquiri, adding a local touch. Originating from Islamorada’s Tiki Bar in the Florida Keys, the Rum Runner includes both light and dark rum, blackberry and banana liqueur, and fresh pineapple and orange juice, finished with 151 proof rum, all blended with the frozen piña colada.

What’s better than a poolside frozen cocktail?

This might seem obvious, but just in case: if you’re hanging out at one of Miami’s many hotel pools and you see there’s a piña colada and a strawberry daiquiri on the menu then you can absolutely treat yourself to a Miami Vice. Some of these hotels include Fontainebleau Miami Beach, Loews Miami Beach, Kimpton Epic, Faena Miami Beach, and The Gates Hotel — just to name a few.

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Let’s get autumnal.

Fall, more than any other season, seems to invoke visceral, specific sense memories around the food flavors that emerge during this period — baked apples with warming spices, sweet potatoes and candied pecans, tender figs and tart cranberries. It’s harvest season for everything from walnuts and almonds to figs, pears, and pumpkins, and the autumnal yield is rich and abundant.

Related: 11 Warming Drinks to Make This Fall

Naturally, the drinks we favor take these flavor cues as well. The shorter days and longer nights usher in more brown spirits, with spicy whiskeys, brandies, and aged rums taking center stage. Ingredients like coffee, maple syrup, apple cider and bitter walnut liqueur start to sneak into our Whiskey Sours and Margaritas and Old Fashioneds. These are layered, complex cocktails meant to be savored when the world gets a little more cozy.

Here are our favorite fall cocktails to help guide you into cooler, crisper days and cozy, spice-filled nights.

This spicy, agave forward cocktail with fig-ginger syrup, smoky mezcal and bright lemon juice from bartender and activist Ashtin Berry has a kick in more ways than one. Make the fig-ginger syrup ahead of time and save the spicy sweet solids to puree as a spread. A garnish of fresh, ground nutmeg make this batched sour cocktail especially autumnal.

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Julia Hartbeck

Bourbon and maple syrup blend harmoniously and are often found in autumn-themed cocktails. A prime example is a twist on the Old Fashioned, shared by Robb Turner, proprietor of the New York-based Crown Maple. His recipe involves bourbon, a muddled orange wheel, fresh lemon juice, Angostura bitters, and a dark amber Grade A maple syrup, which boasts a richer color and taste than its lighter counterparts.

Crown Maple

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Food & Wine / Tim Nusog

This variant of the Manhattan cocktail from the days before Prohibition introduces a robust mix comprised of spicy rye whiskey, dry vermouth, maraschino liqueur, and Amer Picon. This bittersweet French liqueur is quite rare in the U.S., but can be adequately replaced by either Bigallet China-China Amaro, Amaro Ciociaro, or Ramazzotti maintaining the cocktail’s robust essence.

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This vibrant and energizing cocktail perfect for the colder seasons fuses bourbon, coffee liqueur, maple syrup, cold brew concentrate, and walnut bitters. It is ideally served over a solitary clear ice cube supplemented with a scattering of coffee beans for garnish.

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Chelsea Kyle / Food Styling by Drew Aichele

Enhance your Margarita this autumn with ample apple cider and a hint of cinnamon. This drink includes tequila, orange liqueur, Cointreau, fresh lime juice, and apple cider, making it ideal for enjoying after apple picking or as a festive Thanksgiving appetizer. For an added touch, coat the rim of your Margarita glass with a sugar-cinnamon mix and adorn with a fresh apple slice and cinnamon sticks.

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Nocino, a walnut liqueur derived from green walnuts and infused with spices such as star anise, cloves, cinnamon, and vanilla beans, transforms a Cognac-based sour cocktail into a delightful treat perfect for chilly weather. The addition of lemon juice, simple syrup, and Angostura bitters harmonizes the earthy and floral essences, crafting a richly flavored beverage ideal for cold seasons.

