Posts in Tutorial
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!

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How I Grew My Instagram Following from Zero to 10k in Less Than 6 Months

Today I want to talk about a topic near and dear to my heart - Instagram!

Chances are pretty good that if you didn’t end up here via a Google search, you found this site via Instagram. Moody Mixologist began on Instagram, in January of 2018, and turned into this blog a few months later. Prior to becoming a full-time cocktail blogger, photographer, recipe developer, and Instagrammer, I owned a small skin care business, and before that I worked in marketing for about 10 years. When I started this cocktail adventure on a whim, I decided to put everything I knew to the test, and see where it would lead me. Less than 6 months after I posted my first cocktail pic, I had 10k followers, a growing blog, and I was making a decent side income.

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The Art of the Cocktail Garnish

If it’s possible that there’s one thing I’ve become a bit known for in my little corner of the internet, it’s making a pretty cocktail garnish. As a photographer and a highly visual person, I have always been immediately drawn to a drink (or a plate, for that matter) that is beautifully presented. It’s in our nature to be drawn to beauty, to seek it, and even to be influenced by it. Yes, in many ways, beauty truly is power.

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Creating Cocktails: What Are the 8 Tastes?

Today I want to talk a little about creating cocktail recipes. This is obviously a major passion of mine and something that I love to study both the art and science of. One of the things about creating, making, and drinking cocktails that fascinates me endlessly are all of the different flavors we can experiment with. This is the first in a series of posts dedicated to the elements of crafting your own cocktails.

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How to Make a Milk-Clarified Satsuma Screwdriver

Chances are, when you think of a Screwdriver, you think of...well, a pretty uninspired cocktail. Perhaps one of the least loved and universally unappealing of the two-ingredient cocktail recipes, the Screwdriver is a simple combination of vodka and orange juice. Sharply acidic while still tasting quite bland, there’s admittedly not much to love. I guess it’s the unlovable nature of the Screwdriver and it’s incredibly simple template that drew me to try to re-imagine it in clarified form. Plus, I really wanted to see if it would turn out completely clear.

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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.

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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.

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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.

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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.

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How to Make a Coral Tuile Garnish

A while back I posted a cocktail featuring a bright red coral tuile cookie garnish, and since then I’ve had a ton of people reach out and ask what the garnish was and how I made it. After much trial and error and practicing my technique, I’ve finally finished this tutorial on these tricky cookies and I think I’ve solved the mystery to making perfectly cooked coral tuiles every time.

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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.

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