The Nibble Webzine Of Food Adventures

The Income Tax Cocktail: A Recipe For April 15th

nibblerella — Wed, 15 Apr 2026 22:56:53 +0000

[1] The Income Tax Cocktail was created when income tax went into effect in 1913 (Gemini Photo).

[2] The elegant bar at the Hoffman Hotel in New York City, where the Income Tax Cocktail may have been created.

Since it is Tax Day, the most thematic choice is undoubtedly the Income Tax Cocktail. It’s a classic Pre-Prohibition drink that feels like a more sophisticated, slightly “taxing” twist on a Bronx Cocktail.

The addition of both sweet and dry vermouth—along with a healthy dose of bitters—perfectly captures that bittersweet feeling of finishing your returns—not to mention the bitter sting of the payment.

Below:

> The Income Tax Cocktail recipe.

> The history of income tax.

> The history of the Income Tax cocktail.

Elsewhere on The Nibble:

> The history of cocktails.

> The history of Happy Hour.

> The year’s 50+ cocktail and spirits holidays.

RECIPE: THE INCOME TAX COCKTAIL

Ingredients Per Drink

1½ ounces gin

¾ ounce fresh Orange Juice

¼ ounce sweet vermouth

¼ ounce dry vermouth

2 dashes Angostura bitters

Garnish: orange twist

Preparation

1. SHAKE all ingredients with ice and strain into a chilled coupe glass.

2. GARNISH with an orange twist.

[3] Ingredients for the Income Tax Cocktail (Abacus Photo).

THE HISTORY OF THE INCOME TAX COCKTAIL

The inventor of the Income Tax Cocktail is, as with many classic cocktails, lost to time. The drink first appeared in the early 20th century, along with federal income tax (1913).

It may have been created at the Hoffman House hotel in New York City. Located on the then-fashionable Madison Square at Broadway between 24th and 25th Streets, the bar was known for inventing cocktails.

While there is no record anywhere of who invented the Income Tax Cocktail, Hoffman House is a good guess.

The Hoffman House bar was a known meeting place for political figures and financiers—the exact people who would have been most stung by the new income tax and in need of liquid comfoert.

A big promoter of the new cocktail was from Charlie Morrison, a legendary bartender at the Hoffman House.

The bar of the Hoffman House hotel enjoyed an international reputation as the city’s finest drinking establishment between 1864 and 1911. Here’s more about it.

[4] The Hoffman House Hotel in New York City closed on March 15, 1915, and was demolished shortly after to make way for a 16-story office and loft building. Here’s more about it (photo courtesy Museum Of The City Of New York).

THE HISTORY OF INCOME TAX

Before 1861, the U.S. government was funded primarily by customs duties on imported goods and excise taxes on products like liquor and tobacco.

To fund the enormous cost of the Civil War, President Abraham Lincoln signed the Revenue Act of 1861, America’s first federal income tax. It was a flat 3% tax on incomes over $800 (which would be roughly $16,000 to $21,000 today).

This first income tax was temporary and was repealed in 1872 once the war debt was manageable.

Some 30 years later, the government under Grover Cleveland tried to institute an income tax with the Wilson-Gorman Tariff Act of 1894. The attempt was immediately challenged and led to a Supreme Court ruling that it was unconstitutional because it wasn’t apportioned among the states based on their populations, as the Constitution required.

And then came…

The 16th Amendment

Realizing that they needed to formally amend the Constitution to bypass this ruling, Congress proposed the 16th Amendment. It was ratified on February 3, 1913, explicitly giving Congress the power to collect taxes on income “from whatever source derived,” regardless of a state’s population. This was the Revenue Act of 1913.

Congress lost no time in establishing the income tax system we recognize today, including a progressive tax structure where higher earners paid higher percentages.

The very first Form 1040 was released for the 1913 tax year. It was a single page, and a family with an income of $4,000 (a high income*) paid only about $10 in tax, around $335 in today’s money.

How Did We Get To Today’s Hefty Taxes?

Before 1943, taxpayers would calculate and pay their total annual tax bill directly to the IRS in one lump sum on March 1st†.

But the enormous cost of World War II required massive spending, and the government couldn’t wait until the filing day to get the cash.

The Current Tax Payment Act of 1943 introduced the withholding system we use today. Taxes were automatically deducted from every person’s paycheck, turning the annual income tax from a lump sum payment into a per-paycheck deduction that maximized government cash flow.

And there you have it!

[5] The U.S. Treasury Building in Washington, D.C. The Internal Revenue Service (IRS), a bureau within the U.S. Department of the Treasury, is the primary government body responsible for collecting federal income tax and enforcing tax laws. The statue is Albert Gallatin (1761–1849), a pivotal early American statesman who served as the longest-tenured Secretary of the Treasury (1801–1814) under Jefferson and Madison (photo CC-BY-SA-4.0 license).

________________

*An income of $4,000 in 1913 is equivalent in purchasing power to approximately $133,000 to $136,000 in 2026. This represents a cumulative inflation increase of over 3,200% over the 113-year period. A $4,000 salary in 1913 was considered quite wealthy, often aligning with high-end corporate management or top-tier professionals.

†The deadline has shifted over time, starting on March 1 in 1913, moving to March 15 in 1918, and finally settling on April 15 in 1955 to give taxpayers more time. If the 15th falls on a weekend or holiday, the deadline moves to the next business day.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Make A Mango Cobbler: A Recipe For Any Time Of The Year

nibblerella — Mon, 13 Apr 2026 18:18:22 +0000

April 13th is National Peach Cobbler Day. Why would someone place a peach holiday in a month devoid of fresh peaches? We have the answer below .

And we have a substitute recipe for today: You can find fresh mangoes year-round*, and they make a delicious cobbler.

The year’s 4 mango holidays:

May 5: Cinco de Mango, promoted by The National Mango Board

June: National Mango Month

July 18: National Tropical Fruit Day

July 22nd: National Mango Day

Below:

> The recipe for mango cobbler.

> Why National Peach Cobbler Day is held in April.

Elsewhere on The Nibble:

> Classic peach cobbler recipe.

> The history of cobbler.

> The history of mangoes.

> The difference between cobbler, crumble, crisp, betty, buckle, grunt, pandowdy, slump, and other baked fruit dishes.

> The different types of pies and pastries: a photo glossary.

RECIPE: MANGO COBBLER

Igredients

4 cups chopped peeled mangoes (about 3 medium)

2/3 cup sugar

1/2 teaspoon ground cinnamon

2 tablespoons cornstarch

1 tablespoon cold water

1 tablespoon butter

For The Topping

1 cup self-rising† flour

1 tablespoon sugar

3 tablespoons shortening

1/2 cup 2% milk

Preparation
Optional Garnish

Ice cream

Whipped cream

Preparation

1. COMBINE the mangoes, sugar and cinnamon in a large saucepan. Cook and stir until the mixture comes to a boil.

2. COMBINE the cornstarch and water until smooth; stir into the pan. Cook and stir for 2 minutes or until thickened.

3. TRANSFER to a greased 11 x 7-inch baking dish. Dot the top with butter.

4. MAKE the topping. In a small bowl, combine the flour and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk; mix well.

5. DROP by tablespoonfuls onto the hot fruit. Bake, uncovered, at 400°F for 20-25 minutes or until bubbly and golden brown. Serve warm.

WHY IS PEACH COBBLER DAY IN APRIL?

At first glance (and at second glance, too), it seems dumb—OK, strange—to hold a peach holiday in a month when no peaches are available in most parts of the country until the “stone fruit” months of June through August.

When we drilled down to discover that the choice of a date in April was completely intentional, and has everything to do with industry marketing rather than the harvest cycle.

[1] Mango cobbler, great on its own or when peaches aren’t in season (Abacus photo).

[2] Different mango varieties reach their peak at different times of the year. See the *footnote (photo © Melissa’s Produce).

[3] See the †footnote for why it’s important to use self-rising flour in a cobbler (Abacus Photo).

[4] In cobblers, where a biscuit-like dough is dropped on top, the butter fries the bottom edge of the dough that is touching the fruit and crisps up the very top. The middle of the “cobblestones” remains fluffy while the exterior gets a slight, buttery crunch (photo © Go Bold With Butter).

National Peach Cobbler Day was created by the Georgia Peach Council in the 1950s. Their goal was specifically to promote canned peaches.

By placing the holiday in April, they encouraged people to buy and use inventory from the previous year’s harvest during a time when fresh fruit was unavailable.

According to sources, “This strategy proved that a great cobbler doesn’t actually require fresh peaches; high-quality canned peaches, which are often packed at the peak of ripeness, can produce an excellent result year-round.”

According to us, canned peaches are no substitute for fresh or even frozen peaches.

However, this was the 1950s, when the canned crop of convenience foods had American housewives making everything with canned fruit, canned soup concentrates,

[5] If you want something more interesting than vanilla ice cream, consider coconut, candied ginger, or macadamia nut. You can soften vanilla ice cream and mix in your inclusion of choice (photo © Taste of Home).

________________

*Per The National Mango Board; Ataulfo / Honey mango late February–mid July; Tommy Atkins mango early March–mid July; Kent mango January–early February and again in December; Keitt mango August-September plus some in spring; Haden mango March–early May; Francis mango May–July.

†The primary reason to use self-rising flour instead of all-purpose flour is for convenience and consistency, particularly in recipes like biscuits, pancakes, and cobbler toppings. Self-rising flour is essentially all-purpose flour that has already been premixed with baking powder and salt (most brands use a ratio of about 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every 1 cup of flour). This saves you two steps and ensures that the leavening agent is perfectly distributed throughout the flour, which helps prevent clumping/uneven rising in the dough.

