Mixellany Limited
Hot Chocolate with a Twist
Now that we're almost all grown up, time to savour a childhood moment with a few decidedly adult touches of rum, Irish whiskey, mint, and even a touch of chile powder.
HOT ... << MORE >>
Tools of the Trade: Bitters Bottles
A dash? More than a drop. Less than a splash.
Bitters is rightfully one of the hottest subjects in cocktails today. After all, the difference between the poorly made drinks of yesterday and today’s flawless creations can be as simple as reintroducing the bitters to the recipe. To quote Robert “Drink Boy” Hess, bitters are to cocktails as salt is to soup.
Bitter medicinals have been produced for at least the past 5,000 ...
<< MORE >>Tools of the Trade: Cocktail Strainers
For a bar tool with such an ancient lineage—descended from ancient Chinese tea strainers—the cocktail strainer has surprisingly modern origins. Yes, today there are two types of strainers. And if you’re reading this magazine, you already know they are the julep strainer and the Hawthorne strainer. Is there anything new to know about strainers? Even we were surprised when we found that one has only had its name in common use since the 1970s.
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Tools of the Trade: Bar Spoons
The spoon is an ancient invention, used since Paleolithic times. It's likely that early man used shells or bits of wood then began improving on nature’s designs ...
<< MORE >>Tools of the Trade: At Loggerheads with Toddy Sticks and Swizzle Sticks
Recipes from our "Cocktails with Sparkle" session at IMBIBE Live! 2011
FRENCH KISS
adapted from Oliver's at the Mayflower Park Hotel, Seattle, WA, USA
30 ml Belvedere vodka
1 TB Lillet Blanc
90 ml Pol Roger Champagne
Shake vodka and apéritif wine over ice. Strain into a champagne coupe. Slowly add champagne.
Garnish: orange twist
THE COLONEL’S BIG OPU
adapted from Trader Vic's Book of Food & Drink
30 ml Sipsmith Gin
30 ml Cointreau
Juice of half a lime
...STRAWBERRIES AND SAGE
FIRST THE STRAWBERRIES
It's our first year in the new garden so we've planted Cambridge Favourites. Born and bred in the UK, this varietal are great for making purées, garnishes, shrubs, ratafias, and punch jellies (read: 19th century jelly shots).
GROWING THEM
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THERE'S MORE TO BORAGE THAN ITS BLOSSOMS
We do have a rather unhealthy hankering for borage (borago officinalis). Not just the blossoms. For the whole plant! Besides freezing individual, brilliant blue blossoms into ice cubes for your summer Pimm's Cup, you can craft up a Borage Punch. There's one recipe floating about the internet that is called a Charles Dickens Punch that seems to have a bit of a kick to it:
Charles ... << MORE >>
NEVER THOUGHT BEECH LEAVES COULD TASTE SO GOOD
A walk through the woods is a peaceful past time even when you're foraging. Foraging for what you ask? Beech leaves. We have a stand of beautiful beeches by our house. And armed with a book that Jared bought for my birthday we were on the hunt for delight, young, waxy beech leaves.
See ... << MORE >>
LET'S HEAR IT FOR WILD BLACKBERRIES AND COCKTAIL CHERRIES
Now that September is upon us and the first signs of cooler nights and dewier mornings is signaling the onset of autumn, ... << MORE >>