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Pomegranates, quintessential autumn fruits, excel in agave-based cocktails. A particular punch recipe created by Kaitlyn Stewart, a bartender from Vancouver, merges blanco tequila with pomegranate and lime juices, alongside ginger tea and maple syrup. The vibrant pomegranate juice pairs beautifully with the sharp, unaged tequila, while the maple syrup adds a touch of warmth. Stewart suggests serving this concoction in tea cups to enhance its festive appeal.

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Food & Wine / Photo by Brie Goldman / Food Styling by Kelsey Moylan / Prop Styling by Gabriel Greco

Looking for a pre-dinner cocktail that will whet your guest’s appetites without knocking them out? Opt for this traditional Basque Country aperitivo that looks similar to a Negroni but with half the alcohol. Spanish vermouth provides the base, with smaller portions of gin and Campari supplying a sturdy backbone and a bittersweet kick.

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Inspired by the Brooklyn cocktail, Jim Meehan and John Deragon introduced the Newark cocktail in 2007 for the autumn menu at the renowned New York City bar, PDT. This cocktail variation tweaks the original by using overproof apple brandy instead of rye whiskey, sweet vermouth in place of dry, and employing Fernet-Branca for its darker and deeper bitterness instead of the elusive Amer Picon.

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Food & Wine

This lesser-known cocktail is a distinct take on a Sidecar by substituting orange liqueur with Green Chartreuse. The drink is complemented with freshly squeezed lemon juice, simple syrup, and aromatic bitters, crafting a sour cocktail that draws inspiration from one of Paris’ most prestigious streets in the 8th arrondissement.

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For over two decades, Jason Calvanese has served as a bartender in Portland. Presently, he holds the position of beverage director and bar lead at Sousòl, a speakeasy-style bar situated just around the corner from Kann, a restaurant that has won a James Beard award. Read online: https://www.koin.com/northwest-grown/haitian-cocktails-in-speakeasy-vibe-sousol-is-the-place/

Dear new (and veteran) dining spots in Denver,

It seems there might be some confusion about who you think you’re catering to. Was it intentional to set the price at $36 for a dish of chicken that barely passed as palatable? And that cocktail which vanished in three sips, was it genuinely meant to be $20?

Should I have felt thankful after spending $72 on that barely edible meal and minuscule cocktail, only to find myself stopping by Good Times to satisfy my hunger? Actually, it turned out to be closer to $80 once the kitchen fee, worker health insurance fee, and farmers’ fee were tacked on. (I understand the reasons but still, it stings!)

I recognize that the minimum wage has surged, that the cost of downtown real estate might be inflating more than my $18 mini personal-sized pizza, and that the prices for meat, eggs, and almost all other consumables (unlike that chicken) have climbed as sharply as my home insurance premiums.

I also recognize the importance of a satisfying meal and am willing to invest in such experiences. I once traveled to San Francisco just to try a specific loaf of bread, and I’ve shared stories here about a dinner that cost $450 per person, which completely shifted my perspective on dining. Over the years, I’ve chosen to explore new culinary hot spots rather than saving for retirement. (Oops!)

Many restaurants in Denver justify their prices well. However, you, the new restaurant in RiNo, do not yet possess the reputation of Frasca to demand $215 for your tasting menu. I doubt you’re introducing groundbreaking innovations on sweet potatoes similar to what I’ve seen at Alma Fonda Fina. Nor do you offer the best version of any dish in town, or even make the top ten, so it might be wise to reconsider your pricing of $7 per dumpling.

Unlike some places that manage to captivate my family for hours like Casa Bonita, your restaurant, branding itself as a casual neighborhood spot, disappoints with a $17 starter-sized salad and cramped seating arrangements. Charging $30 just to make a reservation and then informing customers they’ll lose their seat without a purse hook after 90 minutes is less than welcoming.

Spending a few hundred dollars on a meal at upscale restaurants is becoming the norm, even without including the cost of drinks. Indeed, that’s a significant amount for many, including myself. Such expenses might account for a person’s major celebratory meal of the year. If the charge reaches more than $16 for a cocktail and $35 for eggplant, those items truly need to be exceptional.