Secondly, in the U.S., most self-rising flours (especially Southern brands like White Lily or Martha White) are made from soft winter wheat, which has a lower protein content than standard all-purpose flour. Lower protein means less gluten formation. This results in a softer, fluffier, and more tender crumb. This is why self-rising flour is the “gold standard” for Southern-style biscuits or delicate cobbler drops (all-purpose flour can sometimes make those same recipes slightly tougher/breadier.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Ele Chocolates Probiotic Bites: A Chocolate A Day Is Good!

nibblerella — Fri, 10 Apr 2026 21:16:37 +0000

[1] Each morning, we enjoy one Probiotic Bite with our first cup of coffee (Abacus Photo).

[2] The bites are made from organic 70% cacao (dark chocolate (photos #2, #3, #5, and 6 © Ele Chocolates).

[3] Tempting, but you can only eat one a day, the effective dose.

[4] It begins with single origin, organic, Fair Trade certified cacao beans (photo © Tetiana Bykovets | Unsplash).

The Nibble doesn’t typically cover health and wellness foods. But we were treated to a jar of Probiotic Bites from Ele Chocolates and we liked them so much, that after our initial supply ran low we became a monthly subscriber.

After several months, they’ve become such a part of our morning ritual that they’re our Top Pick Of The Week.

With Mother’s Day coming up, we’re gifting bottles to several of our friends.

What if you could start the day with a piece of chocolate that’s delicious, healthful, and probiotic, yet contributes just 62 calories along with your morning cup of coffee or tea? (It can be consumed without any beverage at all.)

Designed as a functional supplement, the delicious flavor comes from single origin, organic, Fair Trade certified, 70% cacao dark chocolate. The innovative product is made by Ele Chocolates, a partnership between of one of our favorite artisan chocolate lines, The Cordial Cherry (another Nibble Top Pick Of The Week), and Synbiotic Health, a biotech company specializing in probiotics.

WHAT’S IN THEM?

The ingredients are simple: cacao, coconut oil, and billions of friendly microorganisms from specific probiotic strains. The magic comes from how they’re put together.

The Bites:

Are a blend of Bifidobacterium adolescentis (iVS-1®)† and Bifidobacterium longum (iVE-15®)†, totaling about 3 billion CFUs.

Are gluten-free with no added refined sugars, milk, soy, or wheat.

Contain the prebiotics Inulin and XOS†.

Are safe for children and adults, including women who are pregnant or breastfeeding.

Below:

> How do Probiotic Bites help your system?

> Why two particular strains are used.

> Where to buy.

> About Ele Chocolates.

> About Synbiotic Health.

Elsewhere on The Nibble:

> What is probiotic food?

> Probiotics, prebiotics, and synbiotics.

PROBIOTIC BITES: HOW DO THEY HELP?

While these statements have not been evaluated by the Food and Drug Administration.

Probiotic Bites are not intended to diagnose, treat, cure, or prevent illness or disease.

Ele says that taking one Probiotic Bite a day can help you maintain a healthy and balanced digestive and immune system.

Their tests have shown that the Probiotic Bites:

Improve digestion and overall gut health with live probiotics, friendly bacteria that are good for the digestive system by keeping the microbiome balanced. This in turn helps to promote better digestion: less bloating and easier elimination.

Provide better immune support. Good bacteria crowd out the bad ones so the gut can’t be taken over by less friendly bacteria and pathogens.

Improved lactose digestion. The probiotic IVS-1® is continously studied to prove its effectiveness in reducing symptoms and reactions to poor lactose digestion.

[5] We take a moment each morning to enjoy the peace and tranquility of our Probiotic Bite. Seriously!

WHY THESE PARTICULAR PROBIOTIC STRAINS ARE USED

Standard probiotics, like the “live” ones found in some yogurts, often die off in the stomach. These two strains were selected using in-vivo selectio” (iVS) and in-vitro enrichment (iVE), techniques used to find the “tough” bacteria that can actually reach the gut alive and perform functional tasks like producing vitamins or calming inflammation.

These two specific strains of probiotic bacteria were developed by Synbiotic Health.

Bifidobacterium adolescentis, iVS-1®, is naturally occurring in the human gut and is chosen for its “ecological fitness,” meaning it’s particularly good at surviving the journey through the digestive system and colonizing the gut.

Folate Producer: It’s a robust producer of folate (Vitamin B9), which is essential for DNA synthesis and cardiovascular health.

Lactose Digestion: It contains a high number of lactase genes, potentially helping those with lactose maldigestion*.

Intestinal Barrier: Clinical studies have suggested that it helps improve the integrity of the intestinal barrier, reducing “leaky gut.”

Neurotransmitter Support: It has the genetic capability to synthesize GABA, a neurotransmitter that helps regulate anxiety and stress.

Bifidobacterium longum, iVE-15®, is one of the most well-researched probiotic species. The iVE-15 strain is specifically selected for its ability to thrive in the human microbiome.

Short-Chain Fatty Acid (SCFA) Production: It helps produce butyrate and acetate, which fuel the cells lining your colon and support a healthy gut environment.

Pathogen Defense: By lowering the pH in the colon, it creates an acidic environment that is inhospitable to harmful bacteria.

Immune System “Conversation”: It helps fine-tune the immune system’s response, helping it distinguish between harmless food and actual threats.

Longevity: While B. longum is famous for being a “founder” bacteria in infants, strains like iVE-15 are used in adults to maintain metabolic and digestive balance.

GET YOUR PROBIOTIC BITES

We don’t give healthcare advice. We also don’t use probiotic supplements—we don’t need them.

So we can say, as an avocational user: We’re in it for the chocolate. It’s a happy and healthy way to start the day. To us, Probiotic Bites are a treat.

If you do take probiotic supplements, consult with your healthcare provider for advice.

One consideration might be the cost. With a 10% discount for monthly subscribers, a 30-day supply is $45 a month.

Is it worth $1.50 a day—or is it even possible for many budgets—to enjoy a piece of good-for-you chocolate?

We can only say that it makes us happy to wake up each morning and head to the kitchen to make coffee and enjoy our Probiotic Bite.

> The Bites are sold on the company website as well as on Amazon.

While there are rave reviews, i.e. “this solved my problem,” on both sites, we were surprised to see a couple of lower reviews on Amazon because the purchasers didn’t like the taste.

Frankly, we love the taste…but as we all know, chacun à son goût, to each his own taste.

[6] A year’s supply. Actually, you can get your monthly refills in sustainable brown bags.

ABOUT ELE CHOCOLATES

“Ele” (pronounced EL-uh) is short for “Elemental,” a name that reflects the company’s mission to support health at its “elemental core.”

The name signals that the product is a fundamental building block for gut health, rather than just a standard confection.

The company was founded in 2022 as a collaboration between Melissa Stephens, the artisanal chocolatier of The Cordial Cherry, her daughter, Hannah Humeniuk, and biotech company Synbiotic Health.

The CEO of Synbiotic, a customer of The Cordial Cherry, reached out to propose combining their chocolate-making expertise with his company’s probiotic strains.

ABOUT SYNBIOTIC HEALTH

Synbiotic‡ Health is a biotechnology company that specializes in the research and development of “ecologically advanced” probiotics and synbiotics. Unlike many supplement companies that simply market existing strains, Synbiotic Health is a research firm that discovers and licenses its own proprietary bacterial strains.

The company is considered highly respected within the scientific and nutraceutical communities due to their academic pedigree and rigorous approach to clinical validation. The company was founded in 2017 by four prominent microbiome researchers, world-renowned experts in gut ecology and fermentation.

Their lead strain, iVS-1®, is backed by peer-reviewed human clinical trials published in high-impact journals like Microbiome and Applied and Environmental Microbiology.

________________

*Maldigestion is the biological process of what is happening (or not happening) in your gut. Lactose intolerance is physical symptom: how you feel because of maldigestion.

†Inulin (FOS) (25 mg) is sourced from organic Jerusalem artichokes. Xylooligosaccharides (XOS) (15 mg) are sourced from organic cane sugar.

‡More terms to know:

Synbiotic is the “1+1=3” of gut health. It’s the combination of a probiotic (the live bacteria) and a prebiotic (the fiber “food” that helps those bacteria grow).

CFU (Colony Forming Units) is the measure of how many billions of live, active bacteria are in each chocolate bite.

In-Vivo Selection (IVS) is is the process Synbiotic Health uses to pick bacteria that have been proven to survive inside a living body, rather than just in a petri dish.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

For Caramel Corn Day: Caramel Corn Recipe Without Corn Syrup

nibblerella — Mon, 06 Apr 2026 12:22:04 +0000

We don’t use corn syrup in our cooking or baking, so on National Caramel Corn Day, April 6th, we make a recipe that requires none. Instead, the corn is made with real caramel sauce.

If you feel like popping along with us, below you’ll find:

> The caramel corn recipe without corn syrup.

> Why do most recipes include corn syrup?

> The difference between popping corn and sweet (table) corn.

Elsewhere on The Nibble, dig into:

> The history of caramel corn.

> The history of popcorn.

> The history of corn.

> The year’s 13 popcorn holidays.

> More popcorn recipes.

There are two types of caramel corn:

While “caramel” is often used as a catch-all term, the richness and depth of the real caramel sauce used in this recipe come from the emulsion of fats and sugars. Commercial “caramel corn” is typically made with a simple sugar-and-oil glaze.

Homemade caramel corn recipes often use real, butter-based caramel, as does the recipe below. It produces a thick, opaque coating. The fat in the butter prevents the sugar from forming a perfectly clear, hard “glass” shell that is familiar in commercial products.

