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These days, where you drink is just as important as what you drink. Gone are the times when you could settle on just one great bar — imbued with all those thrilling qualities of great service, a glorious array of spirits, and it's own quirky combination of charm, texture, and ambience. Nowadays, a memorable bar experience demands an entire collection of these bars, all settled within a small, yet rambling locale… ideally, just on one street.
From New York to Rome, the world’s greatest bar streets are an eclectic puzzle of quaint and homey local watering holes (yes, even that old favorite, the 'Irish Pub', has a place here), historic haunts, sophisticated wine bars; decadent cocktail, champagne, and chandelier bars, and the odd cutting-edge bar-of-the-week. The best offerings; though, are perhaps as authentically homegrown as they are cosmopolitan, with a uniquely evocative sense of place that draws in both locals and visitors alike.
Perhaps surprisingly, this doesn't always mean the best bar streets are the busiest with the most libation options — you could see it as more of a balancing act between energetic hot-spots, and quieter, intimate venues at a variety of price points that offers something for everyone.
And then there's that other essential portion of the bar experience… the drinks. Strong is the lure of a bar with a mindboggling range of spirits to offer. Equally tempting; though, are the dives with fewer signature favorites on the cocktail menu.
The bar streets that usually do it best marry some (or sometimes all) of these elements to the best their cities have to offer. Sydney, Australia's nightlife has grown impressively cosmopolitan in recent years, while still managing to foster a hip inner-city bar scene around its famous harbor and opera house that's just as unpretentious as it is polished and cutting-edge. Istanbul lays out the most glorious of its bar offerings along the majestic Bosphorus Strait. Dubai, a city more centered on touting its shameless decadence than a big drinking scene, lines up the best of its hotel bar selection along the gorgeous (and perennially hot and breezy) Palm Jumeirah beachfront.
With so many options to choose from it's no easy task to pull together the best your city has to offer on just one street — we ranked the world's bar streets that do it best.
Serusha Govender is the Travel Editor at The Daily Meal. Follow her on Twitter @SerushaGovender
The 10 Best Tequila Drinks on the Planet
The Aztec&aposs originally named a drink derived from fermented agave plants octli, or pulque, prior to the arrival of Spanish conquistadors in 1521 who began brewing a similar drink after they ran out of their own brandy.
Mexican law to this day states that the drink can only be made in a handful of southwestern Mexican states. The U.S. officially recognizes spirits labeled &apostequila&apos if they have been produced in Mexico, but do allow bulk shipments to be bottled in the U.S.
There are two types of Tequilas, mixtos and 100% agave. Mixtos mix glucose and fructose sugars with no less than 51% agave to make the spirit.
The liquor is split into five different categories
- Blanco (white): white spirit, unaged
- Joven (gold): unaged silver tequila that may be flavored with caramel coloring
- Reposado (rested):ਊged a minimum of two months
- Anejo (aged or vintage):ਊged a minimum of one year
- Extra Anejo (extra aged):ਊged a minimum of three years in oak barrels
Tequila is extremely versatile and goes well with plenty of mixers. As time has passed there have been a number of exotic variations to the drink.
These golden deep fried rice balls of rice originate from Sicily in Southern Italy, one of the richest desinations for tasty street food. There are a multitude of different versions, some of which are very elaborate using peas, minced beef and chicken scamorza, provola, mozzarella or pecorino. The simplest arancini are fried risotto balls with a melting mozzarella centre. Buonissimi. Click here for an authentic arancini recipe.
The 5 best Manhattan recipes, as told by our distillery
At times, like the humid days of August when Atlanta becomes one large greenhouse, a bracingly cold cocktail is the only remedy that will do, even for us whiskey purists here at ASW Distillery. As scientists have long known, going for any length of time without a dram of whiskey may have significant ramifications for one's health (link to health article). So what better way to imbibe your daily recommended value of whiskey in the summer months than in the cocktail originally developed at Manhattan's non-ironically named Manhattan Hotel: The Manhattan.
The story goes that Dr. Iain Marshall created the cocktail for a banquet hosted by Winston Churchill's mother, Lady Randolph Churchill, in honor of presidential candidate Samuel J. Tilden, who months later lost the 1876 presidential election in what is known by historians as "The Corrupt Bargain".
Over the years building our whiskey company from the ground up, we've had an opportunity to explore nearly all facets of the Manhattan - cocktails ranging from floral and bright to robust and downright pungent. To assist you like Sancho Panza in your own quest for the perfect Manhattan, we've compiled each of our team members' favorite recipes.
