Until recently, my first thought upon hearing the word "punch" was a frat party, something electric red, and indiscriminate drinking--a concoction spiked with a slew of spirits that might be laying around and then covered in Koolaid. That seems to be the reputation punch has gotten—but if cocktail writer Dave Wondrich has anything to say about it , we are all missing the point. Punch is not...
It's similar in appearance and texture, and has that unmistakable salty tang of cured meat. I'm surprised it never occurred to me before, but the idea is simple. Pork tenderloin, which is already in a convenient salami-like shape perfect for slicing, makes a perfect dry-curing project.
There is already one traditional cured meat called Lonzino , Italian, which is made not from the ten...
Over the past year or so, Nick and I have developed a kind of unhealthy obsession with cocktails -- some could argue literally. We've quietly stocked our cabinets with liquers, liquors, bitters; our fridge doors are weighed down with vermouths (yes, they should be refrigerated ) and simple syrups; a regular supply of rye whiskey, bourbon and gin comes and goes, mixed with a recurring stoc...