I Feel a Sin Coming On Cocktail Inspired by Don Giovanni

Two small cocktail glasses hold a brown cocktail with dragonflies on the outside of the glasses. Pink flowers are spread across the table.

Experience a blast from the not-so-distant past with this cocktail inspired by The Righteous. This opera follows the journey of a preacher turned governor, and the lives of those closest to him, as they navigate the tumultuous affairs of the 1980s. Ambition, faith, family, friendship, AIDS, abuse, and love combine in a potent mix.

What is Vermouth Blanc?

Vermouth blanc, also known as bianco vermouth, might be the missing puzzle piece in your cocktail cabinet. Often overshadowed by its bolder red cousin, blanc vermouth offers a delightful contrast. Imagine a white wine fortified with brandy and infused with a symphony of botanicals– that’s blanc vermouth in a nutshell. Unlike dry vermouth, which leans towards herbal and citrusy notes, blanc vermouth boasts a touch of sweetness alongside floral and fruity hints. This makes it a perfect bridge between the dryness of gin and the sweetness of sweet vermouth, ideal for creating cocktails that are both delicate and complex.

Virtuous Cocktail Recipe (Inspired by The Righteous)

Virtuous Cocktail Ingredients

1 oz Rittenhouse Rye
1 oz vermouth blanc
¾ oz vanilla liqueur
½ oz Salers Aperitif

 Cocktail Preparation Instructions

Combine all ingredients into mixing glass, add ice, stir.
Strain over large cube in rocks glass
Garnish with lemon zest.

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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La Campagne Cocktail Inspired by La Traviata

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webpubpro

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April 9, 2026

A clear glass with a spritzy cocktail inside sits on a brown table with violets and flowers scattered about next to a bar spoon.

Join La Traviata’s Violetta and Alfredo in their idyllic, countryside life with this delightful cocktail. It’s inspired by “wayward woman” who is the opera’s title character. She is the belle of every Parisian party who falls deeply in love with her beau idéal. When she and her lover run away from the opprobrium of high society, they start a new life in the country. Soon however, their happiness is threatened. Alfredo’s father urges Violetta to give up her love to protect the family’s honor. Drama ensues.  

What is Italicus Bergamotto Liqueur?

Infused with the vibrant essence of Calabrian bergamot, Italicus Bergamotto Liqueur is a unique spirit that elevates cocktails with its refreshing notes. This Italian import isn’t your average liqueur. Crafted with a blend of Italian botanicals and citrus peels, Italicus offers a complex flavor profile that goes beyond just bergamot. It works well in both classic and contemporary cocktails. Try it neat, on the rocks, or as a sparkling spritz for a summer drink. Or, use Italicus as a substitute for gin or white wine to add a subtle bergamot twist to your favorite recipes.

La Campagne Cocktail Recipe (Inspired by La Traviata)

La Champagne Cocktail Ingredients

2 oz Applewood Gin
½ oz camomilla liqueur
¼ oz Italicus Bergamotto Liqueur

Cocktail Preparation Instructions 

Build in Collins glass with ice and top with sparkling wine.
Garnish with violet flowers and lemon slice.

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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Spring Cocktails from New Mexico Mixologists

By

Star Laliberte

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April 9, 2026

A cocktail glass with an orange spring cocktail is help in the tattooed hand of a New Mexico mixologist.

We asked some esteemed New Mexico mixologists for their top cocktails to celebrate the spring season. They obliged with all things shaken, stirred, smoky, and even science-fiction-inspired.

The Compound: Apple Wood-Smoked Manhattan

This riff on a Manhattan has become a Compound classic, no matter what the time of year. The wafer-thin slice of apple–coated in sugar with a whiff of cinnamon, then brûléed–isn’t just a garnish but a star of the show. Think of it as mixologist Alex Aguayo’s grown-up version of a candy apple. Add some puffs of apple woodsmoke and you’ve got a drink that is truly smoking. Try the recipe for his Apple Wood-Smoked Manhattan at home.

