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magazine double r daiquiri
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(91)
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Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.
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This strawberry daiquiri’s secrets are an easy berry-infused simple syrup and just a pinch of salt.
4.5
(4.5)
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This daiquiri recipe is served up-rocks in an elegant coupe and has nothing to do with the slushy, syrupy cocktails you’ll find at swim-up bars.
4.5
(4.5)
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
4.0
(3.98)
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With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.
4.0
(3.9)
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This syrup isn’t just for cocktails. Feel free to stir an ounce into club soda for easy drinking.
4.6
(4.62)
Easy
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This no-knead knockout gets its punch from tomatoes in two different ways.
4.7
(4.67)
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The internet lost its damn mind in 2022 when “House of the Dragon” star Emma D’Arcy declared this their favorite drink.
4.3
(4.33)
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Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.
4.0
(4.2)
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This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.
4.0
(3.76)
Easy
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Our
Daiquiri cocktail video gives you step-by-step instructions for mixing this classic drink
Daiquiri cocktail video gives you step-by-step instructions for mixing this classic drink
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Rich, creamy coconut milk balances the tart flavors of vinegar and hibiscus in this low-proof cocktail.
5.0
(5)
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Lifestyle
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From a kombucha spritz to a fruity slushy.
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Toast to a new year, a new you, or just another Tuesday with lychee punch, a low-ABV kombucha spritz, or a bubbly sbagliato.
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Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner.
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To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.
4.0
(4.2)
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Restaurants
Owners Clara Lee and Eddo Kim offer takeout kimbap, tomato kimchi, and plenty of natural wine
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It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.
5.0
(5)
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Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.
4.0
(3.96)
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At Clove Club, they use dandelion and burdock bitters in this winter warmer of a drink. They’re tough to find, though—Angostura bitters are your best bet (and the drink won’t suffer for it).
4.7
(4.7)
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Lifestyle