by Brian | Aug 3, 2015 | Dedicated Drinker's Diary, Recipes
In Brown Sugar Kitchen, Tanya Holland describes the intense Southern food offered in her Oakland, California restaurant. Located on an industrial street, Brown Sugar generates lines out the door. For good reasons. This beverage is one of the treasures at the...
by Brian | Jul 29, 2015 | Dedicated Drinker's Diary, Recipes
In his wonderful book Shrubs: An Old-Fashioned Drink for Modern Times, Michael Dietsch offers shrub ideas aplenty. I’ve reviewed the book and offered some recipe ideas before. There are fruity flavor ideas that you might expect — orange and rhubarb —...
by Brian | Jul 12, 2015 | Agua Fresca, Dedicated Drinker's Diary, Recipes
Yes, this is the same picture as yesterday. And it’s the same watermelon and cucumber agua fresca made with no water added — all the liquid comes from your blender munching away on the watermelon and cucumber. That’s the daytime beverage. At night,...
by Brian | Jul 11, 2015 | Agua Fresca, Dedicated Drinker's Diary, Recipes
As much as I love my lemonade, I do seek variety in my private beverage life. For the past two summers, for your enjoyment and mine I’ve suggested agua frescas, which can be made in infinite, delicious variety. Suzen loves watermelon but even she cannot down a...
by Brian | Jul 10, 2015 | Dedicated Drinker's Diary, Recipes
For the 4th of July weekend, I offered up a Basil Mojito. It's a lovely cocktail and quite sufficient, yet I was left wondering. About that mint? What if I did both basil and mint? What would happen? I did the experiment and I'm very happy. Now, there are...
by Brian | Jul 3, 2015 | Dedicated Drinker's Diary, Recipes
If I say “mojito” then I don’t have to say “mint” because we all know that a mojito is made with mint. Except when it isn’t. Substitute basil for mint and you have a lovely cocktail, a bit more subtle, and one that you can nurture...
