While it might be too late for you to make Kahlua and gift it next week on Christmas — it takes three weeks for the coffee beans to infuse the vodka and rum mixture — I highly recommend you make this and give it to someone as a hostess gift in early January.
People are always surprised that liquors can be homemade, so it makes for an unexpected gift. What most don't realize is that the best bartenders are busy mixing up everything from homemade Baileys to fresh grenadine. The techniques they use to make these superior mixers are easily adaptable for the home.
A few weeks ago when I decided to make this, I spoke with friend and master mixologist Scott Baird of 15 Romolo in San Francisco. Although most recipes call for simply a clear spirit like vodka or light rum, Baird insists on a mixture of vodka and dark rum for a rich flavor and thick syrup-like liquid. To look at his recipe, read more
With its bright red color, there is a common misconception that grenadine, the syrup used to flavor many cocktails, is made with cherries. The thick, sweet liquid is actually made with pomegranate juice (the word grenadine is derived from the French word for pomegranate, grenade).
When I realized that the sweetener was very simple to make, I decided to whip up a batch and present it to my sister, who enjoys the occasional "cherry" coke. Homemade grenadine is a great hostess gift, especially for someone who is into mixology. To look at the incredibly easy recipe, read more
The mixologist in my life is named Aaron. He's let me host parties at his bar and even created a cocktail specifically for me, so it's only natural that I want to surprise him with a fabulous gift. I selected a bunch of items that are ideal for Aaron, and any guy interested in the art of making cocktails. Every month they'll think of you when the scotch of the month club sends them a bottle of scotch. Give them a beautiful crystal decanter to display and aireate the scotch. Two books — Dale DeGroff's The Craft of the Cocktail and David Wondrich's Imbibe! — provide a wealth of knowledge on classic recipes and the history of the cocktail.
Browse the bartending boy gifts below and when you're done head over to HolidaySugar for more inspiration.
Last week I had the wonderful opportunity to sit down with Dale DeGroff. If you've never heard of DeGroff, you'll be surprised to know that he has changed your life. Remember that basil gimlet you enjoyed at the bar last week? You can thank Dale for that. Or what about that perfectly poured martini? Dale's responsible for that, too. Known to food insiders as the King of Cocktails, Dale DeGroff is single-handedly responsible for the renaissance of classic cocktails. Back in 1980s New York, at a time when the majority of bars served drinks made from overly-sweet mixes, Dale was mixing drinks with fresh, seasonal, local ingredients and creating cocktails based on preprohibition recipes. To find out what the master has to say about cocktail trends and to see who he thinks is the best bartender in America today, read more
When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.
Despite its blushing color, this mix of tequila, Canton, and lemon juice is not a typically girlie, sweet concoction.
Created by one of New York's top mixologists, Jim Meehan, the diablo is simple to make at home. Take the time to chill the glasses before hand, it will make a better drink.
The recipe calls for creme de cassis, but I made mine with Chambord, because that's what was in my liquor cabinet. To check out Jim's Diablo, read more
As bartenders raise the bar on the quality of cocktails, it's no wonder I've become interested in doing the same at home. At happy hour, I no longer want to make a simple rum and coke, instead I prefer to experiment with exciting combinations and fresh, seasonal ingredients.
Recently I purchased Food and Wine Cocktails 2008, an informative, paperback full of classic and modern recipes from the nation's hippest bars and restaurants. From wine spritzers to whiskey drinks to party punches to bar snacks, nothing is overlooked or forgotten. To see what I think of the book, read more
One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."
Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more
