Oaky, sour, tart, creamy, and extremely sippable the classic whiskey sour recipe is a near-perfect drink. This version adds a few tweaks for the sake of variety. It starts with making a honey simple syrup - one of my favorite ways to sweeten cocktails, avoid processed sugars, and reap some of the benefits of honey.
As a longtime freelancer, I've had to navigate the administrative pains and costs of health insurance on my own, so when my partner Dylan landed his hospital job and benefits package, my ears perked up. When I floated the idea of officially becoming domestic partners so I could be on his insurance, he somewhat jokingly said, "well, you better put a ring on it first." So, I did!
A chai-infused simple syrup transforms a Cognac Old Fashioned into a warm and cozy sipper.
Mint Juleps get a lot of hype come Derby time in May, but the combination merits a longer summertime run, especially when mint is rampant. It’s an icy, refreshing flavor made for grilled pairings, days by the pool, a beachy nightcap, or simply a sipper while watching the fireflies.
When traveling, I'm always on the lookout for unique distilleries and drink experiences. A bonus of these premixed Amaro Manhattan cocktails is sharing spirits from my specialty collection without relinquishing the whole supply. These were drinks to sip and savor, and they become invitations to share the past traveling experiences.
Saying santé reminds me to take a first sip mindfully, to appreciate the farmers, vintners, or whiskey-makers and all the folks who enabled me to take that sip, to enjoy my meal and restore my spirit. So to you, my friend, santé! I hope you like this Sgt. Pepper's Old Fashioned as much as I do.
Throwing a celebration? Try dishes from my book, The Gluten-Free Grains Cookbook, as well as these signature cocktails inspired by recipes in the book. In April, I celebrated my cookbook,…
I find so often with the slow, intentional labors of love, the pieces start to fall into place and exceed even my obsessive planning. This gathering centered around a bird. Beyond the decision to confit a bird (a first for me), I felt a different sort of reverence for this bird. I didn't just pick up a plasticized cut of meat from the neon-lit cooler. Our friend waited in the cold (this is one part of hunting I do not understand), hunted this bird, plucked its painterly feathers and [mostly] cleaned it (Josh, you could have been a bit more thorough, but we'll allow it). We foraged winter branches, berries and greens from our dog's happy place, which became a centerpiece backdrop for the pheasant feathers. We set the table, dimmed the lights, and the dining room felt pleasantly small and cozy as it brimmed with friends new and old and laughter.