Rolling Still: Easy Rider

Rolling Still’s own red chile vodka shines in this cocktail made by Blake Goldberg. It’s a sublime pairing of grapefruit, Rolling Still’s own house-made elderflower liqueur, and a syrup crafted with local honey. The pop of red comes from hibiscus, adding not only color, but a welcome hint of bitterness. We can’t think of a better way to toast the new season.

Bar Norte: Amarillo Negroni

Inspired by the classic white Negroni, Los Poblanos’ Amarillo Negroni served up at Bar Norte features their own lavender gin made with more than a dozen different botanicals, purple basil from the farm, a light amaro for bitterness, limoncello for brightness, and vermouth to balance out the sweetness. Joseph Simonson offered up this drink which is as fresh and welcome as a spring breeze.

The Compound: Mezcal Spring Piña Sur

Sunshine in a glass thanks to an artful blend of pineapple and lemon juice with mezcal, and agave syrup for a touch of sweetness. Alex Aguayo serves it so there is a fluffy cloud of frothy egg white floating at the top, which made us think of clouds soaring high in the skies. Try the recipe for his Mezcal Spring Piña Sur at home.

Tonic Santa Fe: Sands of Arrakis

In the world of Dune, the science fiction classic, mélange or “the spice” is the most important commodity in the universe. Whether or not you’re a self-proclaimed “sci-fi geek” like mixologist Weston Simons, one sip of this drink, an homage to Frank Herbert’s book, and you’ll agree. A cleverly crafted potion of whiskey, blood orange coulis, fino sherry, bay leaf bitters, and a generous dusting of house-blend Spice Melange–it’s literally out of this world. Try the recipe for his Sands of Arrakis at home.

La Reina: Not Your Mom’s Negroni

The Negroni gets a makeover thanks to Madre Espadin mezcal at cool hangout spot, La Reina. The mezcal shares the stage with California amaro, artichoke liqueur, a gorgeous Luxardo cherry, and curl of orange peel. These ingredients create a perfectly balanced and very grown-up cocktail. Add some conversation with mixologist Heather McKearnan and food and beverage director Sarah Blandell to this wonderful mix, and you’ll be over the proverbial moon.

Special thanks to Alex Aguayo from Compound; Blake Goldberg from Rolling Still; Joseph Simonson from Bar Norte and Los Poblanos; Winston Greene and Weston Simons from Tonic Santa Fe; and Heather McKearnan from La Reina and El Rey.

Story by Julia Platt Leonard / Photography by Daniel Quat

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THC Double Chocolate Macadamia Nut Cookies

By

Star Laliberte

-

April 9, 2026

A plate holds a bunch of double chocolate chip macadamia nut cookies on a brown table.

Cocoa powder + dark chocolate = crave-able cookies. Best Daze sugar, infused with THC, makes them both crave-able and mellow. A sprinkle of Best Daze salt on top before baking adds a savory note and a touch more THC. Feel free to use chopped pecans or walnuts instead of macadamia nuts. Also feel free to stop by a Best Daze location to ask about how many THC-infused cookies you might consider as the perfect snack.

THC Double Chocolate Macadamia Nut Cookies Recipe

Makes 48-50 cookies

INGREDIENTS

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ cup cocoa powder
1 tsp Best Daze salt + additional to top the cookies
½ lb (two sticks) unsalted butter
¾ cup Best Daze sugar
¾ cup brown sugar
2 eggs, lightly beaten
4 oz-60% bittersweet chocolate
1 cup coarsely chopped macadamia nuts

INSTRUCTIONS

Preheat oven to 350 degrees
In a bowl, sift together the flour, baking soda and cocoa powder. Add the Best Daze salt and whisk together.
In a separate large bowl or using a stand mixer, cream together the butter, Best Daze sugar, and brown sugar. Add the eggs and beat to combine.
Fold in the flour mixture then stir in the chocolate and nuts.
Form the dough into balls that weigh just under one ounce – about 48-50 in total.
Line large baking pans with either silpat or parchment paper and place the dough balls, allowing space between for them to expand. Gently press the balls to flatten the tops and dust with a light sprinkle of Best Daze salt.
Place in the pre-heated over and bake for about 10-11 minutes, turning the pan once halfway through baking.
Remove from the oven – the cookies should still look slightly soft. Allow them to cool for two minutes on the pan then remove and allow to finish cooling on a wire rack. Store in an airtight container.

