Category: cocktails
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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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On FineCooking.com: Homemade Grenadine and the Jack Rose Cocktail
Please check out my latest blog entry on FineCooking.com. It's about making your own grenadine and the Jack Rose cocktail. Read it here, and feel free to comment (over there) on your own grenadine or Jack Rose recipe improvements.
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Germany, Ensslin, Aviation, and Blue Cocktails
My latest post on FineCooking.com is up. It's typical of my thought process: I was going to write about my time in Germany and ended up talking about a German bartender who wrote an American cocktail book in which the Aviation cocktail was first mentioned and later forgotten. Read it here. (I took this picture-…
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Intro to Negroni, over at FineCooking.com
My weekly recipe is up on FineCooking.com, a quick introduction to the Negroni cocktail. Perhaps you have heard of such a thing? Check it out, and if you have a preferred way of making the Negroni different that the typical equal parts, stirried, up method, feel free to comment over there on FineCooking. Comments make…
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So, So Many Orange Liqueurs
(Craig Lee / Special to The Chronicle) My latest story from this Sunday's San Francisco Chronicle is now online. Quest for best orange liqueur comes full circle Camper English, Special to The Chronicle Friday, July 9, 2010 When a critic complained that the orange liqueur in the margarita at Tacolicious had an "off flavor," owner Joe…