The original Gin Julep published in Harry Johnson’s 1882 Bartenders’ Manual was the only other julep that people generally ordered besides the whiskey and brandy versions. It’s likely that the prominent malt flavor of Holland gin, a product we know today as genever, appealed to the whiskey lover. With the rerelease of Bols Genever gin to the U.S. marketplace, we tested this cocktail but were not at first happy with the results. So we cut the amount of genever in half and substituted Plymouth gin for the other half—and then we had one of those great drinks that will stand the test of time. It is unlike most cocktails because it has two base spirits. It is delicate, light yet full-flavored, and very refreshing. It is a cocktail to fall in love with.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.