The Violet Hour Mantra: Fill it to the Rim with Pimm’s
01.07.11 by Shirley
When a mix-master of cool champions a cocktail — even one with a seemingly suspect hip factor — we listen. Toby Maloney, the genius tending Chicago’s most stylish mixology den, tells us why he’s single-handedly spurring the rebirth of Pimm’s, one cup at a time. Count us in.
Read MoreMarrakesh Xanadu: Oxymoron or the Best Martini You Ever Laid Your Lips On?
01.05.11 by Stacy
We took inspiration from this royally dry city to create a cocktail so refreshing, it’s worth risking eternal damnation.
Read MoreTrip-ical Island Cocktails
10.07.10 by Shirley
Turn a stay-cation into a rum-cation courtesy of rhum agricole drink recipes straight from the Caribbean islands of the French West Indies.
Read MoreDrop that Shao Zi! Add These High-Kick Flavor Punches Before You Slurp.
Give homemade Asian soups ultimate authenticity (and that street-cart party-in-your-mouth intensity) with 9 simple toppings.
Read Moredouse dishes with rum
04.24.10 by served raw
When cooking vegetables or meats with ginger and lime, add a splash of rum to add depth to your flavor.
Read MoreHow Sugar Satisfies It’s Own Cravings
Just when you think it can’t get sweeter, try these sugar infusions that blow your sweet tooth’s mind.
Read MoreSex-ify Store-Bought Roasted Chicken
Hot: rotisserie chicken you didn’t have to cook. Not: serving it straight from the deli-counter plastic packaging. This glam Peruvian spin streamlines kitchen duty and makes it look like you’ve done some hard stove time.
Read MoreScandinavian Kale
03.05.10 by served raw
A part of my diet is raw food, but I’ve never really defined it as that. For me it is just food. It’s like vegetarian dishes — just because they don’t contain meat, why should they be specially defined?
Typically I prepare salads, but not just lettuce with a few ingredients added. For me, it’s
Bar Party 101: Tinctures
03.05.10 by Shirley
School yourself in the art of blending science with your sideboard, courtesy of the cocktail masters at Bittercube. Part 1 of 5 in the mixology series.
Read MoreCooking with Tequila. The Stars Just Aligned.
03.04.10 by Shirley
Double fist the sauce in your low ball and on your fork with pro tips and tricks from a master tequila-wielder. Give them a not-so-dry run with these talk-worthy recipes.
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