A sweet and sour, herbaceous apricot lavender sage shrub plus a bright apricot shrub gin spritz to make from it.
A tangy blueberry shrub with garden basil and balsamic for an exciting summer beverage that can be served with (or without) alcohol.
A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure. With spring nearly ending I was intent on making a rhubarb syrup to share. But I wanted something different than my typical fruit and spices or herbs. Well I did just pick up a wine club shipment. And who doesn’t like a red wine reduction? I suggest a fruity red for this rather than something dry. I used one of our California fruit bomb cabernets. And because I had a bit of extra rhubarb,…Continue Reading
Early spring and the last of winter flavors meld in this mandarin, fennel, and ginger non-alcoholic cocktail. Very refreshing and there’s no reason not to have two! *A quick little news blurb before we get to the piece you are actually interested in: I’m going to commit to start posting twice a week regularly – Tuesdays and Saturdays. Check back regularly for more recipes, or sign up for the weekly newsletter over in the sidebar!* I have a couple more citrus recipes to sneak in before mandarin season is done for everyone else. Here, they’re still the primary fruit we…Continue Reading
A subtly spiced pomegranate liqueur that is delicious added to some soda water or in a bright cocktail – like this Dr. Blossom recipe! Alright, the last of the promised winter syrups and liqueurs (for now): pomegranate spice liqueur. For those just joining us, you can read the rest of this saga in Part 1, Part 2, and Part 3. Part 1 has most of science notes about making liqueurs. There’s not a lot to say about this recipe, besides that it was born out of an “I have pomegranate arils in the fridge that need to be used up”…Continue Reading
A bright and herbaceous syrup with a hint of cardamom and a vivid non-alcoholic cocktail aptly dubbed the Painted Lady to refresh yourself in a well balanced way. For those just joining us in this series, you can find the continued saga of my December syrup and liqueur making in Part 1 and Part 2. Welcome to Part 3: Mandarin Thyme Syrup. Another non-alcoholic entry that works brilliantly mixed with some soda water (perhaps add a squeeze of fresh lime or a thyme sprig garnish?) or in a cocktail. To include the non-alcohol imbibers, I’ve got a “mocktail” recipe to…Continue Reading
A rich coffee flavored syrup with hints of cinnamon, pepper, and other spices. Plus a Citrine Coffee cocktail highlighting the amazing coexistence of coffee and citrus. I was having difficultly writing a good article for this syrup and then I got distracted by improving my photography. I took the plunge and asked for some advice from other food bloggers and I have gone a little overboard implementing the suggestions. Better backgrounds, more interesting props and dishes and most of all, better light. I even created a DIY light box that is working very well. I now have a huge backlog…Continue Reading
A more aromatic limoncello variant, incorporating black tea and peppercorns for a winter sipper that’s perfect when the weather is excessively blustery. To make use of the bounty of lemons the tree provided this year – and just because I wanted to – I started making some liqueurs this year. But since it’s me, I couldn’t stick to a simple limoncello or even doing one recipe at a time. So we got a lemon and black tea liqueur and a pomegranate spice liqueur (I had some pomegranate arils that need to be used). But then I realized I hadn’t done…Continue Reading
I was going to make tequila variant on a negroni the other day to accompany grilling some chicken (a nice mustard 5-spice marinade I need to work on perfecting). Unfortunately I discovered that we did not have enough Campari. But I still wanted something bitter and vegetal, so time to come up with something different. I kept with the light smokiness of the tequila to complement the grilling and the mustard. A little bit of Campari kept the bitter notes present on the mid palate and the Yellow Chartreuse added to the herbal notes while putting a little sweetness to…Continue Reading
I really like using competitions as a way to spark creativity in cooking an cocktail making. Unfortunately, most cocktail competitions require that you are working at least part time at a regular bar establishment – which rather excludes me these days. What I really hate with these competitions is when they don’t announce this fact until the application process. I even went looking for the competition rules and regulations to determine if there was this kind of limitation before I started designing for the competition. But I suppose all is well that ends with a good cocktail. While many people…Continue Reading