Homemade cocktail mixers are easier to make than you might think. While many of them take some time to steep or cool, most of them require little active time. They just require a bit of sugar, a bit of fruit or juice or nuts or spices. Okay, the tonic probably requires some stuff that you’ll …
I love a cocktail made with a good orgeat, the classic almond syrup that’s essential to a Mai Tai, the Japanese Cocktail, and a staple of any tiki bar. (Oh, and in case you were wondering, it’s pronounced or-zhat in English. If you want to go full-French, leave off the t sound at the end.) You …
A gin and tonic is a fine drink. It’s tough to beat on a summer day, with its effervescence and its botanical fragrance and its hit of citrus. Its anti-malarial properties from quinine famously protected the British from malaria in India and Africa, a complicated sort of honor in the way that the project of global …
This ginger syrup is a favorite for me. It makes the best ginger ale. It’s sweet and spicy and complex. I used to imagine ginger ale was one of those mysterious beverages that required a lab or a factory or complicated equipment to produce. (I used to feel the same way about tonic.) It turns …
I love elderflowers. When I saw that Seedling Farm was selling them at the Green City Market last week, I immediately bought a flat of them. They are delicate tiny flowers that have a brief season and a big heady fragrance. They are mildly floral, slightly anise-y, and they pair beautifully with citrus flavors. They’re …
It wasn’t until a few years ago that I even knew what flavor grenadine was supposed to be. If I’d had to guess I might have gone with a hesitant cherry??? or whatever flavor the Michigan-made Faygo Red Pop I grew up with is supposed to be. It would have taken me numerous wrong guesses before I would …