Store-bought caramel corn typically uses a sugar glaze rather than a buttery, rich coating. With store-bought, the sugar is added directly to the popping vessel or during a high-heat glazing process to create a thin, glass-like layer of caramelized sugar from corn syrup and soy lecithin, that is crisp and brittle. Commercial “glazed” popcorns often use.

[7] We like to serve a bowl of plain caramel corn with separate mix-ins, so people can customize their own. The photo shows chocolate chunks, peanuts, and pecans, but you can offer anything from bacon or dried cherries or cranberries to M&Ms and toffee bits (Abacus Photo).

RECIPE: CARAMEL CORN WITHOUT CORN SYRUP

For a salted caramel version, increase the salt to 1 teaspoon and add a light sprinkle of flaky sea salt over the top just before baking.

Ingredients For 8 Servings

1 cup unsalted butter, softened

1 cup brown sugar, firmly packed

1/2 teaspoon salt

8 cups popped popcorn

Optional: 1 cups pecan halves, salted/honey roasted peanuts, or a mix (photo #7, above)

Preparation

1. PREHEAT the oven to 250°F. Lightly grease a large roasting pan or oven-safe bowl.

2. MAKE the caramel: Beat the softened butter, brown sugar, and salt until light and fluffy, about 3 minutes. The mixture should be smooth and creamy.

3. COMBINE the popcorn and caramel: Remove any unpopped kernels before coating. Place the popped popcorn and optional 1 cups pecan halves in the pan. Drop spoonfuls of the caramel mixture over the popcorn and toss gently but thoroughly, to coat as evenly as possible. Tip: We grease our hands with butter to hand-toss.)

4. BAKE AND STIR. Bake at 250°F for 55 minutes, removing the pan every 15 minutes to stir and redistribute the caramel coating. This low-and-slow method ensures even coating and proper crisping without burning.

5. COOL. Spread the finished caramel corn onto a sheet of parchment paper in a single layer and allow to cool completely, about 25 minutes. The caramel will crisp up as it cools.

6. BREAK into clusters and serve. You can serve the optional mix-ins (photo #7) and let people customize their corn. Store in an airtight container for up to one week.

Tip

Use freshly popped popcorn for the best texture. Old popcorn will turn out chewy rather than crispy, and when popcorn has a lot of unpopped kernels, it’s often because the kernels have dried out too much.

WHY DO MOST CARAMEL CORN RECIPES USE CORN SYRUP?

Corn syrup (photo #6) is a functional ingredient that prevents crystallization.

When sugar is cooked at high temperatures, it has a tendency to recrystallize—i.e., the dissolved sugar molecules can suddenly bond back together and turn grainy or sandy.

Corn syrup, being a different type of sugar (glucose rather than sucrose), interferes with that crystallization process and keeps the caramel smooth and glossy.

When making caramel corn, specifically, it enables a:

Smoother, more even coating, enabling the caramel to adhere to the popcorn more uniformly.

Crispier texture, helping the caramel set to a harder, glassier finish.

Longer shelf life, keeping the caramel corn crisper longer by resisting moisture absorption.

But it doesn’t impact the flavor, so we’re more than happy to use only brown sugar and butter in our recipe instead of brown sugar and corn syrup.

Brown sugar contains molasses in it, which has some natural resistance to recrystallization. Combined with butter and a low-and-slow baking method, we achieve a very satisfying result.

It may be slightly softer and less glassy than a corn syrup version, but we don’t notice.

[1] Treat yourself to some homemade caramel corn made with real caramel (photos #1 and #2 © National Popcorn Board).

[2] It’s as easy as pouring caramel sauce over popcorn.

[3] How about mixing in chopped bacon (photo © Evan Dempsey | THE NIBBLE)?

[4] Here’s a fun recipe: triple caramel fudge with dulce de leche, caramel candies, and caramel corn (photo © Betty Crocker).

[5] In January 2014, Baskin Robbins’ Flavor of the Month was Movie Theater Popcorn: popcorn-flavored ice cream, butter popcorn crisp pieces, and a salty caramel ribbon. Make your own version with your ice cream flavor of choice topped with caramel sauce and garnished with caramel popcorn (photo © Baskin-Robbins).

[6] Nice for popcorn balls, but not for our caramel corn (Abacus Photo)!

THE DIFFERENCE BETWEEN POPCORN AND SWEET CORN

What’s the difference between the corn kernels we eat (sweet corn, a.k.a. table corn), and the kernels we pop?

They are actually quite different varieties of corn:

Corn (Zea mays) has several distinct varieties:

Dent Corn/Field Corn (Zea mays var. indentata): Harvested mature and dry, and used for livestock feed, ethanol, and processed foods like corn chips, hominy, masa (for tortillas), and corn oil.

Flint Corn/Calico Corn (Zea mays var. indurata): Hard-kernel corn used for foods like polenta and as decorative Indian corn, livestock feed, and industrial applications.

Flour Corn (Zea mays var. amylacea): A soft, starchy corn used to make cornmeal.

Popcorn (Zea mays var. everta): A type of flint corn with a hard shell and high moisture content.

Sweet corn (Zea mays var. saccharata or rugosa): Table corn, i.e. the corn we eat (kernels, on the cob, corn syrup), as well as non-food uses (see *footnote).

[8] Popcorn and sweet corn are quite different subspecies (Abacus Chart).

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*Sweet corn’s high sugar content makes it primarily a human food crop compared to starchy field corn. Beyond human consumption, it’s used for livestock fodder (corn cobs, stalks, and leftover kernels), cosmetics (corn syrup is used in toothpaste and mouthwash), medicine (husks and corn silk are sometimes used in traditional medicine to treat issues such as bladder irritation), industrial applications (the starch is used in adhesives and bio-plastic), and in some cases, biofuels (while field corn is the primary source, the sugars in sweet corn can be used for ethanol production).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

It’s National Something On A Stick Day. Here’s What To Eat!

nibblerella — Sat, 28 Mar 2026 14:59:27 +0000

[1] The classic: Japanese yakitori, a cousin to Middle Eastern kebabs (Abacus Photo).

[2] The new: pizza on a stick. Here’s the recipe (photo © The Cookie Rookie).

[3] PB&J on a stick. Here’s the recipe (photo © Taste Of Home).

[4] Tornado potatoes (a.k.a. Chip Sticks, Potato Springs, Potato Twisters, Ribbon Fries, Rotato, Spiral Spuds, Twisted Taters, and who knows what else) are always fun, and you can make them at home. Here’s the recipe (photo © Grumpy Recipes).

[5] Hot Dogs In A Sweater. Here’s the recipe (photo © Taste Of Home).

March 28th is one of the quirkier food holidays: National Something On A Stick Day.

From before written history, meat on sticks (no plates and cutlery in those days) to the accidental invention of the Popsicle in at the beginning of the 20th century…

…to cheesecake on a stick, deep-fried candy bars on a stick, ravioli on a stick, and everything else on a stick, humans have been eating food from strips of wood.

In fact, there’s even a second holiday to celebrate food on a stick: July 11, National State Fair Food Day.

In case you can’t decide what, exactly, you want on your stick, here are some suggestions.

Elsewhere on The Nibble:

> 10 more on-a-stick ideas, including macarons on a stick!

SOMETHING SAVORY ON A STICK

Antipasto Skewers: Cubes of cheese and deli meats with olives and pickle chunks.

Corn Dogs: A hot dog (no roll) dipped in cornmeal batter and deep-fried (photo #6).

Kebabs & Skewers: Anything from Middle Eastern shish kebabs and Japanese yakitori (grilled chicken—photo #1) to Southeast Asian satay (marinated meat with peanut sauce). Or just skewer shrimp, cherry tomatoes, and zucchini chunks (maybe some pineapple, too).

Hot Dogs: Skewered and wrapped in biscuit dough, sometimes called Dogs In Sweaters (photo #5). Take that, Pigs In Blankets!

Pasta Skewers: Tortellini with mozzarella cubes, marinara dip, and optional shrimp or chicken.

Pizza Rolls: Rolled up pizza on a stick (photo #2).

Tornado Fries: A spiral-cut potato on a long skewer (photo #4).

[6] The classic: corn dogs. These are made in an air fryer! Here’s the recipe (photo © Taste Of Home).

SOMETHING SWEET ON A STICK

Candy & Caramel Apples: One of our favorite things on a stick, especially when rolled in toffee bits or nuts.

Cake Pops: Bite-sized balls of cake mixed with frosting and dipped in a candy coating, pleasing people since 2008.

Fruit Kebabs: The healthiest food on a stick, a skewer of grapes, melons, pineapple, and strawberries.

Ice Pops & Ice Cream Bars: From simple fruit juice pops to chocolate-coated ice cream bars studded with garnishes. A shout-out to our favorites from Magnum.

Marshmallows: Stack them on a stick, toast them (a candle at the table works), and serve with chocolate dip and graham cracker crumbs, for s’mores on a stick.

Waffle Pops: Waffles on a stick inside, dipped in melted chocolate (photo #7, below).

[7] Waffles on a stick are a breeze to make. Here’s the recipe (photo © Food 52)..

NOUVELLE-ON-A-STICK

Breakfast on a Stick: Waffle cubes, sausage chunks, pineapple chunks.

Fried Pickles: Popular at state fairs, you can add olives, hot dog chunks, sweet gherkins, whatever.

Peanut Butter & Jelly Sandwiches: Small, crustless sandwich squares or other favorite sando on a stick (photo #8, below).

Anything: The only limit is your creativity.

