As I mentioned before, I treat my ingredients like a cook rather than a food producer. Yet when you get into food production, as I have been doing while expanding my Small Hand Foods syrup line, there are a few scientific things you must pay attention to. […]
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I’ve been spending much of my time lately transitioning two of the syrups I make through my Small Hand Foods label, Gum Syrup and Pineapple Gum Syrup, to larger production. On a good day it takes me ten hours to make eight cases of syrup by hand, […]
Read more →Since I started Small Hand Foods, I often get people asking me about my syrup-making process, so I thought I’d share some of it here. When people find out what I do, one of the first things they say to me is, “Wow; you do all of […]
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. […]
Read more →This week I had the good fortune of being at work when two bartenders from Death and Company, Brian Miller and Joaquin Simo, came into town. Joined by Camper English, a favorite local spirits writer and a blogger-inspiration of mine, they warmed the bar for most of […]
Read more →As I mentioned before, I love the orgeat recipe on the Art of Drink by Darcy O’Neil. It is light and milky and lush. I could practically drink it by itself. But why is this recipe so vastly different from all the orgeat on the shelves? Commercial […]
Read more →The most widespread recipe online for orgeat is here, on The Art of Drink by Darcy O’Neil. I am incredibly indebted to him for starting me on this journey. Plus it is one of the most informative, interesting booze blogs out there. Cheers, Darcy! Orgeat made in […]
Read more →People who know me know that I’m obsessed with orgeat.For those who don’t know me: I’m obsessed with orgeat. (wiki) Orgeat syrup is a sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. It has […]
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