If you’re new here, you may want to subscribe to our RSS feed. Thanks for visiting! 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 […]
1.5 oz. Bols Genever 0.5 oz. Lemon Juice 0.5 oz. Cherry Heering 0.25 oz. Benedictine 1 whole Egg Dry shake, then shake with ice. Strain into chilled cocktail glass. Spray over “福” stencil with Angostura Bitters using an atomizer. Getting ready for Chinese New Year! Ryan Lee and I came up with the idea to make a flip […]
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.
When people go out to drink in the United States, they usually order one drink at a time. Once in a while, you might order a pitcher of something to share (like sangria). But drinking in Taiwan is all about bottle service. A group of friends get a table or a 包廂 (VIP booth/enclosed seating […]
Most sources I’ve seen uses the standard recipe below. Due to the higher proportion of lime juice, it has a sharper citrus bite. To me, this creates a very “fresh”, even bracing quality. The flavor is most reminiscent of sour apples. However, in this version, the grenadine is much less pronounced.