Nothing tastes quite as crisp, tart, and refreshing in the summertime as a shrub. This book gets largely ignored through the cooler months but not these days. ?☀️?☀️ From Shrubs by Michael Dietsch…
Drank these twists on gin and tonics at a tapas restaurant in Carmel, California. One of the cool things I’ve realized about cocktail making is that you don’t have to have an entire bar full of ridiculous and obscure ingredients. (But I do love that too. ?) You just need to have an open mind about tinkering with things from your spice cabinet and your produce crisper.…
Growing up in Indiana, rhubarb was always in season around my birthday on my grandparents’ farm. Whenever my grandma would ask what I wanted for a birthday meal, I’d ask for this stewed rhubarb recipe she made. (Which turns out to be basically rhubarb simple syrup, so of course it was delicious.) I completely forgot about that recipe until this weekend and have been searching around the city…
Recipe for NYC Escape Picnic: 1. Pack a 40lb camping backpack with a cooler, travel cocktail set, and salad varieties. (Potato, chicken, cous cous.) 2. Don’t forget very important ingredients: @PimmPup and ice. ?❄️ 3. Take train up to Breakneck Ridge and scale the boulders with giant, heavy backpack. 4. Find shady spot overlooking Hudson River and transfer load from backpack to bellies. 5.Shake and serve cocktails with…
A bit ago I wanted to have a super fresh piña colada but I wanted to make it a twist more interesting. I read in the “Flavor Thesaurus” that pineapple pairs well with cilantro, so I tried it! (PS– check out my article on how to make tiki mugs from clay.)…
One of the cocktails I made when I was back home in Indiana picking flowers out of the garden and putting them in cocktails. I love the violet and yellow pansies so much, they’re the best ones with little faces. 🙂…