Barnum Flip
If I had any flair bartending skills, I’d do a video for this drink. But I don’t. So just imagine me riding a unicycle in a creepy clown costume while I flip a bunch of bottles around to make this drink. What’s that? You’re glad I didn’t actually do that? Yeah, me too, friend.
Beach Wisdom
I’ve been enjoying some much-needed time at the beach this week. To get into the mood, I threw together this recipe and tried to bring as much tropical goodness as I could into one glass. In case you’re wondering, I had the coconut cachaça sitting in my fridge, but it’s really easy to make if you have coconut oil.
Jaisamler Gin & Tonic
Welcome to Highball Happy Hour! It's no surprise that I enjoy making some... complicated cocktails from time to time. But a good gin and tonic is actually one of my favorite cocktails to enjoy while eating-- the slight quinine bitterness helps to quench the thirst and cleanse the palate, and the complex array of flavors and botanicals tend to pair well with many cuisines. Like many cocktails that only have a few ingredients, a G&T is easy to make but much harder to get just right. As part of my #sponsored @JaisalmerGin content, I wanted to make my "ideal" G&T to really celebrate the gin.
Haz Ben
Happy Cinco de Mayo! I already posted a tasty (peach) margarita earlier this week, so here’s a very different side of agave: smokey, vegetal, stirred…corn? Come on, at least someone out there watched my Flavor Friday reel (4/1/22). Well, after a month, here comes the corny tequila. I received a bottle of Banhez mezcal (it’s delicious) and felt like corn could be a great compliment to its fruity/floral/vegetal notes. Spoiler alert: it is!
What A Teas
Today I’m continuing my #sponsored content with @JaisalmerGin, this time with a new cocktail recipe. One of the more unique features of this gin (and one of my favorites) is the inclusion of Darjeeling green tea as one of the botanicals. Tea lends itself really well to spirits, given their depth of flavor and (as an avid lover of amaro) bitter element. As such, they’re great for infusing, and you can dial in the level of bitterness depending on how long you let the infusion go.
Beeramos: Lord of the Creamsicle
This is a riff on a Ramos gin fizz for my submission to the @homebarawards challenge this month. My mind quickly went to alternatives to soda for the bubbles as a starting point. I love beer in cocktails, and it led me to the awesome word combo of Beer + Ramos = Beeramos. This name evoked regal, epic, almost mythical-like qualities to me, thus the ridiculous(ly awesome) full title.
Old Thyme-y
Some ingredients are just too hard not to pun. Pear is a great example, followed closely by thyme. So I was basically obligated to include a time/thyme pun in the title, especially for this delicious old fashioned riff. #notsorry about it though.
Prolific
This drink is dedicated to my lemon balm plant, which is currently growing like crazy. I don’t know what to do with it. It smells kind of like fruit loops in the best possible way and I’m sure I will come up with something (ideas below please!)… In the meantime, here’s a really delicious drink using it as a garnish.
From The Ground Up
Happy Earth Day everyone! To celebrate, I am continuing this week’s trend of Making Things Complicated with more layers, a homemade tincture (using otherwise discarded fennel fronds), and citrus peels that were going bad (garnish). The drink is shot in my garden and if you have the space, I highly encourage you to plant something if you don’t already.
Blue & Brewed
If you’ve never had blueberry-flavored coffee, let me tell you, you’re missing out. I realize it sounds like an unusual flavor pairing but it works out beautifully. As with any good flavor combo, why not make it into a cocktail??