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News18
20-07-2025
- Entertainment
- News18
5 Reimagined Old Fashioned Cocktails To Sip At Home
Whether you're unwinding after a long day or hosting a cozy evening with friends, a well-crafted cocktail can elevate the moment. There's something endlessly compelling about a well-made Old Fashioned. Whether you're unwinding after a long day or hosting a cozy evening with friends, a well-crafted cocktail can elevate the moment. The Old Fashioned, with its timeless charm, lends itself beautifully to creative twists that are both easy to make and impressive to serve. These reimagined versions bring new flavours, aromas, and textures to the classic, offering something for every kind of whisky lover. All you need are a few simple ingredients, a stir, and a sip. Sher Thakur, Bar Manager, Four Seasons Hotel Bengaluru shares five playful, layered interpretations – perfect for a little luxury at home. You don't need a professional setup or top-shelf spirits to enjoy them. Just stir, sip, and savour. 1. OLD FASHIONED What you'll need: Bourbon or any well-rounded whisky – 60 ml Demerara syrup – 10 ml Angostura bitters – 2 dashes Orange bitters – 1 dash A smoky or bold whisky – 60 ml Honey and peach syrup – 15 ml Grapefruit peel bitters – 4 dashes To make: Stir well over ice and strain into a glass with a large cube. Garnish with a slice of grapefruit peel, fresh or dried. It's warm, gently fruity, and quietly indulgent. 3. GOLDEN DUKE What you'll need: Rye or any spicy whisky – 40 ml A splash of brandy or cognac – 10 ml Honey – 10 ml Aromatic bitters – 3 dashes To make: Stir over ice, then strain into a lowball glass. Garnish with a square of white chocolate and a dusting of pistachio crumb (optional, but delightful). The kind of drink that lingers in the best way. 4. WISER What you'll need: Bourbon infused with pandan (or plain bourbon) – 30 ml A splash of peated whisky – 30 ml Falernum syrup – 10 ml Orange bitters – 3 dashes To make: Stir with ice and strain into a glass over a large cube. Garnish with a fresh pandan leaf, orange slice, or even a cinnamon stick. A subtle play of flavours that feels both tropical and earthy. 5. ELDER NO. 7 What you'll need: A mellow whisky – 60 ml Elderflower syrup – 10 ml Aromatic bitters – 4 dashes To make: Stir gently with ice and pour into a chilled glass. Garnish with a small orange peel coin and your favourite edible flower. It's elegant, easy, and made for slow sipping. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! view comments Location : New Delhi, India, India First Published: July 20, 2025, 08:28 IST News lifestyle 5 Reimagined Old Fashioned Cocktails To Sip At Home Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
What's On
17-07-2025
- Entertainment
- What's On
Review: Bla Bla Bar Abu Dhabi on Yas Marina
During a day out in the capital, we booked ourselves a table at one of Abu Dhabi's freshest new foodie arrivals: Bla Bla Bar. Set along the buzzing Yas Marina, the chic new venue first popped up during the Abu Dhabi Grand Prix in 2025, and now, it's here to stay. Service was warm and upbeat, setting the tone for what turned out to be a standout dining experience. The interiors are vintage yet bold (with plenty of red to match the mood), paired with a modern, playful edge. Through the windows, we spotted the W Abu Dhabi – Yas Island and a stretch of the Yas Marina Circuit prompting us to make mental notes to return during race week. We kicked off the evening with a Gold Fashion (Dhs60) – a sparkling spin to an Old Fashioned, complete with a dramatic gold spray added at the table. It was a clever touch of theatre that left flecks of gold floating in the air throughout the evening. Bla Bla Bar Abu Dhabi We dined as a mixed group of picky eaters and a full-on foodie, and to Bla Bla's credit, every dish was a hit. We began with the beef tartare (Dhs54), which leaned into Asian flavours with a spicy chilli kick. Unexpectedly, the cold spinach goma (Dhs26) was