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Named after the architectural and urban planner for New York City's Flatiron building, this perfectly constructed cocktail features reposado tequila, cilantro, and fresh watermelon purée. On the menu at The Cellar at Beecher's, it's an ideal sweet and savory summer cooler.
- 2 ounces Milagro Reposado tequila
- 1 ounce Cointreau
- 1 ounce fresh lime juice
- 1 ounce fresh watermelon purée
- Fresh cilantro
- Salt, for garnish
- Lime slice, for garnish
- Watermelon ball, for garnish
Combine tequila, Cointreau, lime juice, and watermelon purée in a glass. Muddle with a couple leaves of fresh cilantro then shake with ice.
Rim a glass with cilantro salt and pour in the cocktail. Garnish with a skewer of lime slice and watermelon ball.
Classic Cocktails with a Twist
America has a long history of cocktails and bar culture. The first great bars were in hotels&mdashand there's always been something comforting about going to a hotel bar where a skilled and passionate bartender makes you a special drink. There's an element of art involved, and surprise too. It's what made me want to open up Bar Pleiades in New York's Surrey hotel.
I created these versions of timeless cocktails with our head bartender, Maura McGuigan. We were inspired by the stars&mdashnot just the constellation for which the bar is named, but also the stars of Hollywood.
Just as I do when I'm cooking, I start with a classic recipe and then add to it to create a whole new flavor and experience. The goal is to have the right balance of tart, sweet, and strong. Take the Martini. Our interpretation includes vermouth, of course we like to use a dry French vermouth such as Dolin and a London-style gin such as Beefeater. We love bitters too&mdashit's the salt and pepper behind a drink. We season the Martini with a dash of orange bitters to heighten the citrus qualities of the gin and integrate the flavors. Tiki culture is back in fashion, and the Mai Tai evokes the South Pacific. This one blends dark rum with the fresh tastes of mint, orange, and orgeat, an almond syrup used in the original Mai Tai. Finally, the New Beverly, inspired by the Moscow Mule, is named for a movie theater in Los Angeles that shows classic films&mdashbecause a great cocktail should transport you, and this one will send you back to the golden age of Hollywood.
Like the movies and their stars, the best cocktails conjure glamour and decadence. And what could be more sophisticated than shaking a cocktail at home?
What to Serve
At the cocktail hour, I like salty snacks such as potato chips&mdashmy favorite! Just as enjoyable is a mix of nuts. This simple recipe has hints of spice and sweetness and would complement any of these cocktails. Preheat oven to 300°F. In a medium bowl, combine 1 tsp salt, 2 tsp cayenne pepper, 4 T honey, and 2 T olive oil add ½ cup each whole almonds, cashews, and pecans, and toss to coat. Spread mixture evenly on a baking sheet lined with aluminum foil, and bake for 8 to 10 minutes or until golden brown. Serve warm or at room temperature.
All Daniel Fast Recipes
Food groups allowed on the Daniel Fast are whole grains, beans, legumes, fruits, vegetables, nuts, seeds, and some oils. Restricted items are animal products (meat, fish, eggs, and dairy), sugar and artificial sweeteners, caffeine, yeast and leavening agents, deep-fried foods, and processed foods. For more specific details on the food guidelines, refer to my Daniel Fast Food List.
You don’t have to worry about coming up with recipes on your fast. I’ve already done the work for you! Take advantage of the resources in my book, The Ultimate Guide to the Daniel Fast – 100+ recipes, three weeks of meal plans, and grocery shopping lists.
My website also provides hundreds of Daniel Fast friendly dishes for you to enjoy. Browse through the nine categories of recipes below to find what you need. And don’t be afraid to step out of your comfort zone when it comes to your food choices on your Daniel Fast. Try something new!
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Jack Daniel’S Country Cocktail Downhome Punch
You would not need a professional anymore, once you have been through all the cocktail recipes here, ever again. The best way to posh up your party, be ready to enchant your guests with exotic or regular cocktails of your choice. Easy Cocktails is a very large collection of cocktails, all for you to search and keep for yourself forver.
We believe that here at Easy Cocktail Recipes we have one of the largest and most exhaustive collection of coctail recipes, but we encourage you to report errors, omissions and submit recipes that are your favorite but are missing in our collection.
Easy Cocktail Recipes host a massive collection of more than 20,000 easy cocktail recipes, most of them are easy and many are cheap cocktail recipes, that can be quickly prepared for a sudden party with ingredients commonly found in your kitchen or nearest store.
Easy Whiskey Cocktails, Easy Vodka Cocktails, Easy Rum Cocktails, Easy Beer Cocktails and many more common and unusual/expert cocktails are in our database, and we have tried to make the list as exhaustive as possible.
But if you find some errors or omissions please feel free to post a comment on our Easy Cocktail Recipes Facebook Page.
