Category: cocktails
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Solid Liquids: The Missing Link Aviation
I haven't created cocktails yet with the dehydrated liqueurs I've been making for the Solid Liquids project, mostly because I figure y'all are don't lack imagination and will find good uses for them. But here's a drink I've been hankering to create since the beginning. The Aviation cocktail was originally made with gin, maraschino liqueur,…
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Camper’s Cocktails in Every Day with Rachael Ray
I have a two-page spread in the November 2011 issue of Every Day with Rachael Ray magazine. It has a few trends – stuff like fresh ginger and sherry/port in place of vermouth along with some ice cube tricks (recognize that rainbow ice?). Also it has four recipes I developed- a spirit-interchangeble mint buck, a…
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Happy 60th Birthday, Golden Cadillac Cocktail
Poor Red's BBQ in the California gold country is famous for the Golden Cadillac, a cocktail created in 1952. Next year will be the drink's 60th birthday. It's a combination of Galliano, creme de cacao, and cream, thrown into a blender. Poor Red's sells them by the thousands. (They don't look this fancy at Poor…
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Solid Liquids: Dehydrated Liqueurs on Cocktail Menus
I've spent some time researching powdered/dehydrated liqueurs online to see where and how they've been used. Turns out: all around the world. Below are the few I found. It seems that for the most part these dehydrated liqueurs are used as a powdered rims on cocktail glasses, as garnishes sprinkled on top of egg white drinks,…
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Flowers and Champagne
Here's something you already know: Sparkling wine + Floral liqueur = fun drink. I hadn't realized until I started writing my latest Fine Cooking blog entry just how many new floral liqueurs have hit the market. In recent years several new floral liqueurs have been brought to market, including St. Germain (elderflower), Esprit de June…
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Which Vermouth is Which?
In Friday's FineCooking.com blog entry, I have a little story about how I remember which vermouth is which: sweet, French, white, Italian, dry, red. I could never keep them straight until I came up with a mnemonic device. Read it here. Plus! There is also the recipe for the Bamboo cocktail.
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Sherry, Reconsidered in the Los Angeles Times Magazine
**Update: This story is no longer on the LA Times Magazine website, so I have pasted it here. In yesterday's LA Times Magazine I have a huge feature on sherry. (photographs by Nigel Cox) As a wine category, sherry has practically everything going for it: a tremendous range of flavors, a rich history dating…