Cocktails
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Gin - which Mother's Ruin is it to be? - 20 May 2010
The best gin-and-tonic I ever had was at Jose Andres' house last spring. The ebullient chef behind Jaleo, Café Atlantico, Oyamel, Zaytinya and more made it with Hendricks, a gin from Scotland with a slight hint of cucumber in its flavor. Some bartenders see this as a pointer to add slices of cucumber peel. This is a mistake. Do as José. He crushed two mint leaves against the mound below his thumb and dropped them in, along with several lightly crushed juniper berries and some paper-thin slices of lemon. His tonic was Fever Tree.
But in a co-starring role were the ice cubes. Each glass could only take one, since it was a cube of around three inches. You can see one in the glass in my photo. The joy of this, aside from its beauty, was that it melted so slowly that the gin-and-tonic wasn't diluted. I haven't yet been able to extract from José the source of these gems but have had not a bad substitute using plastic yogurt pots cut down to size. Since you have to break them to extract the ice, my yogurt consumption has been forced to rise. read more...
Raspberry Mint Sapphire Collins your new cocktail? - 26 May 2009
Looking for a refreshing new cocktail for summer? When the weather's grim, the color of this shot of spirits will lift yours. Spirits, that is. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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