Our Best Baked Ziti

PREP TIME - 25 minutes
COOK TIME -1 hour 30 minutes
SERVES -6 to 8
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Ingredients

• 2 (28-ounce) cans whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 8 ounces thick-cut bacon, sliced into pieces roughly 1/2-inch wide
• 1 pound (about 4 to 6) sweet Italian sausage, casings removed (you can substitute half for spicy Italian sausage)
• 1 large yellow onion, diced
• 3 tablespoons unsalted butter, divided
• 1 teaspoon kosher salt, plus more for salting water, and more to taste
• 1 teaspoon red pepper flakes
• 1 pound ziti rigati (see Author Note)
• 1 1/4 cups whole-milk ricotta
• 1 cup crème fraîche
• 2 cups (about 7 ounces) finely grated Parmesan or Grana Padano, divided
• 1 1/2 pounds fresh mozzarella, shredded or roughly cut into 1/2-inch cubes, and patted dry with a clean dish towel

Directions

1. Make the sauce. In a large bowl, use your hands to break up the whole peeled tomatoes into small bite–sized pieces, in the juices from the can. Set aside. (Note: If the juices are thin like water, versus thick like a Bloody Mary, remove and toss about 1/2 cup.)

Sauce

1. Make the meat sauce: Place a 6-quart Dutch oven or large, heavy pot over a medium-high flame and heat the olive oil until glistening. 
2. Add the bacon and cook until the fat renders and the meat is crisp. Remove with a slotted spoon and set aside. To the rendered fat, add the uncased sausage and brown thoroughly—don’t jostle too much!—while breaking it up with a wooden spoon into small, shaggy pieces. 
3. When it’s fully browned, remove and set aside. 
4. Carefully, pour out about two-thirds of the rendered fat from the pan into a heatproof bowl to discard later, then place the pan back over the flame. 
5. Add the onion to the pan, and reduce the heat to medium. 
6. Sauté about 6 to 8 minutes, until the onion’s mostly translucent. 
7. Add the red pepper flakes and allow them to bloom for about 30 seconds, until you can smell them. 
8. Add the crushed tomatoes, their juices, 1 teaspoon salt, 2 tablespoons butter, and the reserved bacon and sausage. 
9. Let the sauce come to a rolling simmer before turning the flame to medium-low, and simmering, uncovered, about 25 to 30 minutes, until reduced by about a fifth, darkened, and jammy. (While this is happening, you can tackle the next few steps.)

Pasta

1. Cook the noodles: Set a large, covered pot of heavily salted water on the stove and bring it to a boil. Add the noodles and cook 3 minutes less than indicated for al dente on the package—they’ll continue to soften in the oven.
2. Heat the oven to 450°F. Use the remaining 1 tablespoon of butter to grease a 9x13-inch metal baking dish. (You could use glass, too, though metal will get the edges crispier!) Set dish aside.
3. Prepare the ricotta mixture: Combine ricotta, crème fraîche, a pinch of salt, and 2/3 cup of Parmesan. Set aside.
4. When sauce is ready, turn off heat, and season with salt salt as needed. Reserve 2 cups of the tomato sauce in a separate bowl and set aside. Toss the drained pasta with the rest of the sauce.
5. Time to assemble. Yay! First thing’s first: Grab your buttered baking dish, and swirl about 1 cup of the tomato sauce and 1 cup of the ricotta mixture on the bottom. Sprinkle evenly with 1/2 cup mozzarella and 1/2 cup Parmesan. Add half of the sauced noodles on top of that, and spoon 1/2 cup of reserved sauce over the noodles.
6. Next, dot the rest of the ricotta mixture over the sauce, and gently smooth it out. Sprinkle half of the remaining Parmesan and half of the remaining mozzarella on top of that. Top the cheesy layer with the rest of the sauced noodles, spread evenly, and the remaining sauce. Top with the rest of the Parmesan and mozzarella. If you live for crispy noodle bits, be sure to rearrange so as many noodles as possible are sticking out.
7. Place into the oven on the middle rack, uncovered, and bake until the cheese is speckled with brown spots, the sauce is bubbling up around the sides, and the noodles sticking out look nice and crisp—about 25 to 30 minutes. (For oven–floor insurance you can stick a baking sheet on the floor or the rack below to capture any drips.) Let baked ziti cool for at least 10 minutes, so the sauce has a chance to set a bit, before serving warm.

