Tropical Infusion (The Goaticopter)

I’m making a gift for someone special who recently came back from a week in Hawaii and could really only tell me about her helicopter ride and the baby goats, so to commemorate her excursion, I am brewing up a hibiscus and yuzu liqueur called the Goaticopter.  Mostly, it’s an excuse to draw a ridiculous …

Five Dollar Shake

In my home town, there’s a rural hipster cafe where they serve a delightful little concoction called the $5 Shake. It goes something like this: $5Shake 16 ounces imperial stout, like Otter Creek Imerial Russian Stout 1.5 ounces espresso 1/2 ounce pure Vermont maple syrup Combine all ingredients in an imperial pint glass, stirring gently.

Nocino

Nocino is a liqueur from Northern Italy made with green walnuts.  TSB and I managed to get our hands on a box of these rare, under-ripe beauties and first made a batch of nocino.  Green walnuts are available mid-June, and are over-ripe by mid-July.  When right, the innards are still soft enough to cut through, …

Perfect Cocktail Snack: Maple Glazed Nuts

These are  obscenely easy to make. 1/4 cup Vermont maple syrup (grade B if you can get it) 2 tablespoons of olive oil 2 tablespoons of herbes de Provence 1/2 teaspoon sriracha salt and pepper to taste 6 cups nuts (I used cashews and pecans) — Mix together first five ingredients, pour over nuts and …