Posts in Gin
How to Make a Classic Gin Rickey (And Why You Should)

Summer time around here typically means one cocktail above all else - the beloved gin and tonic. But this year, my husband (finally) really fell in love with gin, and when he ran out (read: drank all) of my fancy tonic water while I was away visiting family, he tried substituting seltzer water instead. He didn’t know it then, but what he was drinking is also known as a Gin Rickey. This simple combination of gin, half a lime’s juice, and carbonated water is as easy-going and fresh as it gets. Pretty soon, my husband told me he actually enjoyed his gin more this way, and after a bit of coaxing, I’m finally swapping out my G&T for a Rickey now and then too!

Read More
The Best Lemonade Recipe Ever. Seriously.

If there’s one drink that’s the embodiment of summertime in America, it’s good ol’ fashioned, homemade lemonade! The simple, timeless combination of lemons, sugar, and water creates the most refreshing beverage during these dog days of summer. Pretty much every recipe out there will tell you to juice some lemons, add sugar and water, stir well - and voila! Good stuff. The really smart recipes will instruct you to make a quick simple syrup first, which is a big improvement. But I have an upgrade that will make for the best damn lemonade you’ve ever tasted - and you still only need those three ingredients: lemons, sugar, and water!

Read More
Foraged Cocktails: Sumac Berry Lemonade

August is here, and in southern New Hampshire, the ripe, crimson cones of sumac trees are dotting the edges of roadways and fields everywhere you look. The Staghorn sumac, or Rhus typhina, is very easy to identify thanks to those spiky red cones coated in fuzzy fibers, reminiscent of velvety deer antlers. Sometimes confused with Poison sumac (Toxicodendron vernix), the staghorn, smooth, and winged sumacs that grow throughout the US are actually all edible - and quite delicious! Fortunately, there is no confusing the edible from the non-edible sumacs, as Poison sumac produces white berries, and edible varieties produce red ones.

Read More
3 Garden to Glass Botanical Gin Cocktails

It’s almost officially summer, and wild cocktail ingredients are flourishing all around yards, fields, and forests in the northeast. June is a fantastic month for foraging in New Hampshire, and it seems that every day a new plant is popping up around my backyard. Dandelions, violets, plantain, daisies, yarrow, milkweed, wood sorrel, and many more wild edibles are easy to find this time of year, and growing in abundance.

Read More
Exploring Flavor in Cocktails & The Impact of Aroma

Even though there are lots of combinations of flavors that a lot of folks would agree go great together, science still isn’t really clear on why these combos appeal to us. Theories have tried to prove that foods that share some of the same chemical compounds will naturally taste good together. But studies have shown that that is not always the case, and in fact, in certain world cuisines, foods which don’t share any of the same compounds work best together. You can read more about the studies here.

Read More
Spring Brunch Pairing: Asparagus Frittata with Red Snappers

It's finally Spring, the season of brunch! Few things are better than a leisurely Sunday brunch, especially one enjoyed al fresco with a Bloody Mary or Mimosa in hand. As much as I love to brunch, I'm also the kind of person who likes to kick back and take it easy on the weekend, so if I'm having people over, I want an easy-going, one skillet kind of meal. Frittatas are the perfect solution, and so easy to change up to suit the season or the time of day. They're also delicious hot or room temperature (some say they're even better room temp), so there's no worrying about keeping it hot. And with all the time you save, you can make brunch cocktails!

Read More
Two Fresh & Fruity Cocktails to Welcome Spring

It’s finally here - the first official day of Spring! Winter always seems to drag on and on here in New Hampshire, but lately these longer days make it feel like warm spring breezes are just around the corner. I’m welcoming the new season with plenty of fresh and fruity cocktails, and today I’m sharing two recipes I’ve created with Gran Gala Orange Liqueur.

Read More
Milk-Clarified Tropical Gin Cocktail with Hibiscus & Caramelized Bananas

I have been wanting to make a milk-clarified cocktail for ages, and I finally sat down and did some research on the subject. If you’re not familiar, milk clarification is a technique used to render cocktails (typically punches) beautifully clear that was super popular back in the 1700s and 1800s. Back in the day, the end goal was less about pretty clear cocktails and more about softening the flavor of the booze and making a batched cocktail that would keep for a long time.

Read More
Beetroot, Mustard & Fennel Hors D’oeuvres with Perfect Martinis

I’ve been wanting to create a savory small bite to pair with classic martinis for a while, and those cute organic, pre-cooked baby beets at the grocery store got me thinking. After a few different attempts that were overly complicated and not particularly delish, I arrived at this simple, elegant, and tasty hors d’oeuvre with baby beets, creme fraiche, fennel, walnuts, and my all time favorite mustard, Maille Old Style.

Read More
Cherry Violet Coconut Gin Cooler

For some reason the moments when I’m first falling asleep or just coming to in the morning is when I tend to have sudden flashes of insight or inspiration. It’s like I do my best thinking when I’m sleeping. The other day as I was waking up to a pitch black morning (thanks daylight savings), I had a vision of a frosty pale purple coconut cocktail with violet liqueur and berries. Doesn’t that just sound dreamy? This is literally the stuff my dreams are made of.

Read More
The Cocktailian's Guide to Edible Flowers

It’s no secret that I’m a big fan of edible flowers. A large percentage of the cocktails I share everyday on Instagram feature floral garnishes, and I’m moderately obsessed with wandering around in the field behind our house looking for things I can eat, turn into a syrup, or use as a garnish. There’s just something so naturally appealing about flowers. They can transform a tasty but visually lacking drink into a masterpiece, take a cake from boring to extraordinary, or add unique, delicate, vegetal flavors to a weeknight dinner.

Read More
Pink Gin Lemonade + Saffron & Rosewater Syrup Recipe

Happy World Gin Day! There are SO many ways to celebrate, with all the brands and varieties of gin available these days. One category I’m just beginning to explore is pink gin. Originally a type of cocktail involving gin and Angostura bitters (which turned the cocktail a lovely hue of pink), today the term also applies to a wide variety of pink colored gins flavored with botanicals like rhubarb, raspberry, gooseberry, and strawberry.

Read More
Foraged Forsythia Honey Syrup + The Yogi Bear (A Bees Knees Riff)

It's been a long, cold winter and the bright yellow blossoms of our forsythia bushes are an incredibly welcome sight to see. We actually had more snow last week, but somehow new life is beginning to emerge, the first signs of Spring peeking through the gray-brown New Hampshire landscape. I've been really interested in wild edible plants recently, and specifically, local, New England-native edible flowers I can forage for.

Read More
Blueberry Watermelon Gin + Tonic

I’ve been taking a few days to unplug, do some spring cleaning, and find time for relaxing with the family. Even though it snowed here today, I’m winding down the weekend with a warm weather-inspired g&t featuring blueberry-infused gin and cold-pressed watermelon juice. And after clearing out my shoe collection today, and donating 50+ pairs to Goodwill, I think I’ve earned a drink!

Read More
Gin, RecipeAmy TraynorComment