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Happy Hour: Mai Tai For the Masses
Last Thursday I got an email from a girlfriend asking me if I would make mai tais for a party on Friday night. Considering my profession, and the fact that I take pleasure in crafting specialty cocktails for my friends and family to enjoy, this is not an uncommon request. However, her email was more like a quickfire challenge because it wasn't just any old party, it was her rehearsal dinner and 78 people had RSVPed — that's a lot of mai tais.
Happy Hour: Mai Tai
One of the best seminars I attended at last weekend's Aspen Food & Wine Classic was a cocktail class that focused on tropical cocktails. The lesson was led by Julie Reiner, the owner and bar genius behind such Manhattan hotspots as the Flatiron Lounge, Pegu Club, and the Clover Club.
Julie started off by giving us a primer on one of America's favorite drinking pastimes, the tiki bar.
Definition: Orgeat Syrup
Orgeat Syrup A sweet syrup used to enhance cocktails with a strong almondy taste. Originally made with barley and almonds, today it's made with a mixture of almonds, sugar, rose water, and orange flower water.Come Party With Me: Beach Picnic - Drinks
Sun. Sand. Beach.
What's Yummy This Week — YumSugar Weekly Recap
- Wedge salad is a throwback to yesteryear, but its flavors still feel new.
- Plan a Summer cocktail party that's both vegetarian- and carnivore-friendly.
- Get into the spirit of TC 6 by testing your Top Chef show savvy.
- Celebrate cupcakes with seven unconventional cupcake recipes.
- Taste-tested: Quizno's Toasty Bullet subs.
- Can you guess whether these dishes were named after people?
- Make a classic mai tai that's perfect for serving the masses.
Noteworthy Nibbles — Mar. 31-Apr. 7, 2009
From Mississippi catfish cookoffs to Louisiana strawberry celebrations, this week is full of can't-miss Spring food festivities in the South. What delectable diversions will you be hitting up this week? Be sure to chime in below!
Why Is Your Home Town A Culinary Paradise?
Alan Richman, a writer for GQ, recently wrote:
"Alice Waters and sourdough bread aside, the Bay Area has contributed surprisingly little to the culinary ripening of America."
What? Is he crazy?
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