a surprising standout – creamy and crunchy, and in no way bitter. So good, we kept going back for more. The lamb chop (Dhs68) was a Korean-inspired showstopper. The grilled-to-perfection meat arrived in a fiery orange glaze, and paired with the Korean-style sauce, it was a balance of sweet and heat. But the seafood star of the night: The black cod (Dhs68) – a dish made popular by Nobu and notoriously hard to get right. But Bla Bla nails it. We're told the fish is marinated over two days, the first in milk, the second in honey and then grilled and served with an unagi sauce drizze. The result: buttery, melt-in-your-mouth fish with perfectly balanced flavours that even the fussiest diners couldn't resist. Other seafood dishes to try include the octopus (Dhs78) with yuzu kosho mayonnaise, which brings heat and an acidic flavour punch, and the sweet and tangy king crab (Dhs78). Don't miss the wagyu beef terrine (Dhs38) – skewered layers of juicy, fatty wagyu grilled and paired with a zingy sauce that melts in your mouth. And if chicken is more your thing, the chicken thigh (Dhs24) served with aji verde, a spicy Peruvian green sauce, is a solid choice. Despite running late, we couldn't skip dessert. The dulce de leche ravioli was too intriguing to resist. Sugary little parcels are delivered to the table, filled with caramel-like goodness, and served with a scoop of vanilla ice cream. It was cool, rich, and well worth the sprint to the car. WHAT'S ON Verdict: For a bar, the food really delivers. With creativity, flavour, and flair in every dish, Bla Bla Bar is a must-try. Bla Bla Bar Abu Dhabi, Yas Island, open daily from 6pm. Tel: (0)2 639 9078. Images: Bla Bla Bar Abu Dhabi > Sign up for FREE to get exclusive updates that you are interested in
Time Out
16-07-2025
- Entertainment
- Time Out
Sunken Harbor Club
If buzzy nouveau old-school chophouse Gage and Tollner is downtown Brooklyn's flagship, tiki bar Sunken Harbor Club aims to be its captain's quarters. Through G&T's entrance, an unmarked door and up one flight, SHC is not only a major shift in tone from its sister restaurant, but in sensibility–less Don Draper thoughtfully sipping an Old Fashioned than Captain Jack Sparrow bellowing about rum. Sunken Harbor Club commits to the tiki-bar-in-a-sunken-ship bit bow to stern; fog machine fore and sultry mermaid painting aft. The themey light fixtures phosphoresce just enough for guests to appreciate the nautical ephemera and Hawaiian shirts worn by every member of the welcoming staff, not to mention the pretty drinks. In what may be the single conceptual link between the Sunken Harbor Club and Gage and Tollner, restrained innovation is buoyed by skillful execution. SHC put their spin on almost every tiki favorite, plus a selection of more novel but not bananas concoctions (unless you're literally into bananas, in which case they've got a house-made liquor for you), all of which are tasty. The menu is arranged in ascending alcoholic potency, so it's easy to chart your course. And by limiting most items to three or four key elements, pretension is thrown overboard in favor of fun. Prices float in the $20 range but that number ebbs and flows. There are also a few options for wine and beer, and yes, SHC has its very own short list of tasty finger food (e.g., sliders, shrimp toast, oysters) if you're in need of ballast. In its entirety, Sunken Harbor Club consists of a single room with a few small banquettes and a handful of seats at the bar. It's an atmospheric place to stowaway a date night or with a tidy group, but at a 35-person capacity with no standing room, beware ye large parties. Limited capacity and lack of reservations mean that if you arrive at peak hours, you're unlikely to be seated right away. To that end, our recommendation is to either arrive early in the evening to stake out a spot or make a visit to the capstone of a Gage and Tollner dinner. Simply put your name on the list when you arrive and let the night's current bear you along.
