This post is somewhat ill-placed on this blog, but while I’m trying to get my writing about all things flavour, not just bartending, running again and the respective sites set…
Category: <span>Ingredients</span>
March was a quite a prolific month: 16 new creations, 6 different competitions and a whole bunch of lucky finds.
chenpi (陳皮) means preserved peel, and refers to the dried skin of a special mandarin. The peel is used for cooking and used widely in TCM. The best peels supposedly come…
This is the first article by Daniela, who works in the marvelous bar of Hotel Rivington & Sons. She describes one of the drinks from the new seasonal menu, which is a…
Grenadine should be made from pomegranates. It is a great sweetening ingredient because of its tartness. However, most commercial suppliers just sell you red simple syrup that’s nothing like true…
The hipsters are out, say some. Whether or not you rejoice on this news, the bar world has much to thank them for. The popularity of craft beer, cocktails in marmalade…
This is the first post by fellow bartender and friend Luis Estrada. He shares with you his recipe for exceptional Talisker bitters, which he used in his World Class drink…
The Paloma is probably the one most refreshing drink there is: It’s traditionally made with Tequila, grapefruit soda, lime and salt. Today, however, we talk about the Mezcal Paloma, and how to make a spectacular grapefruit soda from scratch.
To make a lemon sorbet yourself, for example to use in a Sgroppino or in a Smackerel of Hunny is ridiculously easy. Check out the recipe for a homemade sorbet below.