Shaken or Stirred- Techniques for Building Better Cocktails
This week on The Back Burner we are taking a little time to return to the basics. Because there are techniques in the kitchen (and beyond) we should all master. Emilie summed it up nicely earlier this week when she said “common themes that are great to know”. She was offering some helpful tips in more »
Chocolate Infused Bourbon
Valentines is right around the corner. How about making something “sweet” for your sweet? Chocolate is the perennial favorite. But I’ll be honest there aren’t too many chocolate spirits or liqueurs that I really like. Some of the big, well-known chocolatiers have tried to develop sipping liqueurs with all the dark allure of their very more »
Egg in Your Drink (Not on Your Face)
Does the idea of an egg in your cocktail make you a bit queasy? Or worse does it make you want to run from the room in fear of your life? Well relax it’s all in your head. A raw egg white helps unify the flavors in diverse ingredients. What is doesn’t do is add more »
A Dash of Bitters
Bitters are big in cocktail culture right now. But just what the heck are they? Well these days bitters could best be described as something you drop or dash into a cocktail to enliven, broaden, or accentuate its flavors. There an essential ingredient in classic cocktails and are playing an increasingly important role in modern more »
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