And the thing is, new LoHi restaurant, yours are not. You’re not doing anything better or more unique than the last disappointing restaurant that opened a block down that’s still clinging to QR code menus and wants me to bus my own table.

Yes, I know I’m a privileged food writer who often gets these sorts of meals for free. I and my colleagues and the outlets that give us a $40 dining budget to find the 12 best sushi restaurants in town need to do better at telling our readers what’s worth it and what isn’t. I’m also a huge Denver restaurant fan who, when I’m off the clock, can’t afford to keep paying $300 for ho-hum meals. It’s my job to hype the greats, but what to do with the not-so-greats?

I know that it’s challenging to make the restaurant economics work. But it’s not just you whose math just ain’t mathing. Our budgets are tight, too, and I can’t take my kids out for breakfast when your basic egg and cheese sandwich is $20. There’s certainly a place for fine dining done well, but increasingly, decidedly un-fine dining is being priced at that level.

Someday, newish restaurant, you might nail that chicken and build a staff where the hospitality alone is worth the price of admission. But come on, we both know you’re not there yet, so stop pretending you’re Alinea and put away the tweezers and mini squeeze bottles for fussy food prep and focus on best serving your current customers so they want to come back.

There’s got to be a way to make eating out work for everyone. Maybe instead of jacking up your intro pricing to match the James Beard Award winners across town, you prioritize serving a good meal, at a fair price? I really want to support you — I think we all do — but I also want health insurance, and I can’t seem to afford both.

Gastronomically yours,

Denver diners

Allyson Reedy is a food writer and restaurant critic in Broomfield. She’s the author of 50 Things to Bake Before You Die and 30 Breads to Bake Before You Die.

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Rachel Day, 29, was urgently taken to a hospital in Wales after exhibiting symptoms of sepsis – her situation was critical enough for doctors to induce a coma.

A mother has shared the painful experience of losing her daughter to a devastating condition just 10 days after celebrating with cocktails on a Bank Holiday weekend.

At 29, Rachel was in her best years, known for her vibrant humor and personality that brightened every room. Her parents remembered her as a “truly unique character.”

The former teenage judo champion from Wales, who also worked as a lifeguard and swimming instructor at Llanishen Leisure Centre in Cardiff, had aspirations to change careers and start a dog daycare business. However, her plans were cut short when she contracted sepsis, a critical condition caused by an excessive response to an infection, which rapidly deteriorated her health.

Just 10 days after being diagnosed, Rachel tragically passed away, according to WalesOnline.

“Rachel had such a cheeky sense of humour – everyone was drawn to her,” her grieving mother, Bernie Day, stated. “She was fit, healthy, and had firm ambitions for her future, but tragically, she never got to realize them.”

Her parents, still reeling from Rachel’s unexpected death six years later, are now raising awareness about the early signs of sepsis to educate others. In May of 2017, Bernie reflected on how Rachel had enjoyed the Bank Holiday weekend, watching the sunset and enjoying cocktails in Cardiff Bay.

However, the following Monday, Rachel began to feel breathless, suffered from vomiting, and expressed that she felt like she was dying. She was urgently taken to the emergency department at the University Hospital of Wales around 4 am.

Despite Rachel’s return home a few hours earlier, her health deteriorated rapidly. “I was supposed to meet her for coffee but when she didn’t reply to my texts, which was unusual, I became worried,” Bernie explained. “I eventually called her, and she barely managed to answer the call.”

“She was in so much pain, she was screaming through the phone. I will never forget those screams. I left the coffee shop immediately, kept her on speaker, and rushed to her apartment.”

“She was visibly distressed, her skin blotchy and her lips a stark blue. She pleaded, ‘Mum, you’ve got to help me’. It was later revealed that her lactic acid levels were eightfold the normal range, resulting in severe leg pain,” Bernie recounted.

Bernie promptly called emergency services and Rachel was taken to the resuscitation unit at UHW. Given the severity of her situation, she was placed in an induced coma to allow her body to recuperate.

