Cosmopolitan

Ingredients

• 2 ounces vodka
• 1 ounce cranberry juice cocktail
• ¾ ounce fresh lime juice
• ¾ ounce triple sec
• Orange twist (for serving)

Preparation

Step 1

Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Step 2

Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass. Garnish with orange twist.

The Daily Paper Power Salad

 

Baby kale, slaw, quinoa, avocado, apple, cucumbers, hard boiled egg and sunflower seeds with Apple Vinaigrette Dressing 

Apple Vinaigrette Salad Dressing

Apple Vinaigrette Dressing

Tasty and ready homemade Apple Vinaigrette salad dressing is a perfect sweet and tangy dressing for summer salads. The process for making this dressing is as simple as combining the ingredients in the blender and pulsing it until the dressing is smooth.

Ingredients

• 5 oz red apple (gala, pink lady, McIntosh, or any other sweeter apple)
• 2 oz shallot (1 medium shallot)
• 1 1/2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/4 cup white wine vinegar
• 2 tbsp apple juice
• 3/4 cup olive oil
• 1 tbsp lemon juice
• Dash of salt

Substitutions

• If you do not have a shallot on hand, you can substitute another onion.
• Brown sugar can be substituted by honey if you wish.
• White wine vinegar can be substituted by white balsamic or apple vinegar.

Instructions

• Peel and core the apple. Peel the onion. Chop both onion and apple for easier blending. 
• Add all ingredients in a blender and pulse until the dressing is all blended and smooth.
• Refrigerate in a glass, air-tight container.
• (Generally a vinaigrette can be kept in the refrigerator for up to 2 weeks but I use it within 7-10 days to be safe.)

Whiskey Sour

 

Spirit, citrus and sugar—the original big three—combine to form the classic sour, one of the oldest types of cocktails. The category includes the Whiskey Sour, which has sated thirsty drinkers for more than one and a half centuries. It’s unknown exactly when the cocktail was conceived (or who was the architect), but its history stretches back to the Lincoln administration, and the first printed recipe appeared circa 1862 in the famed “Jerry Thomas Bartenders Guide.”

The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today that egg is optional, and it’s common to find bars serving Whiskey Sours without egg white. But if you want to taste the original incarnation of the drink, and put a little protein in your system, give it a try. When using egg white, you’ll want to perform a “dry shake” and shake all the ingredients without ice before shaking again with fresh ice. This pro move incorporates the ingredients together into one cohesive package.

Few drinks in the cocktail canon are as quick to satisfy as a silky sour. But like most classic cocktails, the Whiskey Sour has spawned countless variations, from tried-and-true riffs like the red wine-topped New York Sour to versions incorporating other fruits, juices and sweeteners. Add a flourish to any component, and you have a personal spin on this classic refreshment.

We like our Whiskey Sour spiked with bourbon, thickened with egg white and topped with a few dashes of aromatic bitters for a complementary spice note. Follow that format, and you can’t go wrong. But one of the best things about the sour is that it’s customizable, so you do you.

Ingredients

• 2 ounces bourbon
• 3/4 ounce lemon juice, freshly squeezed
• 1/2 ounce simple syrup
• 1/2 ounce egg white (optional)
• Garnish: Angostura bitters

Steps

• Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice.
• Add ice and shake again until well-chilled.
• Strain into a coupe glass.
• Garnish with 3 or 4 drops of Angostura bitters.

Recipe from liquor.com

Scotch Sour

 

The scotch sour is a fantastic way to dress up Scotch whisky. It's a simple spin on the popular whiskey sour, and the basic recipe requires just two ingredients. This is one of the most delightful scotch cocktails you can mix up and it's an entirely different experience with each new whisky you choose to pour.

The interesting part of scotch sour recipes is that the majority skip the sweetener. That balance of sweet and sour is vital in the whisky version, but not so much in this recipe. You can always add a touch of sweetness, a splash of soda, or even an egg white to complete the traditional sour formula if you prefer. It's also likely that the perfect mix will change from one whiskey to another.

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Milk Substitutes- Chef Nini

In this recipe, don't go overboard on the lemon juice. Scotch is a bit touchier ​than other styles of whisky and the goal here is to merely accent it with the bright citrus flavor.

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Click Play to See This Classic Scotch Sour Cocktail Come Together

"Most sours have three ingredients, but this recipe uses just two. The lemon and scotch play off each other in such a surprising, harmonious way. Lemon bolsters the scotch’s sweetness while the scotch mellows out the lemon. If you want to understand how good a simple cocktail can be, this recipe is a must." —Sean Johnson

A Note From Our Recipe Tester

Ingredients

• 1 1/2 ounces blended Scotch whisky

• 3/4 ounce freshly squeezed lemon juice

Steps to Make It

1. Gather the ingredients.

   

2. In a cocktail shaker filled with ice, pour the scotch and lemon juice.

   

3. Shake well.

   

4. Strain into an old-fashioned glass filled with fresh ice. Serve and enjoy.

   

How Is Scotch Different From Whiskey?

Scotch is a style of whiskey, and the main difference between scotch and other whiskeys is geographic. They also differ in terms of ingredients and how the word whiskey is spelled. Scotch is whisky specifically made in Scotland. It is distilled from peat-dried malted barley, which imparts its signature smoky flavor, and is either blended or single malt. Scotch also spells whisky without the "e." Other whiskey styles are distilled in other parts of the world from other grains, including corn and rye.

Tips

• Save your really good scotch for sipping straight and choose a budget-friendly option for your scotch sour experiments.
• Blended scotch is generally preferred over single malts for this cocktail because the milder, balanced flavor tends to work best with lemon. It really does not work well with heavily peated scotch or those with other dominant flavors.
• Fresh lemon juice is essential. The bottled varieties do not have the clean taste that scotch deserves. One lemon yields about 1 3/4 ounces of fresh-squeezed juice, so half a lemon should be about right.
• If you prefer, stir this cocktail in the shaker for about 30 seconds. The ice dilution helps marry the two contrasting flavors, and it's still best when strained over fresh ice.