Category: camper_clips
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Cocktails and Italian Spirits
Last week I spoke on a panel in New York for the Vino 2011 convention. The event mostly focuses on Italian wines, but this year they also offered a cocktail seminar. The seminar was called “Renaissance of the Cocktail in America: Top Spirit Professionals Assess the Role and Opportunities for Italian Spirit.” The panel was…
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Absinthe Apparatus
In my latest post for FineCooking.com, I discuss what all that absinthe-serving equipment is for. The fountain is not, of course, filled with absinthe, as in this music video. It is filled with plain old ice water. Read more about that here.
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The Anti-Malarial Further Fortified Fortified Wine Cocktail
In my latest post for FineCooking.com, I touch on Dubonnet and the Dubonnet Cocktail. Dubonnet was invented as an anti-malarial wine. It's useful even if you don't have a mosquito problem. Read! Learn! Behold!
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Back In My Day, It Was Called A New-Fashioned
In my latest post for FineCooking.com, I cover the history of the cocktail- the original one. I'm sure you've heard of it: spirit, sugar, water, bitters.
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Spicy Mary
A bunch of years ago I tried to sell a book on infusions, because there weren't any at the time. In some ways I'm glad it didn't sell, because my cocktail knowledge and abilities are so much better now that I would have been embarrassed by many of the cocktail recipes you were supposed to…
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The Martini Does Not Exist
The word 'Martini' has very little meaning. Two versions of the cocktail may have completely different ingredients and be served in different formats: A bone-dry-and-dirty Grey Goose Martini on the rocks with extra olives has nothing in common with a Fifty-Fifty gin Martini with orange bitters and a twist. They're not even close to the…
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Cheers to Rudolph, Not the Reindeer
(Image courtesy of Cherry Heering.) In my latest blog post at FineCooking.com, I introduce the Blood and Sand. The cocktail was almost certainly created in honor of the 1922 silent movie of the same name, staring Rudolph Valentino. I've also written a long story about all the different ways bartenders are changing this drink, but…
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Hot Buttered Fun
Hot Buttered Fun would be a good party band name, right? My latest post on FineCooking.com is up. It's a recipe for the Hot Buttered Anejo, which is a hot buttered tequila that I had one night when the brand Avion was pouring drinks at Elixir. Check it out here.
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Chartreuse + Chocolate = Delicious
The week before Paul Clarke wrote about the same topic to make it look like I ripped him off, I wrote my next blog entry for FineCooking.com, about the magical mystery combination of Chartreuse liqueur and chocolate. While Paul was creative and found four drinks that combine the two ingredients, I went to Jamie Boudreau and…