I’m here today to guide your eyes and clicks over to the Lindsay Olives website, to which I contributed a cocktail recipe, as part of its guide to holiday cocktail parties. I always enjoy working with savory cocktails and the kinds of ingredients that you don’t normally associate with mixed drinks. Savory drinks have more to offer than just a bloody mary!
I brainstormed and researched and tinkered around a bit, and I came up with a combination of cucumber-infused gin (house-made, though you could use a commercial brand, such as Hendrick’s) and Lillet Blanc aperitif wine, with a splash of brine from a jar of pickled peppers. I topped that off with tonic water for a riff on the gin-and-tonic that works just as well midwinter as it would on a stifling August day.
Check it out!
Aside from that, no major projects to report right now. I’m hunkered down with family business, helping my oldest navigate kindergarten and my youngest enjoy her last year at home full time before entering preschool.
I just returned from a quick jaunt to Denver, where I waited in line for the annual special release of Stranahan’s Snowflake single-malt whiskey. More on that to come.
I’m working on pitches for future book projects, but there’s nothing to report on that front since I haven’t submitted anything.
WHISKEY and the SHRUBS second edition are still selling well, and either one of them would make a great holiday gift, so please click through the links right here and send copies to everyone you’ve ever met.
I finished up some work over the summer for the upcoming OXFORD COMPANION TO SPIRITS AND COCKTAILS, edited by the estimable David Wondrich. And I have a small project that I’ll be starting next week; more on that when it sees print in the spring.