[8] Who said you can’t eat PB&J from a stick? Here’s the recipe (Abacus Photo).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

The Top 10 Whiskey Cocktails For International Whiskey Day

nibblerella — Fri, 27 Mar 2026 17:10:07 +0000

It’s International Cocktail Day, and you know what that means: Happy Hour!

We list the top 10 whiskey cocktails below. Try one that you haven’t had before.

Below:

> The 10 top whiskey cocktails, ingredients, plus links to the history of each.

> Up, down, neat, on the rocks: how your drink is served.

Elsewhere on The Nibble:

> A brief history of whiskey, styles of whiskey, and why it’s spelled whiskey or whisky.

> The history of cocktails.

> The history of Happy Hour.

> Whiskey Glossary: terms and definitions for Bourbon, Scotch, Irish Whiskey, and more.

> The year’s 25+ whiskey holidays.

THE TOP 10 WHISKEY COCKTAILS

While “top” lists can be subjective, these ten are widely considered to be the classic cocktails that every whiskey lover should try.

If you’re new to cocktails, some terminology:

“Up” = chilled in a shaker, strained into stemmed glass. The term used to be “straight up,” but this term now has a different meaning. See the section below.

“Neat” = room temperature, no ice, in a rocks glass.

“On the Rocks” = chilled in a shaker with ice, strained over ice.

Rocks glass = lowball glass or Old Fashioned glass.

Expressed = the technique of twisting a citrus peel (lemon, orange, grapefruit) over a drink to release its aromatic oils onto the surface.*

Highball glass = tall glass with a volume of 8–12 ounces. It’s used for a Bloody Mary, Gin & Tonic, Dark ‘n’ Stormy, Paloma, Rum & Coke, and Whiskey Soda.

Collins glass = a tall glass of 10–14 ounces in volume. Taller and narrower than a highball glass, it’s used for a Tom Collins, of course, and also a Gin Fizz, Harvey Wallbanger, Long Island Iced Tea, Mojito, and Spiked Arnold Palmer.

Here’s a discussion of the difference between the two glasses.

And now, the cocktails.

If some of these cocktails are new to you—as they were to us—it’s because your “cocktail culture” days ended with the new millennium. The others have been around since the 19th and 20th centuries.

Old Fashioned. It’s the “original” cocktail, dating back to the early 19th century. Ingredients: Bourbon or Rye, sugar or simple syrup, Angostura bitters. Garnish: orange peel.

Served: in a chilled rocks glass (a.k.a. an Old Fashioned glass, photo #1).

> Old Fashioned cocktail history.

Manhattan. The sophisticated cousin of the Old Fashioned. Ingredients: Rye whiskey (which has a spicier flavor profile to stand up to the sweetness of the vermouth, red vermouth, and Angostura bitters. Garnish: a Maraschino cherry.

Served: straight up in a coupe or Martini glass, or on the rocks in a rocks glass (photo #2).

> Manhattan cocktail history.

Whiskey Sour. A balance of bite, tart, and sweet. Traditional versions include an egg white for a silky, frothy texture. Ingredients: Bourbon, fresh lemon juice, simple syrup, and optional egg white. Garnish: a maraschino cherry and/or a slice of orange, sometimes speared together as a “cherry flag.

Served: in a rocks glass over ice or a chilled coupe glass (photo #3).

> Whiskey Sour Cocktail History.

Sazerac. The official cocktail of New Orleans, and one of the oldest cocktails in America, it’s famous for its complex layers of anise and spice. Ingredients: Rye whiskey (some recipes substitute Cognac), Peychaud’s bitters, a sugar cube, and an Absinthe rinse in the glass. Garnish: a lemon peel or twist is expressed over the drink to release its oils and then often discarded.

Served: straight up in an absinthe-rinsed, chilled rocks glass (photo #4).

> Sazerac cocktail history.

Mint Julep. The official drink of the Kentucky Derby. Ingredients: Bourbon, muddled fresh mint leaves, sugar or simple syrup. Often made with high-proof bourbon to counter the rapid dilution from the crushed ice. Garnish: mint leaves.

Served: in a silver or pewter mug over a mound of crushed ice to keep it extra cold (photo #5).

> Mint Julep cocktail history.

Boulevardier. Essentially a Negroni made with whiskey instead of gin. Ingredients: Bourbon or Rye, Campari, and sweet red vermouth. The richness of Bourbon creates a heavier, warmer drink, compared to the botanical crispness of gin. Garnish: orange twist or peel, often expressed over the drink.

Served: stirred, not shaken, either straight up in a chilled coupe glass or on the rocks in a rocks glass, frequently over a single large ice cube (photo #6).

> Boulevardier cocktail history.

Penicillin. A modern classic (created in 2005) that has a “medicinal” but delicious flavor profile. Ingredients: Blended Scotch, honey-ginger syrup, fresh lemon juice, and a float of smoky Islay Scotch on top. Garnish: candied ginger or crystallized ginger on a pick.

Served: in rocks glass over ice (photo #9, below).

> Penicillin cocktail history.

[9] Penicillin cocktail (photo © Diageo Bar Academy).

Rob Roy. The Scotch version of a Manhattan. Using Scotch instead of Rye or Bourbon produces a maltier, sometimes peatier profile. Ingredients: Scotch whiskey, sweet red vermouth, and Angostura bitters. Garnish: one or two maraschino or brandied cherries.

Served: stirred, not shaken, straight up in a coupe or Martini glass (photo #8).

> Rob Roy cocktail history.

Irish Coffee. The most famous hot cocktail. Ingredients: Irish whiskey, hot coffee, brown sugar, and a layer of unsweetened, hand-whipped heavy cream. Garnish: freshly-grated nutmeg.

Served: in a pre-warmed, stemmed (often tulip-shaped), heatproof glass (photo #7).

> Irish Coffee cocktail history.

[1] Old Fashioned cocktail (photo © Adam Jaime | Unspash).

[2] Manhattan cocktail (photo © Tommy Bahama).

[3] Whiskey Sour cocktail (photo © The Mercury Atlanta).

[4] Sazerac cocktail (photo © Old Forester.

[5] Mint Julep (photo © Ruth’s Chris Steak House).

[6] Boulevardier cocktail (photo © Kitchen Swagger).

[7] Irish Coffee cocktail (photo © Libbey).

[8] Rob Roy cocktail (photo © Tim Nusog | Food & |Wine).

Paper Plane. A modern classic (created in 2008) that’s an “equal parts” drink, easy to remember and very balanced. Ingredients: Bourbon, Aperol, Amaro Nonino, and fresh lemon juice. Garnish: lemon twist or a small paper airplane.

Served: shaken and served “up” (chilled without ice) in a coupe or cocktail glass.

> Paper Plane cocktail history.

[10] Paper Plane cocktail (photo © Liquor.com).

THE DIFFERENCE BETWEEN “UP” AND “STRAIGHT UP

In our student bartending days, a drink strained into a glass with no ice was called “straight up.” The term is still used, but its meaning has become a major source of confusion and debate in the bar world.

In modern mixology, the terms have diverged to mean two different things, and modern bartenders have shifted toward, “up” in order to be more precise and avoid mistakes.

Here’s why the terminology has shifted.

The “Up” vs. “Straight Up” Confusion

Up means that the drink is shaken or stirred with ice to chill it, then strained into a glass (usually a coupe or Martini glass) and served without ice.

Straight usually means a spirit served at room temperature, poured directly from the bottle into a glass with no ice and no mixing (essentially, “neat”).

Because “straight up” combines both words, it creates a linguistic problem. If a customer orders a “Bourbon, straight up,” one bartender might hear “up” (chilled and strained) while another might hear “straight” (room temperature and neat).

To avoid serving the wrong drink, many professionals have dropped “straight” and now use only “up.”

2. The “Neat” Factor

The rise of the word “neat” has also pushed “straight up” out of favor. In the past, “straight” and “neat” were often used interchangeably. Today, “neat” is the term to order a room-temperature spirit.

By using “up”” for chilled/strained and “neat” for room-temp/unmixed, the term “straight up” became a middle ground that caused more problems than it solved.

3. Regional and Generational Differences

Yet, the term “straight up” is still very much alive in casual bars, older establishments, and pop culture. If you walk into a neighborhood tavern and order a “Martini, straight up,” the bartender will almost certainly know you want it chilled and strained into a stemmed glass.

However, in high-end craft cocktail bars, you will almost exclusively hear “up.” Bartenders there are trained to use “up” to distinguish it from “down” (a chilled drink served in a rocks glass without ice, like a Sazerac).

While “straight up” isn’t wrong, it has become a bit of an old school phrase that modern bartenders are slowly phasing out in favor of the more clear “up.”

4. The “Straight” vs. “Up” Rules of Thumb

If you want to ensure you get exactly what you want regardless of the bar, use:

“Up” = chilled, no ice, stemmed glass. When you order a drink “up,” the bartender will serve it in a stemmed glass. The “up” refers to the drink being elevated away from the table and your hand.

Examples: A classic Martini, Manhattan, or Sidecar. Glassware: Martini glass, coupe, or Nick & Nora.

“Neat” = room temperature, no ice, rocks glass.

“On the Rocks” = chilled, rocks glass, served over ice.

The original Martini was served in a stemmed glass, but many fans prefer theirs on the rocks because it stays colder for longer, even if it dilutes faster.

“Down” = rocks glass, no ice, served in a flat-bottomed rocks glass.

ink that is chilled and strained (like a Martini) but you want it served in a flat-bottomed rocks glass without ice.

