Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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Do yourself a favor and mix yourself one of these right now. Through all of my years of enjoying cocktails, this is the one “complicated” ...
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“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
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makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed li...
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makes 2 drinks For the hibiscus syrup: 3/4 cup of sugar 2 cups of water 1/2 cup of dried hibiscus flowers 1 cup of freshly-squeezed orang...
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If you’re anything like me, you had your first taste of sherry from your parents’ or grandparents’ cabinet, and it was branded in your memor...
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Serves four - six For the tarragon syrup: 4 sprigs of fresh tarragon 3⁄4 cup of sugar 1 cup of water For the lemonade: 1 cup of lemon ju...
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makes two 1 cup of whole milk 1 tablespoon of salted butter 1 tablespoon of dark cocoa sugar, plus more for serving 1⁄2 teaspoon of cinnamon...
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I chose my wedding location in no small part based on the fact that the property housed a giant fig tree. Although I had never tasted a fresh fig ...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...