The Jim Manhattan (the original rye Manhattan, with a twist)
As the fearless leader of our small but growing craft distillery, Jim has discovered a hankering for rye whiskey rivaled only by his thirst for a good story where the truth doesn't interfere. As such, his ideal Manhattan takes its cue from the traditional recipe, yet with a few embellishments.
Well-balanced, dry, and somewhat herbal with citrus notes.
- 1.5oz rye whiskey
- 0.5oz Dolin Rouge vermouth
- 2 dashes orange Angostura bitters.
- Orange peel
Chill a coupe glass while you make the cocktail by putting it in the freezer or filling it with ice and placing it on the counter beside you.
Combine rye, vermouth, and bitters in a cocktail mixing glass over ice. Stir vigorously for 15 seconds. Strain into champagne coupe and garnish with orange twist.
The Charlie Manhattan (the traditional bourbon Manhattan)
Years hence, Charlie made a pact with bourbon never to let it collect dust on a shelf when it could be better put to use adorning the bottom of a glass - ideally momentarily. His Manhattan of choice registers towards the sweeter end of the spectrum.
Caramel, fruit, and tobacco and spice, offset by the world's most popular bitters, regular Angostura.
- 2.5oz bourbon whiskey
- 1oz Carpano Antica red vermouth
- 3 dashes original Angostura bitters
- Orange peel
Chill a martini glass while you make the cocktail by putting it in the freezer or filling it with ice and placing it on the counter beside you. It's rumored that the glass will cast welcome spirits as you prepare the drink.
Combine bourbon, vermouth, and bitters over ice in a mixing glass. Stir vigorously for 15 seconds. Empty the ice from the martini glass and strain into the glass. Garnish with the cherry and the orange peel.
The Kelly Manhattan (the "Perfect" Manhattan)
As the leader of Atlanta's Bourbon Women chapter, you might expect Kelly's favorite Manhattan to be Charlie's. Yet her enthusiasm for a good, dry Speyside Scotch leads her into the exclusive, gated community of the Perfect Manhattan, which substitutes half of the sweet red vermouth with dry white, to luxurious effect.
Like a hybrid between the best Manhattan and the best Martini, with the spicy rye and rich, cocoa notes of the Cocchi di Torino balanced by the crispness of the Dolin dry and zesty lemon.
- 2oz rye whiskey
- 0.5oz Cocchi di Torino red vermouth
- 0.5oz Dolin Dry vermouth
- 2 dashes Angostura bitters
- Lemon peel
No secret in how you start preparing this one: chill a coupe glass while you make the cocktail by placing it in the freezer or filling it with ice and placing it on the counter beside you to scrutinize your bar spoon rotation technique.
Combine rye, all vermouth, and bitters over ice in a mixing glass. Stir vigorously for 15 seconds. Empty the ice from the coupe glass and strain into the glass. Garnish with lemon peel.
The Chad Manhattan (the health food Manhattan)
It's well-known around the distillery that Chad's diet consists entirely of lettuce and grass, so he leans towards a healthier alternative to the original Manhattan that adds a splash of orange liqueur. (Orange liqueur totally packs 100% of a body's recommended daily allowance of Vitamin C, right?)
Sweet and spicy, very orange-forward, zesty
- 1 teaspoon Cointreau
- 2oz rye whiskey
- 1oz Dolin Rouge vermouth
- 1 dash 18.21 Prohibition-style aromatic bitters
- Orange twist
Fill a coupe glass with the Cointreau and place in the freezer to chill while you prepare the rest of the ingredients.
Combine rye, vermouth, and bitters over ice in a mixing glass. Stir vigorously for 15 seconds. Swirl the orange liqueur around the coupe glass, then pour any excess out. Strain the ingredients into the Cointreau-expressed coupe. Garnish with the orange twist.
The Josh Manhattan (the uptown Manhattan)
After setting out for the fertile valleys of craft whiskey from the friendly cliffs of craft beer nigh a year ago, Josh gravitates towards a light, floral Manhattan reminiscent of the best IPAs, albeit a bit sweeter and with more vanilla.
Photo courtesy of our friends at Lobby Bar at Atlanta Airport Marriott
Flavor profile: Sweet yet herbal, with vanilla, citrus, and maybe even a hint of mint.
