Lisa Futterman – Page 3

The Bolivian brandy called singani is mixed up in a highball: 2 ounces of singani over ice, topped with Sprite.

Singani is the pisco-like Bolivian spirit delighting bartenders with its floral minerality

March 3, 2020 at 3:10 p.m.

Pisco has been making the rounds in cocktail bars of late, but have you tried singani? It's Bolivia's national drink: an unaged, clear brandy made from ripe Muscat of Alexandria...

To-Go Sake Hits Chicago

July 2, 2026 at 1:54 p.m.

Photo: Jeff Marini Long before American winemakers were slinging rosé in cans, Japanese commuters were grabbing to-go jars of sake from vending machines in Tokyo subway stations. That tradition has...

The gin and tonic was not a malaria cure, and other tonic water fun facts from new book

February 19, 2020 at 11:33 a.m.

When you think of quinine water do you think of stout, pink-faced British sea captains being revived by gin and tonics? "Just the Tonic, A Natural History of Tonic Water"...

Brancamenta combines with rye in a Black Branca, a quirky but simple variation on the modern classic Black Manhattan.

You know Fernet-Branca, that famously super-bitter Italian sipper. But do you know its minty, tamer cousin?

February 12, 2020 at 3:41 p.m.

Perhaps you've tried Fernet-Branca, the super-bitter, pine-y, kinda medicinal Italian digestive that is a staple bottle for bartenders the world over. But Fernet-Branca's younger sibling, Brancamenta, is much easier to...

Most of the acidity in sake comes from lactic acid, and the high glutamate content delivers an umami punch, which makes the drink a perfect companion for artisan cheese.

What’s a sake cleanse? And why would you want to do one?

January 2, 2020 at 1:50 p.m.

I recently proclaimed a huge confession: I don't get sake. I had attended sake tastings, sat through sake classes, watched sake documentaries. I had tried it, warm and cold, budget...

The Metropolitan is known as the grape lover's Manhattan. It uses a base of cognac, instead of rye whiskey, shaken with sweet vermouth, simple syrup and bitters.

Move over whiskey (and gin and vodka), cognac’s coming back to cocktails

December 23, 2019 at 2:57 p.m.

I prefer grape-based spirits to grain-based. Back in the 19th century, so did many American drinkers, until a late century Phylloxera outbreak wiped out much of France's grapes and essentially...

A classic gratin features potatoes, but also, in an unexpected twist, kohlrabi and winter squash.

Celebrate vegetables with offbeat side dishes for Thanksgiving

March 12, 2024 at 12:12 p.m.

In this moment, when plant based meat substitutes are a huge thing, a trio of recently published cookbooks celebrate actual vegetables and the techniques to cook them to express their...

Bitters & Soda takes the classic combination, removes the small amount of alcohol in the bitters, and puts it in a can for convenient sipping.

Bitters and soda, the classic combination, now comes in a can and it’s being embraced by those cutting back on drinking

November 5, 2019 at 2:36 p.m.

Drink too many hard seltzers last night? Fear not, help is on its way. Help that comes in a can. You can now buy bitters and soda in a can...

Alcachofa, a cocktail from the new book "How to Cocktail" by America's Test Kitchen, mixes Cynar, the Italian artichoke liqueur, with tequila for a smoky and bitter but balanced sipper.

3 new cocktail books for home bartenders of all ability levels, from basic to master

October 31, 2019 at 3:56 p.m.

Making cocktails at home, while an elegant treat for your guests and yourself, can be a bit overwhelming. To help, we chose three new books to aid those of different...

Croft Pink, a rosé style of the famous Portuguese port, is great chilled as an aperitivo, neat or on ice with club soda. It also has become a hit as icy frosé.

Port moving from the fireside after-dinner drink to pre-dinner cocktails.

October 10, 2019 at 11:43 a.m.

When you think of drinking port, does your mind go to a) a sessionable and sparkly aperitif (the refreshing porto tonico, or white port and tonic) that's enjoyed before dinner...

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