This May, I was invited to visit Patrón through their agency M Booth in New York City. In this blog post, I will briefly touch on the history of Patron. But more importantly, I want to talk about my experience visiting Patron, its production as well as its contribution to the local community.Read More
A few weeks ago, I had the opportunity to visit Takara in Berkeley for a tasting and educational tour. This prompts me to write down what I have learned in this blog post. This primer, by no means, is a comprehensive expert guide about sake. On the contrary, it is a polished study note by me, sharing on my website, in the hope you may find it to be useful as you get into sake.Read More
The classic cobbler format is essentially a base spirit that is sweetened by some form of syrup and adorned with seasonal fruit. The most popular one might be sherry cobbler. If you are a whisky drinker, I have found bourbon works the best to retain cobbler's fruitness and brightness. You can also innovate with fresh berry juice instead of cream de mure.Read More
Here is my take on a beet infused Negroni, a moderate smoky mezcal with a bit herb and earthy notes. I want the mezcal here to shine, so I used Cappelletti Aperitivo instead of Campari to provide an undertone. I used Cocchi Americano instead of red vermouth. A touch of fennel liqueur, because beet and fennel go together!Read More
Suze makes every drink better! While I don’t mix up many vodka drinks, inspired by a drink named Bring June Flowers on Punch that uses vodka and jasmine, I whipped up this light and bitter sipper for the late summer. Also, cucumber is just pure magic. You only need a few slices to muddle; then everyone can tell you the drink has cucumber in it!Read More
I remembered how much fruity apple notes was packed in that Aberlour 12! I built a new highball by combining Aberlour and Calvados and its flavor is enhanced by Polite Amor bitters, a limited edition of bitters that is full of gingerbread and fall spices.Read More
I made another cocktail with El Silencio Espadin. This drink takes the aromatic Espadin Silencio for an international ride, with a vegetal undertone of dill, disguised in the tarty yuzu soda.Read More
I made a modified Juicebox Cobber based on the recipe from@punch_drink, the original recipe developed by Dan Greenbaum from Brooklyn. I named it Sonic because Kimberly told me she drives 30 minutes to Sonic to buy pebble ice!Read More
Excited to create a few cocktail recipes for El Silencio Mezcal. The first one is a take on one of my all-time favorites Ready Fire Aim from Employee Only NYC. Instead of using pineapple, I used blackberry with the addition of bay leaf, a play on the overall film noir theme of El Silencio.Read More
The first one is inspired by a low ABV drink named Corretto from Death and Co. Denver. Instead of Nardini, I used Amaro Montenegro as the base. It tasted different from the one I had there, but it was delicious. I ended up having two after my daily nap.Read More
Alla Fiama is where Negroni meets Bellini, by pulling back the classic’s proportions to be low ABV this is a well-suited breakfast negroni.Read More
A delish tequila drink that is for summer.Read More
Today, June 6th is the 75th Anniversary of D-Day. After the D-Day Normandy Landings in 1944, General Eisenhower was introduced to the Boulard family and Calvados Boulard V.S.O.P quickly became a favorite of the General and his troops.Read More
Today, I am celebrating the global Fair Trade movement with Flor de Caña with this little Mai Tai riff by pairing it with banana and peanut flavor. The little marshmallow is on fire because Flor de Caña, a rum distillery is at the base of an active volcano in Nicaragua.
My immediate inspiration for the cocktail is based on The King’s Sandwich. He is known for his love of peanut butter, banana and bacon sandwich. I have done cocktails with peanut, banana or bacon, but never all together. It makes the perfect sense, Peanut Butter is nutty, salty and slightly sweet, bacon is sweet, savory and salty. What could be nuttier than this?Read More
Paul John is an Indian Single Malt Whisky brand from John Distilleries, which has the distillery facility in Goa, a warm and tropical area in India. The whisky is double distilled in India made pot stills, but peat is sourced from Scotland as India is not the ideal place to find peat. The distillery in Goa has several barrel rooms, including one that is underground to avoid too much humidity. The warm temperature, perhaps that brings a bit more fruiter notes to the profiles as well.