Al Sotack, Epicurious Journalist Profile

Articles

How to Make Layered Cocktails and Drink the Rainbow

Apr 11, 2024 | epicurious.com | Al Sotack

Bartenders pride themselves on the ability to incorporate multiple ingredients into seamless, singular concoctions—drinks that are greater than the sum of their parts. Blending flavors, both complementary and disparate, is so fundamental to making cocktails that it puts the “mix” into the word “mixologist.” When it works, those individual spirits, liqueurs, and fortified wines get so entangled that they become hard to distinguish. Well, usually.
How to Make Layered Cocktails and Drink the Rainbow

Apr 11, 2024 | yahoo.com | Al Sotack

Photo by Elizabeth Coetzee, Food styling by Rebecca JurkevichBartenders pride themselves on the ability to incorporate multiple ingredients into seamless, singular concoctions—drinks that are greater than the sum of their parts. Blending flavors, both complementary and disparate, is so fundamental to making cocktails that it puts the “mix” into the word “mixologist.” When it works, those individual spirits, liqueurs, and fortified wines get so entangled that they become hard to distinguish.
How to Make Layered Cocktails and Drink the Rainbow

Apr 11, 2024 | ca.sports.yahoo.com | Al Sotack

Bartenders pride themselves on the ability to incorporate multiple ingredients into seamless, singular concoctions—drinks that are greater than the sum of their parts. Blending flavors, both complementary and disparate, is so fundamental to making cocktails that it puts the “mix” into the word “mixologist.” When it works, those individual spirits, liqueurs, and fortified wines get so entangled that they become hard to distinguish. Well, usually.
New York Sour

Apr 10, 2024 | epicurious.com | Al Sotack

The New York sour is a standout of the whiskey sour family that dates back to the 19th century. While its core is a fairly classic combination of whiskey, fresh lemon, and sugar, the drink calls for a small pour of red wine to be floated ever-so-carefully on top of the otherwise mixed drink. This creates a showy red streak that has undoubtedly contributed to the cocktail’s longevity. While the red wine float is strikingly clear when properly poured, the drink’s origin is a bit murkier.
How Punch Became Everyone’s Favorite Party Drink

Dec 7, 2023 | newsbreak.com | Al Sotack

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How Punch Became Everyone’s Favorite Party Drink

Dec 7, 2023 | epicurious.com | Al Sotack

Before mixed drinks like the Sazerac and the martini were dancing on the palates of their forgotten creators, punch was king. Long before even the word “cocktail” was invented, proprietors of clubs and taverns, hosts at grand parties, and swashbuckling sailors all mixed booze, sugar, and citrus together to achieve a perfect balance.
Palaver Punch

Nov 16, 2023 | epicurious.com | Al Sotack

The Palaver Punch always reminds me of old friends. Maybe that says something about my friends: This recipe is a boozy gin and juice situation, both sweet and tart and spiked with a bit of fortified wine and allspice for winter vibes. You'll want a floral but still juniper-y gin to pair with the fresh grapefruit and spice here; I like to use New York Distilling Company's Dorothy Parker when I've got it around.
Chermoula Pork Chops With Labneh and Charred Shallots

Oct 31, 2023 | epicurious.com | Eden Grinshpan |Al Sotack |Thomas Keller |Jesse Szewczyk

This dish is my way of reminding myself that pork is out there in the world and I don't eat enough of it. It's more of a quick whip-up than other meaty cuts like lamb leg, and it's not as big of a commitment in terms of increasing when needing to feed 6-plus people. Plus it's such a great, fatty (if you're doing it right) canvas for just about any flavors, but especially this herbaceous chermoula. This recipe was excerpted from 'Eating Out Loud by Eden Grinshpan. Buy the full book on .
Turmeric-Black Pepper Malawach

Oct 31, 2023 | epicurious.com | Eden Grinshpan |Al Sotack |Thomas Keller |Jesse Szewczyk

Malawach is a pancake-like Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough. It's traditionally served with a grated tomato dip and hard-boiled eggs; in this spin, I've worked turmeric and black pepper into the dough, then topped it with a light tomato salsa and a custardy, jammy egg. This recipe was excerpted from 'Eating Out Loud by Eden Grinshpan. Buy the full book on Amazon. All products featured on Epicurious are independently selected by our editors.
Beet Chrain

Oct 31, 2023 | epicurious.com | Darra Goldstein |Cortney Burns |Richard Martin |Al Sotack

This ruby-red horseradish is well known to lovers of gefilte fish, who add a dollop to the mild fish quenelles to give them a kick and some dazzling color. Chrain is a Yiddish word that derives from khren, Russian for "horseradish." Most American recipes for this beloved Eastern European condiment tame the fiery root, first by calling for twice as many beets as horseradish and then by boiling or roasting them to make the final product milder. Our recipe flips that script.