You are in the Easy Cocktail Recipes Home Page, feel free to browse through the Cocktail Recipes by selecting your Spirit of choice or the Drink type, or use the Google Search Box at the top to filter down your search to more specific Cocktail Recipes that match the one you are looking for. Cheers!
Generating Novel Cocktail Recipes with a Specific Style through Recurrent Neural Networks
Deep learning is all the rage now. It’s used in everything from diagnostics via pathology image clas s ification to speech recognition used in Google Assistant or Amazon Echo. So it seems useful to at least pick it up as a skill to implement into your workflow. And as every new skill you ever learn, it can be quite challenging to get started and to stay motivated throughout the learning curve. So what better way to motivate yourself than to choose cocktails as a subject of inquiry, where you may reward yourself with a delicious beverage upon the successful completion of your project?
To make it brief: I planned to generate a program that can generate new cocktail recipes from scratch using deep learning in Python. For this, I chose recurrent neural networks (RNNs), a form of deep learning often used in natural language processing (NLP). More specifically, I used long short-term memory units (LSTMs) as units of the RNN to create an LSTM network. As their name suggests, LSTMs (and RNNs in general) have the advantage of memory which is particularly useful if you generate coherent text a character or word at a time and don’t want to end up with a garbled mess. Here you can find an excellent introduction into RNNs for NLP, but briefly here’s what happens for LSTMs: A single LSTM consists of a memory-containing cell, an input gate, an output gate and a forget gate. Simplistically speaking, the input and forget gate determine how much of incoming values transit to the output gate and the activation function of the gates is usually a logistic function. What we effectively learn with our input data are the weights of connections that influence the activity of these gates and hopefully generate awesome cocktails in the process!
As with all such projects, data comes first. To generate cocktail recipes, you first need cocktail recipes so that your RNN can learn the correct embeddings (the ‘company a word keeps’ according to Firth) of ingredients and quantities etc. Of course you could, in theory, choose any cocktail recipes you come across for this but I decided to restrict myself to recipes from one specific bar to emulate their style with this AI algorithm. More specifically, I chose the famous bar Death & Co in New York City. Conveniently I own a physical copy of their highly recommended book ‘Death & Co: Modern Classic Cocktails, with More than 500 Recipes’ which I used to (manually) enter the
500 recipes into a text file (one cocktail recipe each line, because what else do you do during the holidays). Importantly, I regularized the recipes while transcribing them. For us, the differences and commonalities of a Smith & Cross Rum or a Santa Teresa 1796 Rum may be obvious, especially in taste. Yet too many variants of something I simplistically labeled as ‘brown rum’ may rob the RNN of the opportunity to effectively learn the link between brown rum and, say, lime juice. I stripped brand names, clustered classes of ingredients and converted ounces, dashes and drops into the uniform milliliters. This of course also means that we may have to subsequently optimize generated recipes by trying out different versions of the category ‘brown rum’.
Now that we have the data, we can get started with deep learning! One great resource to get started on this is Colaboratory, a free Jupyter notebook environment offered by Google. Next to being able to link your notebook to your Google Drive files you can use a free Tesla K80 GPU for your computations (much faster for neural networks than the CPU in laptops). For text generation with RNNs, textgenrnn is a highly effective tool based on Keras/TensorFlow. Before we start training we first need to set the hyperparameters which define the architecture of our model. To build the model, I combined five layers of LSTM layers which each had 128 memory cells with the gates described above. Additionally, I decided to use bidirectional LSTMs which take characters before as well as after the character of interest into account to strengthen the context-awareness of the RNN. After a semi-successful try with words as features I switched to an RNN version focusing on characters (more suitable for textgenrnn as it’s based on char-rnn by Andrej Karpathy). Another important consideration for the eventual text generation is the question how many context characters the RNN should consider prior to generating the next character and which I set to 40.
Now for each epoch, a full pass through the training data, the 40 context characters of every character are converted into their 100-dimensional embeddings and fed into and through the five LSTM layers. All five layers are also connected to an attention layer at the end. Loosely based on human attention, attention layers focus the network on certain regions of the surrounding characters while downplaying others and then shift their attention repeatedly. The final output of the RNN are then predicted probabilities for the next character. Here, I trained my RNN for 40 epochs, meaning 40 full passes through the training data. In the beginning, the RNN is not able to construct coherent words as seen in the examples. Yet at every step during the training process improvements in the cocktail recipe generation can be clearly seen and at the end, most words and usages seem correct. The largest problem can be seen with cocktail names, as the input names are mostly fictional and only occur once or twice (with the exception of suffixes such as ‘… Daiquiri’ or ‘… Julep’).