A Sazerac is a classic “down” drink. It’s chilled and stirred with ice, but then strained into a chilled rocks/Old Fashioned glass with no ice cubes.

Some very casual bars or high-volume spots (like a busy nightclub or a dive bar) may serve everything in a rocks glass simply because they don’t want to deal with the breakage or storage of stemmed glasses. In those cases, “up” just means ““chilled and strained,” regardless of the glass.

[11] Scotch on the rocks with a twist (photo © Adam Jaime | Unsplash) .

________________

*Why is a citrus peel expressed (twisted) over a cocktail? This action sprays a fine mist of essential oils from the peel’s skin (the flavedo), creating a powerful aromatic experience that boosts scent, alters perception of flavor, and balances bitterness.

†The Boulevardier is a 1920s Prohibition-era cocktail created in Paris by American expat Erskine Gwynne, a writer who named it after his literary magazine, The Boulevardier, a monthly magazine for American expats in Paris that he published from 1927 to 1932. Harry McElhone, of Harry’s New York Bar, popularized it in his 1927 book, “Barflies & Cocktails.” The drink is a whiskey-based variation of the Negroni, traditionally using bourbon, Campari, and sweet vermouth. While the Negroni remained popular, the Boulevardier faded into obscurity for many decades. It was rediscovered in the 2000s, driven by the craft cocktail renaissance, and is now recognized as a modern classic. While the 1:1:1 ratio is classic, some modern bartenders use a higher ratio of bourbon to balance the bitterness of the Campari, often preferring 3:2:2 or 2:1:1 ratio.

†The Rob Roy, created in 1894 at New York City’s Waldorf Astoria hotel, is essentially a Scotch-based Manhattan. It was developed by bartender Charles McPherson to promote an operetta about the Scottish hero Robert Roy MacGregor, and it became an instant hit. It remained a staple in New York hotel bars until Prohibition began in 1919.

††Paper Plane, created in 2008 by bartender Sam Ross at the popular Milk & Honey bar in New York City, is a modern cocktail classic. Inspired by M.I.A.’s song Paper Planes, it was developed by Sam Ross and Sasha Petraske at the Milk & Honey bar in New York City, as a favor for a former colleague, Toby Maloney, who wanted a summer drink to serve at his Chicago bar, The Violet Hour. It’s a twist on the Last Word word cocktail, featuring equal parts bourbon, Amaro Nonino, Aperol, and lemon juice.

‡The Penicillin cocktail was created in 2005 at the Milk & Honey bar in New York City, by an Australian, bartender Sam Ross. A riff on the Bourbon-based Gold Rush cocktail, it was named tongue-in-cheek for its medicinal, “cure-all” properties. It became an instant classic in the 21st-century cocktail revival.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Yummy Beet Chips & Dips Recipes For National Chip & Dip Day

nibblerella — Mon, 23 Mar 2026 22:46:11 +0000

[1] We love these beet chips any day, with a glass of wine, a beer, or a Martini, dirty or otherwise (photo and recipe © Gelson’s).

[2] You can use any color of beets. We find the orange and white ones at farmers’ markets (photo © Edible Madison).

[3] How about a mix of red and orange beets (photo © Good Eggs).

[4] You don’t need beet chips to enjoy beet hummus. Here’s the recipe (photo © California Olive Ranch).

[5] Terra Chips were our first experience with gourmet veggie chips, way back in 1990 (photo River Soma | The Nibble).

[6] Today, Terra Chips are made in 16 flavors†, plus seasonal editions (photo © Good Eggs | Abacus).

[7] We’ve made chips in the microwave for years with our trusty Mastrad Chips Maker and Slicer Set (photo © Mastrad | Abacus).

How about something different for National Chip & Dip Day, March 23rd? We’re having beet chips with two different dips.

Thin-cut beets bake up delicate and crunchy, with an intense, earthy beet flavor that’s wonderful with rosemary and sea salt.

The chips feel fancier than store-bought veggie chips, and they’re simply delicious with wine, beer, or a Martini (dirty or otherwise).

Our tips: The beet chips are best when they’ve had a chance to crisp up, so time them to come out of the oven a few minutes before you want to eat them. For accompaniments, something like a light chive or dill dip wouldbe great. The chips would also be good as part of an ensemble that includes fresh veggies and hummus.

If you have a dehydrator, so much the better; or buy this affordable microwave version (photo #7)—we recommend buying an extra tray).

Below:

> The recipe for beet chips.

> Three dips to pair with them.

> The history of vegetable chips.

Elsewhere on The Nibble:

> Beet hummus recipe (photo #4).

> The history of beets.

> Exotic beets.

> The history of potato chips (ancestor of vegetable chips).

> The year’s 90+ snack holidays.

> The year’s 95+ vegetable holidays.

RECIPE: BEET CHIPS WITH SEA SALT & ROSEMARY

If you have a mandoline, now’s the time to get it out.

The red beets make dazzling chips, but we made a second batch with yellow beets and mixed them together. Gorgeous!

Ingredients

6 medium red beets, sliced thin

1 teaspoon kosher salt

6 sprigs rosemary

2 teaspoons olive oil

Garnish: flaky sea salt to taste

Preparation

1. PREHEAT the oven to 300°and line a baking sheet with parchment paper.

2. TOSS the beets with kosher salt, rosemary sprigs, and olive oil and let them sit for 15 minutes. The beets will sweat a bit. Drain them and remove the rosemary.

3. TOSS the beets with sea salt and transfer them to the baking sheet, laying the beet slices out in a single layer.

4. BAKE for 45 minutes, and then check: The chips should be dark red and curled on the edges. If not, bake them for another 15 minutes or longer if necessary.

5. TRANSFER to a cooling rack to crisp up, and then serve immediately. Tip: Use a white platter so the color pops.

DIPS FOR BEET CHIPS

Beet chips have an earthy, concentrated sweetness and are thicker than potato chips, so they can handle a much thicker, bolder dip.

Whipped Feta Dip With Lemon and Hot Honey

The salty tangy of the feta sets of the sugar in the beets.

Pulse feta, a spoonful of Greek yogurt, lemon zest, and a clove of garlic in a food processor until smooth.

Drizzle with hot honey and a sprinkle of crushed pistachios.

See an alternative recipe in the ‡‡footnote below.

Horseradish & Chive Crème Fraîche Dip

Beet and horseradish are a classic Eastern European pairing. Balance the earthiness of beets with this high-acid creamy dip.

Fold prepared horseradish to taste into crème fraîche or sour cream. Blend is as many minced chives as you like.

Optionally, add some lemon zest.

Note that the color of prepared horseradish is naturally beige. It’s also available blended with beets. So if you need an all-red/purple theme, use the latter.

Smokey White Bean Hummus

This vegan dip is hearty and protein-packed from the beans. Beans make a smoother dip than conventional chickpea-based hummus.

Blend canned cannellini beans with tahini, lemon juice, and a teaspoon of smoked paprika.

Garnish with a drizzle of EVOO, a few whole beans, and a pinch of minced parsley or another herb.

THE HISTORY OF “OTHER” VEGETABLE CHIPS

Going back millennia, the dehydration and frying of sliced vegetables was a long-standing cooking technique. In the mid-19th century, what we call thinly sliced, crunch fried potatoes got commercialized as “chips.”

Potato chips were invented by accident in a contretemps at a resort in Saratoga, New York in 1853.

In fact, the situation soon‡ led to the use of the word “chip” for the potato chips we know today:

Because the potatoes were “chipped,” i.e., sliced‡, “Saratoga Chips” became a well-known, became sold to the many summer tourists, and the word “chip” shifted to describe crunchy, paper-thin snacks.

(In the U.K. the same snacks are called crisps.))

The first print mention of “potato-chip” appeared in print in the U.S. by 1854. By 1858, the “crispy delicacy” appeared in recipe books.

After 75 years, the generic “potato chips” eased the name “Saratoga Chips” out of the way.

The 1970s Home Dehydrators

Certainly, home cooks who like to deep-fry created their own chips. But home chip-making got a boost in the 1970s when home dehydrators came onto the market.

Health-oriented people began to make their own apple chips, fruit leathers, jerky, and veggie chips (today, beet, kale, parsnip, sweet potato, and zucchini chips are staples).

In the early 1990s, the famed infomercial entrepreneur Ron Popeil released the Ronco Electric Food Dehydrator. “Set It and Forget It!” was the tag line.

This made dehydrators affordable and accessible to the average household. Around the same time, consumers who had known no thing about jerky beyond Slim Jim realized there was tender, quality jerky to be made at home. Ronco was there to help feed their need for beef snacks.

Vegetable Chips As A Commercial Snack

In the late 20th century, what consumers mean by “vegetable chips”—beet, carrot, parsnip, sweet potato, taro mixes—became widely available as a packaged snack.

In the 1980s, two New York City chefs/caterers—Dana Sinkler and Alex Dzieduszycki—created a mix of multicolored root vegetable chips for their events. They were served with cocktails at parties, and the buzz grew.

A big retail order from Saks Fifth Avenue pushed them to focus on chips full-time. They launched Terra Chips in 1990 (photos #5 and #6).

Bags of Terra’s Real Vegetable Chips flew off the shelves. The duo gave up catering and focused on Terra Chips full-time*.

The brand quickly expanded into mainstream grocers and health food stores.

Prior to then there were niche/regional products and imported snacks—largely available at small natural food stores—but Terra Chips had a major hand in popularizing the category.

There are now some 16 different flavors of Terra Chips—including Beets & Sweets—plus seasonal flavors.

Given America’s thirst (pun intended) for crunchy, salty snacks, there may be no end in sight!

The article continues below with new ways to use veggie chips.

