With snow falling like the dead of winter again, when a woman asked me to make her a mocktail (I think she was pregnant, but it’s rude to assume that, right?) I wanted something that felt like a snow-covered coniferous forest. Or more like THE snow-covered coniferous forest I was now living in. Damnit.
What used to be my go-to, I now haven’t had in half a year – the strict acidity of grapefruit paired with only a sodium’d rim and well-quality gin (at least […]
It smells like vanilla extract, and more importantly tastes like what you think vanilla extract should actually taste like (c’mon, I know we’ve all been there). It’s an extremely smooth, vanillin-free whiskey made of local grains that are ground in-facility, and the byproduct of fermentation is given to local farmers to feed their animal habitants. Moreover, 8 Feathers recycles the water it uses, saving a hell of a lot of the resource in production. Some really good stuff here.
The necessary health-evil of the standard cocktail. At least it’s easy to make, and if you make it yourself it’ll be about eleven times cheaper. You can also choose the sugar that goes into it.
In French it’s actually only called Soixante Quinze, or seventy-five. So basically, in English, we’re announcing that it’s in French and then just saying “75” after that: “75 in French” – go figure.
It tastes good – to some – but regardless you know that it’s quick, and it’s cheap. Just spray it on there and BAM an artificially-flavored, cheese-like substance cracker. No need to get a cheese knife or a wooden cutting board and take two second to be a grown-ass man and cut up a wedge of local chèvre from a real fucking cow.
I work in a large place that serves food, and we serve strawberries, among other fruits, all year long. Sometimes we serve too many strawberries, among other fruits, and because of health code cannot save them for a future date. So, on those sometimes, I take what I can home, and do something with it. This is one such time.
Honey is a wonderful, beautiful, nutrient-packed sugar substance and simple syrup replacement that can add some subtle flavor (and a health boost or two) to a cocktail, while also being more environmentally-conscious.
I’ve recently become quite fond of pineapple juice in its own right, but also particularly when paired with alcohol. That’s basically the root of why a Pineapple Margarita is one of my very first recipes here, instead of something more Classic or Prevalent. But a reason isn’t really necessary, is it?
Poor Cuba. The cocktail honoring an incredibly important time of your life as you burst into a state of independence has been reduced to and cemented as the sloppy white finance […]