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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I make and sell a grenadine through my company Small Hand Foods. It differs vastly from what is currently on the market, and some people have been asking why. First and foremost is the issue of taste. There are generally two kinds of grenadine on the market: […]
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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 […]
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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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I read cookbooks like novels. Cover to cover. You know how a lot of dudes have stacks of books in their bathrooms? My stacks are cookbooks. (And I like to take baths.) Being the diligent bar geek that I am, I love old bar books. Most of […]
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