As I mentioned in my presentation at the Fiery Food Show, cocktail recipes can be intimidating, particularly when you’re trying to make drinks quickly. Now that we’ve had an introduction to tequila, it’s time to get serious about cocktail recipes.
Tequila Superpost, Part 2: What types of tequila are available?
Outside of the origins of tequila, which we discussed in part 1 of this series, it’s arguable that the kinds of tequila are even more critical, especially when you’re out shopping. Here are the 5 primary types of tequila that we talked about at the Fiery Foods Show.
Tequila Superpost, Part 1: What is tequila?
If you missed the Fiery Foods Show this year, then you also missed a fun presentation on tequila and tequila cocktails by yours truly. With Cinco de Mayo on the horizon, it’s definitely a perfect time to summarize that presentation in a written format, so you can all benefit from the knowledge and enjoy some great tequila between now and May 5. I’ll include a classic recipe with each post, too.
Welcome Spring with the Americano Cocktail
In Italy in the mid-1800s, a simple cocktail called the Milano-Torino became popular, consisting of just Campari (a popular Italian bitter liqueur), sweet vermouth and club soda. During Prohibition in the U.S., this tall drink became more and more popular with American tourists, giving it the name it’s known by today: the Americano.
7 Starter Bartending Tools for the Budget-Minded
While there are dozens of bar tools available from liquor stores to housewares, there are really only 7 tools that you need to get your home bar started, and most of them are very inexpensive, or at least have lower-priced alternatives. Here is a list of recommendations.
Green Chile and a Bloody Mary: a Match Made in Heaven?
A reader reached out to me and let me know that only a few miles up the road from me (130 miles actually), some New Mexico natives are making their own brand of Bloody Mary mix, and I got a bottle – a jar actually – to try out.
Welcome the Fall with Apples! (in Moonshine)
I recently went to the annual Cider Festival here in Albuquerque and I bought a delicious bag of local apples to munch on. This got me thinking that this is also a time of year that you start seeing a lot of apple-based cocktails.