Recipe by Julia Platt Leonard / Styling by Anna Franklin / Photography by Dave Bryce

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6 Authentic Filipino Recipes to Try at Home

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April 8, 2026

A small bowl of Kinilaw na Hipon (Filipino Ceviche) sits with a spoon in it on a woven tray next to tomatoes and citrus.

Filipino cuisine is having a well-deserved moment, and there’s no better way to explore it than by cooking it yourself. These six Filipino recipes offer an introduction to the bold, comforting, and layered flavors that define Filipino food. Between recipes for breakfast, dinners, or something for snack time, this collection covers the full spectrum of a Filipino table.

These recipes come from Pittsburgh’s Chef Rafe Vencio of Amboy, whose cooking is rooted in Filipino tradition from his childhood in the Philippines. His goal is to bring those Filipino specialities to a wider audience by showcasing how delicious and simple they can be to make. Dive into his recipes below and be sure to serve them to your whole table of loved ones as Filipino cuisine is meant to be shared.

Filipino Recipes to Taste Authentic Cultural Cuisine at Home

Ukoy (Filipino Fritters)

julienned vegetables sit on a green plate beside other ingredients and a brown plate with a large Filipino fritter with shrimp on top of it.

Ukoy is a regional specialty, and the ingredients vary a little depending on where in the Philippines. Squash and kamote (sweet potatoes) are staples with other variations adding bean sprouts, carrots, as well as taro root. Shrimp is also a common ingredient, and the variety and size depend on the region’s specialty. This particular recipe uses dried shrimp, which you can find at any Asian grocery. But fresh shrimp can also be substituted or omitted to make the recipe vegan. Vinegar is the best accompaniment for this and is excellent as a snack.

Tortang Talong (Eggplant Omelet)

Commonly called Torta in its shorter name, this is widely popular in all parts of the Philippines. The simple version only uses eggs, but some variations include cooked ground meat or crab meat for a heartier dish. Patis (fish sauce) is the first choice for condiment, but banana ketchup is also another Filipino favorite. Best served with hot white rice and accompaniment to fish and seafoods.

Palitaw (Filipino Chewy Rice Cakes)

A palitaw chewy rice cake sits in a white bowl of coconut flakes with a coconut and other ingredients in the top left corner.

Rice cakes in the Philippines comes in many variations, this recipe is a boiled version that is easy to make at home. This is a widely popular snack found everywhere in the Philippines. There are some variations to this recipe like toasting the coconut, but it can vary depending on the region. The texture is like the Japanese mochi.

Ginataang Munggo (Mung Bean Porridge)

Sweet potatoes and Thai bananas sit above a green bowl of Guinataang Munggo (Mung Bean Porridge) with jackfruit and banana slices on top.

The simple version of this recipe only uses mung beans and glutinous rice, but other root vegetables like taro root and sweet potatoes with saba (also called Thai banana, short and stubby) and jackfruit are optional. Typically enjoyed as an afternoon snack or dessert.

Arroz Caldo (Chicken & Rice Porridge)

A bowl of Arroz Caldo Chicken and Rive Porridge sits on a brown table with small containers of spices all around it.

Arroz Caldo translates to rice porridge, which is a Spanish influence, there are some variations depending on which ingredients are used. This dish is a popular snack even though it’s more like a meal, and common remedy for the sick.

Kinilaw na Hipon (Filipino Ceviche)

Similar to the Spanish Ceviche, the addition of coconut milk adds sweetness and balances the acidity well. Traditionally made with Calamansi, a citrus endemic to the Philippines, a combination of lemons and limes works as a good substitute. Other types of fish like tuna works well with this recipe, any fresh seafoods and shellfish can also be used. Tapioca crackers are an excellent accompaniment to this dish, but you can also use tortilla chips or other cracker/chips of your preference.

