Call him what you will, Christopher Bollenbacher is on the bleeding edge of cocktail wizardry.
In this age of inspired mixology, crafty bartenders have one hand on their muddler and the other on a chef’s knife. Even adventurous chefs are taking a shot at putting their passion into a cocktail shaker. Remarkable new cocktails are [...]
I know it’s nearly as corny as putting reindeer antlers on the dog, but I do love a thematic cocktail at the holidays. Red, say. Or peppermint. And it’s another opportunity for me to slip some of my organic, boutique-manufacturer proselytizing by you in the guise of an alcoholic treat.
I include a link below for [...]
This innovative sweet-sour recipe was originated by the talented bartenders at Serafina restaurant in Seattle. They are pals, so they shared. As pomegrante molasses has become a more popular ingredient, you may have become familiar with it’s seductive flavor. If not, now’s the time to invest (about $3) in a bottle.
Consider making one of the elegant chocolate treats below for that special person who inspires you with feelings of love: Mexican Chocolate Crème Brûlée and Chocolate Martinis.
Because many chocolates and wines are delicious when enjoyed together, and if ever there was a time when chocolate is on everyone’s mind, it’s February, this post looks at the synergy of flavors that can be achieved when these two “healthy” treats are served together wisely.
Cosmos remain hugely popular and pomegranate juice is just plain delicious. Here these two favorites are combined in a variation on the traditional Cosmopolitan with directions that make it simple to serve at a party. By freezing the pomegranate juice into hot-pink ice cubes, you keep this cocktail cool on the buffet without diluting its potency. The colored cubes also create a pretty “sunset” pattern as they melt.
When I think about New Year’s eve a couple of things pop into my mind, probably the same ones that occur to you: Champagne (a literal pop), caviar with blini, funny hats, confetti, friends/lovers and a great, sensual cocktail. I can’t deliver caviar or champagne or the love of your life to to your doorstep, [...]
Happy Saturday Night (oops, Sunday morning). I’ve decided I’ll try to post at least one cocktail recipe each weekend. A student in one of my cooking classes prompted me to dream up this fantastic drink. As she said, ”I love espresso and a martini. Couldn’t they be in the same glass?” I think this combination is beautiful and exhilarating.
When I started working on a cocktail book (The Backyard Bartender), my chef’s approach to creating recipes of any kind led me to look for ways to bring more than just a combination of pre-made ingredients to the glass. I decided that spirit infusions were one great way to bring fresh, complex notes to the cocktails I was designing. Infusing spirits with custom flavors has become extremely popular in hip bars around the country for good reason. This simple technique—essentially steeping fresh ingredients in white liquor — allows the ambitious mixologist to create delicious, seductive and very personal cocktails with ease.
Simple syrup is the best way to sweeten any cold beverage, from Agua Fresca to iced tea or a Mojito. It will keep in the refrigerator for up to 2 weeks, so I make a large batch to have on hand.
In future posts, I’ll include recipes for creating simple syrup variations with fresh fruit and [...]
