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 […]
Saturday was BaconCamp in San Francisco, and in addition to being on the judging panel, I gave a brief presentation on proper use of bacon in cocktails. The trick is to use every part of a pound of bacon. 1. Bacon Swizzle Stick: nobody wants a limp, soggy strip of bacon dangling over the edge […]
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