Every second Wednesday, the editor-in-chief of Bon Appétit, Sonia Chopra, shares what’s going on at BA – the stories she likes to read, the recipes she has made and much more. If you Sign up for our newsletterYou will get your letter before anyone else.
I’d never been home before, and that didn’t change much, even after I stopped going out three or four nights a week. It’s not the drinking I’ve missed so much as going to a bar, gathering friends to party (or complain), solve a problem with glasses of cold red, alone with a book on one Bar to sit and ask the waiter has too many questions about wine.
However, now that two doses of vaccine are behind me, the weather is turning and the spring products are coming in, I’ve been following cocktail menus quite aggressively and started ordering more take-away drinks. Basil, peas, cucumbers, and strawberries go well with gin, my spirit of choice, and it was fun to see these on the website’s menus and people’s Instagram feeds included in drinks with purple petals or small sprigs of herbs are . Last weekend when we ordered takeout Atlanta’s Talat Market (Good Appetite October 2020 Cover Star!), I ordered a green mango to-go cocktail (!); nearby Little Bear There is a strawberry rum Negroni that I haven’t tried yet, but which I can keep thinking about.
I’m so ready to be back in bars, joking around, discussing glassware, sweets and bubbles, and maybe – one day – even sneaking a sip of my friends’ drinks again. But until then, I’m very grateful for this change of seasons and for the bartenders who really use it in their cocktail menus.
I’d love to hear what your drink (or what you’d like to be) if you send me a message at [email protected]. And if you love making drinks at home, definitely check this out interactive cocktail cabinet My folks at Epicurious have created what can help you find a drink (non-alcoholic or alcoholic) based on what you have at home.