What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Many modern day liqueurs, like Campari and Pimm’s, started off as 19th century medicinal tonics made to cure an array of ailments, including malaria. So if you’re sipping a French aperitif or an absinth cocktail this holiday season, chances are you’re also imbibing a bit of malaria history.
Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.
Now that you can’t swing a puggle in this town without landing it face-first in someone’s salted-caramel-gingerbread-bacon cupcake, what’s the future of dessert? Four of the city’s most innovative confectionaries got together last week to discuss the current State of Pastry in SF.
There has always been a special place in my heart for the Negroni. Not always. I stayed away from them in elementary school, naturally. I don’t think I even tried my first until well into my twenties. And I’m not quite certain I liked it then.
But I liked the idea of the Negroni. It was and is a sophisticated, world-weary drink– one with Italian origins and bitter complexity, yet remarkably, charmingly straight forward. It is not a drink that should be knocked back like whiskey, nor can it be co-opted or diluted with other ingredients and still be called by its proper name. It is the sum of its equal, co-dependent parts: gin, sweet vermouth, and Campari. It must be savored and considered.
I hate black licorice. I don’t drink pastis or ouzo or sambuca, so why the hell was I standing outside Hangar One-St. George Spirits on a December morning in a thin jacket waiting for them to throw open the doors to Absinthe Verte, the nation’s first absinthe? If you had asked me at 10:30, my […]
The restaurant list for the 7th Annual Dine About Town has been announced. Dine About Town (DAT) was designed seven years ago to allow customers to try out new restaurants around the city at a reasonable deal. Modeled after restaurant weeks in cities such as New York, DAT features a fixed price lunch and dinner […]
This pages of this week’s Entertainment Weekly are sprinkled with their holiday gift ideas. (Dear Amazon: No matter how many mags, blogs, or reps flog your new Kindle, I’m never going to use it. While I don’t love the space my biblio excesses take up, I love the smell, touch, and heft of real books […]
I went, I drank, I conquered. Although the reservation and password hoop-jumping smacks of exclusivity and a certain snobbishness, when you see the neighborhood you see why it might be practical. Right on the corner of O’Farrell and Jones, Bourbon & Branch is firmly in the Tenderloin. I haven’t exactly been taking advantage of restaurants, […]