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Happy Hour: Pink Torpedoes
Inspired by a cocktail class I recently attended, I decided to make my own strawberry-infused vodka. The technique is simple: all you have to do is slice a bunch of strawberries and combine them with the vodka and a little sugar. Then you let it sit for a couple of days until the vodka has a vibrant pink color.
Happy Hour: Loft Liqueurs
Earlier this month, I was pleasantly surprised to hear about the opening of the world's first all-organic bar. So when I learned of Loft Liqueurs, the first USDA certified organic liqueur, I had to find out what all the hype was about.
Created by two best friends and San Francisco hospitality veterans to save people from "the bright neon color of your average apple martini," the limoncello-inspired spirits are at the forefront of sustainability and eco-consciousness.
Happy Hour: Lichido Liqueur
Back in January, I told you guys all about how infused liqueurs were all the rage this year. Turns out that I may have actually been on to something. I just found out about a new liqueur called Lichido.
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Happy Hour: Sabai Sabai
A friend recently returned from Thailand with tales of lush beaches, charming fire dancers, and fragrant food. She fondly recalled extravagant full moon parties on the beach, where the country's official spirit, an amber-hued liquor known as Mekhong, flowed freely.
At this point, I can only dream of an escape to Ko Samui — but I can get a tiny taste of Thai nightlife through Mekhong, which became available Stateside last year.
Learn How to Make Your Own Bar Ingredients
Last week it was Cocktail Week here in San Francisco and I was lucky enough to attend a bunch of the events. The highlight was Thursday's bar school — a day of education. Since I'm an avid home mixologist, I checked out the House-Made Ingredients How-To taught by Jeff Hollinger, general manager at Absinthe, and Neyah White, bartender extraordinaire at Nopa.
Happy Hour: Campari Squeeze
I'm still rather novice to the category of spirits known as aperitifs. These old-school standbys — which include liqueurs, dry champagne, and fortified wines — rose to fame in Europe in the 1800s, and have remained popular ever since.
I'd made it my mission to educate myself in aperitif studies, and after professing my love for Dubonnet, I felt adventurous enough to move onto the Italian spirit known as Campari.
2007 Winter Fancy Food Show - Part 3 (Alcohols & Mixers)
DSC_8290.JPGBelieve it or not, we're not finished with all of our Fancy Foods coverage. There are still a few trends that I wanted to discuss in a little more depth, so expect a few more posts throughout the week. Today it's the all things alcohol trend.Taste Test: Starbucks Tazo Tea Infusions
Despite hard times, coffee chain Starbucks continues to try new tactics. Two weeks ago, I introduced you to the company's tea lattes, its latest beverage to hit counters nationwide. But if lattes aren't your thing, Starbucks is hoping you'll reach for its new Tea Infusions instead, which are available in two flavors: Tazo Berry Chai and Tazo Apple Chai.
Would You Drink This Rattlesnake-Infused Vodka?
I'm all for infusing vodka at home, but homemade vodka infused with rattlesnake may be going too far. I'm not the only one who thinks it's a little much — the Texas Alcoholic Beverage Commission recently seized 411 bottles of the illegal substance. Apparently this type of alcohol — liquor infused with insects or reptiles — is popular in some Asian cultures, as it is believed to be an aphrodisiac.
2007 Winter Fancy Food Show - Final Recap
It has only been two weeks, but I feel like I've been talking about the Winter Fancy Food Show for months now. If you're bored of it, don't worry, this is the last one and if you're afraid you've missed some of the coverage, then fear no more. I've got one final recap that rolls all the other recaps into one.
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