Wayne Curtis

1 week ago | imbibemagazine.com | Wayne Curtis

Yield: 152 lb. powdered sugar1 (750ml) bottle of white wine1 (750ml) bottle of rum10 egg whites10 lemons2 sweet orangesTools: sieve, barspoon, whisk, bowlGlass: punchbowl and punch cups Combine the juice of the lemons and oranges with the powdered sugar in a bowl until the sugar is dissolved, and add a thin rind of orange. Stir and run the mixture through a sieve into another bowl. Slowly add the egg whites and beat it to a froth. Put the bowl in the freezer, allowing the mixture to freeze a bit.

3 weeks ago | gardenandgun.com | Wayne Curtis

Start with these stellar ingredients that hail from or speak to the South, and along with some basic pantry items (tomato juice, cream, limes, mint, simple syrup, vermouth), you can craft juleps, old-fashioneds, milk punches, Sazeracs, Kentucky mules, Bloody Marys, and dozens of other drinks in a snap. From far left:Jack Rudy Cocktail Co. Tonic SyrupStir this quinine concentrate into club soda and you’ll have a layered tonic ready for gin, ice, and a porch.

3 weeks ago | americanweekender.substack.com | Amy Cavanaugh |Wayne Curtis

Welcome to the weekend! Here’s what you’ll find in this week’s newsletter:Cover Story: Paul MacDonald uses the Fibonacci sequence as the basis for his new cocktail menu at Philadelphia’s Lovers Bar. We dig into how it all works. March’s Featured Field Guide: Our featured guide this month is our brand-new Philadelphia Field Guide, which is a three-day itinerary to the city that includes recommendations for breakfast, lunch, dinner, drinks, and more.

1 month ago | americanweekender.substack.com | Amy Cavanaugh |Wayne Curtis |Meredith Bethune

Welcome to the weekend! Here’s what you’ll find in this week’s newsletter:On the Road: Chili dogs are an American classic, and we love them. We picked out six favorites that showcase regional variations on the beloved classic. On the Road is an occasional feature free to all American Weekender subscribers.

2 months ago | gardenandgun.com | Wayne Curtis

Recipe A blend of coconut cream, rhum, and a sprinkle of nutmeg and lime zest bring a taste of the French Caribbean in winter Bartender Christian Favier got his first taste of punch coco on a visit to Martinique in 2019. He left intrigued—the drink was supremely tasty but wasn’t as well known as the French Caribbean island’s more famous ti’ punch, a simple mix of local rum, sugar, and lime zest. Favier began investigating, reaching out to punch aficionados and liquor importers to learn more.