In his book, Punch: The Delights (and Dangers) of the Flowing Bowl, David Wondrich reveals that the foundation of a good punch is a concoction called oleo saccharum, which simply means “oily sugar”. That may not sound especially appetizing, but it … Continue reading
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08. Syrups and Infusions
This is part of a series on Mixology Basics. Syrups Simple syrup is a foundational ingredient of mixology, for the simple reason that it is much easier to incorporate sugar into a drink that has already been dissolved into water, than … Continue reading
05. Highballs
This is part of a series on Mixology Basics. Highball Fill a tall, thin glass with ice, and then gently pour 3-4 oz of carbonated liquid down the side. In your shaker, mix 1.5 oz of a base spirit .75 oz … Continue reading
My Toddy’s So Buddha-Licious: Rye, Buddha’s Hand, Lemon
Note: While you read this post, please bask in the glow of this early 2000s pop smash, Bootylicious by Destiny’s Child. I know, I just did a Buddha’s Hand Cocktail, but then I realized I had an opportunity to make … Continue reading
If You Meet the Buddha in Norway: Aquavit, Buddha’s Hand, Dill, Lemon
It’s a cruel irony of winter that all the best citrus comes into season in a time when we are least interested in its crisp, refreshing nature. Nevertheless, sometimes you have to tell seasonality to shove off, because Buddha’s hand … Continue reading
Pining for a Caipirinha
I missed Mixology Monday this month, but last night I was getting into the Zirbenz and I suddenly realized I had a great application for it. So, I say in the video that this is for MxMo, but the fact … Continue reading
Rob Roy in Seattle
It took us a long time to get around to reviewing Rob Roy, but it’s one of my favorite bars in Seattle, both for the ambiance and the quality of drinks. These are people who take their ice very seriously; … Continue reading
Punchius Pilate
For James’ birthday party, which was two weeks ago, we wanted to make a punch around his favorite spirit, Mezcal. (We also made Sangria.) So naturally, I turned to my favorite database of mixological knowledge, Cocktail Virgin Slut, wherein I … Continue reading
Peach Sangria
For a party last weekend, James and I made peach sangria. Most people, I have found, are skeptical when I tell them that I am going to serve them sangria. They have, perhaps, a mental image of a cloying wine … Continue reading
Bourbon and Stone’s Ginger
Quick Aside: MxMo: Equal Parts is up at CVS. This is another one from my recent trip to visit my family, in which I found myself mixing drinks from my father’s bar. It was my sheer delight to find him … Continue reading
