Lisa Futterman – Page 10

To finish the tonic syrup, you will combine the strained infusion, right, with the rich simple syrup, middle.

Homemade tonic creates a riff on gin drink

June 15, 2018 at 5:38 p.m.

It is not terribly difficult these days to find bartenders who are making their own tonic water and using it in exciting riffs on the classic gin and tonic. Mixologists...

Cucumber puree balances the bite and heat of blanco tequila in <a href="http://www.chicagotribune.com/entertainment/dining/recipes/sc-food-0501-drink-cucumber-margarita-20150428-story.html">this refreshing take on a margarita.</a> Ground chilies and salt coat the rim for a spicy kick. (Lisa Schumacher/food styling.)

Humble cucumber makes fresh riff on a margarita

June 15, 2018 at 7:02 p.m.

Next time you order a margarita, repeat after me — "Pepino margarita, please." Pepino is the Spanish word for "cucumber." The humble vegetable, with its cooling properties, makes a fresh...

Vermouth, beloved in Europe, is catching on more here as drinkers embrace Old-World versions, like Punt e Mes, or Mancino, plus new domestic brands, like Ransom.

Embracing vermouth culture, with Old World and New World versions

August 23, 2019 at 8:07 a.m.

What exactly is vermouth? Technically speaking, vermouth is an apertif (from the Latin word for open) wine that has been aromatized and fortified. A drink that opens the meal by...

After compiling all the right tools and learning the techniques, you'll want a drink. How about an old-fashioned?

Cheers! Here’s to better cocktail skills

May 31, 2019 at 1:39 p.m.

Back in the day, any home bartender (and most professional ones) could create the most popular cocktails with "Mr. Boston Official Bartender's Guide" and a martini pitcher. In the current...

Nocino, from Francesco Amodeo of the distiller Don Ciccio & Figli, is made from green walnuts and cinnamon, cloves and other spices.

Expat Italian distiller recreates the walnut liqueur of home

June 16, 2018 at 1:56 a.m.

I first tasted nocino after a long lazy lunch in a countryside trattoria in Emilia Romagna, Italy. Served neat after dessert, it was made in-house, from unripe black walnuts, and...

The love of Italian amaro spreads widely enough to inspire American distillers to create their own versions.

U.S. distillers jump into the amaro game

June 18, 2018 at 5:33 a.m.

The French have Suze, the Germans have Jagermeister, the Swiss have Appenzeller and the Italians have Fernet Branca. With the growing popularity stateside of amari, the bitter liqueurs so loved...

For waffled tamale pies, the masa dough crust is cooked in a waffle iron until mostly set. Then the topping is added and cooked into the crust, and finally the cheese is added.

Muffles, stuffles and wavioli: ‘Will It Waffle’ transforms familiar foods into something surprising

June 29, 2019 at 6:44 a.m.

I am a waffle iron devotee. I make brownies and tostones in my waffle iron. I host waffle-themed cooking parties that feature multiple courses, all prepared in a waffle iron....

Time for a Toronto, the whiskey-based cocktail

June 17, 2018 at 4:13 p.m.

Cocktail preferences can be very personal. Some folks like their booze served fizzy and fruity, a tall ade to refresh and wash away the day. Others prefer a stiff drink,...

Time for a Toronto, the whiskey-based cocktail

December 23, 2018 at 5:20 p.m.

Cocktail preferences can be very personal. Some folks like their booze served fizzy and fruity, a tall ade to refresh and wash away the day. Others prefer a stiff drink,...

Sarah Grueneberg, a "Top Chef" finalist and executive chef at Splaggia in Chicago, would fly to Hong Kong just to eat the roast goose at Yat Lok.

Traveling on your stomach

June 18, 2018 at 8:54 p.m.

Many travel for business. Some travel for fun. Food people travel to eat. We asked our favorite eating enthusiasts the question "When you travel to eat, where do you go?"...

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