Fuel binge-watching sessions of the Winter Olympics in Pyeongchang, South Korea, (which starts Friday) with banchan, bulgogi and bibimbap. And to toast the medalists, you might serve this cocktail, the golden torch, created by Devin Kennedy, the head mixologist at Cote, the Korean steakhouse in the Flatiron district. For two drinks, muddle the peels of one lemon and one orange with one tablespoon simple syrup in a mixing glass, and let sit for 30 minutes. Add 3 ounces añejo tequila, an ounce of...
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