Thanks to eGulleter @Rafa for pointing out that many of the tables and charts in the book don’t render properly on smaller kindle devices. I will say that they render nicely on desktop version of kindle, but if you don’t like that app, I’ve jpg’ed the ones I thought were important for your viewing pleasure. […]
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The trick to this recipe is using a blender and high-proof alcohol to quickly extract the flavorful essential oils and aromatics from common kitchen spices.
While I was fooling around with making my own sweet vermouth (more on that later), I discovered the awesomeness of simple caramel syrup, an incredibly complex and overlooked ingredient.
After tasting 5 types of commercial tonic and following several DIY recipes, I’m finally ready to share my homemade tonic syrup recipe.
If you’ve ever tried making ginger beer or ginger soda or ginger syrup, you’ve experienced this weird phenomenon: your concoction starts off spicy and gingery, but soon becomes tepid and plain. What’s up with that?