Rachel’s dad Steve said: “We were able to speak to Rachel before she was sedated and tell her that we’d be by her bedside the whole time. We were then taken into a side room by a consultant who told us that she probably wouldn’t survive the night. I couldn’t take it in because I was in such shock.”

But while in intensive care, Rachel deteriorated over the course of the following days. In intensive care, Rachel deteriorated over the course of the next few days. “She began not to look like Rachel,” Steve said.

“Her nose had turned black and she had drips everywhere. She even had blood trickling from her eyes, nose and ears. Sepsis was affecting almost every part of her body.”

On June 5, consultants shared the devastating news that Rachel would need to have her right arm and two legs amputated, which would critically impact her chances of a good recovery. But it was later found her left arm nor her vital organs could be saved.

Rachel passed away on June 7, at the young age of 29.

Bernie stated, “At that moment, she understood that it was time for her to leave us. She bravely made the decision to switch off her life support, which was devastating for us all. We managed to bid her farewell, and promised to ensure that her memory lives on by spreading awareness about ‘sepsis’.”world

The NHS describes sepsis as the condition where the body abnormally reacts to an infection, leading to potential damage to its own tissues and organs. It cannot be transmitted from one person to another. The UK Sepsis Trust reports that sepsis causes approximately 48,000 deaths annually.

After Rachel’s demise, her family supported the integration of the Sepsis Six Pathway throughout the NHS, focusing on early recognition and proper antibiotic management for those affected. Bernie remarked, “I was screened when I was diagnosed with breast cancer. But there was no screening for sepsis when Rachel was taken to A&E that night. I’m certain that it might have saved her life. We made a commitment to foster change not only in A&E but across all departments.”

Furthermore, the charity initiative “Rachel’s Day” has successfully raised around £60,000 to promote sepsis awareness through numerous events. Bernie has personally participated in six half marathons since the loss of Rachel, also sharing her story publicly.

Dr Paul Morgan, leading sepsis authority at Cardiff and Vale University Health Board, has collaborated with the Day family to enhance sepsis awareness. He stated, “Sepsis accounts for more annual deaths in the UK than breast, bowel, and prostate cancers combined.

“While a significant number of these deaths affect those nearing the end of their life, others, like Rachel Day, are young individuals suddenly impacted at their life’s peak. Survivors often endure severe, lasting physical and mental challenges, such as those experienced by ex-Member of Parliament, Craig McKinley.”

“Cardiff and Vale UHB is currently revising its sepsis screening and treatment protocols to align with the latest updates in national guidelines provided by the National Institute for Health and Care Excellence (NICE) and the Academy of Medical Royal Colleges (AoMRC). Educational programs on sepsis are being modified to include these new recommendations.”

“It is also anticipated that advances in healthcare technology being rolled out in the coming months and years will greatly assist with this. Cardiff and Vale UHB is committed to ensuring that we deliver the highest quality of care possible, investigating when this has not happened and taking steps to avoid making any such errors in the future.

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As the warmer months recede, our palates shift towards delightful cocktails infused with the essence of autumn and winter—becoming even more delectable when enhanced by a creamy, velvety texture. This appealing consistency can be effortlessly introduced with coffee creamer. Not only can you create concoctions centered around the creamer, but a simple dash can also transform any cocktail with a smooth richness, or even substitute heavy cream in certain recipes, provided the creamer is dairy to maintain the desired thickness.

The allure of using coffee creamers in mixed drinks lies in the variety of flavors available. We recently tested Coffee Mate’s seasonal flavors, discovering how Kit Kat creamer could innovate a chocolate martini, or how Caramel Apple Crisp could morph a cinnamon whiskey coffee into a rendition of apple pie, and Zero-Sugar White Chocolate Peppermint could add a festive spin to a grasshopper. Essentially, any preferred creamer flavor can inspire your mixology creativity once you master the basics of incorporating creamers into your concoctions.