Salmon With Whole Lemon Dressing

YIELD4 servings
TIME30 minutes

INGREDIENTS

• 2  lemons, seeds removed, peel, pith and fruit finely chopped
• 1  small shallot or garlic clove, finely chopped
• 3  oregano, marjoram or thyme sprigs, leaves stripped, chopped
• 2  tablespoons white wine vinegar
•  Kosher salt and freshly ground black pepper
• ¼  cup olive oil, plus more for drizzling
• 1 ½  pounds skin-on salmon fillet (skinless is fine in a pinch)
• 1  head butter or Little Gem lettuce, torn into large pieces
• 2  Persian cucumbers or radishes, or both, sliced, for serving

1. Heat oven to 325 ( possibly lower 250F) degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.
2. Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). 
3. Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.
4. Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.

Meatballs

Ingredients

• Extra-virgin olive oil
• 1 large onion, 1/4-inch dice
• Salt
• 2 cloves garlic, smashed and chopped
• Pinch crushed red pepper
• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 large eggs
• 1 cup grated Parmigiano
• 1/4 cup finely chopped fresh Italian parsley leaves
• 1 cup breadcrumbs
• 1/2 cup water

Marinara Sauce:

• 1/4 cup extra-virgin olive oil
• 1/4 pound diced pancetta
• 2 large Spanish onions, cut into 1/4-inch dice
• Kosher salt
• 4 large garlic cloves, smashed and chopped
• 4 (28-ounce) cans Italian plum San Marzano tomatoes

Directions

WATCH Watch how to make this recipe.

1. Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
2. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
3. Preheat the oven to 350 degrees F.
4. Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
5. Marinara Sauce:
6. Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
7. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
8. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

Cook Keto Recipes from Tasty

Keto  Cauliflower Mac and cheese - https://tasty.co/recipe/keto-bacon-cauliflower-mac-n-cheese
Keto 90s bread - https://tasty.co/recipe/90-second-keto-bread
Keto Stuffed Chicken - https://tasty.co/recipe/keto-friendly-spinach-artichoke-chicken-rolls

Whiskey Sour

Ingredients

• 2 oz Bourbon
• 3⁄4 oz Fresh lemon juice
• 1⁄2 oz Simple syrup
• 1⁄2 oz Egg white
• 1 Maraschino cherry

Garnish:
Angostura bitters

HOW TO MAKE THE WHISKEY SOUR COCKTAIL

1. Add all ingredients into a shaker with ice and shake.
2. Strain into a coupe.
3. Garnish with 3 dashes of Angostura bitters.

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Crisp Gnocchi & Brussels Sprouts

When the publication of an intriguing New York Times Cooking recipe for crisp gnocchi coincided serendipitously with my finding a forgotten shelf-stable package of those dumplings in the back of my cupboard, I had to make the dish.

My first encounter with these store-bought gnocchi occurred last December after reading about them on John Fodera’s wine blog Tuscan Vines. With some skepticism, I prepared his recipe for Gnocchi San Marzano and was pleasantly surprised by the quality of these potato gnocchi from the famed pasta producer De Cecco.  Given my success, I subsequently purchased quite a few packages of them, the last of which provided the opportunity to take a stab at the Times recipe. The only ingredient I needed to purchase was a pound of Brussels sprouts.

What intrigued me about the recipe was its method of cooking the gnocchi. Rather than boiling, it called for pan-searing them. . .until crisp. Crisp gnocchi? If I had been skeptical the first time I made them even in a more conventional way, you can imagine how doubtful I felt this time around. In fact, I was so unsure about the end result that I chose to halve the recipe, which, in the event of a failure, would leave me enough pasta for a more traditional boiled-version backup.

Well, I’m happy to report that the final dish did not disappoint; the seared gnocchi, mixed with pan-roasted Brussels sprouts and enveloped in a browned-butter sauce, were superb. Rich with autumnal, nutty flavor from the sprouts and the butter, the gnocchi were perfectly crisp on the outside yet delightfully tender and light. In fact, they were so good that my husband suggested serving them as a side dish for Thanksgiving.

Aside from the halving, my only variations from the recipe were (1) substituting some aged balsamic for honey and (2) adjusting the cooking temperature. I figured that the vinegar would provide both sweetness and acidity and that using a lower flame to crisp the gnocchi would avoid burning them. Future changes to the original might include grating the lemon-zest rather than roughly chopping it and adding some lemon juice to finish the browned-butter sauce.

Crisp Gnocchi With Brussels Sprouts and Brown Butter (adapted from a recipe by Ali Slagle, New York Times Cooking)

Ingredients for 2 servings

Ingredients

8 ounces Brussels sprouts
1 lemon
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes (I did not halve the amount of red-pepper flakes.)
8 ounces shelf-stable or refrigerated potato gnocchi
3 tablespoons unsalted butter, sliced into 3 pieces
1 teaspoon aged balsamic vinegar
Freshly grated Parmesan, for serving

Directions

1. Trim and halve the Brussels sprouts.

Sprouts Trimmed and Halved

2. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

Coarsely chopped zest

3. In a large (preferably 12-inch) skillet, heat 2 tablespoons olive oil over medium-high.

Heating oil

4. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down.