Eater
10-07-2025
- Eater
A Fresh Santa Barbara Guide to New and Old-School Restaurants
It's challenging to find a better year-round destination like Santa Barbara, with its mountains that hug the region's curvy coastline, mild temperatures, history, and multitude of places to eat. An easy two-hour drive from Los Angeles and a stunning three-hour ride on Amtrak's Coast Starlight train, the Central Coast possesses some of the state's oldest restaurants, including the 137-year-old Cold Spring Tavern in the hills above Santa Barbara, where it serves smoky Santa Maria-style barbecue. In the last year, newer operators have also emerged in Santa Barbara, Carpinteria, and their posh neighbor, Montecito. With more openings on the horizon, the result is clear: with local produce and seafood, Santa Barbara remains one of the best places to eat in all of California. This guide celebrates Santa Barbara's longstanding restaurants that have fed locals and tourists for decades, along with recent additions that have emerged as excellent places to dine. Eater produced a guide on how to spend 24 hours in Santa Barbara. For a map of restaurants both young and old, click here. Joe's Cafe. Mona Holmes Joe's Cafe Open for: Breakfast, Lunch, Dinner Price range: $$ Open since 1928, Joe's Cafe resides on a central corner on Downtown Santa Barbara's State Street. It's one of those joints that opens at 7:30 a.m. for pancakes, omelettes, and huevos rancheros. For lunch and dinner, opt for the classic Cobb salad, lasagna or ravioli, a New York steak with garlic butter, and an open-faced tri-tip sandwich. Daily specials can include beef stroganoff, pot pies, and chile rellenos. Cocktails are available at all times of day. Know before you go: Breakfast runs until 11 a.m. Tee-Off Restaurant & Lounge Open for: Dinner Price range: $$ The Tee-Off Restaurant & Lounge is Santa Barbara's kitschy golf-themed steakhouse, lounge, and bar. This is not a dive bar-restaurant. Tee-Off is a full-on hole-in-the-wall that prepares an excellent grilled chop, whether filet mignon, rack of lamb, or bone-in ribeye. It also serves fish and chips, lobster, Alaskan crab legs, and cheesecake. Diners can sip a classic martini from the 1950s (Tee-Off opened in 1956), an Old Fashioned, or something from Tee-Off's extensive collection of single malt scotch. The vibe is old-school and fun, right on down to the leather accents on the bar and sparkly string lights. Know before you go: The prime rib pot pie is an underrated dish worth ordering. La Super Rica Taqueria Open for: Lunch, Dinner Price range: $ This endlessly charming taqueria is a Santa Barbara local legend, not least of which because Julia Child proclaimed it as one of her favorite places to eat on the Central Coast. With La Super Rica Taqueria's trippy Caribbean blue awnings and makeshift chalkboard menu, this 45-year-old restaurant continues to delight locals and travelers with a vibrant array of Mexican dishes served with supple homemade corn tortillas and tangy salsas. Don't leave without an order of the Super-Rica Especial, a plate of al pastor blanketed with rajas and molten cheese, and the queso de cazuela, which merges fresh tomato salsa with a melty fondue base. Know before you go: The spot is cash-only, so come prepared. Ca' Dario Open for: Lunch, Dinner Price range: $$ - $$$ Santa Barbara's local chain, Ca' Dario, began in 1997 when it became one of the first Downtown restaurants that served a Northern Italian menu. Find fresh local produce throughout chef Dario Furlati's menu, especially the salads and appetizers, including a wonderful bruschetta, various egg dishes, panini sandwiches, and imported pasta for classics like pappardelle bolognese. For dinner, most of the lunch menu applies with an expanded secondi course: Think grilled rack of lamb with shaved roasted garlic, or a 20-ounce grass-fed veal short loin sauced in rosemary and sage butter. Know before you go: Ca' Dario's has locations in Downtown Santa Barbara, Montecito, the Santa Barbara Public Market food hall, and Goleta. Silvers Omakase Open for: Dinner Price range: $$$ Right in Downtown Santa Barbara's Funk Zone is the Michelin one-starred restaurant Silvers Omakase. Chef and owner Lennon Silvers Lee (his older brother is Sushi by Scratch and