- 2oz American Spirit Whiskey (bias alert: this is our first whiskey)
- 1oz Dolin Blanc vermouth (note, this is the bottle with blue lettering, not the one with green lettering, which is Dolin Dry)
- 2 dashes orange Angostura bitters
- Orange peel
As with all the others, chill a martini glass while you make the cocktail by putting it in the freezer or filling it with ice and placing it on the counter.
Combine ASW, vermouth, and bitters over ice. Stir vigorously for 15 seconds. Strain into martini glass. Garnish with orange peel.
The Justin Manhattan (The spartan manhattan)
Flavor profile: Pure deliciousness, like liquid sunshine
Pour whiskey into drinking vessel. Sip slowly for 15 seconds. Peer out at the fine gold rim of the world in the waning daylight. Repeat sipping steps. (Justin doesn't like cocktails.)
Interested in a tour & tasting at our Atlanta distillery? That's great news! Book your tasting & tour below:
Best Street Food Cities Outside Asia
Borough Market, London, UK
The most popular food market in London. It is definitely a must go when in London if you are looking for the best street food. Located near the London Bridge Station, there are many varieties of food from fresh produce to ready-to-eat meals.
One of the recommended stalls which we fell in love with is Richard Haward Oysters. They are 7th generation oystermen. It was our first try at oysters, as we do not usually eat oysters back in Singapore. This was recommended by our friends. They are located in Borough Market, facing the street. It will be difficult to miss.
Choose from the mid to big size oyster, the big ones can grow as big as your palm! They will shuck the raw oysters in front of you, place on the plates and serve immediately. At the sides, there are condiments and lemon slices to go along.
Our first time having oysters and definitely recommended to try this out if you are at Borough Market.
Oyster price starts from £0.90 each to £2.20 each, closed on Sunday and Monday.
Donovan blogs at Travel Voila
The city of Dresden was part of the former East Germany and the street food is similar to that found in nearby Berlin. Some of the food on offer includes Bratwurst, Doner Kebabs and Quarkballchen for those with a sweet tooth. Currywurst, however, reigns supreme when it comes to the best street food here.
There are a number of hole-in-the-wall places serving the saucy sausage combination and at every festival and event in the city, you will find a food truck selling currywurst. Currywurst is a grilled bratwurst served with a slightly sweet curry sauce at some shops, you even get to choose how spicy you want it from kindergartener mild to knock your lederhosen off spicy. If you want to eat like a local, this is what to choose.
There is a little hot dog stand near the harbor of Reykjavik, the pretty and friendly capital of Iceland. The name of the hot dog stand is Baejarins Betsu Pylsur, which translates into “the best hot dogs in the world.” Bill Clinton, a former U.S. president, and fast food aficionado sampled a hot dog there and is said to have loved it.
As if that were not sufficient validation, Anthony Bourdain, the foodie celebrity, visited the stand and declared the hot dog “delicious.” That did it! Since that endorsement, there has been a line stretching out in front of the stand almost continuously. It is said that the secret ingredient that makes the hot dog so mouthwatering and delicious is a bit of ground lamb added to the recipe.
Reykjavik is more than just mere hot dogs, albeit amazing ones. The city is rapidly gaining a reputation as a foodie destination and a place to get the best street food.
Could this be the ultimate best street food experience in Europe? So far, I cannot think of many competitors.
Restaurant day was invented in Finland and the idea came about because many people were frustrated with the bureaucracy of the restaurant industry. Now, on special days, everyone can open his own restaurant. After initial success in Finland, Restaurant Days became popular worldwide. According to visitfinland, there are 88,000 individuals selling in 22,000 pop-up-restaurants globally.
In Helsinki, four times a year, people go out to the streets, put up their tents, cook and sell food. You can try dishes from all over the world. You cannot recognize the streets, which are normally half-empty.
While most of the restaurants are on the central walking street, Esplanadi, there are other ones scattered around the city.
Alexander Popkov blogs at Engineer on Tour
When people think of Germany and the best street food, the first thing that comes to mind is probably sausages. But the street food scene in the exciting city of Cologne is so much more diverse than that. The international nature of the city is reflected in the best street food scene that can be found every Thursday evening on the Rudolfplatz at Meet and Eat or in the monthly Street Food Festival at the Helios.
With a vibrant Turkish community, doner is a must try street food in Cologne and nothing like an English high street on a Saturday night. Being a country famous for its meat there is always an amazing selection of burgers (Buns and Sons are a huge favourite), steak sandwiches (Die Foodpiraten) and of course Bratwurst (Wurst Case Scenario).
