If you are like me, you love bacon and bourbon. And since there is a way to combine both things, I started some research on the technique of fat-washing bourbon. I wanted to try this for a long time and
The New York Sour is one of those great pre-prohibition cocktails that is easy to make, doesn't need obscure ingredients and looks great. Not to mention that the concoction is quite tasty even by today's standards. Usually I wouldn't mess
Culinary foams are nothing new, neither in the kitchen nor in cocktail science. But faced with the challenge of this month's Mixology Monday, I tried my hand at molecular mixology and created a neat, green foam.
This time Mixology Monday