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Mixology
Yummy Links: From Rachael Ray to Cupcake Wars
- To encourage kids to eat healthier, Rachael Ray is cooking her soft tacos for public schools in New York. — New York Daily News
- Your local mixologist may be earning a lot more money than you think. — Grub Street NY
- Why not make your own baby food at home?— The Epi-Log
- American cheeses are gaining popularity in Europe.
Happy Hour: Desmond's Pleasure
If you're a fan of Beefeater, you should definitely get your hands on the brand's latest release, Beefeater 24. The artisan gin, that's made in London, features 12 specially selected botanicals, including a rare Japanese tea and Chinese green tea. The spirit is brewed for 24 hours, hence the name.
Must Read: Sips & Apps
Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour — a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled — is poised to make a comeback. A recent book, Sips & Apps ($19.95) by Kathy Casey, further promotes the idea by providing happy homemakers with a plethora of modern and classic cocktails, and a handful of incredibly tasty-sounding bar snacks. To learn more about this bartending guide keep reading.
The Gourmet Drinks of SF Cocktail Week
Cocktail week has come and gone here in San Francisco, and while I enjoyed a class on house-made bar ingredients, the star of the celebration was the cocktail — or, I should say, cocktails! San Francisco's bartending scene is incredibly unique, not just because there is an emphasis on fresh, in-season products, homemade ingredients, and wild creativity, but because of the camaraderie. The bartenders don't keep their recipes and ideas a secret, they share them with each other, making for an atmosphere that is educational, thriving, and fabulous.
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.
Can You Identify These Classic Cocktails?
It's Cocktail Week here in San Francisco and after attending several of the events, I can't stop thinking about mojitos, mixology, and Manhattans. Since many of you don't live in the city by the bay, I thought it would be cool for you get in on the fun by taking this classic cocktail quiz. I'll list the ingredients and you select the name of the drink.
Simple Tip: Before Juicing, Keep Citrus at Room Temperature
If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature. According to Food & Wine Cocktails 09, refrigerated citrus will yield up to a third less liquid than fruit at room temperature. To bring cold citrus to room temperature quickly, soak the fruit in really hot water for five minutes before squeezing.
Yummy Links: From Strawberries to Serving Pedestals
- Learn how to properly cook with rhubarb and strawberries. — Epicurious
- What makes a great bartender? — The Atlantic
- One reviewer wonders: are newspaper restaurant critics becoming obsolete?
Happy Hour: Save the Ice Until Last
Earlier this week I learned a great tip from one of San Francisco's best bartenders, Marco Dionysus of Clock Bar. We were chatting about the proper way to build a drink in a cocktail shaker.
His advice is something of a no-brainer, but definitely worth mentioning: when it comes to making any drink, from a mojito to a martini, always place the ice in the shaker last.
An Insider Look at The Bitters Seminar
Recently Lucas Bols, the spirits brand behind Bols Genever, announced a unique series of classic cocktails seminars. The discussions would happen four times a year in both New York City and San Francisco. Along with the city by the bay's best bartenders, I was lucky enough to score an invite to the first seminar, "The History and Influence of Bitters."
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