There certainly is a theme here lately, as you can tell, Matt from the Library Bar at the Roosevelt has become a bit of a mentor for me. Taking the coffee infused Cynar, I made version of a Manhattan cocktail for a friends birthday, served on a rock. This is a variation on one of … Continue reading
Another Matthew Biancaniello suggestion… as with any good mentor, Matt doesn’t always tell you exactly what to do, how would one learn without the occasional experimentation and failure. I was given an idea, left to experiment on my own. I questioned weather to blog about my failed attempt or not, but that would be injustice … Continue reading
As you might be able to tell by now, I also have a great love for coffee, and always love coffee infused anything or any excuse to add coffee flavor into a cocktail. I shared with Matthew Biancaniello that I had made a coffee infused bourbon at home (rudimentary by his standards, yes I know) … Continue reading
One of my favorite cocktails from Las Perlas in downtown Los Angeles is their Pablano Escobar, which I’ve heard is actual a cocktail from renowned bartender Julian Cox of Rivera, that is still on my list to try. The Cocktail combines Mezcal with Pablano peppers, Pineapple juice and cumin. I’ve also always been a fan of … Continue reading
I personally LOVE Mezcal. A lot of my friends have been unfamiliar with Mezcal and how it differentiates from Tequila. Both are distilled from the Agave plant but prepared differently. Tequila is made from steaming the agave whereas Mezcal chars the Agave giving in the smoky almost scotch like quality. I love the smoke that … Continue reading
Been getting into home infusions lately. For my first one I thought I would combine my greatest two loves: coffee and bourbon 🙂 Using Redemption High Rye Bourbon and a medium/dark roast from Peets. Combined the full bottle of bourbon with 2 cups of whole coffee beans in a sealed infusion container and let sit … Continue reading
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