We all want to show love to those impacted by Covid-19, and if you don’t have a bartender of your own to support, consider supporting some of mine (while getting an amazing deal if you’re in San Francisco). Edible Excursions, the tour company that hosts my Craft Cocktails at City Center tour is partnering with […]
The complexity of a cocktail doesn’t always translate well into food, but I’ve found a reliable medium in the form of classic pound cake. As summer is winding down and there is a ton of fresh fruit at the market, I have been breaking these out more often. It’s simple even if you’re not a […]
Inspired by overripe tomatoes and stone fruit at the farmers market this week, I mixed up a fresh BLOODY MARY MIX that ended up pretty ideal as the base for a MICHELADA or sipped with tequila as SANGRITA. Eventually I realized that it was all just GAZPACHO and started eating it with a spoon. Then […]
It’s green walnut season again… nope, it’s over. These things are only around for a few weeks, so grab them while you can. The last time I cranked out a significant batch of nocino was 2010, and I loved it, but my partner in crime at the time found the menthol and herbal flavors too intense (the term she […]
You’re the reason your dad drinks, so you might as well get him what he wants for Father’s Day. Spirits There’s even more Japanese influence in the American bar scene now than there was among the Impressionists, so try starting with one of these new, fantastic (yet affordable enough to not make him ask why you […]
It doesn’t get much easier than this: equal measures of three ingredients to make these six fantastic cocktails from only eight bottles – and now I have an excuse to make a new Venn Diagram (here is last week’s). Stir ingredients with ice and strain into a chilled cocktail glass or an old fashioned glass with a big […]
It doesn’t get much easier than this: equal measures of three ingredients to make these four fantastic cocktails from only six bottles – and now I have an excuse to make a Venn Diagram. Stir ingredients with ice and strain into a chilled cocktail glass or an old fashioned glass with a big cube of ice. Garnish with […]
Always a hot holiday gift, I’ve expanded my offering of DIY Cocktail Bitters Kits to include new flavors and Mini Bitters Booster Kits. (Underlined text all links to the corresponding item in my online store if you are looking to purchase) If you’re wondering how to use them, you can start off by replacing the Angostura, orange or […]
I’m buried under cheap, excellent winter citrus and before it ends, I want to bottle every flavor. Everyone’s making seltzer at home, but the commercially available soda syrups are gross, so here’s an easy and inexpensive way to make your own. These also lend themselves to crafting epic highballs, spritzers and even work in beer cocktails.
Last Thursday, I hosted a workshop on making cocktail bitters at San Francisco’s Museum of Craft and Design. We sold out all 60 tickets, the crowd was in high spirits throughout the night, and everyone seemed excited by what they made, so I’m already pondering venues to teach DIY Bitters again.