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 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 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
I have a nostalgic fondness for the perfect toasted marshmallow. One of the pieces we have improved the backyard with is a stone-type fireplace and we have had some nice opportunities to grill supper (particularly when it is too warm to cook inside). Most of the times we have done so, I keep forgetting to get marshmallows to toast over the embers. But not this time! I finally remembered, and though I am not a fan of s’mores, this cocktail evokes the same flavors without the solid mass getting in the way of the gooey marshmallow. Print Pin Campfire Cocktail…Continue Reading
With California getting incredibly high temperatures this weekend, we definitely need some good cooling beverages. I picked up some lemongrass at the farmer’s market last week which makes a great syrup to add flavor to both cocktails and non-alcoholic refreshers. So I present to you one of each using other fresh vegetal flavors. Print Pin The Tomato Tipple Servings 1 Ingredients3 cherry tomatoes cut in half1 ¼ oz blanco tequila I used Espolon1 oz lemon juice¾ oz lemongrass simple syrup3 barspoons CynarGarnish: Cucumber spear skin onGlass: rocks InstructionsMuddle tomatoes into tequila. Add remaining ingredients and shake well. Double strain into…Continue Reading
I finally have had time and space to do some gardening (beyond a couple plants) again this spring. I now have the beginnings of a vegetable garden, some herbs started, and I’m starting to get rid of the pesky lawn. I really hate mowing the lawn. But this does mean that now I have an assortment of fresh herbs to muddle into or garnish cocktails. While these plants are still starting to grow I have to resist taking too much off, but a small sprig here or there adds a nice fresh note to cocktails. Like most of what I…Continue Reading