In a springtime issue of Garden & Gun magazine, I spied a recipe for a cocktail that seemed simultaneously delicious and peculiar. Created at an Alabama gastropub and dubbed the Talluluh, the drink is a sweet-and-salty mix of bourbon, Coca-Cola, and peanut orgeat. Orgeat, a concoction usually made with almonds, is a star ingredient in drinks like the mai tai, where it lends a smooth richness. Here, the orgeat is made with peanuts, and it contributes a salty and slight creaminess to a cocktail meant to conjure memories of dropping a handful of roasted peanuts into an ice-cold Coke on a summer day.
This traditional Swedish Christmas punch was featured in our December 2002 issue. The writer offers a warning that it's powerful stuff, but delicious and it will warm every inch of your body on a cold night.
Most experts say watermelons taste best just off the vine, simply chilled and cut in wedges. But watermelon has been served in just about every way imaginable: as rind pickles, and in preserves, salads, slushes, cakes and pastries. During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses. Russians go so far as to make beer from watermelon juice.