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Mixology Monday is on a Wednesday this month, but whatever, it is being hosted by our friend Lindsay at Brown, Bitter and Stirred
What better occasion to post this wonderful Jameson Old Fashioned that I enjoyed at PDT in New York?… Read more
Fresh for the first day of Bourbon Month, here are this week’s links from the wonderful world of booze:
You might not be able to tell from looking at it, but rhubarb is a great cocktail ingredient. It’s tart, grassy flavor is a refreshing complement to liquor, sweet ingredients, and lime. Turn it into a syrup, and there’s no end to the rhubarb delights you can shake up. Here’s a twist on the Cosmopolitan.… Read more
Here’s this week’s boozy links from around the interwebs.
– Serious Eats wants to know if you drink at brunch.
– TheKitchn serves up some boozy deserts.
– Hal at A Muddled Thought gives us a back stage look at the Tales of the Cocktail Apprentice Program.
– Camper at Alchademics has started an archive of airline booze menus. If your flying snap a picture and send it over.
– A Dash of Bitters waxes … Read more
Beat the heat with this summer chiller created by mixologist, Kim Haasarud, of Liquid Architecture. Elderflower liqueur is combined with lemon sorbet and Champagne for a bubbly, sweet treat with a bit of lemony pucker. Now, which way to the pool?
Let us know what you think! Courtesy of Moët & Chandon.… Read more
This week’s hard drink’n links:
Wild blackberries are so much sweeter and juicier than their store-bought counterparts. In Northern California, you’ll see them growing wild on the side of the road. I grabbed some bowls, gathered wild berries, and turned them into a simple and satisfying late-summer cocktail. If you can’t find wild berries or some farm-fresh ones at a roadside stand or farmers market, you will probably need to add a little sugar to this recipe.
Ingredients3 oz … Read more
This week’s drink is a classic tropical cocktail that I first had in Hawaii many years ago. An island favorite for sitting in the sun, the lava flow is a combination of fresh strawberry purée, coconut, pineapple juice and rum (for flavor). You can make the strawberry purée ahead of time and use left overs on pancakes or ice cream.… Read more
Keep your eye out for a new product from Piedmont Distillers, makers of Catdaddy Carolina Moonshine and Midnight Moon. The next copper distilled spirits they’ll be putting out with be fruit-infused! We got a sneak peek (and taste) at the Moonshiner’s Breakfast at this year’s Tales of the Cocktail in New Orleans. Strawberry, cherry and raspberry are the flavors you have to look forward to. They were surprisingly smooth and authentic tasting–no fake fruit taste … Read more