There’s great food from all over the world. You name a country and you can probably get their local dishes somewhere in Cologne. My favourites are the Vietnamese Sandwiches from Banh Mi Brothers, Cornish Pasties from the Tasty Pasty Company and Falafels from Dinkelmann’s. Fans of desserts should really check out the deep fried stuff from Die Kleine Munchkin. The only problem I have it that there’s so much good street food it’s impossible to choose.
Pembrokeshire, Wales, UK
In Wales, go to the right places and there are mobile feasts to be had. Wales excels at quality produce, lamb, beef, lobster, shellfish and characteristic Welsh specialties such as seaweed (we call it lava) caul (soup) Welsh cakes and bara brith (tea cake).
A favourite street food feast of ours can be found right on the beach in Pembrokeshire. A now-famous food van serves up fresh Welsh lobster along with quality burgers and bacon dressed with lava enriched ” black butter.” The owner of the van collects lava from the beach daily. A must-eat in south Wales.
Uganda is a lot more than some gorillas in a forest. The capital city Kampala has a great street food scene as it’s the only way locals eat out. Restaurants in Africa are reserved for the rich, expats, and non-profit workers. So, the vast majority of locals are served up food street side. The national street dish of choice is called a “Rolex.” It’s an omelette with any mixture of ingredients, the most popular potatoes, rolled in a chapati with chili sauce.
It’s cheap, filling and delicious. You can also find staple foods such as grilled maize, BBQ chicken, Mandazi, and Sumbusas (samosas). Then you always have Muchomo, grilled meat on a stick typically goat, beef, or pork. It can found everywhere in Africa but goes by different names.
New Orleans, Louisiana, USA
New Orleans, Louisiana is hands down one of the best foodie spots in the Southeast USA! The Cajun, French, and Creole blend of flavors allow for decadent cuisine to be created. Some of our favorites include King Cake, Gumbo, and Beignets.
Originally, king cakes were a simple ring of dough with little decoration. Today, the ring is braided and baked before the “baby Jesus” is inserted. The “lucky” person who receives the slice of cake with the baby must buy the cake next year. King cakes can come stuffed with cream cheese or jams but I prefer a simple cinnamon one decorated in green, yellow, and purple colors of Mardi Gras!
Gumbo is my FAVORITE “soup”. The roux, or base, is a mix of fat and flour. Onion, celery and bell pepper are added and simmered. Lastly, the meats are added by seasons. Seafood is readily available in summer. Fall brings home venison or alligator meat, winter uses smoked Andouille sausage, and Spring is anything, but of course all veggie during Lent.
Lastly, beignets are a square piece of dough, fried and covered with powdered sugar. They are served in orders of three. These are the main reason we visit NOLA…so addicting!
There you have it! New Orleans is where you find the best street food in the Southeast USA!
Maegan White blogs at The Wanderlust Dietitian
Dallas, Texas, USA
Dallas Food Trucks: A Taste of Americana
Food Trucks are a tradition dating back to the 1800s with roots to the chuckwagon. There is no better place to experience this beloved piece of Americana than in Dallas where there are nearly 200 food trucks dishing out delicious and diverse culinary delights on any given day.
What makes Dallas food trucks unique is the diversity of the city itself. People from around the globe call Dallas home, bringing with them their favorite recipes handed down from generations before. One of my favorite places to enjoy food truck flair is Klyde Warren Park next to the Dallas Museum of Art. The park hosts a variety of food trucks that range from wood-fired pizza, Greek specialties, authentic Peruvian meals, Maine lobster delicacies, flavorful vegan desserts and homemade Texas BBQ.
I love chowing down on Easy Slider’s Baby Bella sliders. Made from grown portabella, they layer it with a thick slice of warm mozzarella and fresh tomato drizzled with a tangy pesto sauce. Then they sandwich it between a mini-bun with a cherry tomato on top. It is a good thing they come in pairs, because you can’t eat just one.
Better known for its craft breweries, Portland, Oregon is also a street food paradise: more than 500 food carts offer a wide variety of world cuisines and fusions from downtown to the city’s farthest reaches, including the airport. Most carts are organized into pods, vacant lots that host a number of carts with amenities like bathrooms, picnic tables, even fireplaces. Several pods have become centers of neighborhood life, with an atmosphere of a town square.
It’s impossible to pick the best food cart in Portland aka Cartopia. First, they come and go like comets. The Moroccan cart we named as the most underrated food cart in Portland disappeared a few months later. Some food carts get so popular they turn into brick-and-mortar restaurants, some of which have become culinary destinations themselves, e.g. Guero or Lardo. The variety of food is huge: we’d wager you can find food from 100 countries (the only Mauritian food cart in the US is in downtown).
