Historian, writer, and barman David Wondrich helms this new, enhanced digital edition of How to Mix Drinks: Or, The Bon-vivant’s Companion, the classic drinks manual written by the legendary Jerry Thomas. The book is now available as a free title through Google Play, and in one video, Wondrich, who is currently writing the Oxford Companion to Spirits and Cocktails, gets behind the bar at Dram to take you through the book's shaken "Egg Nogg" recipe, which might come in handy for you right about now.
"This you need to shake very hard."
You were just getting comfortable with the good news that the world isn't ending. And in fact, there's more than enough land to meet global demand for food throughout the next half-century. (Yeah, buying all those end-of-the-world food and drink specials was a mistake.) But now there are other things to worry about, like widespread drought and the ominous "milk cliff." Supply and demand are all out of whack.
Bad news for Peter Luger.
The right dinner spot for you is on the tip of his tongue.Illustration: Jean Jullien
Hope you're hungry: This week's New York cover story is critic Adam Platt's annual guide to city restaurants. Unlike last year's 101 Best, the restaurant critic's master list for 2013 presents itself as a function of ten of the most dominant dining world trends. Are chefs really bringing back traditional blanquette de veau? Why are there so many dry-aged rib eyes on menus all of a sudden, and what's up with all this foraged lichen? Platt explains it all.
The best new restaurants in New York City.
Nuritional MVP.Photo: Kam Kim/New York Magazine
You're going to be doing a lot of eating this week, and you should feel fantastic about it. But when you're not feasting on Christmas roasts and cookies, there are options around town where you can get food that tastes great while giving your hard-worked stomach a breather. This week, that means warm soup at Todd's Mill, snow pea dumplings at Vegetarian Dim Sum House, and good-for-you Yule logs.
Cheesy sprouts and more ahead.