COLD BREW-STOUT MARTINI: The espresso martini was originally born of the 80s club scene, credited to London bartender Dick Bradsell. Food52 Cocktail R...
Honey has a million uses and our new favourite way to enjoy it is adding into cocktails! We got our hands on 3 new honey flavours from Eu Yan Sang ...
DUNKAROOS ALEXANDER: With some limited exceptions, my parents kept a pretty junk food-free house when I was growing up in the 90s. Having something li...
Food52’s Resident Sugar Man Rick Martinez returns with another episode of #SweetHeat where he makes three incredible summer drinks: a coconut lime coc...
Let’s take lemonade to a new level and give it a seasonal twist with Ice Apples or commonly known as Tadgola in India! Click to Subscribe: http://bit...
The secret to the best cocktail? Minimal ingredients that can be prepped ahead and served at the drop of a hat! Combine tonic water, mint, rooibos tea...
Let’s put a spin on the classic margarita. Cocktail Consultant Natasha David stopped by to make her sweet-tart Apple Honey Margaritas. Made with Grann...
Pecan pie in a drink? Let’s do it. New York-based bartender A-K Hada stopped by to show us how to make this margarita, inspired by a favorite childhoo...
This Shio Kosho Margarita—meaning “salt” and “pepper” in Japanese—is Bar Director Masahiro Urushido’s take on the hugely popular spicy margarita. His ...
Bright, beautiful margaritas—coming right up. Brooklyn-based cocktail consultant Shannon Mustipher came by the test kitchen to mix up Hibiscus Margari...
