Aussie cocktail maker living in Valencia, España!
From Nixta site I first tasted this Whisky at @caneandgrain.nl. Bram gave me a sample taste when I just happened to be there at the same time as Dan, from @jdwilliamswhiskybar.com was there, so I kind of got to tag along on their tastings, and gleaned a heap, from their conversation about where whisky and […]
Adaptation courtesy of Frederic Yarm, Drink, BostonImbibe Magazine Also known as :-How a vintage cocktail was updated with its historic allure still intact. I follow Frederic on instagram and am always intrigued by his seemingly simple, yet complexed flavoured creations. Find him at @fredericyarm and also cocktailvirgin.com. I somehow doubt he is any virgin when […]
Recipe by Bobby Hengelstraat, Refuse, Houston I found this drink quite by accident, while googling around. The sweet sour bitter combination kind of intrigued me. It goes with our green dinner tonight. The delicately absinthian gentian liqueur subtends the cheekiness of the tequila and the lustrous melon flavor of Midori. I didn’t have a green […]
Midnight MountainRecipe Death & Co. -Brad Farran I have been on a bit of a thing lately using liqueurs or Amaro bitters as a main ingredient. And I’ve had this Death & Co book a while, but hadn’t really used it much. And had also recently purchased some Amaro Nardini as well.So I thought I […]
Dance like no one is watching! A revisited drink.Suzette au Bal (Suzette at the Ball)Recipe by Alexandre Girard, La Queue du Coq, Annecy, France. This drink, very Suze forward, goes along with my liqueur and aperitif forward cocktails, I’ve had a bit of a thing for lately. Suze is a French apéritif made from gentian, […]
Another amazing recipe from Imbibe Magazine, this time byJessica Maria of Hotsy Totsy Club, Albany, California. I had a grandmother of Italian descent, and thought this reminded me of her. I also love biscotti, so double blast from the past. As imbibe says, liqueurs seldom form the foundation for cocktails, but why not really?The subtle […]