Well, it has been quite a week! Since turning in my edited galley pages for my cookbook, I’ve been busy testing out new recipes for both Brooklyn Galley and Appetite for China. And celebrating the end of a long project usually means a cocktail somewhere in the mix.
I’ve been trying out this Rosemary Salty Dog cocktail for the last couple of day. If you’ve never had a Salty Dog, it’s basically a drink with grapefruit juice and vodka or gin in a glass with a salted rim. It was likely concocted in the early 1950s by the same man who came up with the Bloody Mary. Read the full article →
It’s the start of iced tea season chez Diana. The past few days have been so muggy that in the afternoon I’ve been dying to take a nap instead of sitting at my computer editing photos or sending invoices to clients. Which is where the need for icy caffeinated drinks comes in.
During the summer I usually keep a liter of iced tea in the fridge. If I’m feeling lazy on tea-making day, I just steep and chill some black tea. If I need to satisfy my sweet tooth, I whip up some bracing Southern-style sweet tea. And if I happen to eye some very nice-looking berries at the market, which is what happened this time, I’ll make a fruity tea concoction.
Blueberries, lemon, and mint. Could there be a more refreshing-sounding trio? Read the full article →
This post has moved. See Hot Buttered Rum at Brooklyn Atlas.
Last year I had an amazing cocktail at a restaurant whose name escapes me now. It might have been in Brooklyn. Or Manhattan. All I remembered is that it was one of those places that served amazing, pitch-perfect cocktails.
I ordered one called The Bee’s Knees without knowing the ingredients except gin. I took a sip and immediately asked the bartender what was in it.
“Gin, lemon juice, and honey,” he replied.
“No, that’s it.”
I was excited to have another gin cocktail to add to the repertoire, without needing to stock up on harder-to-find ingredients. Read the full article →