Begin by selecting the best coffee creamer brand for your taste, noting that while non-dairy versions are an option, they may slightly differ in texture compared to traditional heavy cream. It’s important to consider proportions as well—most cocktails benefit from about 1 to 2 ounces of creamer to achieve optimal creaminess without overpowering other elements. Lastly, shaking these beverages is recommended to thoroughly mix and aerate them.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

An easy place to start is the classics. Take that retro grasshopper cocktail, made with white crème de cacao, crème de menthe, and heavy cream. Instead of 1 ounce of heavy cream, use Zero-Sugar White Chocolate Peppermint creamer, or a peppermint mocha creamer. Finish it off by garnishing with a candy cane or a rim of crushed peppermints. Or, there’s the white Russian, a blank canvas for assorted creamer flavors. To complement its Kahlua coffee kick, swap out the ounce of heavy cream for mocha or hazelnut creamers, or go seasonal with pumpkin spice and top the drink with whipped cream and pumpkin pie spice. While there’s no cream in an espresso martini recipe, ½ of an ounce of creamer in your shaker would make the frothy head even creamier, and you can add any flavor from International Delight’s Cinnabon offering to Coffee Mate’s Himalayan Salted Caramel.

On the martini note, you can build any desserty martini around a creamer flavor. Make a chocolatini with International Delight’s Hershey’s Chocolate Caramel creamer, vodka, and chocolate liqueur; a pecan pie martini with French vanilla creamer, bourbon, amaretto, Frangelico, and brown sugar; or a sugar cookie martini with sugar cookie creamer, vodka, and amaretto. Rum fans will love a boozy root beer float, with root beer, spiced rum, and vanilla creamer. You can even take a non-creamy cocktail and transform it: Make a creamy coconut mojito by adding coconut crème coffee creamer to lime, mint, soda water, and white rum.

Read the original article on Tasting Table.

The 2024 Emmy Awards, the 76th broadcast of this annual ceremony presented by the Television Academy, will air on Sunday, September 15.

While most viewing parties will spend a lot of time debating which of their favorite stars or programs should win, there’ll be a lot less arguing over delicious signature cocktails to enjoy in honor of the festivities.

The Palm Royale at Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection.

At Proper Grit Whiskey Library & Supper Club at The Ben West Palm, Autograph Collection, The Palm Royale honors the show of the same name.

This is a vodka-based martini featuring flavors of Florida orange and papaya, topped off with a hint of saltiness. Mixologist Randy Castillo explains: “The Palm Royale was designed to reflect the ambience of the nominated show set in our locality, which has been a candidate for 11 Emmy Awards. This drink captures the sophisticated atmosphere of 20th-century West Palm Beach elegance and will be featured at our Emmy viewing celebration. The base of vodka provides a clean and neutral backdrop for the martini. The inclusion of Munyon’s Paw Paw, an orange liqueur made locally in South Florida, brings a sweet citrus flavor. Additionally, the mix of orange and saline bitters introduces subtle hints that remind us of the fresh, salty sea breeze we enjoy at our beaches.”

Moonlight Drive at Lemon Grove rooftop restaurant at The Aster Hotel & Members Club in Hollywood.

At Lemon Grove rooftop restaurant at The Aster Hotel & Members Club in Hollywood, this delightful beverage is crafted with Flor De Cana 12 year rum, Licor 43, espresso, and chai whip.

“Blending the timeless espresso martini with the unique touch of a Carajillo using Flor De Cana 12 year Rum and Licor 43 which offers a balanced sweetness, all perfected by a house-made chai foam crafted by Chef Marcel Vigneron,” stated lead mixologist Ash Ramos.

The Pollinator at Bramàre Inspired Italian in Las Vegas.

At Bramàre Inspired Italian in Las Vegas, this cocktail features Smoke Wagon Small Batch Bourbon produced by local Nevada H&C Distilling Co., Heirloom Crème de Flora, a “Millefiori” style Aperitivo liqueur, and Luxardo Maraschino Liqueur. “Originally dubbed the Flower Cask due to its ingredients of blending floral and woodsy notes, the addition of pollen on a honey stick brought all the bright flavors together while creating a unique mouthfeel while still keeping a refreshing and bright flavor in the finish. The golden hue from the bee’s pollen makes it a perfect cocktail to sip and savor during the Emmys,” said Constantin Alexander, co-owner.

