Photo by Tjololo Photo
Today I’m a guest on Middays With Michelle Dawn Mooney — talking about pumpkin cocktails for Thanksgiving. Below are the recipes I talked about, plus a few extra ideas for you. Enjoy, and Happy Thanksgiving!
Pumpkin Spice Syrup
1 cup water
1 cup sugar
4 cinnamon sticks
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
3 tablespoons pumpkin puree
Bring the sugar and water to a boil and then add the rest of the ingredients and simmer for 10 minutes. Remove from heat and let cool for 15 minutes, then strain and refrigerate. Add a tablespoon of vodka, if desired, to increase the shelf life. Continue reading
Ever talk to someone who wants their ashes to be secretly stashed all over a restaurant dining room after they die? I did! My latest at Tales of the Cocktail is about people who wanted their ashes stashed at their favorite bar after they die.
“My idea was to be embalmed with the remoulade sauce from Galatoire’s, and then be cremated… and designate someone to deposit my ashes in a couple of secret spaces that I know there,” says Lutz. “But they sort of changed the remoulade, so I dropped that from my plan.”
Buried at the Bar: From Favorite Watering Hole to Final Resting Place – at Tales of the Cocktail
Sugar cubes are simply that–cubes made out of sugar. They’re not hard to make, and if you DIY then you can make your cubes in fun shapes, flavors and colors.
For example, you could make rich cubes with demerara or turbinado sugar or grind up some vanilla beans for a flavored cube. Make cubes with absinthe or bitters for use in Champagne cocktails. A few drops of food coloring, and you have a party right there.
To make the sugar cubes (or hearts or stars or …), I used one teaspoon candy molds. But you could also use ice cube molds or spread the mixture 1/4 inch thick into a small cake pan and make quarter-inch squares.
DIY Sugar Cubes
1/4 cup sugar
1/2 teaspoon water Continue reading
Trick Dog’s first menu, inspired by Pantone swatches.
I have a piece up at Tales of the Cocktail about the awesome and inventive cocktail menu designs at Trick Dog in San Francisco.
Thanks to Josh Harris and Morgan Schick of the Bon Vivants for talking to me about the hows and whys of their fun menu concepts!
Ordering a cocktail at Trick Dog is almost as much fun as drinking one. You could find yourself navigating a tourist map of San Francisco or rotating a horoscope wheel with a different drink for each Zodiac sign. But there’s a method behind the playful menu concepts.
Tales of the Cocktail: The Art of the Menu at Trick Dog, by Marcia Simmons