Interested in other cultural cuisine recipes? Check out Veda’s introduction to Indian recipes.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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Ukoy (Filipino Fritters)

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April 3, 2026

Ukoy (Fritters) are a Filipino specialty, and the ingredients vary a little depending on where in the Philippines you eat them. Squash and kamote (sweet potatoes) are staple ingredients with other variations adding bean sprouts and/or carrots as well as taro root. Shrimp is also a common ingredient, and the variety and size depend on the region’s specialty. This recipe uses dried shrimp, which is available at almost any Asian grocery, but fresh shrimp can also be substituted or omitted to make the recipe vegan. Vinegar is the best accompaniment for this dish. Ukoy are excellent as a snack or as a main dish with a fresh salad and a cold glass of beer.

A brown plate with a filipino fritter of julienned vegetables with dried shrimp and one big prawn on top.

The History of Ukoy (Filipino Fritters)

Many believe Ukoy (or Okoy) comes from the early coastal communities in the Philippines like Laguna, where cooking methods come out of necessity and the available environment. The abundant small shrimp from rivers and shorelines were too tiny to prepare on their own. To make the best out of this ingredient, they would combine the shrimp with root crops and bound with simple rice-based mixtures, then fry in hot oil. The frying technique here could be a result of contact with neighboring Southeast Asian cultures.

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Ukoy (Filipino Fritters)

Author: Rafe Vencio

Description

Dipping these fritters in vinegar is the perfect final touch.

Ingredients

Scale

1/2 lb julienned vegetables: squash, sweet potato, bean sprouts, carrots, taro root (depending on your preference, it can be just one type or a mix of two or more vegetables equal to the weight)
4 oz dried shrimp or 8 oz fresh (smallest variety or large, peeled & deveined)
2 cloves garlic, minced
1 egg white
2 tbsp cornstarch
1 tsp cold water plus additional as needed
1/2 tsp salt
1/2 tsp ground white pepper
Oil for frying

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Instructions

Combine all vegetables, shrimp, garlic and egg white and set aside.
Combine cornstarch and water into a thin batter, add more water if needed.
Combine both mixtures. Heat oil enough for shallow frying (around 350 F).
Using a small plate, arrange the mixture on the plate to make a disc shaped fritter that’s not too thick. Gently slide the fritter onto the hot oil and fry on both sides until golden brown (approximately 3-4 minutes on each side).
Season with salt and pepper after taking it out the fryer. Drain on paper towels or rack.
Yields up to 10 to 12 fritters depending on size.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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Tortang Talong (Eggplant Omelet)

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April 3, 2026

Commonly called by the nickname Torta, Tortang Talong (Eggplant Omelet) is widely popular in all parts of the Philippines. The simple version only uses eggs along with roasted eggplant. But, some variations of Tortang Talong include cooked ground meat or crab meat for a heartier dish. Patis (fish sauce) is the first choice for condiment, but banana ketchup is also another Filipino favorite. After you’re done preparing your Eggplant Omelet, you should serve it with hot white rice and as an accompaniment alongside fish and seafood dishes.

A person uses a fork and knife to cut into an eggplant omelet on a white plate with chives and roasted egg plants sitting beside it.

The History of Tortang Talong (Eggplant Omelet)

Eggplants tend thrive in the tropical climates of the Philippines which makes it an abundant and critical ingredient in Filipino cuisine. While this ingredient had its place in history already, it wasn’t until the Spanish colonial pe r iod that eggplant and eggs came to be. During this time, Filipino cooks adopted the concept of the torta (essentially an omelet) and began combining roasted eggplant with beaten eggs to create a more structured and filling meal. As farming practices expanded, the availability of eggs did as well leading this dish into the homes of Filipino citizens too.

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Tortang Talong (Eggplant Omelet)

Author: Rafe Vencio

Description

A nutritious way to start your day.

