June 10, 2008
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Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning “little blood”) is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave. Years ago I was taught that sangrita is a blend of tomato and orange juices, with the addition of | Read More
June 5, 2008
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I just looked at the calendar and realized that today is a crucial halfway-point in the year – and that I only have six months to prepare myself for my favorite American holiday: Repeal Day! Last year was a big year for Repeal Day. We saw the launch of RepealDay.org, the official home of Repeal | Read More
May 28, 2008
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This subject has been covered before, but after numerous requests and some positive encouragement from a good friend this weekend I have decided to post my version of homemade tonic water. The base for this recipe came from my friend Kevin Ludwig, who pioneered craft tonic water in Portland. His recipe can be found on | Read More
May 27, 2008
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I love to cook, but sometimes after a long weekend it can feel like work to me. After a begrudged visit to the grocery store last night, I came home with a beautiful head of butter lettuce, some Oregon gorgonzola cheese, locally-grown Evonuk hazelnuts and two Tombo tuna steaks. I knew what would put a | Read More
May 22, 2008
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Some of you are here to find out how to make my pinot gris reduction for the East of Eden, and as the directions will tell you, you’ll need to reduce the wine by half. But how can you tell when a liquid is reduced by half without pouring it into a measuring cup every | Read More
May 12, 2008
Clearly I have been smiled upon by a greater power as of late, for I have been fortunate to take on so many new readers over the past month. If you’re one of those new to the site: welcome! For the benefit of the newcomers, I feel I should explain how things work around here. | Read More
May 9, 2008
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I considered naming this article “How To Take an Order Behind the Bar”, since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some | Read More
May 1, 2008
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The Kentucky Derby is this Saturday, and many of those watching this historic event will be doing so with mint juleps in hand. Sounds like the perfect time to jot down a couple of notes about this classic American cocktail. The mint julep is another of those drinks shrouded in mystery, so in an effort | Read More
May 1, 2008
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I’ve you’ve never made – or enjoyed – a mint julep before, be sure to check out this post, with lots of information from myself, and videos from the real experts.
April 24, 2008
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As far as I’m concerned, springtime is Dark and Stormy season. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing | Read More
April 24, 2008
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An authentic Dark and Stormy made with Gosling’s rum and homemade ginger beer is the ideal prelude to summer, when the spring months are arriving like lions and one’s mind turns to thoughts of lambs. The national drink of Bermuda, a true Dark and Stormy is never made with Jamaican ginger brew or weak ginger | Read More
April 23, 2008
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First of all, my apologies to everyone who asked, “Do you hate my eyes?” this month after having to see my name in print a whopping three times. But for those of you who missed even one, here’s a wrap-up. And no, I don’t hate your eyes. First up, I was quoted in a Wired | Read More
April 21, 2008
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I own a small library of books on the subject of bartending. Some of these books are geared toward the professional bartender, while others are written for the home mixologist. But regardless of the intended audience, almost every book I own heartily recommends that we use paring knives for cutting fruits and garnishes. The Art | Read More
April 14, 2008
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When I found my first bottle of St. Germain elderflower liqueur last year, I was – like many of you – inspired by its unique flavor and wanted to use it in a cocktail. I mixed it with vodka, I mixed it with gin, I mixed it with lemon juice, and I sweetened it with | Read More
March 28, 2008
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The Sazerac has been making a big comeback over the past year. It’s popping up on cocktails menus, bartenders are recommending them to their customers, and it’s even being suggested as an official state drink. But after being served a warm shot of rye with a drop of Peychaud’s last week at a restaurant here | Read More
These are the books and tools I use every single day to make drinks at home and behind the bar. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance!