Now the fun starts! After training for 40 epochs (which took about
20 minutes on a GPU), the model is now ready for deployment. One detail that still has to be mentioned is temperature. Here, temperature is used as a stand-in for ‘creativity’ (the hotter the more creative) and determines how close the model creations will be to the input text. We can now take the model and, with a given temperature and a maximum length of the created recipes, generate an unlimited number of new cocktail recipes inspired by the Death & Co style. I personally like to have a mix of temperatures in my creations because it gives you a wider spectrum to choose from. Because you have to choose a bit as a few recipes won’t make sense. Examples include the demand for ‘176 ml of cinnamon syrup’ or ingredients from a different universe such as ’15 ml of laro werry’. In general though, this truly is a great way to receive inspiration for new cocktail combinations and, by combining human and AI, the created recipes can be further tweaked to perfection.
If you want to generate cocktail recipes yourself you can download the model weights, vocabulary and configuration for the described RNN here. Also, if you are interested what this cocktailAI generated and how they tasted, head over to my other article where I try some of these cocktails and delve into flavor combinations thought up by a machine. Here’s just a brief teaser of one of the more intriguing creations, the abstrusely named Pon Cong where I filled in the brand of the gin and the detailed instructions. Cheers!
45 ml (1.5 oz) Wild Burrow Irish Gin
7.5 ml (0.25 oz) Vanilla Syrup
Instructions: Muddle the strawberry with the gin and the syrup. Carefully strain the mixture into a mixing tin filled with ice cubes and stir. Carefully strain the mixture into a prechilled glass and garnish with a cut strawberry.
Vanilla Syrup: Bring 1 cup of water and 1 cup of sugar to a boil with half a vanilla bean. Leave overnight strain.
- 1/2 ounce fresh lime juice, plus 3 lime wedges and 1 lime wheel
- 1 teaspoon sugar
- 1/2 ounce simple syrup (see Note)
- 2 ounces cachaça
Fill a rocks glass with ice. In a cocktail shaker, muddle the lime juice and lime wedges with the sugar and simple syrup. Add the cachaça and 1 cup of ice and shake vigorously. Strain the mixture into the rocks glass and garnish the caipirinha with the lime wheel.
5 Daniel Fast Dessert Recipes
Please be sure to read intro to each recipe, so you know how to modify it to make sure it is Daniel Fast friendly.
Sugar & Oil Free Vegan Banana Nut Bread Recipe
This vegan banana nut bread is delicious, moist and easy to make.
Modification: The recipe calls for a little bit of a liquid sweetener, which can substituted with additional apple sauce (one to one conversion).
Semolina Pudding Recipe
My child, my Mom and even my dessert loving Hubby love this semolina pudding. It takes less than 10 minutes to make.
Modification: Honey can be substituted with stevia powder to add sweetness, or you can chop dates or add raisins instead.
Sugar Free Raw Fig Newtons
These Raw Fig Newtons will take care of any sweets craving you might have and comes with only 8 simple ingredients. It is delicious and healthy.
This recipe was featured on the Food Babe blog for its goodness and plant purity.
Sugar Free Oatmeal Cookie Recipe
These Sugar Free Oatmeal Cookies have no sugar, no liquid sweeteners and a boatload of nutritious goodness. Even your non-fasting family and friends will enjoy them.
Cookie Dough Ice Cream
The simplest Daniel Fast dessert recipe of all–Cookie Dough Vegan Ice Cream. Only two ingredients and less than 5 minutes to make it, as long as you have frozen bananas.
- Vegetables (fresh, frozen, canned, or dried): All vegetables (including potatoes and squashes, as long as they are not fried)
- Fruits (fresh, frozen, canned or dried): All fruits
- Whole grains and legumes: All whole grains including brown rice, quinoa, corn, wild rice, bulgur wheat, farro, millet, oats, quinoa, popcorn, and all legumes including beans, lentils, peas, chickpeas. Also includes whole grain pasta and whole grain tortillas.
- Healthy liquid oils: including olive, canola, corn, grapeseed, peanut, sunflower, safflower
- Nuts & seeds: including nut butters with no added sugars
- Animal & dairy products including any meat, seafood, eggs, milk, and cheese
- Processed foods of any kind, including crackers, chips, fries, fast food, anything with additives or preservatives, white flour, and white rice
- Leavened bread meaning anything including yeast, like sandwich bread, artisan bread,
- Sweeteners including sugar, stevia, maple syrup and honey
- Drinks including coffee, tea, sweetened beverages, soda, and alcohol
Daniel Boulud Shares Three Standout Recipes From His Talented Staff
I would never be able to run 18 restaurants around the world without my dedicated and talented staff. Since I started out on the line myself, I identify with the young chefs who come to work for me. I pride myself on nurturing their talent and giving them the tools to grow and excel. Along with colleagues like Thomas Keller and Paul Bocuse, I founded Ment'or, a nonprofit that offers grants to help young chefs travel and train around the world. I'm proud to say that several of today's top chefs, from Andrew Carmellini in New York to Gavin Kaysen in Minneapolis, are alumni of my restaurants. This month, I asked three up-and-comers in my New York kitchens&mdashTravis Swikard, executive chef at Boulud Sud Ashley Brauze, executive pastry chef at Café Boulud and Arnaud Dissais, until recently head bartender at Daniel&mdashto share recipes for the food and drink they love to prepare at home, for friends and family.
