The Exploratorium’s signature fundraiser Science of Cocktails was last week. It’s as cool of an event as it sounds – basically picture your high school science fair, except all of the experiments are drinkable and made of booze.
Here’s some highlights….
It’s finally here – tomorrow is election day here in the USA and I’ve got a cocktail round up for you all of you ladies and gents. Not sure you’ll make it through the night watching the election returns? Here’s a few cocktails, gathered from around the web – to help you out. Show your support, drown your tears, or just get drunk on democracy in action with the following cocktails.
What’re you planning to drink tomorrow night?
Happy Halloween everyone! Today, we’re featuring a playful cocktail that uses Crystal Head Vodka (yes the one in the bitchin’ skull bottle). You’ll need to prep a few ingredients before hand – blackberry shrub (I bet raspberries or blueberries would also be amazing) and molasses simple syrup. Both are pretty easy, but it is a few more steps than a normal cocktail!
*Molasses simple syrup: Mix 2 cups of granulated white sugar with 1 cup of very hot waterand 2 tbsp of molasses. Stir and let cool (makes about 3 cups)
(Note: Photo and recipe originally provided to me by Crystal Head Vodka).
I’m a huge fan of all things DIY when it comes to cocktails. So when I saw a cocktail recipe that called for a blackberry shrub as one of the ingredients. I knew I had to try it. I bet this recipe would also be delicious with raspberries, strawberries or blueberries.
(prep time 30min – makes about 4 cups)
Now, I’m off to dream up some cocktails to make with this delicious shrub!
(Note: I modified this recipe slightly from one provided to me by Crystal Head Vodka).
A few weeks back, I visited The Dorian here in San Francisco for the first time with a friend of mine and we loved it! In addition to a delicious food menu (oysters! truffle fries!) — their bar menu was extremely substantial. In addition, they offer one of the most extensive whiskey list I’ve ever seen (seriously look at this thing).
Before dinner, I had one of their thoughtfully crafted signature cocktails, called The Alibi, which included bourbon, lemon juice, salted pistachio, orange marmalade and angostura bitters. It was very tasty.
When I got home, I attempted to recreate the recipe. It was pretty straight-forward to figure out and the recipe below should match the in-bar experience I had at The Dorian. One catch, the homemade salted pistachio orgeat – it was not something I had in my home bar (or had ever tried before to be honest!).
A quick google search later, I located easy to follow directions for it over at the Alcohol Professor (a fine blog!), which adds a step, but is definitely worth it. For a slightly different taste, I assume you could also use traditional Orgeat (made with almonds) which I usually tend to have in my fridge. Try it out at home – or if you’re in San Francisco, check it out at The Dorian!
(loosely adapted from The Dorian, SF)
So, there it is – hope you enjoy it!
Found this amazing infographic via Signature Reads that tickles my whiskey-loving, ex-English major soul: the The Ultimate Reader’s Guide to Whiskey (below – click to expand, it’s worth it!).
My two favorite tidbits from the infographic:
– 6 Weeks: The Age at which Mark Twain claimed to have his first whiskey drink
– Estimated ounces of liquor in Hunter S. Thompson’s ideal breakfast: 9.5 oz
January 17 is National Bootlegger’s Day! The day is also the birthday of Templeton Rye Whiskey and infamous bootlegger Al Capone.
After the 18th amendment passed, the starting date for nationwide prohibition was January 17, 1920. During these “dark days,” members of a small town named Templeton, Iowa created a well-known whiskey they named Templeton Rye. The illegal brew apparently was Al Capone’s whiskey of choice and many a bottle was bootlegged around the midwest. Read more about these storied days at bootleggerssociety.com or even more in the book “Gentlemen Bootleggers: The True Story of Templeton Rye, Prohibition, and a Small Town in Cahoots.”
Here in the future, I’ve found Templeton Rye, which is based on the same prohibition-era recipe for Templeton Whiskey, is a solid stand-by for my whiskey-based cocktails.
To celebrate National Bootlegger’s Day, we whipped up few Templeton Mules, a delicious twist on the Moscow Mule featuring Templeton Rye.
* For a strawberry twist, try our Strawberry Mint Simple Syrup recipe
Every year when I was a kid in Detroit, my great-grandmother would create a giant batch of Tom & Jerry punch for the adults on Christmas and serve it in the most adorable punch set ever invented. When she passed away, my dad inherited the punch set and the Tom & Jerry recipe, which involves making a batter in advance. Since I’m rubbish at making cocktails in advance, I like this modified (simplified) version.
(makes 10 servings)
Note: I prefer eggnog over milk for it’s extra-tasty creaminess.
Last year, I was lucky enough to hang out for a few days with the amazing Richard Betts, during his CreativeLive wine course. Richard is a Master Sommelier and all around wine and spirit guru who published the very fun book, The Essential Scratch and Sniff Guide to Becoming a Wine Expert, which as it sounds, is a scratch & sniff book for adults to discover what kind of wine they like.
My favorite thing about Richard’s writing is how very simple he makes finding the wine (and now whiskey) that YOU like, instead of talking about what he prefers best or what the “experts” have deemed the most fabulous. Drinking, like most things in life, is subjective, and Richard has developed a system to explain what is out there and guide you toward your preferred booze.
The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All will be released on October 6, but you can pre-order your copy via Amazon(or your favorite local bookseller) today.
(image c/o Richard Betts’ Twitter stream)