Lisa Futterman – Page 6

Where to get a double buzz: 8 places to down a coffee-spiked cocktail

May 31, 2019 at 4:04 p.m.

In Italy, coffee is unarguably done right. One of the rightest things about it, caffe corretto, literally translates to “corrected coffee.” Corrected by the addition of booze — perhaps a...

Drink this! Extend the summer season with Ina Mae’s daiquiri

May 31, 2019 at 4:02 p.m.

Last summer, I declared my “summer of daiquiris” — I ordered them everywhere I went. Their quality ranged widely, from sweet rum lemonades, to tart limey slushes, and everything in...

Tahini chocolate chip cookies, based on a recipe by cookbook author and food writer David Lebovitz, take the flavor of sesame to the sweet side.

Open your eyes to the taste of sesame, and it’s everywhere

May 31, 2019 at 4:04 p.m.

Few ingredients cross as many international boundaries as the sesame seed — the ambassador of seeds if you will. Classic but trending (Trader Joe’s currently offers at least 20 sesame...

Hatch Distilling in Door County distills its spirits from honey, instead of grain. Its gin sips smooth and warm, with a rich mouthfeel and distinct notes of honey and locally foraged spruce tips.

Door County’s Hatch Distilling relies on hard work of bees to get gin and vodka in the bottle

May 31, 2019 at 4:05 p.m.

Protecting beehives from bears is not among the countless challenges faced when opening a distillery offering spirits made from 100 percent raw honey in Door County, Wis. In other regions,...

Mammoth Distilling's Cherry Bounce is made by macerating just-picked Michigan cherries in whiskey for up to four months, then aging the mixture longer in used bourbon barrels.

Put a hop in your step with Cherry Bounce, from a Michigan distillery

May 31, 2019 at 4:01 p.m.

Cherry bounce, a delicious infusion of sour or sweet cherries, alcohol and sugar, and preserved for drinking during the darker months, was originally created as a way to tastily use...

Canned cocktail maker Pampelonne adds three flavors that call to mind Italian aperitivi: Watermelon Americano, Black Cherry Bicicletta and Negroni Sbagliato. While they don't taste exactly like those drinks, they do deliver fresh summery relief.

Spirit of Italian aperitivi captured in cans sized for toting on summer outings

May 31, 2019 at 4:03 p.m.

Imagine a drink more perfect for summer quaffing than an Italian spritz. Fizzy, not sweet, slightly celebratory and not too high octane, the simple combo of prosecco, booze and bitters...

Proxi head bartender Josh Relkin offers four gin tonic variations on his cocktail menu, including strawberry-strewn version featuring Citadelle, a French gin, and pink peppercorns.

No mere gin and tonic: Spanish craze employs fruits and herbs to pause summer

May 31, 2019 at 4:02 p.m.

The gin-and-tonic craze in Spain is nothing new. For years, locals have used the drink to create a lovely pause in the day, and tourists have followed suit. The Spanish...

Devin Kidner, owner of Hollow Leg, explains the role of cocktail bitters in a drink.

Stir, shake, swizzle like the pros to create cocktails at home. There’s a class for that

May 31, 2019 at 4:05 p.m.

Fancy cocktails are a dime a dozen in bars all over the country — you can always find someone willing to shake up a carefully crafted drink. But what if...

Original Sin Dry Rosé Hard Cider is pleasingly tart and pleasantly fizzy, its pale peach tone coming from grape skin extracts.

Catching the rosé cider buzz, with a tasting of our favorites

May 31, 2019 at 4:04 p.m.

Everything is coming up rosé lately, from slushies to sorbet, spirits to cocktails (rosé margaritas anyone?), so it seems natural that the fast-growing hard cider industry would grab on to...

Ramen Takeya devotes an entire section of its menu to "otsumami" or drinking foods — nestled among them the Japanese street snack takoyaki. The ball-shaped snacks are made with a batter that crisps up into a golden shell while remaining creamy and soft inside. Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball. Six balls are served in a red and white paper boats and drizzled with sweet and salty Japanese barbecue sauce, creamy mayo, aonori (dried seaweed) and fishy-but-in-a-good-way bonito flakes (cured fish shavings). Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. $6. 819 W. Fulton Market, 312-666-7710, <a href="http://www.ramentakeya.com/">ramentakeya.com</a> — Grace Wong

James Beard-nominated mezcal book digs deep into history, production controversy

May 31, 2019 at 4:02 p.m.

Mezcal is a Mexican liquor both mysterious and misunderstood, and writer (and Chicago resident) Emma Janzen wants to change that. "There's a lot of misinformation and confusion around mezcal," says...

All Stories