For this year’s birthday cocktail, I’m doing a twist on the classic Paloma with tequila, thyme, and blood orange soda.
Continue Reading: 40 Plus 365! →
In honor of my best friend’s bachelorette this weekend, I’m making this Sparkling Pear and Tamarind cocktail recipe.
Continue Reading: Sparkling Pear and Tamarind Cocktail →
You’ve got to take a peep at these amazing flavored syrups from Morris Kitchen I’ve hunted down with my friends over at Joyus Food. They’re full of intense flavor, a great addition to any cocktail, and the perfect gift for any cocktail buff in your life. Check out the video above for how to use the…
Continue Reading: Awesome Artisan Alert: Morris Kitchen Flavored Syrups →
My bastardized take on Korean pancake recipe made with meat, scallions, and kimchi.
Continue Reading: Our Kine Meat Jeon →
A recipe for a passion fruit twist on the classic Mai Tai cocktail.
Continue Reading: Hi Kai Mai Tai Cocktail →
You didn’t think I’d let St. Pat’s pass me by without at least a mention of a cocktail, did you?
Continue Reading: Happy Hour: Cucumber-Basil Gimlet Cocktail →
For the last of this week’s Oscars-inspired recipes, I wanted to share this gorgeous champagne cocktail made by mixologist Adam Seger. In addition to being a looker it’s also the winner of this year’s Moet Oscar Cocktail contest, and, as such, will be served as the official cocktail of the official Oscars after party, the Governors Ball.
Continue Reading: Red Carpet Glamour Cocktail →
Nothing says celebration like something bubbly so I’ve got two champagne cocktails to share with you today and tomorrow. First up is this blood orange and pomegranate champagne cocktail I’ve coined The Oscar Buzz. It’s made with seasonal ingredients, as bright red as the red carpet, and balanced enough that it can pair with a variety of finger foods.
This is also the cocktail I developed for this year’s Oscars for Moët & Chandon so the key was to make it flavorful yet not so bold that it overpowers the champagne. It pairs fabulously with all the food I’ve shared this week as part of the Oscars Viewing Party though it’s versatile enough to match with a variety of foods. Of course, it’s also quite fabulous on its own so don’t feel the need to throw a whole party just for an excuse to mix one of these up.
Continue Reading: The Oscar Buzz Cocktail →
I love guests. I love chatting with them, laughing, and cheers-ing, but the truth is I play favorites. My affections can be easily bought with a good food gift. No, I don’t mean something fancy — just something edible like, say, a trunkful of citrus. My mother lives out in the Palm Springs area where there’s a citrus tree every other foot. No, seriously. So, the other day, my mother, being the perfect guest she is, showed up with a literal trunkful of Meyer lemons, ruby red grapefruit, and Cara Cara oranges. She looked like she was holding her own farmer’s market out of her trunk but it was all for me and all for free.
So, I went a little nuts. As in, everything I’ve cooked this week has had some form or multiple forms of citrus. And I promise to share the results before all the amazing winter citrus call it quits. First up was a few rounds of citrus pickled shrimp, which have become my healthy snack of choice this Super Bowl weekend. After that were tins upon tins of Meyer Lemon Icebox Tartlets, which I will post later this month. Finally, I opened the liquor cabinet to drink up the last of them.
Continue Reading: Happy Hour: Grapefruit-Aperol Margarita →
It’s pretty much impossible to spend any real time in Hawaii without coming across boiled peanuts. Along with poke, boiled peanuts are a classic happy hour pupu (appetizer) and I can never seem to get enough of them. When I’m on Oahu, I stop by Tamura’s where there’s an awesome selection of booze, poke, and boiled peanuts. But I started getting annoyed that I was spending money on boiled peanuts since they require nothing more than a few ingredients and a few hours.
Continue Reading: Pretty. Easy. Spiced Boiled Peanuts →