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When I first became interested in craft cocktails, orgeat was one of the first syrups on my “to buy” list. (Actually, the very first time I heard about it was when watching Amélie, in which one of the customers orders a Mauresque.) Strangely, though, I had never made it myself until recently. Originally made from […]

Interest in pressure cookers may be on the rise in large part because of their modernist applications, but in some parts of the world it’s never waned: cooks from Morocco to Mexico have long relied on them as a labour-saving device for preparing traditional dishes in a fraction of the traditional time. So it came […]

Since my first taste of bianco vermouth (not to be confused with dry white vermouth), I’ve wanted to make it into a sorbet. I finally managed it, but took an interesting path to get there: I calculated it. I was first introduced to the idea of formulating frozen desserts mathematically by Michael Laiskonis, and the […]

My past Friday Night Cocktail posts have more-or-less reflected simply what I’m drinking at the time, with no particular overarching theme. For the next few weeks, that’s going to change, as I launch the Summer Syrup Series. Syrups are an indispensable part of mixology, and have been ever since the days of Jerry Thomas. Early […]