Drinks

Answered by Elizabeth Mindreau

Hello Ray – We appreciate the suggestion. While we might occasionally develop a cocktail to go with a particular dish, we will continue to stay focused on developing recipes for food. Milk Street's Editorial Director, J.M. Hirsch, however is a cocktail expert and has independently published three books of cocktails. You can also take this pre-recorded Zoom livestream class with J.M.

Answered by April Dodd

Samantha - the high alcohol content of gin and the natural acidity of rhubarb make this cordial an unattractive environment for unfriendly bacteria, which is good news for you. However, because this is not a Milk Street recipe, we cannot provide you a guaranteed answer here. A surefire sign that you should toss it would be any signs of visible mold growth or off aromas. I would also encourage you to send a note to Deb Perelman and / or David Lebovitz, if you can, as they will surely have more concrete insights about their recipes.

Answered by April Dodd

Patricia - I'm glad you found a new tea you love! Fresh moringa leaves taste kind of like arugula: they have a little peppery-spiciness to them. When dried and ground, moringa leaf powder tastes somewhat like matcha: very grassy, with a touch of bitterness. We haven't spent much time with moringa in our development kitchen, so this is just speaking from personal experience - but I hope it helps! - April D.

Answered by Lynn Clark

Hi Carol - You've come to the right place at the right time! Our Editorial Director, J.M. Hirsch, just published a book that covers exactly what you want. You can find his book, Shake Strain Done: Craft Cocktails at Home, here. I'm a bit biased, obviously, but it's probably the most easy-to-follow cocktail book I've seen. It covers all the basics - how to set up a bar, garnish, shake/stir, etc. But I love that the drinks are organized by liquor type \and\ characteristic. So, for example, if you know you want bourbon, but it's a hot summer day, you can flip through the bourbon cocktails until you find one that's labeled "refreshing" or "fruity" to match the day. I'm also personally fond of the fact that the cocktails are labeled with a "strong" tag to make sure I don't get ahead of myself when day drinking. :-) J.M. has mixed up some of his cocktails on our Facebook and Instagram pages for our Milk Street at Home videos (his Apple Cream Pie cocktail is perfect for the holidays!). Go check them out! Best, Lynn C.

Answered by April Dodd

Sharon - the best substitution will depend on the recipe. If the main function of the wine is for its acidic notes, then a replacement of citrus or vinegar (white wine vinegar to replace white wines, red wine vinegar to replace red wines - look for vinegars that confirm they do not contain sulfites) is a good choice. If the wine is there to contribute more juicy, fruity notes, then you might want to think about using watered-down fruit juices combined with citrus. Pomegranate juice and lemon can be a great stand-in for wine if you're doing something like our Malbec-Poached Pears, while white grape juice and lemon is an excellent substitute in our Chicken en Cocotte with White Wine and Grainy Mustard. Hope that helps! - April D.

Answered by Lynn Clark

Hi Carol - There are a few things you can do with your sparkling grape juice - you can make gelatin molds, you can use it as liquid in pancakes, muffins, or loaf cakes, make popsicles or a granita (a coarser Italian ice), etc. You could also try to use it in a tempura batter - many recipes call for sparkling water - depending on how much flavor it would add. Might be worth experimenting with since you have so much. Good luck! Best, Lynn C.