Toby Cecchini
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As seen in:
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The New York Times,
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Difford's Guide,
thirsty.,
Everyday Drinking
writer/bartender
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Articles by Toby Cecchini
Mai Tai Recipe
½ ounce orgeat syrup (see recipe) or amaretto ½ ounce orange Curaçao or Cointreau Add ingredients to Grocery List Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (1 servings) 21 grams carbs; 233 calories; 2 grams fiber; 7 milligrams sodium; 12 grams sugar Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
White Negroni Sbagliato
Makes a minimum of ... cocktails Just £ -.-- per cocktail* * This list may not include all required ingredients. Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges. The lovechild of the White Negroni and Negroni Sbagliato, this bittersweet aperitivo dominated by gentian liqueur so the first couple of sips may be challenging but once past these it's difficult to stop.
The Epic Tale Behind New York’s 'The Long Island Bar'
The Long Island Bar was The Long Island Restaurant long before we got ahold of it. A Spanish immigrant named Ramon Montero built it either in 1949 or 1951, depending on varying recollections from the family. His daughter Emma told us both years at different points. She was sharp as a razor, but she was in her late 90s, so you have to give her a bit of rope there. I go with 1949 still, when people ask.
Eric Alperin – Audio Books, Best Sellers, Author Bio | Audible.com
AUTHOR Eric Alperin’s first experience behind the stick was at The Screening Room in New York City. He has worked at the Michelin-starred Lupa and Sasha Petraske’s Little Branch. In Los Angeles, he created Osteria Mozza’s liquor and cocktail program before opening The Varnish in 2009. The Varnish was a James Beard semifinalist for Outstanding Bar Program from 2013 to 2017 and won Best American Cocktail Bar at Tales of the Cocktail in 2012.
Is the Cosmo a Thanksgiving Cocktail?
Asking whether or not the Cosmopolitan is a Thanksgiving cocktail is sort of like asking whether or not Die Hard is a Christmas movie. (As the old meme goes: “There are two types of people in the world. Those who think Die Hard is a Christmas movie, and those who are wrong.”) Of course the Cosmo is a Thanksgiving cocktail. Its key ingredient is cranberries. Cranberries are an integral part of our American holiday.
Drink This Now: Cosmopolitan By Toby Cecchini For Cointreau Cosmo Week
The Cosmopolitan is one of the most influential modern classic cocktails with its bright pink hue and pop culture ties to Sex & The City; there is not denying it truly iconic. Like most cocktails, there are debates on the folklore and exact origins of the recipe. However, many credit the Cosmopolitan as we know it today to Toby Cecchini from his days at The Odeon in New York City in the late 1980’s. To celebrate this legendary cocktail, Cointreau has announced Cosmo Week from October 5 – 9, 2020.
Homemade Ginger Beer Recipe
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you’ve ever had straight out of contention.
Opinion | Can Anyone Save New York’s Bars and Restaurants? (Published 2020)
On March 13, as New York City schools let out for what turned out to be their last official day and offices were telling their employees to work from home, I came down with an ominous fever and chills, and my business partner and I closed our two Brooklyn bar-restaurants. By the next week I would be diagnosed with Covid-19, and the week after that I would develop pneumonia. I spent four weeks bedridden, isolated from my family, at times immobilized with terror that I wouldn’t survive the night.
Raw Lime Cordial Recipe
Ingredients 18 limes, room temperature, very ripe, well puffed and heavy 2 ½ cups sugar 1 lb fresh ginger (optional) Nutritional Information Preparation Wash limes in a sinkful of warm water, scrubbing with your hands or a vegetable brush, and let them dry them on a dish towel. Peel them with a vegetable peeler, removing as little of the underlying white pith as possible. To begin each, it’s helpful to cut the polar ends off, where the stem attaches and opposite.
Tuna Salad Composée Recipe
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
Peach Crumble Slab Pie Recipe
Ingredients For the crust: 2 ½ cups/300 grams all-purpose flour, more as needed ¾ teaspoon/4 grams fine sea salt 2 ½ sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces 4 to 6 tablespoons ice water, as needed For the filling: 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks 1 ¼ cups/135 grams packed light brown sugar, more to taste ⅓ cup/50 grams instant tapioca Zest of 3 lemons 3 tablespoons/45 milliliters fresh lemon juice 1 ½...
Paper Plane Recipe
The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol. Featured in: ‘Shake. Stir. Sip.’ Takes The Math Out Of Mixing Cocktails.
Case Study | Toasting the Venetian Spritz
Frances Janisch As summer fades, savor a Venetian Spritz. T’s spirits columnist, Toby Cecchini, debuts Case Study, his new bimonthly posting on all things alcoholic. The Italian concept of a cocktail has always been a much more elemental affair than ours, but it’s a perfect mirror of the country’s way with things: simple but dashing.
Salade Lyonnaise Recipe
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
How to Saber Champagne for New Year's
Though we like to think of ourselves as a humble people who disdain ostentatious display, there are those occasions that encourage, nay, demand the chest-thumping, post-touchdown hubris inherent in our species. One of these is the presentation of a frosty bottle of Champagne. It’s like a convoluted Myers-Briggs test for personalities. Many people open such a gift, even on New Year’s Eve, with the gravity of a monk, showing the respect and discretion due a vinous masterwork.
