Maks Pazuniak

Oct 16, 2023 | epicurious.com | Al Sotack |Robert G. Hess |Maks Pazuniak |Chris McMillian

The Martinez is not quite what it appears. The drink, rumored to be the predecessor to the ubiquitous martini-with a very vague backstory where it was made on a whim for a stranger either from or heading to or in the town of Martinez-most likely began its life as a Manhattan riff with gin. The Martinez shows up in an 1884 bar book by O.H. Byron as an offhanded Manhattan variation.

Jul 26, 2023 | epicurious.com | Carey Jones |John McCarthy |Kyle Davidson |Maks Pazuniak

A Pimm's shandy brings together the best elements of two hot-weather favorites. Above all, a Pimm's cup should taste refreshing and be easy drinking. A shandy, another classic drink in this model, consists of beer and lemonade. Using a lighter beer, such as a Pilsner or blonde ale, keeps this combo bright and crisp. Best consumed poolside. This recipe was excerpted from 'Every Cocktail Has a Twist' by Carey Jones and John McCarthy. Buy the full book on .

Jul 18, 2023 | epicurious.com | Zoe Denenberg |Tadashi Ono |Robert Simonson |Maks Pazuniak

Two Southern staples in their own right, sweet tea and fried chicken are often found on the same table. But it wasn't until I tasted the sweet-tea fried chicken sandwich from Saw's BBQ in Birmingham, Alabama, that I realized they're even more powerful together. In this recipe, inspired by the dish from Saw's, sweet tea acts as a flavor-charged brine for chicken thighs, resulting in tender, ultra-succulent fried chicken with a lingering hint of sweetness.