I was really fascinated by the “creaminess” of this gin, so I thought it would make a refreshing martini riff. I added just a few drops of sarsaparilla bitters to the finished cocktail, so when you take the first sip you’re instantly reminded of cream soda or even an old-timey cola.
Read MoreSmoked Old Fashioneds are way overdone– so I guess it’s time to start smoking Negronis. Also, if you haven’t made a Negroni using funky Jamaican rum, what are you even doing with your life? It’s hard to truly improve on a classic, but if I’m being honest, I’ll take this combo over the classic Gin-Campari-Vermouth spec any day.
Read MoreI had the honor of visiting Belize to check out the Copalli Rum distillery and their organic farm. One afternoon, a bartender that worked at the distillery made me a Copalli Rum daiquiri made with syrup that was infused with freshly harvested vanilla. I haven’t been able to get it out of my head since– it was just so good!
Read MoreReady for a drink? (Of the alcoholic or non-alcoholic variety?) So are we. But how should we stock our home bars for 2020 and beyond? Welcome to Kitchn Essentials: Bar Edition, a guide (from us and a fabulous panel of experts) to the very best beer, wine, liquor, gear, and more.
Read MoreThis cocktail actually tastes like a cookie– but not in a sugary-gross way, more like “I’m drinking a cocktail and thinking of cookies” sort of way. I infused Steel Dust Vodka with brown butter, which gives it a creamy texture and a subtle caramel/toffee flavor.
Read MoreIn this post I’ll take you through the lenses I personally use for food and drink photography, and provide recommendations on similar lenses for various camera systems.
Read MoreA classic Sidecar is a refreshingly simple cocktail, typically made with cognac, triple sec and fresh lemon juice. However, this particular recipe changes things up a bit.
Read MoreBacon, bourbon, bitters & fancy maple syrup. It might not be for everyone (i.e. vegans, or just anyone who doesn’t like the idea of bacon in their cocktail) but this is an incredibly fun drink to try out at least once. Originally created by Don Lee in NYC in 2007, this cocktail essentially started the “fat washing” cocktail craze that is now fairly commonplace in most craft cocktail bars around the world.
Read MoreIf you have any interest in photographing cocktails, you’ve likely seen an image like this.
It’s that split second when a bartender finishes a drink with a light mist of aromatic citrus oil from a thick swath of orange or lemon zest. It’s always an impressive and dramatic photo… but not the easiest to capture.
Read MoreThis is one of those rare cocktails where I will tell you it doesn’t matter that much how precise you are with measuring. Yeah you want to get the general proportions right, but a little extra pineapple juice or a little less Campari isn’t going to hurt anything.
Read MoreI’ve been enjoying a fun new ingredient in my home bar: Pineapple Gum syrup. It’s made from freshly pressed pineapple, cane sugar & “gum arabic”– which is apparently like sap from Acacia trees. It has a really nice viscosity and lots of bright pineapple acidity; and it’s another tasty way to incorporate pineapple into more drinks.
Read MoreOf course, the drink itself doesn’t actually freeze. Since a martini is mostly spirit (in my case gin, but sure you can go with vodka) the liquid will just get nicely chilled without solidifying. When you’re ready to serve or enjoy, just remove the bottle from the freezer and pour into a glass along with lemon zest.
Read MoreOnce referred to as a “forgotten classic,” the Aviation became one of the most popular gin cocktails in bars across America for a time. The earliest written mention of the drink was in Hugo Ensslin’s book published in 1916, titled "Recipes for Mixed Drinks." The recipe called for gin, lemon juice, Maraschino and a then-obscure French liqueur, crème de violette.
Read MoreI recently did some cocktail development and photography work for The Whistler Irish Whiskey, a new whiskey expression from Ireland’s Boann Distillery. At this family-run distillery, the master distiller, beekeeper and master blender all came together to craft a whiskey-based “trilogy” that showcases some of the finest whiskey, smoothest honey and freshest cream Ireland has to offer.
Read MoreSince most of us are missing our local bartenders as much as our friends and family during the ongoing pandemic, many of us have taken to our kitchens in an attempt to make our favorite drinks ourselves. But while G&Ts and vodka sodas are great every now and again, where do we turn when we’re craving something a little more complex? Enter: the “drinkstagrammer.”
Read MoreThis creation calls for a split base of funky pot still rum and my very favorite: Yellow Chartreuse. The eye-catching purple float on top of the drink is none other than Empress Gin of Instagram fame, which is made with indigo Butterfly Pea blossoms. As the gin sinks and mixes with the rest of the drink, it forms a soft gradient…
Read MoreIs there a more quintessential warm weather cocktail than the Aperol Spritz? Okay there are a lot of sunny day cocktails, but the Aperol Spritz is at least in the top 5 on everyone’s favorites list. It’s a simple recipe that’s easy as 1, 2, 3– which is actually a great way to remember the recipe proportions. Although this simple cocktail does not require shaking or stirring (or even measuring– you can “eyeball” this one and be okay), it is helpful to add the ingredients to your glass in the right order.
Read MoreThere are few other cocktails that have the unique ability to transport the imbiber to faraway beaches with a single sip. Behold the humble (or not-so-humble) Mai Tai. Like the margarita, daiquiri and a whole slew of other famed tropical-ish cocktails, the Mai Tai’s popularity was also its downfall. Chain restaurants and cruise ships have rendered this Tiki classic almost unrecognizable from its former glory.
Read MoreIs it a Manhattan riff? Or is it a Sazerac riff? Both? I don’t really know, but honestly I’m just really enjoying the rye whiskey / cognac split base in cocktails lately.
Cardamaro Vino Amaro is also an interesting bottle (I find mine at the grocery store). It’s sort of a fortified wine, but it’s also sort of an amaro. If you can get your hands on a bottle, definitely give it a shot and use it like you would a vermouth.
Read MoreWhile the concept of ice is simple, a decent ice cube tray can do wonders for your cocktail game. The first step towards better ice? Ditch the chunky plastic ice trays that come with your fridge. “Avoid using those foggy ‘half-moon’-shaped ice that comes out of your freezer door,” explains Jordan Hughes, the cocktail expert behind High Proof Preacher. “Partly because of aesthetics, but mainly because they break down and melt easily, diluting your cocktail too quickly.”
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