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Drinks 2025

Honkman
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Honkman

Honkman

Posted
Posted

The Highbush Solution from Shake, Strain Done by JM Hirsch - you muddle blueberries, mint leaves and simple syrup, add vodka, ginger liqueur and lemon juice and shake with ice cubes. Double strain into coupe and garnish with blueberries. The original recipe has a 6:1 vodka/ginger ratio but this one was more balanced for us

 

1/4 cup blueberries 

3 large mint leaves

1/4 oz simple syrup

2.5 oz vodka 

1oz ginger liqueur 

1/4 oz lemon juice

IMG_1612.thumb.jpeg.89fea813015bceb4af131196e0eb4567.jpeg

Two Foodies - One Journey
  • 3 months later...
btbyrd

btbyrd

Posted
Posted (edited)

I created and run a cocktail program for a small Italian restaurant in my hometown. Mission Pizza Napoletana serves some of the best pizza in the world (and the other food is great too). Here are some photos of drinks from the initial menu. We have an ice program, a carbonation program, and a gigantic-freaking-twist program.  

 

Negroni on a big cube. Campari, Tanqueray, Punt e Mes. Our Boulivardier recipe is Elijah Craig, Campari, and Cocchi.

 

DSC01399.jpeg

 

MPN Spritz. Organic prosecco (from one of two producers), Aperol, and San Benedetto sparkling water. I force carbonate everything so that the bubble level is off the charts.

 

953F231F-EC0C-4DB2-B755-AD6BD429BC45.jpeg

 

Negroni, Italian Greyhound, Spritz, Black Manhatta, Paper Plane.

 

EC60AFCD-08AD-4CD1-AC31-B054A5DCCDAC.thumb.jpeg.dc244f225dd5716ee55918f9073a03f8.jpeg

 

A photo from my home bar that helped me get/create the job.

 

D54BE221-C58D-4B0D-9CAD-4AD78D1F5335.thumb.jpeg.1d44762f910f4c438035d021792d9b75.jpeg

 

And my favorite Paper Plane photo.

 

IMG_3228.thumb.jpeg.f698bf8a607787bf2b5ff305a0ec17f9.jpeg

 

 

 

 

Edited by btbyrd (log)
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btbyrd

btbyrd

Posted
Posted (edited)

Also: 

Beverage photography is hard, y’all. All the food I’ve ever photographed has been real and reasonably easy to shoot, but ask me to get 5 drinks together at the same time and get a couple different angles? That’s maybe the hardest thing I’ve done from a food photography perspective. The ice is constantly dying… the drinks are constantly dying. In unison. As an extrapolation of something Marco once said, five minutes is an eternity. Not quite as bad as cooking fish, but close.

Edited by btbyrd (log)
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Smithy

Smithy

Posted
Posted
45 minutes ago, btbyrd said:

 

IMG_3228.thumb.jpeg.f698bf8a607787bf2b5ff305a0ec17f9.jpeg

 

Mega-kudos to you! I like the photos, but I'm just a piker. This "like" and comment, given its source? Major!

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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btbyrd

btbyrd

Posted
Posted
12 hours ago, Smithy said:

 

Mega-kudos to you! I like the photos, but I'm just a piker. This "like" and comment, given its source? Major!

 

Thank you! I'm also a piker of the "fake it till you make it" variety, but I think I've been doing alright so far. That like and comment from Wylie are really an artifact of his being homies with my chef owner, but it's pretty cool nevertheless (especially given my love of technical/modernist cooking and ingredients). A few years ago, Grant Achatz liked and responded to one of my Insta posts, so now I've gotten likes from chef heroes in NYC and Chicago. It makes me long for the time before Instagram was populated by spambots. But I digress. 

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  • 2 weeks later...
RWood

RWood

Posted
Posted

Hugo Spritz after coming in from the pool. Pretty tasty. Prosecco, lime, mint, St. Germain and sparkling water. 

IMG_6272.jpeg

  • Like 6
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blue_dolphin

blue_dolphin

Posted
Posted

Recently, I made the Black Cardamom Whiskey from A Whisper of Cardamom by Eleanor Ford. I love black cardamom in cocktails so I was interested to try this as all the previous cocktails I’ve made have used the pods to infuse a sugar syrup while this one infuses the whiskey itself.

Here’s the “recipe”: “Fill a jar with whiskey, add a few black cardamom pods and leave to infuse somewhere dark.”  Easy peasy. As instructed, I tasted after 24 hrs and found the flavor very subtle. At 2 days, it was noticeable, very flavorful at 3 days and starting to get a touch bitter after 4 days. The infused whiskey was nice in the recommended maple syrup-sweetened smoked cardamom Old Fashioned the book suggests.
Serendipitously, I happened on a cocktail called Cabin in the Woods on a menu from Paragary's, a restaurant in Sacramento.  It listed cardamom-infused bourbon, amaro Nonino, sweet vermouth and orange bitters as the ingredients. I mixed myself one of those, garnished with an orange twist and one of the black cardamom pods. It was lovely. 
IMG_5109.thumb.jpeg.cf804dcc780a88b732a4207787be981f.jpeg
Cabin in the Woods (with apologies to the creator as this was just my best guess)
2 oz black cardamom-infused bourbon

0.5 oz Amaro Nonino

0.5 oz Cocchi Vermouth di Torino

2 dashes orange bitters

 

Garnished with a black cardamom pod and orange peel


The smoky flavor of black cardamom makes this more appealing for fall and winter sipping but I’ll make this again when cooler weather comes around.

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haresfur

haresfur

Posted
Posted
1 hour ago, blue_dolphin said:

Recently, I made the Black Cardamom Whiskey from A Whisper of Cardamom by Eleanor Ford. I love black cardamom in cocktails so I was interested to try this as all the previous cocktails I’ve made have used the pods to infuse a sugar syrup while this one infuses the whiskey itself.

Here’s the “recipe”: “Fill a jar with whiskey, add a few black cardamom pods and leave to infuse somewhere dark.”  Easy peasy. As instructed, I tasted after 24 hrs and found the flavor very subtle. At 2 days, it was noticeable, very flavorful at 3 days and starting to get a touch bitter after 4 days. The infused whiskey was nice in the recommended maple syrup-sweetened smoked cardamom Old Fashioned the book suggests.
Serendipitously, I happened on a cocktail called Cabin in the Woods on a menu from Paragary's, a restaurant in Sacramento.  It listed cardamom-infused bourbon, amaro Nonino, sweet vermouth and orange bitters as the ingredients. I mixed myself one of those, garnished with an orange twist and one of the black cardamom pods. It was lovely. 
IMG_5109.thumb.jpeg.cf804dcc780a88b732a4207787be981f.jpeg
Cabin in the Woods (with apologies to the creator as this was just my best guess)
2 oz black cardamom-infused bourbon

0.5 oz Amaro Nonino

0.5 oz Cocchi Vermouth di Torino

2 dashes orange bitters

 

Garnished with a black cardamom pod and orange peel


The smoky flavor of black cardamom makes this more appealing for fall and winter sipping but I’ll make this again when cooler weather comes around.

 

I read that Chinese black cardamom and Indian black cardamom are different. Do you know which you used?

  • Like 1

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blue_dolphin

blue_dolphin

Posted
Posted
11 minutes ago, haresfur said:

 

I read that Chinese black cardamom and Indian black cardamom are different. Do you know which you used?

I bought a big bag at a local Indian grocery and it's labeled “Product of India.”

I didn’t realize there was Chinese black cardamom so I’ll be on the lookout!

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