Introducing 901 Very Good Cocktails.

The truth about drinking properly. Patron Saint of thieves, merchants, children and students the musings herein cover a variety of white elephants and conceited egos.

Tuesday, July 23, 2013. Sunday, May 26, 2013. Szigeti, Grüner Veltliner Brut, Burgenland, NV. Prieler, Blaufränkisch Johanneshöhe, Burgenland, 2009. Pierogi with smoked kale and knödel with fiddlehead.

Quality versus quantity does not have to be a winner-take-all proposition. Thursday, March 22, 2018. Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. Two Thursdays ago, a discussion about stirred tequila drinks reminded me of my mezcal-based Ask the Dust. Wednesday, March 21, 2018.

Bars, bartenders and imbibing in Beantown. Something that happened in Los Angeles after too much mezcal. OK, there was a fair amount of wine involved, too. And in the beginning, pisco.

Or sign in with one of these services. Information about whats happening at the eG Forums. Announcements of food-related member news. Society Support and Documentation Center.

The archives of a sporadic discussion about drinks, food, and the making thereof. Wednesday, May 21, 2014. John Held Jr illustration for the 1930 book. The Saloon in the Home or A Garland of Rumblossoms. Curated information about cool stuff from an actual curator! .

02 How to Stock a Bar. 07 Fruit, Eggs, and Dairy. A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration. First, I have been increasingly fixated on finding ways to integrate fat into drinks. Many aromatic drinks have an expression of citrus oil as a garnish, such as variants on the martini and th.

Adventures with Cocktails and Food. A semi-weekly blog, traipsing blithely through the fields of drinkery and cookery. Friday, November 9, 2012. Seasonal produce - Apples, Figs, Pumpkin or Pears - make for toothsome delights, particularly when combined with aromatic spices like Allspice, Cinnamon and Ginger. Base sweeteners change too - now is the time for full-bodied Honeys and complex Sugars; wonderful when balanced with souring agents like fresh Verjus or housemade Shrub.