Recipes and food adventures with Adam Roberts
Category
Drinks/Cocktails
-
Fig Leaf Cordial
A few Sundays ago, I spied fig leaves at the farmer’s market for five dollars. I’m not the type of person who usually buys ingredients that I have no idea what to do with, but on this particular occasion, I figured: why not?
-
The Last Word Cocktail
Mixing drinks at home has never been a priority. We’ve been known to stir up a Negroni now and again — it’s such an easy drink, I basically eyeball it — but the days of Craig shaking up Sidecars at dinner parties has been in steep decline ever since I noticed how much more clean-up…
-
Saved By A Boston Shaker: A Perfect Lime Leaf Daiquiri
One of the best things about starting this blog again is the help that I get from you, my loyal readers. A commenter with a wonderful name, Adam, chimed in on my last post about cocktail-making (see: “The Time I Made A Lime-Leaf Infused Daiquiri But Couldn’t Open The Cocktail Shaker”) and suggested I try…
-
The Kingston Negroni
Listen up, Negroni lovers. The other night I was with my parents at Hinoki and the Bird and, on the Negroni section of their drink menu, I spied a drink called The Kingston Negroni. The bartender heartily recommended it and so I gave my nod of approval. “Let’s do this thing,” I said, but not…
-
The Porch Swing
Looking for a refreshing summer drink? Try this one on for size. On Sunday night, we went over to our friends Mark and Diana’s and they served up a delightful twist on the Pimm’s Cup, a cocktail called The Porch Swing which they learned from Blue Smoke in New York (the restaurant that also catered…
-
Discovering Amaro
Recently, the L.A. restaurant Sotto invited me in to experience their new cocktail menu. Having been to Sotto before I knew I couldn’t just go there for cocktails, the food is too good. So I made an actual reservation and while the restaurant comped two cocktails (I had the grapefruit-y Modest Mouse with Espolon reposado…
-
PG Tips (A Morning Tea Ritual)
Recently a friend (who shall remain nameless (John K.)) compared me to an “old lady” because I described my new morning routine: I make toast and I make tea. Tea and toast. I’ve described the toast to you, but not the tea. I started with Harney & Sons but as that started to run out,…
-
How To Make a Manhattan
Cocktail-wise, Craig–who’s now our official bartender–has two drinks up his sleeve. The first, a Sidecar, I wrote about a few weeks ago. Now he has a new one, perfect for these chilly-weather months: a Manhattan.
-
How To Make a Sidecar
My planned Christmas gift for Craig this year was a copy of The P.D.T. Cocktail Book by Jim Meehan and Chris Gall, based on the drinks at P.D.T. (Please Don’t Tell) in New York which was just named the best bar in the world by Drinks International. It’s a bar that’s hidden inside a hot…
-
The Raw Rhubarb Daiquiri
You can taste great food in your head long after you first experience it. That’s the case for me and the rhubarb cocktail I drank at Franny’s in 2009. Most rhubarb drinks have a cooked quality to them; the rhubarb is generally poached in a sugar syrup. The Franny’s rhubarb drink (which, apparently, is made…
Share
