Lately I’ve been doing some reading on entrepreneurship and my particular favorites are Choose Yourself by James Altucher and Anything You Want by Derek Sivers. Both books are written by guys who have founded and sold companies for millions. And both emphasize a similar point: starting a business isn’t about making money; it’s about helping people. Here […]
Archive | Recipes
image by Jeffrey Beall Ten years ago, the first modern books with craft cocktails were just hitting the shelves. Finding a great recipe was as simple as opening one of those books. Today, the database of possible cocktail recipes has swollen to include books, forums, blogs, and any number of other sources. Below are a […]
In 2010, I was hanging out with bartender John Gertsen at an event in Cambridge, Massachusetts. As the night went on, the pace of the drinking accelerated, as was likely to happen at events such as this one. The idea of taking shots soon materialized, but the bar was only stocked with Crème de Cassis, […]
I’m posting this info on orgeat because I’ve gotten a lot of good feedback from people who have tried the technique and found that it saves a ton of effort and time over doing everything by hand. Enjoy!
Orgeat (a French word pronounced or-Jah) began as a syrup made with barley, but the barley was eventually replaced with almonds.
I will skip the history lesson and go straight to the more important question:
What makes the best-tasting homemade orgeat?
When I saw the prompt for this month’s Mixology Monday, I knew I had to participate. Here’s the challenge: The evolution of the cocktail has been a wondrous, and sometimes, frightful journey… But with all this focus on “craft” ingredients and classic tools & form, it seems we have become somewhat pretentious…Remember, the bar was […]
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.
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.