Ingredients

Scale

2 large or 3 small Asian variety eggplants (about 1/2 lb)
2 large eggs
Salt and pepper
Oil for frying
Patis (fish sauce) for serving or banana ketchup (available at any Asian grocery stores)

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Instructions

Char the eggplant to remove the skin; place over flame on top of stove or grill/broil until soft; place eggplant in a bowl covered with plastic to allow the steam to soften, peel when cooled. Use a fork to gently flatten the eggplant leaving the stem part to keep it whole.
Beat eggs in a bowl big/wide enough to dip the eggplant in. Season with a good pinch of salt and pepper.
Heat pan and add a little oil (about 1 tbsp or less if using a non-stick pan). Dip the eggplant and allow it to soak a little; leftover eggs can be slowly drizzled onto the eggplant while frying.
Fry until golden brown on one side (about 4 to 5 minutes) and flip over and cook the same.
Season with a little salt and pepper after frying and drain on paper towels if needed.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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Palitaw (Filipino Chewy Rice Cakes)

By

-

April 3, 2026

Rice cakes in the Philippines comes in many variations, this recipe is a boiled version that is easy to make at home. This is a widely popular snack found everywhere in the Philippines. There are some variations to this recipe like toasting the coconut, but it can vary depending on the region. Picture the texture sort of like a Japanese mochi. It’s chewy, a bit dense, but not overly-done. A lot of the flavor here comes from the toasted sesame seeds and fresh grated coconut but there is a distinctness to the glutinous rice flour with a bit of sugar.

A round ball of chewy rice cake palitaw sits in a bowl fo coconut flakes with toasted sesame seeds and a coconut off to the side.

The History of Palitaw (Filipino Chewy Rice Cakes)

This recipe for Palitaw is essential to the pre-colonial past of the Philippines. In fact, the name comes from the indigenous Filipino word litaw which is a verb equating to floating or rising. Originally, this recipe would be pretty simple, calling on sugar and glutinous — two over-arching staples of the Filipino diet. But, as times continue and different ingredients become available to families, cooks experiment with additions like the coconut and toasted sesame seeds, or brown sugar and coconut caramel (latik syrup).

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Palitaw (Filipino Chewy Rice Cakes)

Author: Rafe Vencio

Description

A snack to get you through your busy work day or in the kiddos’ lunch at school.

Ingredients

Scale

2 cups glutinous rice flour (available in Asian grocery stores)
1/2 cup sugar
1 cup water
1/2 cup toasted sesame seeds
1 cup fresh grated coconut (can be found at the frozen section at any Asian store)

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Instructions

Combine rice flour and water and form a dough; knead a little to combine.
Pre boil water deep enough for the rice cake to sink and then float when cooked.
Measure about 2 tbsp. of the dough into a round ball; flatten into a disc that’s not too thin.
Drop into boiling water; when the rice cake is done when it floats to the surface.
Drain on a wire rack and let cool. Combine the rest of the ingredients.
If toasting the coconut, use a nonstick pan with no oil and dry toast.
Dredge the rice cake until evenly coated on both sides; enjoy immediately.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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Ginataang Munggo (Mung Bean Porridge)

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-

April 3, 2026

Ginataang Munggo or Mung Bean Porrige begins with a Filipino-essential base of mung beans and glutinous rice. Early preparations likely combined these staples into a basic porridge, and cooks later added coconut milk to give the recipe its creamy texture.

A man spoons ingredients into a pale green bowl full of porridge with bananas and sweet potatoes in front of the bowl.

Over time, Filipino cooks continued to expand the recipe by incorporating root crops such as taro and sweet potatoes for added sweetness and softness, along with saba (Thai bananas) and ripe jackfruit to introduce aroma and depth of flavor. People commonly enjoy Ginataang Munggo as an afternoon snack or during merienda (a pause during the day to snack and relax with those you love), where it continues to stand as a familiar and satisfying part of Filipino food culture.

A close-up of Guinataang Munggo (Mung Bean Porridge) in a green bowl with bananas and jackfruit layered overtop.

What Are Mung Beans?

Mung beans are small, green legumes popular across Asia, particularly in countries like the Philippines, India, and China. Farmers cultivate them because they grow quickly and because they are nutritious. Mung beans typically are round or slightly oval beans with a green outer skin and a pale yellow interior. Their taste boarders on nutty and earthy with a versatile texture that works in porridges, stir-fries, and salads. Because they’re a legume, the roots of the plant fix nitrogen into the soil, which makes them a valuable crop to put in rotation with other kinds of foodstuffs.

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Ginataang Munggo (Mung Bean Porridge)

Author: Rafe Vencio