There’s been a bit of a hot debate going on for a while about constructing the perfect margarita. Tommy’s in San Francisco promotes their 100% agave margarita heavily, which uses agave syrup instead of orange liqueur to sweeten it. It makes sense; eliminating the orange aspect makes […]
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As I mentioned before, I really like fat and protein in my drinks. They add extra dimensions not often found in modern cocktails. With the resurgence in pre-prohibition cocktails and cocktail culture, a greater amount of attention has been paid lately to texture. Egg whites are a […]
Read more →Recently I had the pleasure of providing punch for a party hosted by the folks at Nirvino. It was a user appreciation party held at Le Colonial in San Francisco. I demonstrated making a punch in front of everyone, Martha Stewart-style, complete with swapouts and pre-measured ingredients. […]
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