In last week's Fine Cooking post, I listed a simple and easy recipe for a watermelon drink from H. Joseph Ehrmann of Elixir. The recipe is just cucumber vodka, St. Germain, watermelon, mint, lime, and agave nectar. It's pretty easy for you to make, and even easier for me to... Read more →
On Thursday, I rode around to a bunch of bars in San Francisco with Nick Kosevich, co-owner of Bittercube and Bombay Sapphire ambassador. He was judging bartenders for the San Francisco leg of the Bombay Sapphire and GQ Most Inspired Bartender competition. I figured I should see how it went... Read more →
In the process of making powdered liqueurs for future use, I've been trying to figure out the best method to get liquids into solids. I'll be comparing the microwave to the oven to the food dehydrator, using Campari as my first liqueur in all of them. In today's post we'll... Read more →
In the process of making powdered liqueurs for future use, I've been trying to figure out the best method to get liquids into solids. I'll be comparing the microwave to the oven to the food dehydrator, using Campari as my first liqueur in all of them. For now let's talk... Read more →
In the last post we looked at what sugarcane is. Now we'll see where it came from and how it traveled around the world. Sugarcane is a tall grass native to the region of the India and Southeast Asia. It was first domesticated in New Guinea, perhaps independently in Indonesia.... Read more →
I wrote a story for Drink, a very cool high-gloss magazine published in China. My story was on the history and categorization of liqueurs, published in a nice four-page spread. Though I wrote the story quite a while ago, it was published a few months later, and then I had... Read more →
In what should be my final post about the Diageo World Class Global Finals, I wanted to mention a few cool tricks I saw from bartenders that might be fun to experiment with. (A bubbling dry ice drink from Heinz Kaiser) Henning Neufeld of Switzerland used vodka and ice, instead... Read more →
I learned lots of stuff in the August issue of the Tasting Panel Magazine. I write for this magazine but didn't have a story in the current issue. Anyway: Isle of Jura has a 200th Anniversary Edition, a 21 year old single malt aged in an ex-sherry cask. The Don... Read more →