Adding the Brussels sprouts

5. Scatter the lemon zest over the top and cook, undisturbed, until the Brussels sprouts are well browned underneath, 3 to 5 minutes.

Sprouts sliced side down with lemon zest

First side browned

6. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes.

Final cooking with pepper flakes

7. Transfer to a medium bowl.

Transferred to a bowl

8. In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high.

9. Break up any gnocchi that are stuck together, add them to the pan and cook, over medium flame, covered and undisturbed, until golden brown on one side, 2 to 4 minutes.

Adding gnocchi

Crisped gnocchi

10. Add the butter and balsamic, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes.

Adding butter

Adding balsamic

Finished gnocchi

11. Stir in the Brussels sprouts until warmed through. Serve with grated Parmesan.

Stirring in the sprouts

The finished dish

Grating the cheese

Wine Pairing: Sauvignon Blanc

SIMPLE BOLOGNESE

SERVING SIZE:
6

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, peeled and coarsely chopped
• 1 celery stalk, coarsely chopped
• 1 carrot, coarsely chopped
• 1 pound ground chuck beef
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup flat-leaf Italian parsley, chopped
• 8 fresh basil leaves, chopped
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Pecorino Romano

INSTRUCTIONS:

1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. 
2. Add the celery and carrot and saute for 5 minutes. 
3. Raise heat to high and add the ground beef. 
4. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. 
5. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. 
6. Season with salt and pepper. This will take approximately 1/2 hour.
7.  Finish bolognese with Pecorino Romano.

All-Star Baked Ziti

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INGREDIENTS
For the pasta and sauce:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 5 cups marinara sauce (about 46 ounces)
• 1 teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 1 pound dried ziti or penne pasta

For assembly:

• 1 cup whole-milk ricotta cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 teaspoon kosher salt
• 8 ounces shredded mozzarella cheese (about 2 cups), divided

INSTRUCTIONS

Needs a 9x13-inch baking dish

1. Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Cook the pasta and sauce while the oven is heating.
2. Boil the water. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.
3. Cook the onions and garlic. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and pepper flakes, season with salt and pepper, and cook, stirring occasionally, until softened, about 12 minutes.
4. Simmer the sauce. Add the marinara and 1 teaspoon salt, stir to combine, and bring to a simmer. Remove from the heat.
5. Cook the pasta. When the water is boiling, add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.
6. Make the ricotta filling. Stir the ricotta, 1/4 cup of the Parmesan, and salt together in a small bowl; set aside.
7. Drain the pasta. When the pasta is ready, drain it in a colander or strainer.
8. Sauce the pasta. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.
9. Fold in the ricotta. Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.
10. Layer the pasta. Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Evenly sprinkle with half of the mozzarella. Top with the remaining pasta in an even layer.
11. Layer the sauce and cheese. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
12. Bake the casserole. Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.
13. Cool the casserole. Remove the baking dish to a wire rack and let cool 15 minutes before serving.

Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

Servings:

4

• ¼ cup tahini
• ¼ cup cold water plus 2 tablespoons, divided
• ¼ cup lemon juice
• ½ teaspoon minced garlic plus 2 sliced garlic cloves, divided 
• ¼ teaspoon ground cumin
• ½ teaspoon kosher salt, divided 
• 1 cup green beans
• 1 small broccoli crown
• 4 (4 ounce) chicken cutlets, trimmed
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil, divided 
• ½ large red onion, sliced
• 4 cups thinly sliced kale
• 2 cups cooked brown rice
• ¼ cup chopped fresh cilantro

Directions Instructions Checklist
 Step 1

1. Whisk tahini and 1/4 cup water in a small bowl until smooth. Add lemon juice, minced garlic, cumin and 1/4 teaspoon salt and whisk to combine. Set aside.
2. Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup (reserve the rest for another use).
3. Season chicken with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add the chicken and cook until an instant-read thermometer registers 160 degrees F, 3 to 5 minutes per side. Transfer to a clean cutting board and tent with foil to keep warm.
4. Wipe out the pan and add the remaining 1 tablespoon oil. Add onion and cook, stirring occasionally, for 2 minutes. Add sliced garlic and cook for 30 seconds, then add the broccoli and green beans. Cook, stirring occasionally, for 2 minutes. Stir in kale and add the remaining 2 tablespoons water. Cover and steam until the vegetables are tender-crisp, 1 to 2 minutes.
5. Slice the chicken.
6. To serve, divide rice and the vegetables among 4 bowls and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro.

