Last weekend my friend was telling me about this bar called ROKC up in Hamilton Heights that he went to where they served him a cocktail served in a bell pepper. He said that the taste of the bell pepper seeped into the drink and I thought it sounded so fun and clever that I tried it the next day with a bloody mary I created using flavors…
Did you know that there are over 50,000 edible plants and veggies in the world but we only regularly eat about ~150? When I went to one of the farmer’s markets here in NYC this fact felt especially poignant when I found these husk cherries. I’d never seen nor tried them before. They’re a bit like a cherry tomato and a tomatillo had a sweet little offspring. ??…
I’ve got so many infusions going at one time in my apartment that it sometimes feels like Dexter’s Laboratory in the tiny NYC kitchen. I’m also a sucker for cocktail tools so when the folks over at Ethan Ashe asked if I wanted to be a part of their Alkemista challenge to launch their Kickstarter campaign, I was all ???. As part of the launch Ethan + Ashe…
Don’t worry, no cocktails were harmed in the process of taking this photo. (Very thankful for this balcony view. ?) This drink, a cousin to the whiskey sour, is basically ancient in cocktail history. (~1898 according to David Wondrich!)…
First tried these saffron G&T’s while Sean and I were out visiting Carmel, CA and finally made them at home. It was the first time I’ve ever bought saffron and whenever I open the teeny vial to pull out a stigma, I feel like Gollum carefully handling a sliver of gold. Also I just Googled price of saffron vs. price of gold… SAFFRON is more expensive! ??…
Playing with a classic Negroni by adding a light amaro instead of vermouth. Adds a different boldness to the drink, but it would probably be bad to mix an intense amaro with Campari… Will test and report back later. ? Bottle c/o Amaro Lucano…