[8] Veggie chips brighten up a salad beyond the beige of bread croutons (Gemini Photo).

Beyond Snack Chips

Chefs and home cooks are already using veggie chips as bases for tartare or ceviche canapés, and for a twist on nachos (because beet, carrot, parsnip, and taro have higher fiber than corn chips, they don’t get soggy as quickly under the toppings).

Because vegetable chips—especially those made from beets, carrots, and parsnips—retain their cellular structure and concentrated sugars better than potatoes do, they are being utilized as versatile building blocks in the kitchen. They’re also gluten free.

Use them for:

“Croutons” for soups and salads. Instead of bread, thick-cut dehydrated root vegetable chips provide more flavor and snap.

Tastier, more colorful gluten-free breading. Pulse beet or carrot chips into a coarse meal as breading for chicken or fish. Unlike breadcrumbs, a dried vegetable coating deepens in color and caramelizes, adding a natural sweetness.

Colorful, more tasty crust for savory pies, tarts, quiches. Ditto.

Colorful pasta. Instead of beet or spinach purée, which add moisture to the dough, finely-ground, colorful chips (likewise made from beet or spinach), ground into a powder and folded into fresh pasta dough, provide intense color and earthy flavor.

Fondue dippers. In addition to cheese fondue, dip beet chips in chocolate fondue with a sprinkle of sea salt.

Cocktail rimmers. Pulverized carrot chips carrot chips, mix in some heat (cayenne, chili powder), and rim a a Bloody Mary, Martini, or tequila drink.

Get Creative!

[9] New uses for beet and other veggie chips: as a horseradish dip” (recipe in the ‡‡footnote and as a cocktail rimmer for a Beet Gimlet (Gemini Photo).

________________

*After selling the Terra Chips to Hain Celestial Group in the late 1990s, Alex Dzieduszycki founded Alexian, a gourmet foods brand known for pâtés, mousses, terrines, and related charcuterie-style products.

**An amuse-bouche is an hors d’oeuvre served at the table at the start of a meal, to “awaken the palate.” It means “mouth-amuser” in French, and it’s something unanticipated. While the provenance of fine restaurant chefs, we enjoy it so much that we now serve them at home. The concept originated during the Nouvelle Cuisine movement in France in the 1960s and 1970s. It was popularized by a small circle of legendary French chefs: Paul Bocuse, Michel Guérard, and the Troisgros brothers, Jean and Pierre.

†The Terra Chips line as of this writing includes Original plus Blues, Classic, Exotic Potato, Heritage Blend, Mediterranean Plantains, Salt & Vinegar, Screamin’ Hot, Sour Cream & Onion, Sweet Plantains, Sweet Potato, Sweet Potato Crinkle Cut, Sweet & Smoky BBQ, Sweets & Beets, and Taro. Seasonal flavors include He5rbed Stuffing, Red, White & Blues, and Sweets & Apples.

‡The first recorded food to be called a chip was in 1769, referring to thin, preserved slices of fruit (like orange or lemon peel). At this point, it meant any thinly sliced and dried piece of a plant. In the mid-19th century U.K., “chips” began to describe potatoes, but they referred to (and still refer to) what Americans call French fries. In British English, the potatoes were were cut with a knife—i.e., chipped—into chunks. The famous “fish and chips” consists of fried fish fillets with these fried chips. Charles Dickens is credited with one of the first literary mentions in “A Tale of Two Cities” (1859), where he describes “husky chips of potato, fried with some reluctant drops of oil.”

‡‡The feta-horseradish dip is served in small ramekins or whatever serveware you have that works. We serve it as an amuse-bouche. Ingredients for 1.5 cups, you’ll need 8 ounces (225g) firm feta, crumbled, 1/2 cup plain Greek yogurt (full fat for stability), 2 tablespoons EVOO, 1.5 tablespoons prepared horseradish (liquid drained), 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon fresh-ground pepper (use white pepper if you want a perfectly white dip), and an optional 1 teaspoon honey.

Preparation: 10 minutes. (1) Place the crumbled feta and EVOO in a food processor and pulse until it starts to become a thick paste. Add the yogurt and lemon juice. Process on high for 2–3 minutes until you have a completely smooth, aerated “mousse” texture. If it’s too stiff, add one more tablespoon of yogurt. (2) Fold in the horseradish, lemon zest, pepper, and optional honey. Pulse just 3–4 times to combine; don’t over-process the horseradish, or it can become bitter. (3) Chill to set. Transfer the dip to the individual ramekins and smooth the tops. Cover with a bit of plastic wrap and chill for 30 minutes (or longer) to allows the proteins in the feta to firm back up, creating a “structural” surface for the beet chip lid.

Give the ramekins a gentle tap on the counter to remove air bubbles and create a glassy, flat top. Use a small offset spatula or the back of a warm spoon to smooth the tops. If any dip gets on the inner rim of the ramekin, wipe it away with a damp paper towel before refrigerating. Place the beet chip lid on at the last moment before serving, so moisture from the yogurt won’t soften the underside.

Optional surprise garnish: When the guest lifts up the beet chip, you can put a colorful surprise on top of the white dip. Suggestions: pomegranate arils and minced mint, toasted black sesame seeds and smoked salt, fried capers and lemon zest. Add it to the chilled dip, before placing the beet lid on top. Use the back of a small spoon to create a tiny “well” or indentation in the center of the chilled dip. Place the garnish in a tight, vertical pile in the well, keeping the garnish slightly lower than the rim of the ramekin to create a small air pocket between the dip and the beet chip lid. The air gap is the secret to keeping the chip crispy for up to 15–20 minutes after it’s been set on the table.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

What Is A Vegetable & The Year’s 95+ Vegetable Holidays Holidays

nibblerella — Sun, 22 Mar 2026 19:35:10 +0000

March 22nd is National Broccoli Day, one of 95 vegetable holidays celebrated each year—and that’s just the vegetables, not foods made with them, like gazpacho or spanakopita (spincah pie).

While you can see all the vegetable holidays below, in botany there is no such thing as a “vegetable.” The term doesn’t exist in science,

Plants comprise stems, bulbs, fruits, leaves, rhizomes, roots, seeds, and stems.

Since it isn’t a scientific term, we define it by how we eat it: It is purely a culinary and legal invention.

The culinary definition of a vegetable: any edible part of a plant that is generally savory, rather than sweet, and is served as part of a main course or other dish (appetizer, salad, side, etc.

The legal definition of a vegetable is not unsurprisingly misguided. In 1893, the U.S. Supreme Court (Nix v. Hedden) legally ruled that a tomato is a vegetable for tax and tariff purposes, even though they acknowledged it is botanically a fruit***.

Below:

> The history of vegetables.

> Botany meets kitchen: categories of vegetables.

> Some vegetable histories.

> The year’s 95+ vegetable holidays.

THE HISTORY OF “VEGETABLES”

1400s: The Linguistic Origin

Originally, the word vegetable didn’t mean a food group. It came from the Medieval Latin vegetabilis, which meant growing or flourishing.

In the 15th century, if you called something a vegetable, you just meant it was a living plant (as opposed to an animal or a mineral).

People used the Old English word wyrt (root/herb) to describe the specific plants they ate.

1700s: The Scientific/Culinary Split

The specific use of “vegetable” to distinguish savory produce from sweet fruit didn’t solidify until the mid-18th century.

In 1755, Samuel Johnson’s famous dictionary defined a vegetable broadly as “anything that has growth without sensation.”

In 1767, the first recorded instance appears where “vegetable” was used specifically to mean “a plant cultivated for food, an edible herb or root.”

This led to more rigorous classification. Cooks and botanists began to drift apart. Botanists focused on how the plant reproduced (seeds = fruit), while cooks focused on how it tasted (savory = vegetable).

As the kitchen required a way to distinguish savory from sweet foods, the culinary use of “vegetable” became a category.

What defines a “vegetable?”

1893: The U.S. Courts Weigh In

As mentioned earlier, he most famous “official” distinction happened in the U.S. Supreme Court in the case of Nix v. Hedden, adjudicated in 1893. It wasn’t about science; it was about taxes. To recap:

The Tariff Act of 1883 placed a tax on imported vegetables, but fruit could be imported for free.

A tomato importer,John Nix, sued, arguing that tomatoes are botanically fruits and should be tax-exempt.

Justice Horace Gray admitted that while a tomato is botanically a fruit, in the “common language of the people,” it’s a vegetable because it’s served with dinner and not as a dessert.

> The subcategories of follow, but first:

THE HISTORIES OF FAVORITE VEGETABLES

This is a small portion of The Nibble’s food histories. See the full list here.

Belgian Endive History

Delicata Squash History

Iceberg Lettuce History

Indian Corn History</li>

Jerusalem Artichoke (Sunchoke) History

…to be continued.

[1] Broccoli spans two categories: the bus are Flowers, and the stalks are Stems (photo © California Olive Ranch).

[2] Bulbs are a plant’s underground energy storage. Garlic, onions (in photo), and shallots are examples (photos #2 and #3 © Good Eggs).

[3] Rhizomes are horizontal underground stems that send out roots. Examples include galangal, ginger (in photo), and turmeric.

[4] Root crops are those that are pulled from the soil. Botanically, they are divided into taproots (a single, dominant root that grows straight down e.g., beets, carrots, parsnips, radishes, and turnips) and tuberous roots, which are modified lateral roots that swell to store nutrients (e.g., cassava, sweet potatoes). The photo may appear to be radishes, but they’re baby beets, a cousin (photo © Burpee).

