This is my second experiment with the “magic bean.” This time, I infused one in 4 ounces of Smith & Cross Rum for 24 hours. My rum is now with this exotic aroma! Somehow it doesn’t overpower the S&C, but rather the rum is now coated with the extra dimension of the flavor.
Read MoreSummer is my favorite season: things are at a slower pace, not embarrassed to take a midday nap and it doesn’t get dark til 9PM. This drink, created for Cinzano, is my way to express my yearning for summer months and the excitement that I will travel through the mediterranean coast soon. It is floral, fruity with unexpected vegetal notes, not to mention the subtle complexity brought by the Jasmine tea.
Read MoreI infused some gin with fresh lemongrass and pink peppercorn to make a gin sour that highlights the flavors of Thailand. This is also a drink for Sindre Sorhus, a developer who lives in Thailand. I did an interview with him that was pretty well received.
Read MoreEmbracing the week-long rain in Bay Area, and soon I will be rewarded with the blooming flowers of spring. With that in mind, during a brief break of the rain, I experimented with a new gin: Panda Gin.
Read MoreI will be spending time in France this summer. While I can’t speak French and there is not enough time to learn, surely I speak some Pernod Absinthe, Byrrh, Lillet, Ricard and Suze . I picked up this little cute book named “Do It The French Way”, on my, what a wonderful history book about my favorite French apertif !
Read MoreMy whisky journey actually started with Ardbeg quite a few years ago, it totally threw me off with its big, peaty and smoky profile. I went to Japanese whisky instead, explored bourbon and rye, one time I owned more than 35+ bottles. Slowly, I have been back to the state where I appreciate different profiles: Scotch, Japanese, American to Canadian. A whisky with a medium to long finish, tailing away gracefully can win my heart easily.
Read MoreI made my pine nuts washed Old Fashioned again, but each time with improved techniques and subtle changes. This time, I adjusted the number of coffee filters, amount of pint nuts, number of washes. Most importantly, I chose Rye this time, half High West Rendezvous Rye and half Wild Turkey 101 Rye to get the right spice and heat.
Read MoreThe typical lavender season is June to August and it is one of my favorite herbs and flowers. To my surprise, the lavender in my backyard is still thriving in this winter weather, well with just one sprig standing, not enough to make a cocktail, though.
Read MoreMade this autumn drink when the summer evening got a bit chilly. We have had lots of rain this year, even now with summer approaching, we get patches of cold days in the Bay Area. When Sukkah Hill Spirits sent me some samples, I knew I wanted to try their Besamim liqueur, which has the notes of vanilla, clove and cinnamon.
Read MoreLavender blossom in my back yard and I know it will be all gone when I am back
Read MoreNikka coffey whisky is known for its sweet spice, mango aroma, perfect for a cold and moody evening. This drink reminds me a lot of the moody mornings in Tokyo.
Read MoreThis is my riff on the wehavethelastword campaign and I call it First Word Morning Edition.
Read MoreWho says you can’t have a cocktail in a bowl? Here is my attempt to add an asian flare to The Last word.
Read MoreCeline Fizz for the hump day.
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