Gin and Tonic — A Variation on the Theme

Hi all!

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!

The Art of the Cocktail Party

Cool and Spicy G&T

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.

 

WHISKEY signing: Virginia Distillery Company

VIRGINIA DISTILLERY COMPANY
June 4, 2016
noon-2 pm

299 Eades Ln
Lovingston, Virginia 22949

What better way to gear up for the launch of our whisky tours than to have Michael Dietsch, author and spirits writer for Serious Eats on site June 4th from 12PM to 2PM for a special reading and book signing of his new book, “Whiskey: A Spirited Story with 75 Classic and Original Cocktails”. “Whiskey” covers the history as well as the differences of various brown spirits– specifically bourbon and Scottish single malt. The book also details a variety of delicious cocktail applications for that spirit we all know and love. We’ll be doing a special cocktail demo so you can learn from the best! Join us in our Visitors Center to learn more about whisky, see craft cocktail making in action, and pick up a signed copy of Michael’s book.

How to Order My Books

My latest book, WHISKEY, arrives in May 2016, from Countryman Press, a division of W. W. Norton. WHISKEY covers the history of the venerable brown beverage, the differences between — say — bourbon and scotch, and the abundance of cocktail applications for all the many different whiskeys of the world. Preorder here:

My first book, SHRUBS, premiered in September 2014 also from Countryman. In SHRUBS, I look at the history of the beverage called shrub, from its origins in the Middle East up through to its modern use in the trendiest cocktail bars and restaurants. Order here: