No one ever seems to blog much during Christmas week, and I’m no exception. Just wanted to drop a quick post linking out to a couple of other things I’ve been working on.
The biggest news is that I’m contributing to Serious Eats. I’m writing a weekly column for the next several weeks on basic cocktail techniques. Right now, I’m in the middle of a three-part series on party planning. Parts 1 and 2 are up, along with a recipe for a batched Negroni. Part 3 should be up next week. I still can’t believe people pay me to write about what I love.
I also have a recipe that’s part of a crowded field at Food52, competing for best Hot Toddy recipe. My entry, the Rum Tum Toddy, features baked apple and Smith & Cross rum. I love the drink and hope it has a chance, but we’ll see. Here’s a video of me flaming an orange twist to go atop the toddy. I sloppily managed to drop the twist pith side up, which irritates me, but I didn’t get a smudge of match soot on the peel, which would have vexed me even more. (Yes, that’s a box of wine behind me. Sigh.)