Portland Mercado, the Latin American cuisine pod in SE Portland, boasts many fantastic carts. QueBolá Chef Jose Perez’s ropa vieja and Cubano sandwich changed our minds about Cuban food. Best paired with tepache from the nearby Barrio bar. Here is a city that can really claim to have the best street food.
New York City, New York, USA
This multi-cultural city is a hub of immigration and provider of best street food. It is the gateway to the U.S. The place where immigrants pause, for a few days or a few generations, before moving on and assimilating into the rich fabric of the country. As such, you are likely to find the most varied street food imaginable Colombian arepas, Thai satay, Indian dosas, Middle Eastern shawarma, Italian sausages…you name it, it is found in the multi-ethnic neighborhoods of the city the never sleeps and the city with the world’s best street food.
Despite this wealth of delicious choice, the general consensus is that the humble hot dog, itself a German immigrant, is the iconic street food of New York City. The best place to grab a New York City hot dog is from the street vendors that occupy strategic corners around the city’s tourist attractions. Complement the dog with sauerkraut, onions or mustard and be an honorary New Yorker, if only for a few bites.
San Ignacio, Belize
Quite possibly the second most unforgettably melt-in-your-mouth amazing street food I’ve ever had in 16 countries is a San Ignacio fry jack. The aroma drew me from two streets over. Heavily spiced beans and rice are mixed with diced peppers and onions and ruthlessly stuffed into a ball of dough kneaded over a clay fire. The crispy shell gets drenched in pickled cabbage and cotija, eaten like a pocket sandwich.
We arrived at the market with one goal – to find homemade tortillas. We left with bellies full and arms loaded with ripe papayas, spiced frijoles and candied coconut wrapped in wax paper. The tight stalls of San Ignacio’s open-air market spill out onto cobblestone streets, each with its own crowd of street vendors and farmers. You’re just as likely to find a “traditional” food cart here as you are a clay pot heaped with coals, over which marinated pork is sizzling for a taco.
This colorful rainforest town of San Ignacio is Belize’s very own melting pot, a thorough mixing of Spanish, German, Chinese, Mayan and Mennonite cultures. Such a rich migration history means travelers will find some of the most delicious and unexpected street food around.
Mexico is known for its world-famous cuisine, but did you know that the Yucatan region has its own distinct culinary history and some of the world’s best street food options. The capital city of Merida is where you will find some of the best street food, from salbutes (puffed deep-fried tortilla) stuffed with chicken, turkey or a local favourite, cochinita which is a traditional Mayan slow-roasted pork, papadzules and of course freshly made tortas. Our all-time favorite is ‘panuchos de lechon’. Panuchos are similar to salbutes but the tortilla is stuffed with refried black beans and the filling lechon is roasted suckling pig. The crispy skin of the pork and crunch of the fried panuchos make the perfect mouthful. It’s a messy meal…but worth it every time!
Merida also has it’s fair share of al pastor tacos where the meat is cooked on a trompos similar to those you’d see in kebab or shawarma shops, however here the meat is marinated with guajillo chiles and achiote, topped off with some pineapple for a bit of sweetness. You will never forget your first mouthful of these delicious tacos.
There is one place in Israel where you can taste every possible spice in the world and let yourself be wrapped in the smells and colours of the Middle East: Mahane Yehuda – or the shuk, meaning the market. It is the place that wakes up with the city itself, the tasty beating heart of a place where history hardly lets you sleep. From huge chunks of halvas to breads soaked in olive oil and the special spice za’atar – a blend of dried thyme, marjoram, toasted sesame seeds, salt, oregano, and sumac – to dried and fresh fruits, it’s all there! Add to this small restaurants offering traditional hummus dishes and various types of meat or puff pastry and you’ve got a wonderful culinary experience. Jerusalem has been one of the world’s best street food cities for centuries.
Some visitors to Marrakech find Moroccan restaurant food can be mediocre. The reason being Moroccans don’t go out to eat Moroccan food – they eat it at home. Instead, they choose to eat small bites on the streets. Even though it can seem intimidating, this is one of the best ways to try Moroccan food if you can’t get an invite to someone’s home.