1. Arnaud Dissais's Not So Old-Fashioned
Dissais is often asked to prepare timeless american cocktails. Here he updates the old-fashioned. The Daniel twist? A great bourbon like Pinhook and a pinch of cayenne.
Recipe serves four:
-2&frasl3 cup demerara sugar
-1&frasl3 cup water
-Pinch of cayenne pepper
-8 oz. bourbon, preferably Pinhook
-2 tsp. Angostura orange bitters
In a small saucepan over low heat, bring the sugar and water to a gentle simmer. Cook for 10 minutes, stirring, until the sugar has dissolved. Add the cayenne, stir, and set aside to cool. Using a vegetable peeler, remove the zest of the orange, avoiding the bitter pith. Cut the zest into 4 strips and twist the strips around your finger to curl them.
Combine the bourbon, 1 ounce of the sugar syrup, and the bitters in a shaker and stir for 20 to 30 seconds. Place 1 ice ball or large ice cube in each of 4 large old-fashioned glasses and pour the cocktail over the ice. Garnish each glass with an orange twist.
2. Ashley Brauze's Verbena Lemon Curd
Brauze is known for her modern takes on traditional French desserts. Her lemon curd, flavored with verbena, is a family favorite that she serves with shortbread and ice cream.
Recipe serves four to six:
-3&frasl4 cup sugar
-6 lemons, juiced and zested
-4 verbena leaves
-1&frasl4 cup butter
-1 package shortbread cookies
-1 pint premium vanilla ice cream
In a medium mixing bowl set over a pot of simmering water, combine the sugar, lemon juice and zest, verbena leaves, butter, and eggs, and whisk vigorously for 30 seconds. Continue to whisk slowly for about 5 minutes, until the mixture warms and thickens. Strain through a fine-mesh sieve, pressing with a spatula, into a shallow bowl. Place plastic wrap directly on top of the curd and refrigerate for at least 1 hour.
Serve the verbena lemon curd in dessert bowls alongside shortbread cookies and small scoops of ice cream.
3. Travis Swikard's Tandoori Lamb On Naan With Lemon Yogurt
Swikard is from San Diego, and he jokes, "I eat everything like a taco." Here he gives the Mexican classic an Indian spin, with lamb marinated in yogurt and naan bread standing in for the tortilla.
Recipe serves four:
-1 three-inch piece of fresh ginger, peeled and roughly chopped
-4 cloves garlic, 3 roughly chopped and 1 finely grated or microplaned
-2.5 cups plain Greek yogurt
-2 T tandoori spice blend (available at kalustyans.com)
-1 4 lb. lamb shoulder, deboned
-3 T olive oil
-1 lemon, zested and juiced
-4 pieces naan bread
-1 small bunch cilantro, leaves only
-1 small red onion, thinly sliced
-1&frasl2 small english cucumber, thinly sliced
In a blender, combine the ginger, the 3 cloves of chopped garlic, and 1 tablespoon of water. Puree until a smooth paste forms, adding more water if necessary. In a small mixing bowl, whisk together the ginger-garlic paste, 11&frasl2 cups of the yogurt, and the tandoori spice blend.
Unroll the lamb shoulder into a shallow dish and spread the yogurt mixture over it, making sure to coat it completely. Cover and refrigerate overnight.
Scrape off the yogurt marinade and season the lamb well with salt. Preheat the oven to 425°F. Set a large cast-iron pan over medium heat on the stove. Add 2 tablespoons of the olive oil and sear the lamb, fatty side first, until browned, about 5 minutes. Turn over the lamb and sear the other side, about 5 minutes. Transfer the pan to the oven and roast for approximately 20 minutes, turning the lamb after 10 minutes.
Remove the pan from the oven and set the lamb on a rack placed over a sheet tray to rest for about 10 minutes. Stir the lemon zest and grated garlic into the remaining 1 cup of yogurt season with salt. Wrap the naan in aluminum foil and warm it in the oven for 5 minutes. Combine the cilantro, red onion, and cucumber in a small bowl and season with the lemon juice, the remaining table- spoon of olive oil, and salt. Toss a few times to make a small salad.
When ready to serve, slice the lamb thinly and lay 4 to 6 slices in the center of each piece of naan. Garnish each serving with cucumber salad and a dollop of lemon yogurt.