Toby Cecchini's Generous Cosmopolitan
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
The Boulevardier Recipe
A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively the bastard child of the Manhattan and the Negroni In colder months, it's a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order It's composed of two parts American whiskey, with one part each of sweet vermouth and Campari
Cold Weather, Hot Cocktails
Craig Lee for The New York Times
Case Study | Building a Better Mixer
When you entreat a conscientious bartender to make you a gimlet these days, he frequently does something that is at once resolutely incorrect and completely forgivable: he makes you a drink containing gin, simple syrup and fresh lime juice. I’ve done it many times myself. Depending on whom you talk to, that might be a type of sour or it might be a type of fix, but it almost certainly is not a gimlet. A proper gimlet is made with lime cordial.
Southern Pan-Fried Chicken
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That's a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result - cooked in a cast-iron pan - is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
Cosmopolitan Cocktail
Discerning Drinkers (13 ratings) Share Cosmopolitan cocktail (Toby Cecchini's recipe) via... WhatsApp These links will open in a new window How to make: SHAKE all ingredients with ice and fine strain into chilled glass. 1 1/2 fl oz Ketel One Citroen Vodka 3/4 fl oz Triple sec liqueur (40% alc./vol.) 3/4 fl oz Lime juice (freshly squeezed) 3/4 fl oz Cranberry juice (sweetened) Read about cocktail measures and measuring.
Matthew Kenney’s Favorite Green Juice
Let's Get Started Prior to receiving The Essential French Classics for free, please confirm your email address below. Prior to your purchase of The Essential French Classics for $0.99, please confirm your email address below. Prior to your purchase of The Essential French Classics for $1.99, please confirm your email address below. An error has occurred. Please try again. Merci We appreciate your interest. You now have full access to The Essential French Classics.
Peach Preserves Recipe - NYT Cooking
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated. Featured in: Preserving Summer, But Not Forever.
The Pendennis Club Cocktail of Louisville
A long while back I had two regulars in my bar who enjoyed tasking me with interpreting classic cocktails. One night, these fellows ordered their all-time favorite, the Pendennis Club Cocktail. I blushed over my inability to conjure it: I had heard of it but had never encountered one nor seen a recipe. They walked me through it—gin, apricot brandy, lime juice, and Peychaud's, the revered, anise-inflected New Orleans bitters. Taking a sip, I experienced one of those zoom-freeze moments.
Unstrung Harp Recipe - NYT Cooking
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Jeffrey Tascarella, the general manager at the NoMad restaurant in the Manhattan hotel of the same name, used to serve this drink at his Midtown restaurant Tenpenny, to unbelievable effect. Named for Edward Gorey's 1953 novel, it combines dark rum with ginger syrup, lime and prosecco to deliver a cocktail that punches well above its weight in terms of both flavor and potency. Back in 2011, some among us at The Times called it the drink of the summer. Featured in: The Drink Of The Summer?.
By Florence Fabricant Verified, Jonathan Miles, Elisabetta Povoledo Verified, Toby Cecchini Verified
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The New York Times
Verified
Limoncello Once Removed Recipe
Ingredients 1 ¾ liters of Everclear, or other strong or overproof spirit 18 lemons, whole, well washed, preferably organic superfine or white sugar food-grade cheesecloth, rinsed and wrung out strong butcher’s twine large sealable glass vessel or urn, with lid. Preparation Pour the spirit into the well-cleaned urn. Drape the cheesecloth in crossing swaths, making sure to gauge the length so that once the weight of the lemons is pending, they cannot reach the spirit.
Embrace the Bacon - NYT Cooking
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Now, tell us more about what you like to cook so we can find recipes you might like. Check out your recipe box to get started.
By Kim Severson Verified, Mark Bittman, Pete Wells Verified, Frank Bruni, Sam Sifton Verified, Melissa Clark Verified, Ian Fisher Verified, Julia Moskin Verified, Liz Smith, Cathy Barrow, Florence Fabricant Verified, David Tanis, Toby Cecchini Verified
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The New York Times
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Food Matters | Culture Klatch
The Japanese artist Takashi Murakami has teamed up with a trio of Scandinavian coffee and design aficionados to open Bar Zingaro, the coolest new cafe in Tokyo.
Case Study | Gifts for Drinkers
As the season draws nigh, the calls begin from friends asking what they should get their bibulous spouses. Gifting, as a verb, needs a strategy, of course, and the one at work here supposes that most people have a semi-bar at home, a bit of this and a bottle of that, but could use another well-chosen item to connect the dots, to add a dash of panache to the occasional drink. That’s what 6 p.m. was made for, right?
Case Study | Fifteen Large and Counting
I try to ignore the swirl of P.R. events by companies seeking ink for whatever new offering they’re thrusting upon the world, but recently I got an invitation I felt compelled to accept. Next month, Rémy Martin is releasing a very limited bottling (30 in the U.S.) of a single cask of Louis XIII, its top offering.
Case Study | Got Your Pickleback
Amy Sussman Have a pisky whickle. Three years ago, Reggie Cunningham, a young rogue in my employ who balladeers about town under the nom de rap of the Mr. Move, asked me to check out the bar where he worked in outer Williamsburg, Brooklyn.
Pit Stop (Published 2005)
The Dish May 1, 2005 If you've ever wondered how something as banal as the maraschino cherry, that cloying paragon of artificiality, has carved such a solid niche for itself in the American market, you are hardly alone. Preserved in a chemical brine, sweetened with corn syrup and then tarted up with near-fluorescent red dye, it is the culinary equivalent of an embalmed corpse.
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