According to David Wondrich, the Whiskey Smash comes from the Baroque Age (see opposite page) of the cocktail. Obviously, it served as inspiration for our seasonal Ginger Smash cocktails, but it is in all its features a julep—the only difference being that the Smash has some ornamental fruits for garnish and is always shaken so that the mint is “smashed”—hence the name. From all the smashes in the Baroque Age, it appears that the Brandy Smash was the most popular (same drink, different base spirit—try it out for yourself), but somehow the whiskey version stuck with us. Maybe sampling Dale DeGroff’s rocking peach whiskey smash sealed the deal for us, or maybe it was just that we loved the term “smashed.” In any case, this is a very simple drink to make, and we suggest that you use our homemade Mint Syrup in place of simple syrup for a far more dimensional cocktail experience. This cocktail is one of the very few that contains no juice but nevertheless should be shaken and smashed.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.