Slow Cooker Pot Roast with Malbec (Red Wine)

Prep10 m
Cook 5 h 10 m
Ready In 5 h 20 m

Ingredients

• 2 tablespoons Montreal steak seasoning
• 1 tablespoon salt
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 (2 1/2 pound) beef roast, or more to taste
• 1 (1 ounce) packet dry au jus mix
• 1 (1 ounce) package French onion soup mix
• 1 cup water
• 1 cup Malbec red wine

Directions

1. Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
2. Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
3. Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
4. Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Steak and Scallops with Champagne-Butter Sauce

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Ingredients

• 2 (4-ounce) beef tenderloin steaks 
• 1/4 teaspoon salt 
• 1/8 teaspoon cracked black pepper 
• 6 large sea scallops 
• 1/4 teaspoon crushed pink peppercorns 
• 1 tablespoon olive oil, divided 
• 1/3 cup Champagne or dry white wine 
• 1 1/2 teaspoons fresh lemon juice 
• 1 tablespoon minced shallots 
• 3 tablespoons butter, cut into pieces

How to Make It

1. Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.
2. Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.
3. Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.
4. Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.

Baked Gnocchi

Ingredients Needed for Baked Gnocchi

• Gnocchi – refrigerated, frozen or of course homemade gnocchi will be the best option.
• Marinara sauce – I like to use Rao’s tomato basil sauce, for a cheaper alternative Classico four cheese is another tasty sauce. Homemade will also be delicious.
• Heavy cream – even though we only add 3 tablespoons it add such a delicious rich and creamy touch to the sauce.
• Grape tomatoes – these aren’t a must if you don’t have any on hand.
• Mozzarella – fresh or the standard low-moisture block of mozzarella works great. I’ve used both.
• Fresh basil – this is totally optional. It just adds a light flavor and pretty color. I’ve also used parsley when that’s what I have on hand.
• Teronni Pepperonci

How to Make Baked Gnocchi

1. Preheat oven to 375 degrees. Spray a medium casserole dish with non-stick cooking spray.
2. Pour 1 cup of the sauce into baking dish and tilt dish to spread. Drizzle in 3 Tbsp heavy cream and stir (it doesn’t need to be fully incorporated). Add half the tomatoes.
3. Bring a large pot of unsalted water to a boil. Cook gnocchi about 1/3 shy of the time listed on package (they continue to cook in the oven).
4. Drain gnocchi well then immediately transfer to baking dish and spread out. Sprinkle in remaining tomatoes, then pour remaining 1 cups sauce evenly over top.
5. Top with a layer of mozzarella.
6. Bake in preheated oven until sauce is bubbling, about 10 – 12 minutes. If you’d prefer cheese browned a bit then broil closer to broiler element during the last 2 – 4 minutes of that cook time.
7. Garnish with basil and serve warm.

cacio e pepe with arugula and lemon

INGREDIENTS

• 1 pound bucatini pasta
• 4 tablespoons salted butter
• 1 1/2 teaspoons freshly cracked black pepper
• 1 cup freshly grated parmesan cheese
• 1/2 cup fresh grated pecorino cheese
• couple handfuls baby arugula
• fresh basil and lemon zest, for serving

INSTRUCTIONS

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.
3. Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted. Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce. Transfer to a bowl and serve topped with fresh basil and lemon zest. Enjoy!

Cuban Bishop - OBISPO DE CUBA

Or mix the spirit with wine in this classic, near-forgotten Cuban cocktail.

Though wine lovers may associate “Obispo” with California’s San Luis Obispo, it’s also the name of one of the most famous streets in Havana, where bishops resided in centuries past.

Another place that bears the name Obispo is a new rum-focused bar in San Francisco, owned by Thad Vogler, which serves a pink drink called the Obispo de Cuba.

The cocktail was one of many discovered by Charles H. Baker Jr., a writer and bon vivant noted for drinking his way around the world during the 1930s and ’40s. Yet, the little-known drink, also called the Cuban Bishop, doesn’t appear in any of his books.

Luckily, Erik Adkins, another San Francisco bar pro, spotted it in a 1943 article that Baker penned for Gourmet magazine. This “fairly dry” rum sour was mixed with what Baker said was “good California Claret or Cabernet wine.” Today, Vogler has updated the specs and uses a California Gamay.

OBISPO DE CUBA

Courtesy Thad Vogler, owner, Obispo, San Francisco

• 1½ ounces dry gold rum (Obispo uses Hamilton Jamaican Pot Still Gold Rum)
• ½ ounce lime juice
• ½ ounce simple syrup (equal parts raw sugar dissolved in hot water)
• ½ ounce red wine

Combine all ingredients in cocktail shaker filled with ice. Shake well, and strain into chilled coupe glass.