A little sour, a little sweet, and a lot of whiskey. What’s not to like? For this recipe you’ll need: 2 ounces bourbon or rye whiskey (use something that’s good quality, but you don&...Read More
The Manhattan is one of my favorite winter cocktails. This cocktail is only worth making with good ingredients otherwise it will taste like cheap booze. If you serve Manhattans at your gathering I g...Read More
Booze + Chocolate = Awesome These are not the most beautiful Christmas cookies you’ll ever make but they sure taste good. You can freeze the dough ahead of time and bake cookies later. This ...Read More
Why call it a Nihombashi Cocktail? It’s hard to grow persimmons in New York, so I had a hard time calling this a Manhattan. Nihombashi is the Toyko neighborhood where the Japanese stock exch...Read More
This is the boozy cousin of the persimmon spritzer. Set up a mini bar at your party and let guests mix their own. For each serving you’ll need: 1 tablespoon persimmon syrup 1 cup sparkling wa...Read More
For best results, use overly ripe Fuyu persimmons in this sauce or use Hachiya persimmons. The more liquidy the better. This sauce is amazing served warm over ice cream. For this recipe you’...Read More
What’s more Californian than pomegranates? This cocktail is just a hint sweeter and fruitier than an traditional Manhattan. It’s worth splurging on the good booze for this cocktail. Fo...Read More
I love cranberry sauce and serve way too many different flavors at Thanksgiving. This bourbon based sauce will be a new addition to this year’s meal. For this recipe you’ll need 12 ounce...Read More
