Nocino is a liqueur from Northern Italy made with green walnuts.  TSB and I managed to get our hands on a box of these rare, under-ripe beauties and first made a batch of nocino.  Green walnuts are available mid-June, and

These are  obscenely easy to make.

1/4 cup Vermont maple syrup (grade B if you can get it)
2 tablespoons of olive oil
2 tablespoons of herbes de Provence
1/2 teaspoon sriracha
salt and pepper to taste
6 cups nuts

I’ve got a new article in the latest issue of Drink Me Magazine about “white dog” or unaged whiskey.  Coincidentally, I picked up a bottle of Buffalo Trace White Dog at BevMo yesterday, which is exciting, because it wasn’t available

It’s getting hot out there (but not here; SF always gets colder during summer).  The Bourbon Coke Float is a great way to cool off and forget about the heat.  Mexican coke is preferred because of its real

I saw the band Frightened Rabbit last night at the Fillmore in San Francisco, and their latest album just happens to be called “The Winter of Mixed Drinks,” so I can justify referencing the concert here.

One of my favorites of

Saturday was BaconCamp in San Francisco, and in addition to being on the judging panel, I gave a brief presentation on proper use of bacon in cocktails. The trick is to use every part of a pound of bacon.

Everyone has a basil gimlet on their menu right now, and the topic keeps coming up in conversation, so I thought I should address it.

It also makes a great pitcher drink for a party (the recipe is on

Some people have a magic touch, and TSB‘s  furtive fingers mix the meanest sangria I’ve ever tasted, but she also makes the process quick and simple, despite the complexities that other sangria masters claim the drink requires.  The following are

Apparently, the Bottled Bloody Brunch Batch is a hit, and I’ve gotten good feedback on it from industry pros and friends alike, so I thought I would make the recipe more portable by creating a half-sheet, printable PDF.

This

I don’t bake, but I had some down time last week, and nothing to amuse me but the contents of my pantry… and bar.

It may sound fancy, but profiteroles are easy to make pastry shells.  It’s just milk, butter, flour