I was reading Esquire and came across this most interesting of cocktails.
In the ever fashionable trend of “Molecular Mixology” a few Esquire staffers created The Wiskeyburger Cocktail, described by Esquire’s David Wondrich as “a glass of tan liquid with some greenish froth on top and a dill-pickle slice hanging off the rim”
According to Wondrich the exchange went like this:
What’s this? we asked.
“Whiskeyburger.” Okay. What’s in it?
“Beefskey, tomato syrup, mustard — ” Uh, back up. Beefskey?
“Yeah, you just fat-wash a pound of ground chuck with rye….”
Made with beef infused whiskey, lettuce-onion flavored foam and mustard bitters this drink takes 4 hours to prepare (2 weeks if you count the bitters) and needs some special equipment. Hardly a quick refresher, yet it has it’s place. I am thinking this drink is perfect for an event like Super Bowl Sunday.
David tell us this cocktail actually tastes like a hamburger. I gotta get one!
The Caipirinha, Brazil’s National Drink, is taking the States by storm.
So how do make it?
Join Victoria from Leblon Cachaca, as she shows us how to make the perfect Caipirinha. So watch close and mix up a mess of Caipirinha’s to beat the summer heat - yes it is almost here!
The are a few thing that bring a tear to my eye and one of them is a perfectly poured Guinness. Actually, it is a poorly poured Guinness bring a tear to my eye. Here are a few rules to follow and you’ll have a perfect our every time.
First, you have to use the traditional tulip shaped British pint glass (about 20 oz.). Hold the glass at a 45 degree angle to the tap and fill until the glass is about 2/3 full. Next, let the Guinness settle for at least 3 minutes. Don’t forget about it though, nothing is worse than making a customer stare at their not yet served Guinness for too long. Finally, top of the pint and let it settle once more before serving.
Guinness Master Brewer, Fergal Murray, suggests a perfect way to drink your pint as well. He says, one should sip from the same spot on the glass. Fergal aims for the Harp above the Guinness logo.
One of the many product we had the pleasure to try in Vegas is Stoli’s newest flavor, Blackberi. I don’t think it is available yet, but trust me it will be worth the wait. I tried it over ice with soda, a what a delightful twist to straight vodka. As with many other Stoli flavors, the Blackberry flavor does not over power or taste too sweet. It is almost a essence of the fruit.
I am sure that Stoli Blackberi makes a wonderful Martini. Can’t wait for a whole bottle!
If you need a New Years resolution, we recommend vowing to use fresh juices in our cocktails whenever possible. This means buying fresh lemons, limes and other citrus and hand squeezing the fruit for every libation. Although these is some elbow grease required, you guests and your taste buds will thank you.
Of course, if you don’t have such resolve, most supermarkets these days carry a dizzying variety of fresh juice. So go crazy and experiment! Blueberry, kiwi, whatever.
Eggs are one of the best drinking foods around. They were common fare at most bars a hundred years ago. They were served hardboiled with salt or picked in a vinegar brine.
What makes the egg so special? An egg is packed full of protein in the whites, while the yolk contains fats (the OK ones) and other good for you nutrients. Eggs even contain the amino acid, cysteine, that helps to battle the effects of the deadly hangover. No wonder Sunday Brunch is so popular!
Eggs are relatively easy to hard boil, still there are a few tricks to make them perfect every time. First, expect to loose a few to cracking. Adding a bit of vinegar to the water will help stop cracking. Second, add the eggs to the water while it is still cold. Dropping the eggs into boiling water is a good way to crack the eggs and burn yourself. Gently place the eggs at the bottom of the pan. Once boiling turn the heat down to a simmer. Cook medium eggs 9 minutes, large 10 minutes, extra large 11 minutes and jumbo 12 minutes. Be careful not to over cook them as the yolks will discolor. Finally, serve in with salt in an old fashioned egg tree, a Christmas tree looking apparatus made of wire that hold a dozen eggs a salt shaker and a bowl for shells. This, of course is optional.
I was reading Esquire and came across this most interesting of cocktails. 
Not happy with the old ice tray? Ice melts too quickly and dilutes your drink? 
The are a few thing that bring a tear to my eye and one of them is a perfectly poured Guinness. Actually, it is a poorly poured Guinness bring a tear to my eye. Here are a few rules to follow and you’ll have a perfect our every time. 
Eggs are one of the best drinking foods around. They were common fare at most bars a hundred years ago. They were served hardboiled with salt or picked in a vinegar brine. 