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 […]
Category Archives: Food
Vice Cream #1: Cherry Chocolate Port
I wrote this in July of 2009, right after buying an ice cream maker, and just discovered that I never posted it. To this day, I have only ever used my ice cream maker to freeze alcoholic treats. Cherry Chocolate Port Ice Cream 1/2 cup sugar 1 tablespoon corn starch 3 large egg yolks 1 […]
Bitter Orange Jello Slices
Ending my Lunar New Year Party with Bitter Orange Jello Shots was a hit, so I will pass along this simple recipe. Bitter Orange Jello Slices 6 oranges 2 cups boiling water 6 oz. package of orange Jello 3/4 cup cold water 1 1/4 cups chilled vodka 1/4 cup orange bitters (I used Angostura brand) […]
Beer Salt
The most fascinating new product at this year’s Winter Fancy Food Show (at least from the drinking persective), is apparently a quarter-century old, but I hadn’t heard of it until a December. I was planning another peaceful New Year’s eve in Manhattan at Death and Company, when a friend called to suggest that I […]
The Cheery Herring
I had forgotten all about this recipe, which I posted on nermo.com before I wrote (or knew) much about cocktails, until I got an email today from a gal at Al Gore’s office asking if he could use my red herring Illustration in some of his presentations on the environment. Permission granted and recipe reposted. […]
Aromatic Garnish
Last week I attended a tasting for Bloom Gin, a floral London Dry from the world’s only female master gin distiller (update: or so they claim. See Chad’s comment below), which is about to launch in the US. Among a flight of cocktails, there was something simple yet remarkable. The Bloom G+T was garnished with […]
Bar Snack: Liptauer
Have I ever mentioned that I’ve mapped out the concept for my first cocktail bar? As incredibly pretentious as it sounds, the theme is Freudian, fin-de-siecle Vienna, but way more fun and playful than that makes it seem. I won’t get into it more than that, because I have surely horrified you, but one of […]
Vice Cream: Monkey in a Barrel
My intern wanted to use my ice cream maker before she moved to LA, so we made a batch of banana vice cream with brown sugar and Smith and Cross aged rum. It is spectacular! Vice Cream: Monkey in a Barrel 3 medium, ripe bananas 1/3 cup packed brown sugar 1 ounce Smith and […]
Schnapps-mallows
My intern has an addiction…and a new blog! The addiction is to marshmallows, and the blog is Octopus Parfait. We joined forces to create a batch of booze infused marshmallows that I am determined to use as a drink garnish. Schnapps-mallows 3 packages unflavored gelatin 1 cup cold water 1 1/2 cups granulated sugar 1 […]
Sozzle Sticks
My friend Summer served something like this as a snack after Thanksgiving dinner. Hers were rooted in jalapeno vodka, but I thought I would give it my own twist. These are great to munch on or as garnish in a bloody Mary. Sozzle Sticks 2 ounces chipotle-infused tequila 3/4 ounce agave syrup juice of one […]