[5] Tubers are swollen underground storage stems. They’re different from roots. Examples include Jerusalem artichokes a.k.a. sunchoke (in photo), potatoes, and yams (photo © Culinary Vegetable Institute).

WHAT ARE THE SUBCATEGORIES OF “VEGETABLES?”

These are all vegetables, but have subcategories listed by botanical parts.

[6] How to categorize vegetables (Abacus Chart).

THE YEAR’S 95+ VEGETABLE HOLIDAYS

January

January: Artichoke And Asparagus Month

January 15: National Fresh Squeezed Juice Day

January 30: Hug a Jicama Day

January 31: Eat Brussels Sprouts Day

February

February: Exotic Vegetables And Star Fruit Month

February: National Avocado And Banana Month

February: National Canned Food Month

February: National Potato Lover’s Month

February: National Sweet Potato Month

February: Vegan Cuisine Month

February, 1st Week: Shape Up With Pickles Time

February 1: National Canned Food Day

February 2: National Tater Tot Day

February 4: National Stuffed Mushrooms Day

February, 2nd Full Week: National Kraut and Frankfurter Week

February 17: National Cabbage Day

February 17: National Cauliflower Day

February 22: National Cook a Sweet Potato Day

March

March: Exotic Winter Fruit & Leeks and Green Onions Month

March: National Celery Month

March: National Frozen Food Month

March: National Nutrition Month

March: Veggie Month

March 6: National Frozen Food Day

March, 3rd Week: National Agriculture Week

March, 3rd Tuesday: National Agriculture Day

March 16: National Artichoke Day/National Artichoke Hearts Day†

March 17: National Corned Beef and Cabbage Day

March 22: National Broccoli Day/We Love Broccoli Day

March 26: National Spinach Day

March 31: National Tater Day

April

April: National Brussels Sprouts and Cabbage Month

April: Fresh Florida Tomato Month

National Fresh Celery Month

National Garlic Month‡

Tomatillo And Asian Pear Month

April 4: International Carrot Day

April 6: Fresh Tomato Day

April 16: Day Of The Mushroom

April 19: National Garlic Day‡

May

May: National Lettuce Month

May: National Salad Month

May 1: National Salad Day

May 5: Totally Chipotle Day

May 24: National Asparagus Day

Late May-Early June: British Tomato Fortnight

June

June: National Cucumber Month

June: National Fresh Fruit And Vegetable Month

June: National Okra Month

June, First Two Weeks: British Tomato Fortnight

June 5: National Veggie Burger Day

June 10: Herbs And Spices Day

June 11: National Elote Day / National Corn On The Cob Day

June 14: National Cucumber Day

June 16: Fresh Veggies Day

July 16: National Corn Fritters Day

June 17: National Eat Your Vegetables Day

June 22: National Onion Ring Day

June 27: National Onion Day

July

July: National Asparagus Month

July: National Corn Month

July: National Eggplant Month

July: National Horseradish Month

July, 1st Full Week: Great British Pea Week

July, 2nd Friday: National French Fry Day

July 16: National Corn Fritters Day

July 16: National Fresh Spinach Day

August

August 5: National Green Pepper Day

August 8: National Zucchini Day / Sneak Some Zucchini Onto Your Neighbor’s Porch Night

August 17: National/World Eggplant Day

August 19: National Potato Day

August 28: National Stuffed Pepper Day

Aug 29: More Herbs Less Salt Day

September

September: National Fruits and Veggies Month / More Matters Month

September: National Mushroom Month>

September 7: National Acorn Squash Day

September 8: National Ants on a Log Day

September 25: Hug A Vegetarian Day

September 15: National Shiso Day

September 22: National Eat Local Day

September 30: National Soufflé Potato Day

October

October: Celebrate Sun-Dried Tomatoes Month

October: National Chili Month

October: Vegetarian Month

October, 1st Week: National Chili Week

October, 1st Week: National Vegetarian Week

October 1: National Kale Day

October 1: World Vegetarian Day

October 2: National Produce Misting Day

November

November: Greens and Plantains Month

November: Good Nutrition Month

November: National Pepper Month

November: Spinach And Squash Month

November: National Sweet Potato Awareness Month

November: World Vegan Month

November 1: International/World Vegan Day

November 6: National Healthy Eating Day/li>

November 14: National Pickle Day

November 16: National Mediterranean Diet Day

November, 3rd Saturday: World Squash Day

November 22: National Kimchi Day

November, 4th Thursday: National Idaho Potato Day (and Thanksgiving)

November, 4th Friday: National Maize Day

December

December: Root Vegetables And Exotic Fruit Month

December 3: National Green Bean Casserole Day

December 28: Eat Vegetarian Day

Fruits That Are Treated As Vegetables

These are the “sneaky” fruits that many people think are vegetables because they aren’t sweet:

Avocados

Bell pepper and all chile peppers

Cucumbers

Eggplants

Okra

Pumpkins, zucchini, and all squash

Tomatoes

Tomatillos

Vegetables That Are Treated As Fruits

Rhubarb

Carrots and sweet potatoes are used in sweet preparations, such as jams and cakes

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*National Tomato Day is June 1st. April is National Florida Tomato Month. October is National Tomato Month.

**Botanically speaking, a tomatillo is a fruit, specifically, a berry. However, like its cousins the tomato and the eggplant, it is almost always treated as a vegetable in the kitchen because of its acidic, savory, and slightly herbal flavor profile.

***The Tariff Act of 1883, signed by President Chester A. Arthur, required a tax to be paid on imported vegetables, but not fruit. The John Nix & Co. company filed a suit against Edward L. Hedden, Collector of the Port of New York, to recover back duties paid under protest on his imported tomatoes, which were botanically fruits. The Supreme Court unanimously voted that the tomato should be classified under the customs regulations as a vegetable, based on the ways it is used. While there have been numerous tariff law revisions since then, since the Supreme Court never overturned its decision, it remains the standard for how the U.S. government interprets produce categories when a law doesn’t provide a specific botanical definition—i.e., the heck with science, it depends on how the item is used.

†The official name for March 16th holiday is National Artichoke Hearts Day. However, many people and organizations (including the California Artichoke Advisory Board) use the names interchangeably, so you will frequently see it listed simply as National Artichoke Day.

‡Botanically, garlic is not a vegetable in the traditional sense; it is a bulb. It belongs to the genus Allium, making it a close cousin to chives, leeks, onions, and shallots. Because it’s a part of a plant that stores energy underground, a bulb functions similarly to a tuber, but its structure (layers of cloves) classifies it specifically as a lily-family bulb. It’s the underground storage organ of a perennial plant. In the USDA dietary guidelines, however, it’s grouped with vegetables because of its nutrient profile.

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Great Ways To Use Celery For National Celery Month

nibblerella — Mon, 09 Mar 2026 21:35:33 +0000

It’s National Celery Month and April is National Fresh Celery Month, both celebrating a vegetable that most of us don’t pay much attention to.

Yet celery, an unsung hero, is one of the most versatile “workhorse” vegetables in the kitchen.

According to the California Celery Research Advisory Board, U.S. per capita consumption of celery is about 9 to 10 pounds per person annually. That means that even if you don’t think you eat much celery, you do—in one way or another.

While it may be best known as healthy munchie (alone or with carrot sticks) and as stuffed celery (from Ants on a Log to fancier fillings like crabmeat salad), it’s famously the star of Ants on a Log (stuffed with peanut butter and raisins), its most popular uses are actually foundational to global cooking.

To give celery it due, we have a number of “food for thought” suggestions below, including:

> Fancy stuffed celery recipes (photo #8).

> Beyond the Bloody Mary, other cocktails that like a celery stick garnish.

Elsewhere on The Nibble:

> The history of celery.

> The two different types of stalk celery.

> The year’s 7 celery holidays.

> More ways to use celery.

> 35 celery recipes from Bon Appetit.

[6] Cheesecake-filled celery sticks for a sweet-and-crunchy snack. Here’s the recipe (photo © Duda Fresh).

1. AROMATICS

Before we proceed, a tip: Don’t throw away the celery leaves. They are:

A tasty garnish: Use on anything savory, from deviled eggs to grain bowls to mashed potatoes to soup. You can even add them to a sandwich, with or without lettuce. They have a celery-parsley flavor.

An aromatic ingredient: Toss into broths or consommé (the different types of soups) or to chop into salads. You can freeze them until you make soup (use them fresh for other applications).

Convertible to celery salt: Dry the leaves and pulverize them in an a spice grinder with sea salt to taste.

Onto the main body: the celery stalk.

Bunch Technically, the whole bunch is called a stalk or head.

Individual pieces are called ribs or sticks (although in common usage and most recipes, a “stalk of celery” usually refers to just one individual rib.

As part of the flavor foundation of many Western recipes, celery is a critical component of major vegetable bases used to start most soups, stews, and sauces. The “big three”:

The Holy Trinity (Cajun/Creole): Celery, onions, and green bell peppers—the base for Gumbo and Jambalaya.

Mirepoix (French): A mix of celery, onions, and carrots sautéed in butter or oil.

Sofritto (Italian): Similar to mirepoix, often used for Bolognese or hearty bean stews.

2. MAYONNAISE-BOUND SALADS

Because of its high water content and satisfying crunch, celery is the primary way to add texture to salads that bind the ingredients with mayonnaise. Celery provides the essential “snap” in:

Protein salads: chicken, egg, tuna, seafood.

Sides: macaroni salad, potato salad, slaw.

Specialty salads like Waldorf Salad (apples, celery, grapes, and walnuts in a mayo dressing).

3. SNACKS, SIDES

Buffalo Wings: A key component served raw with blue cheese dressing to cut the heat of the spicy wings.

