by Brian | Aug 5, 2017 | Dedicated Drinker's Diary, Recipes
I know, you see mangos and avocados and you think “salsa.” We always eat mangos, indulging in their sweetness and enjoying the dense flesh. Drinking a mango? Well, you need your blender and then you must sieve and … That flesh does not easily convert to a liquid. Or,...
by Brian | Jul 22, 2017 | Dedicated Drinker's Diary, Recipes
“Do you want the tops?” the woman at the Rhinebeck farmers market asked us. It was last Sunday and we had bought fennel for one of Suzen’s classes at Cooking by the Book. The fennel bulb was destined to be shaved thinly and used in a salad. But the tops? Those...
by Brian | Jul 2, 2017 | Dedicated Drinker's Diary, Recipes
Strawberry margarita? Sure. Berries into the blender. Raspberry? Yes, same thing. Blackberry. Uh, no. The seeds, the seeds. You can’t just put the blackberries into that blender with the booze. Those seeds will percolate onto your tongue and destroy the joy of a...
by Brian | Jun 11, 2017 | Dedicated Drinker's Diary, Recipes
Yesterday I posted how to make a mint sekanjabin, a Persian delight of honey and vinegar with embedded mint tones. You can use this syrupy concoction to eat: dipping in lettuce leaves or other veggies. But the best way is to use this as a “super syrup” in cocktails,...
by Brian | Apr 16, 2017 | Dedicated Drinker's Diary, Recipes
Yesterday I posted a Blackberry Purée which you could drizzle over ice cream or pound cake. But I like to drink my blackberries. In a martini that is cold and that floats a raft of flavors. This drink is neither too strong nor to weak. It’s lovely to simply sip, but...
