Harper Fendler

Sep 13, 2023 | food52.com | Harper Fendler

I can’t speak from experience, but from what I’ve heard, the 80s were dominated by the martini. Appletini, Espresso Martini, Melontini, you name it. But what’s that? Cutting through the smoke machine fog, a bright pink beacon served up in an oversized martini glass screams “look at me!” over the noise of the crowd. Hello, Cosmo. Two bartenders are widely credited with popularizing the cocktail: John Caine out of San Francisco and Toby Cecchini in New York City.

Aug 16, 2023 | food52.com | Harper Fendler

Credited to London bartender Dick Bradsell, the Espresso Martini was born out of the ‘80s club scene. These days, the Espresso Martini is pushing 40 and it’s also having quite the renaissance, so it seems like a good time to give it a well-deserved review. From the classic three-part formula to heavy cream monsters, it seems like everyone and their mother has their preferred build for this drink.

Jul 26, 2023 | food52.com | Harper Fendler

Author Notes Everyone has their preferred martini build: gin or vodka, dry or wet, extra filthy, 50/50, rocks on the side, citrus twists, olives, cheese…the list goes on. With martinis trending again, why not make a wild new original? In collaboration with Food Editor Emily Ziemski, we developed yet another take on a dirty gin martini. It all started with a brine. Emily approached me with yuzu-pickled enoki mushrooms and asked if I had any drink ideas.

Jul 19, 2023 | food52.com | Harper Fendler

Author Notes Like many classic drinks, the French 75 has a simple formula: gin or cognac, lemon, sugar, and bubbles. It’s a drink that could have emerged simultaneously in any number of bars around the world, but historians place the first mention of the French 75 in the 1927 book titled Here’s How!, then again in Harry Craddock’s seminole 1930 tome, The Savoy Cocktail Book.

Jul 5, 2023 | businessnewspress.com | Harper Fendler |Rick Martinez