Mirror Image at Subject in New York City.

At Subject in New York City, a sophisticated blend of gin, Juliette, Aperitivo, sweet vermouth, and Caribbean and grapefruit bitters. “The Mirror Image is a tropical take on the classic, using a brighter vermouth and a less bitter aperitivo while Juliette lends juicy stone fruit notes and depth to this late-summer sipper,” said Korissa Matta, Spécialiste de Juliette.

Parkside Spritz at Nami Nori in Williamsburg.

At Nami Nori in Williamsburg, the Parkside Spritz is crafted using Suntory roku gin, Campari, grapefruit juice, a hint of sesame oil, crémant de loire, and miso honey. “We love nothing more than practicing our Emmy’s acceptance speeches with the Parkside Spritz, our bright citrusy take on the classic cocktail,” mentions Dylan Capello, Director of Brand Experience and Culture.

Blood & Sand at ATRIO Wine Bar & Restaurant at Conrad New York Downtown.

At ATRIO Wine Bar & Restaurant at Conrad New York Downtown, the Blood & Sand cocktail features Johnny Walker Gold, orange juice, cherry liqueur, sweet vermouth, and lemon.

John’s Secret Dragon Lady at Mister Mao in New Orleans.

At Mister Mao in New Orleans, this cocktail is made with Malort, Benedictine, Combier, Velvet Falernum, and saline. “The Chicago distilled Malort comes out of the gate with a kick and is balanced out perfectly by the team of sweet liqueurs; just like Carmy and his Chefs,” says bar manager Andrea Leibrandt.

Summer in Kyoto at One K Miami.

At One K Miami, the Summer in Kyoto combines Una Vodka with JF Hayden’s lychee liqueur, agave nectar, and clarified lemon juice. Beverage Manager Alexander Sanchez says: “The Summer in Kyoto cocktail is a perfect blend of Una Vodka and JF Hayden’s lychee liqueur, offering a taste of elegance and sophistication, while the agave nectar and clarified lemon juice add a refreshing twist. Each sip mirrors the excitement and glamour of the Emmys, making it the ideal choice to toast the stars and celebrate the night in style.”

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In the midst of the first official day of New York Fashion Week, Moda Operandi offered a moment of relaxation in the form of a cocktail party and live jazz show at The Jazz Café at Casa Cipriani.

Guests included Ava Phillippe, Sarah Hoover, Athena Calderone, Charlotte Groeneveld, Talita von Furstenberg, Joseph Altuzarra, Trish Westcoat Pound of TWP, The Frankie Shops’ Gaëlle Drevet and of course, Moda Operandi cofounder and chief brand officer Lauren Santo Domingo and chief executive officer Jim Gold.

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Trays of Aperol spritzes and glasses of rosé swirled about as influencers chatted and swapped fashion week schedules. Attendees were dressed in everything from striped boxer shorts — one of summer’s hottest trends — to flowing red gowns, as was the case with a trio of young women who looked like they were ready for a black-tie affair.

Fresh off her performance at the LuisaViaRoma store opening party, Charlotte Lawrence serenaded the crowd with her musical talents as the night neared close.

Launch Gallery: Inside the Moda Operandi Kick-Off Cocktail Party

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As Friday evening approaches, signaling the end of the workweek, the thought of a refreshing cocktail is especially enticing. However, after a tiresome day, the last thing anyone wants is a complicated drink requiring a myriad of ingredients or expert mixology skills.

Whether your taste leans towards the citrus delight of a Hugo spritz, the rich spices of a Manhattan, or a sophisticated whisky and clementine sour, we have compiled 10 cocktail recipes that are delicious, simple, and quick—requiring only three ingredients apart from ice and an optional garnish, which you might already have at home.

No special equipment is needed either; a standard shaker or even a jug with a long spoon will suffice. So, dust off that neglected bottle of gin or the leftover wine and mix, shake, or stir your way into a memorable Friday evening.

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