Pasta Bar founder Phillip Frankland Lee) opened this hotspot in 2024, where he makes good use of the local seafood for his tasting menu, which might be nigiri, hamachi, or sliced bluefin tuna. There are only 10 seats available in this intimate space, which sold out 1,110 reservations one month before Silvers even opened. Know before you go: Reservations are required, and the omakase is $235 per guest. Jonesy's Fried Chicken Open for: Lunch, Early Dinner Price range: $ Slightly north of Santa Barbara off the 101 is Jonesy's Fried Chicken in Goleta. The casual restaurant opened in mid-2024, where its Southern-inspired menu showcases deep-fried buttermilk wings and chicken tenders, buttermilk biscuits with honey cayenne butter, chicken and waffles, fried mac and cheese balls, and a Korean chicken sandwich, but done Nashville-style. Banana pudding and an ice cream sandwich are for dessert. Know before you go: This is a mostly daytime spot and open until 8 p.m. Tina's Pizza. Katie Katz Photography Tina's Pizza Open for: Lunch, Dinner Price range: $$ Bettina owners Rachel Greenspan and Brendan Smith debuted their Carpinteria outlet, Tina's Pizza, in late May 2025. It's located inside the charming Linden Square, one block away from Little Dom's Seafood. It serves a pared-down menu from the original location with whole pies, sourdough loaves, wine selections, and some grab-and-go items for those camping at the nearby Carpinteria State Beach. Know before you go: Conduct a lap around the food hall before settling into a table. Coal-fired chicken and spicy rigatoni a la vodka at Marisella. Wonho Frank Lee Marisella Open for: Dinner Price range: $$$ Acclaimed chef Danny Grant debuted Marisella in late June 2025. Derived from the Latin term for 'star of the sea,' it embodies what one expects from a California restaurant perched on a stunning seaside cliff. Grant's resume includes opening Chicago's Maple & Ash, but here at Marisella, he uses the freshest fish catches of the day and produce from local farmers. It's an expansive space inside the Ritz-Carlton Bacara that overlooks the Pacific Ocean with one of the West Coast's best unobstructed views. Sample coastal California cooking with prawns with salsa verde and a Calabrian emulsion, raw oysters, roasted California lamb rack, and a stunning chicken piccata. Know before you go: Reservations are not required, but highly recommended. Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Japan Today
07-07-2025
- Entertainment
- Japan Today
Donuts with seaweed and soy sauce: Is Japan's Mister Donut idea too Japanese for its own good?
By Casey Baseel, SoraNews24 Mister Donut is the Japanese donut chain. Though it originally started out in the U.S., it's risen to greater success in Japan than it ever did in its home country, and was pretty much Japan's only high-profile donut chain for several decades. Even now, with Krispy Kreme and Randy's Donuts having opened locations in Japan, there's still a perception that Mister Donut is the one that's really tapped into Japanese sweets fans' tastes. But a recent suggestion from Mister Donut had even us thinking that maybe it had gotten a little too Japanese. First, let's set the stage/dessert table. On its official website, Mister Donut has a list of what it calls 'at-home donut arrangements.' They're basically mini recipes for ways to spruce up our Mister Donut treats once you get them home, things like cutting an Old Fashioned into slices and serving it in a dish with ice cream as a donut parfait, or adding whipped cream and banana slices to turn your donut into a fancy high-tea kind of snack. And then there's this suggestion. Yes, that's a Mister Donut donut wrapped in seaweed. Why? Because this is their arrangement for Pon de Isobemaki, which will require some quick linguistic side dishes to explain. First, Pon de Ring is Mister Donut's most popular donut, a ring made up of bite-sized spheres of dough. ▼ You could say that the Pon de Ring is a chain of donut holes that forms a donut with a single non-donut-hole hole in its center, if that sort of word wrangling doesn't make smoke come out of your ears. Meanwhile isobemaki is a traditional Japanese dish in which a mochi rice cake is grilled, dipped in dashi soy sauce (soy sauce with bonito