Crudités: A staple on a raw vegetable platters.

Stuffed Stalks: Beyond peanut butter, an hors d’oeuvre when filled with herbed cream cheese, pimento cheese, and others. See our pairings below.

4. SOUPS & STOCKS

Stock & Broth: Celery stalks and leaves are essential for making chicken, vegetable, or beef stock.

Cream of Celery Soup: Popular as a standalone soup or a base for casseroles and sauces.

5. DRINKS

Bloody Marys: A whole stalk is the classic “edible stirrer” for this cocktail.

Other Cocktails: Check out the list below.

Juicing: Celery juice (often blended with green apple and ginger) is a popular and refreshing health drink.

[7] Cheesy celery gratin is an unexpected but special side. Here’s the recipe.

[1] It’s a Celery Caesar: Caesar salad with a base of celery instead of romaine. Here’s the recipe (photos #1 and #4 © Bon Appetit)

[4] A sophisticated upgrade: lady bugs on a stick tops the celery with guacamole and cherry tomatoes (photo © Calavo Avocado).

Thai Celery Salad[/caption]
[5] You don’t need lettuce for a green salad. This Thai salad combines celery, peanuts, chiles, and cilantro. Here’s the recipe.

[8] Fancy stuffed celery (Gemini Photo).

FANCY CELERY STUFFINGS

Start with uniform lengths: cut all the stalks to exactly 2.5 or 3 inches.

Peel the strings on the outside of the celery stalks before filling, using a vegetable peeler. This makes the texture refined and elegant.

Pipe the filling using a piping bag with a star tip. Even simple cream cheese filling looks expensive when it’s fluted.

You don’t need a piping bag: a Ziploc bag works fine. If you don’t have piping tips, that’s fine too. Here’s a video that shows you how to do it.

Otherwise, spread with a butter knife.

Seafood

Anchovy & Lemony Whipped Ricotta: Whip ricotta with some lemon juice until smooth. Pipe it into the stalk and top with a sliver of high-quality white anchovy (boquerones).

Crab Salad & Chives: Finely mince Select crabmeat (the different grades of crabmeat) with a tiny amount of lemon aïoli and minced chives. Top with a pinch of smoked paprika for color.

Smoked Salmon & Mascarpone: Blend mascarpone with a touch of lemon zest and dill. Pipe it into the stalk and top with a small ribbon of smoked salmon and a few capers.

Sophisticated Cheeses

Brie & Apricot: Remove the rind† of a ripe Brie and soften the paste to room temperature. Spread into the stalk and top with a sliver of dried apricot and a drizzle of balsamic glaze.

Goat Cheese, Fig, & Prosciutto: Fill the stalk with whipped goat cheese. Top with a thin slice of fresh fig (or a dot of fig jam) and a small garnish of crispy, pan-fried prosciutto bits. If you don’t want to fry, cut very thin strips and roll them up.

Gorgonzola Dolce & Toasted Walnuts: Use a creamy Gorgonzola Dolce (milder and sweeter than regular Gorgonzola). Garnish with a toasted walnut half, a small drizzle of honey, and a leaf of micro-arugula.

Roquefort & Celery Seeds: Whip the blue cheese with a bit of heavy cream into a pipeable texture, then sprinkle with toasted celery seeds—a great punch of aromatics.

Gourmet

Caviar & Sour Cream: Fill with sour cream and top with salmon caviar. If that’s beyond your budget, whatever you can afford is fine (types of affordable caviar).

Truffled Egg Salad: Use only the yolks for an extra-rich, yellow “mousse” style egg salad. Add a drop of white truffle oil and garnish with a tiny sprig of chervil.

[9] Three cocktails with celery garnishes: Celery Gimlet, Savory Gin & Tonic, and Dirty Martini (Abacus Photo).

CELERY STICK COCKTAIL GARNISHES

Celery is a surprisingly versatile garnish because of its structural integrity and its ability to provide a crunchy, vegetal contrast to a drink.

While it is the go-to partner for a Bloody Mary, here are several other cocktails where a celery stick (or a small celery heart) works beautifully.

It the stalk is too wide, use half of it, sliced vertically.

We’ll start with Bloody Mary’s “relatives” before moving onto drinks that are only related to her by alcohol.

Bloody Caesar: While very similar to the Bloody Mary with the substitution of Clamato juice (tomato and clam broth) for tomato juice. The celery stick is considered mandatory here, often used as a literal stir stick for the thicker, more savory juice.

Bull Shot: A relative of the Bloody Mary that uses beef bouillon or consommé instead of tomato juice. A celery stick is a natural garnish; it helps to help cut through the richness of the beef broth.

Michelada: This Mexican beer cocktail (lager, lime juice, hot sauce, and spices) is usually garnished with a lime wedge. But it calls out for a celery stick as well. Celery complements the salt-rimmed glass and the spicy profile, especially with the tomato juice based versions including Michelada Preparada, made with Clamato juice.

Red Snapper: A Bloody Mary made with gin instead of vodka. The botanical notes of the gin—especially juniper and coriander—pair even more naturally with the herbal, peppery crunch of celery than vodka does.

Now, for the “Way Beyond Bloody Mary” cocktails:

Celery Gimlet: This modern craft cocktail specifically calls for celery. It’s made with gin, lime juice, and either muddled celery or a celery-infused simple syrup. A small, leafy celery stalk is the standard garnish; it reinforces the crisp, garden-fresh flavor.

Dirty Martini: If you go “extra dirty” with olive brine, a small celery heart can be a great alternative to an olive (or have them both). Some bartenders use celery bitters in their recipes; but with or with it, a celery garnish is a perfect thematic fit.

Pimm’s Cup: This classic British drink is usually thought of as a “fruit salad in a glass” with cucumber and mint. Adding a thin stalk of celery provides a sophisticated, dry snap that balances out the sweetness of the lemonade and ginger ale.

Savory Gin & Tonic: A thin celery ribbon or a small stalk can replace the traditional lime or cucumber garnish (or, as we say, add to them). The flavor of celery complements the the tonic water. There are also a number of savory gins are making a G&T with a more “savory∏ gin (like Gin Mare, which has notes of rosemary and olive),

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*For drinks like a Celery Gimlet, savory G&T, or Dirty Martini with celery and olives, check out:
> Gin Mare (Spain), for explicit olive/rosemary/thyme synergy.
> Monkey 47 (Germany, Black Forest): 47 botanicals, with plenty of forest herbs and lots of green, herbal, and woody notes.
> Hendrick’s Orbium (Scotland), for a bitter, more amaro-adjacent Martini base.
> St. George Terroir (California), for lots of pine and sage.
> The Botanist (Scotland, Islay), for layered herbal complexity that’s still very mixable.

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Cinco de Marcho & The Most Popular St. Patrick’s Day Drinks

nibblerella — Thu, 05 Mar 2026 18:32:29 +0000

Below:

[3] Baileys Irish Cream, the O.G. Irish cream liqueur (Abacus Photo).

March 5th is one of those made-up holidays that’s actually fun, as opposed to those that make a lot lesss sense, such as:

Cow Milked While Flying in an Airplane Day (February 18th)

Exotic Winter Fruit & Leeks & Green Onions Month (April)

Fish Fingers & Custard Day (April 3rd)

National Crackers Over the Keyboard Day (August 28th)

National Sinkie Day (Dine Over Your Kitchen Sink Day—the day after Thanksgiving)

National Ice Cream and Violins Day (December 13th)

THE PURPOSE OF CINCO DE MARCHO

A clever play on Cinco de Mayo, its intent is to start a 12‑day “liver training” discipline leading up to the heavy drinking often associated with St. Patrick’s Day on March 17th. It was established in 2007.

The founders—the fancifully named Carlos Fantastico and Lady O’ Le, realized on March 5th that year that they’d need to “prepare” for a St. Patrick’s Day with heavy-drinking friends.

They were at a Mexican restaurant at the time, drinking Margaritas at a Mexican restaurant, noticed the coincidence with Cinco de Mayo, and turned it into a recurring joke-holiday that blends Mexican‑style drinks with Irish‑themed drinking culture.

Their thought was that people—especially those who don’t drink much normally—need to “warm up” with Margaritas or drinks of choice starting on March 5th, so they’d be ready for St. Patrick’s Day festivities.

It you’d like to celebrate Cinco de Marcho, today’s the day to start.

Here are 35 Margarita recipes: many more than you need to “warm up.”

[7] Classic Margarita (photo © Casa Noble Tequila).

> To warm up with St. Patrick’s Day drinks, head to the section below.

Elsewhere on The Nibble:

> The history of St. Patrick’s Day.

> 100+ Irish-themed recipes for every meal of the day.

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Editor’s Note: The Spanish word for March is Marzo, not Marcho. National Margarita Day is February 22nd.

THE MOST POPULAR ST. PATRICK’S DAY DRINKS

At bars you’ll find green beers (lager + a few drops of green coloring, green vodka lemonades, “Lucky” green Margaritas, Shamrock and Grasshoper-type cocktails, (minty green, often crème de menthe + cream).

If you want to host a St. Patrick’s Day cocktail party, here’s where to start.

Irish Beer

Boilermaker (Guinness + Irish cream + Irish whiskey—a.k.a. Irish Car Bomb)

Black and Tan-style layered beers, also called “Half-and-Half” (often Guinness + a pale ale/lager

Guinness

Irish Stout

Irish Red Ale

Plus:

Hard Cider

Irish Whiskey

Hot Toddy (whiskey, lemon, honey, hot water)

Irish Coffee (hot coffee, Irish whiskey, sugar, cream)