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Yummy Links: From Rachael Ray to Cupcake Wars

partysugar — Mon, 26 Oct 2009 11:30:33 -0700

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. - Wall Street Journal
An inside look at the Food Network's new Cook or Be Cooked video game. - Eat Me Daily
El Pollo Loco responds to KFC's free chicken deal with their own free chicken promotion. - Eater
Learn how Heston Blumenthal cooks sous vide. - Serious Eats
Get a glimpse of San Francisco's recent Cupcake Wars. - Chow

Happy Hour: Desmond's Pleasure

partysugar — Fri, 25 Sep 2009 16:00:36 -0700

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. Unlike classic Beefeater, the 24 is distinctly smoother and more complex with a slightly floral aroma. It makes an excellently drinkable gin and tonic and an elegant rickey.

I recently enjoyed Beefeater 24 in a cocktail named for its creator, master distiller Desmond Payne, at Clock Bar in San Francisco. Crafted by one of my favorite bartenders, Steven Liles, this drink is full of tart citrus flavor. The combination of elderflower liqueur, lemon juice, bitter lemon soda, and Pimm's does not overshadow the Beefeater 24. Instead, it enhances and balances out the gin, resulting in a drink that is intricate and refreshing.

To look at Steven's recipe, read more.

Desmond’s Pleasure
From Steven Liles of Clock Bar

Ingredients

1 1/2 oz. Beefeater 24
1/2 oz. St. Germain elderflower liqueur
1/2 oz. Lemon juice
3 dashes Fees Bros. Grapefruit Bitters
Fever Tree bitter lemon soda
1/2 oz. Pimm's No.1

Directions

Shake first 4 ingredients and strain into ice filled Collins glass.
Add bitter lemon soda and float pimm's over the top. Garnish with a long slice of lemon peel.

Makes 1 drink.

Print recipe with images | without images

Must Read: Sips & Apps

partysugar — Tue, 08 Sep 2009 08:00:14 -0700

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

partysugar — Thu, 21 May 2009 03:30:31 -0700

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. Here is a look at some of the concoctions that were made for the event.

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Learn How to Make Your Own Bar Ingredients

partysugar — Tue, 19 May 2009 10:15:08 -0700

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.

In the drinks industry, both Jeff and Neyah are pioneers when it comes to creating bitters, cordials, tinctures, syrups, etc. The duo has made it its mission to bring back the craft of cocktail making one bottle of bitters at a time. To check out their tips for making bar ingredients at home and see a gallery of images from the class, read more.

The class started with a quick rundown of basic bartender terminology. A simple syrup is a mixture of water and sugar that is the foundation of an endless variety of syrups. A cordial and liqueur are spirits that have been infused with a flavoring agent (a fruit, herb, or spice) and are then sweetened. A tincture is a super-concentrated flavoring agent that is made from one specific ingredient. Bitters are like tinctures, but are made from a variety of ingredients.

Don't rely on recipes. Instead White recommends lots of creative experimentation.
Never throw anything away. Hollinger uses everything that comes out of the kitchen - including pickle juice leftover from one of Jamie Lauren's dishes - to make drink flavorings. White reserved the tops and bottoms of a season's worth of oranges in a large jar. After months of macerating in a high-proof alcohol, he had a complex and flavorful orange bitters.
Use in-season fruit to make syrups and shrubs (a mixture of fruit, sugar, and vinegar).
When making bitters and other highly concentrated flavoring agents, don't use the most expensive alcohol. Select an affordable pot-stilled alcohol.
It doesn't matter which type of alcohol you use. Rum, vodka, and everclear are all good options.
When working with citrus peel, be sure not to use the white pith. It will make the liquor or cordial bitter.
Be patient. The longer a mixture sits, the more flavorful it will become. Hollinger and White leave bottled flavorings in dark, cool cabinets for up to a year.
Strain and strain again. Once the liquid has reached the desired concentration, strain several times in cheesecloth. The final mixer should be clear and clean.
Make small batches. You can experiment with more ingredients that way.

Now I'm excited to get started on making my own bitters and cordials! Have you ever made your own bar mixers? What kind? How did they turn out?

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Can You Identify These Classic Cocktails?

partysugar — Thu, 14 May 2009 05:50:37 -0700

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. Disclaimer: you may find yourself craving a potent libation!

Question 1 of 8

Berry vodka, orange liqueur, pineapple juice, cranberry juice, Champagne

Simple Tip: Before Juicing, Keep Citrus at Room Temperature

partysugar — Mon, 11 May 2009 10:15:25 -0700

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. Ironically enough, when a recipe calls for citrus zest it's best to use the fruit right out of the fridge.

Do you normally store your lemons, limes, and oranges on the counter or in the fridge?

Yummy Links: From Strawberries to Serving Pedestals

partysugar — Tue, 21 Apr 2009 07:50:19 -0700

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? - Serious Eats
Celebrate the Obama's 100th day in the White House with a delicious dinner menu. - Chow
A wreath made out of radishes is a surprising Spring decoration. - The Kitchn
When it comes to perfect plating, white pedestal servers are incredibly versatile. - Simply Stated

Source

Happy Hour: Save the Ice Until Last

partysugar — Fri, 17 Apr 2009 16:00:44 -0700

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. Adding the ice before you incorporate the other ingredients can severely dilute a drink. Within the time it takes to walk to your liquor cabinet and grab the vodka, the ice is already melting in the cocktail shaker. It makes perfect sense, and I hate to say it, but I've been sipping diluted drinks for years!

Do you always save the ice for last?

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An Insider Look at The Bitters Seminar

partysugar — Mon, 09 Mar 2009 05:50:38 -0700

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." Here, I give you an account of the event. Rick Camargo Photography

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