Before I graduated to pork products, bread and butter was my first true love. A simple, complimentary, truly harmonious pair - if only every relationship could be like bread and butter!
Among good chefs seasonal cooking is expected. But what about seasonal mixology? Chefs are taking their produce to the bar and shaking up garden fresh cocktails fit for sipping on a sweltry summer night!
Here are two of the most creative "gartending" (bartending + garden = gartending) recipes I've come across. So, gather up some fruit and veg, and get mixing!
In my humble opinion, to my taste, Rye Whiskey is the hard stuff of choice for cocktails during the winter months.
It is a classic American whiskey, although there is also Canadian Rye.
Here are some cocktail recipes and some recommendations on brands of Rye to try. We also share our recipe for Date Infused Rye Whiskey.
My interest in Rye was piqued by an Eben Freeman cocktail at Tailor in NY city. It was made of Date Infused Rye and was very delicious.
I soon realized that Rye whiskeys spanned a very broad price range, from as little as 12 bucks to over 100. I started with Rittenhouse which goes for about $22 a fifth. This is a pretty good Rye, but I have found better.
Read more and get the recipes on Mano A Vino!
This little green and red bottle has taken over tables and fridges all over town. Seemingly ubiquitous for culinary junkies, Sriracha is now popping up in more mainstream places every day. Sriracha, in all its spicy, potent glory, has uses far beyond the Asian cuisine from which it came. Don’t relegate this condiment to stir-fry and Banh Mi. Work it into just about any sauce, condiment, or marinade for an untraceable hit of heat, and taste how it elevates all the other flavors. The only place I haven’t found a use for it is dessert, though I'm sure there's a recipe for Sriracha laced chocolate sauce somewhere.