stock), and wrapped in a sheet of dried seaweed (or nori, as it's called in Japanese), It's a not entirely uncommon misconception that Pon de Ring is made with mochi flour, since they're chewier than other donuts. However, this extra chewiness actually comes from tapioca powder that's mixed into the dough. There's no mochi in Pon de Ring, which means there's also no culinary precedent for dipping a Pon de Ring in soy sauce and then wrapping it in some crisp seaweed. Honestly, it sounds like the sort of insane idea you'd get if you were looking for a way to justify eating some dessert when you haven't even had dinner yet. If the suggestion was coming from anywhere else, we'd be tempted to dismiss it immediately, but this recipe is straight from Mister Donut themselves, and it wouldn't be in their interest to present us with a way to make one of their products taste worse, right? So we headed out to our local branch, though still with our hearts full of more confusion than hope, to pick up a Pon de Ring and give this highly unorthodox idea a try. Almost immediately, we ran into a hiccup, because Mister Donut sells multiple kinds of Pon de Ring, At the most basic stage of division, there's the glazed Pon de Ring and the non-glazed Pon de Ring Plain. However, since Mister Donut's Pon de Isobemaki recipe just says to use a 'Pon de Ring,' we went with the style simply called Pon de Ring, the glazed version. The first step of the recipe is to heat the Pon de Ring in the microwave for 15 seconds. Next, dip the donut in dashi soy sauce, making sure to get the condiment on both sides. Mister Donut's recipe calls for roughly 30 milliliters (approximately one ounce) of sauce, but you probably don't really need to be too precise with the measurement. We honestly felt a little guilty doing this to one of the absolute all-stars of the Japanese sweets scene. Sure, we had Mister Donut's explicit permission to do so, but if a parent said 'Go ahead, slap my kid in the face,' that still wouldn't make it something we could do without it weighing heavily on our conscience. Once the dipping is done, grab a sheet of nori and wrap the donut in it. Its time in the microwave had made our Pon de Ring a little droopy in consistency, so we had to use a delicate touch to make sure we were gripping tightly enough so that it wouldn't slide free from its seaweed sheath, but not so tightly as to smoosh our sweets. Then we lifted the Pon de Osobemaki up, took a bite, and… …were startled by how delicious it is, For as bizarre as the concept had sounded, there's very little in the way of distracting drama once you taste it. The sweet and salty notes of the donut, glaze, and soy sauce prove that they can in fact play very nicely together, and while the texture of the nori is a bit discordant, its slightly salty contribution to the flavor profile makes for nice clean finish. Despite its name, the Pon de Isobemaki actually reminded us more of another traditional Japanese food: mitarashi dango. These dumplings, which actually are made from mochi, are brushed with a glaze made from sugar, mirin (sweet cooking sake), and soy sauce, producing a flavor that dances gracefully on the sweet-savory line. When the glaze on the standard Pon de Ring meets soy sauce, it creates a similar sensation, and that's probably why Mister Donut's recipe ostensibly wants you to use the glazed version of the donut. Getting back to isobemaki itself, though, the flavor tends to be different depending on whether you eat it in the Tokyo or Osaka area, since Osaka favors a sweeter-tasting soy sauce than east Japan does. That has us thinking that maybe the non-glazed Pon de Ring Plain has potential with the isobemaki-style treatment too, so we might have to experiment with that as well, provided that we can resist the urge to just repeat the very satisfying as-is recipe from Mister Donut. Reference: Mister Donut Insert images: SoraNews24, Mister Donut Read more stories from SoraNews24. -- Mister Donut's new Kyoto roasted green tea donut is a mess…in the best possible way -- Japan's new Mister Donut matcha donuts have so much green tea flavor one has to use the hole -- Mister Donut, Kyoto tea merchant create new line of treats, with one that's two desserts in one External Link © SoraNews24