Most street food is served in the evenings. You can head to Jemma el Fna the famous square known for its food stands, smoky grills, really good food and where the main streets of the souk’s small shops sell all sorts of foods. Slow cooked mechoui (a lamb dish), tangia – lamb cooked in a clay pot for hours, msemmen – a type of flaky bread served savory or sweet, and sfinge – a puffy fried doughnut are just a few of the most common street foods. Don’t be afraid to wander the streets and see where the Moroccans go, then get in there and try it!
Amanda Ponzio Mouttaki blogs at Marocmama
Get your fill of great street food with these guides and recipes from around the world.
What are some of the world’s best street food cities? Let us know in the comments.
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History of the British Street Party
The earliest known parties were around the end of the WWI with Peace Teas to celebrate the signing of the Treaty of Versailles, and since that time the community get-together has grown in popularity. Famous events celebrated across the nation have included the Peace Teas, VE Day (Victory in Europe 1945) the Coronation of Queen Elizabeth II, England's World Cup Victory 1966, the Queen's Silver Jubilee 1977, 1981 Royal Wedding of Prince Charles and Lady Diana Spencer are just a few. These may have been national events which sparked a street party, but on a regional level, communities will celebrate local events much more frequently.
Initially, the traditional street party was at times of austerity so food would have been simple and consisted of whatever was available. In 1953 for the Queen's coronation food was still rationed after World War II but households were given an extra pound of sugar and 4 oz of margarine for the celebrations.
Today the parties may not have the same constraints, but they will still be a celebration of traditional British food and drink, but you will see the barbecue now putting in an appearance. Food will be more eclectic and celebrate not just conventional British food but the mix of cuisines on these shores. No matter the fare, the getting together of friends, neighbors, workmates, whatever, is a cause for celebration alone.
New Orleans is a town known for the over-powering effects of its hurricanes&mdashand this goes for cocktails as well as gale force winds. The hurricane cocktail was invented right here in New Orleans in the 1940s by Mr. Pat O&rsquoBrien himself, naturally of the world-famous bar by the same name. Like many things during World War II, whiskey and scotch were rationed, while rum, on the other hand, was cheap and free-flowing. Rum-pushing liquor salesmen used to force bar owners to buy up to 50 cases of rum before they&rsquod pony up a single case of the coveted good stuff (whiskey). So what do you do with an over-abundance of rum and a bunch of thirsty soldiers? You add fruit juices, including (in some recipes) passionfruit, and make it red with grenadine (because red drinks are better and easier to spot when recycled on Bourbon Street sidewalks). And if you serve it in a glass shaped like a hurricane lamp, you call it just that. A hurricane.
Where to get a good one: Pat O&rsquoBriens (pictured above), 718 St. Peter St., 504-525-4823, patobriens.com &bull Crazy Lobster, 500 Port of New Orleans Place, Suite 83, 504-569-3380, thecrazylobster.com
- 1 1/2 ounces gin or vodka
- 1/2 ounce Aperol
- 3/4 ounce lemon juice, freshly squeezed
- 1/2 ounce strawberry juice
- 3/4 ounce rhubarb syrup*
- Club soda, chilled, to top
- Garnish: pickled rhubarb stalk**
- Garnish: lemon wheel
Add all ingredients except the club soda into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Garnish with a pickled rhubarb stalk and a lemon wheel.
*Rhubarb syrup: Add 2 quarts water, 8 cups sugar and 4 cups roughly chopped rhubarb into a saucepan and cook over low heat, stirring until sugar dissolves. Cook for 5 minutes more, turn off heat and let cool. Strain out solids. Will keep, tightly covered and refrigerated, for up to 1 month.
**Pickled rhubarb stalk: Toast 2 tablespoons coriander and 3 tablespoons pink peppercorns for 1-2 minutes in a saucepan over medium heat. Add 4 cups sugar and 1 quart raspberry vinegar, stirring until sugar dissolves. Chill mixture in refrigerator until cold and pour over 4 cups rhubarb, trimmed and chopped into 3-inch lengths. Refrigerate for at least a few hours before using.
&ldquoIskrambol,&rdquo or &ldquoice scramble,&rdquo is a street food made from powdered milk, shaved ice, pink food coloring, and God knows what.
Every Filipino kid knows about the sweet and captivating Iskrambol. With that mesmerizing pink hue, it&rsquos hard not to catch a kid&rsquos attention.
While it&rsquos widely known as a popular Filipino street food, the true origins of iskrambol remains a mystery.
But this recipe pretty much nails the oddly satisfying flavors of the sweet drink. Try it and I&rsquom sure you, too, will fall in love.