I learned about oleo saccharum the same way most of us did: from David Wondrich’s fantastic book Punch: The Delights (and Dangers) of the Flowing Bowl. But after so many years of making the stuff every morning for the bar, I had to find a simpler way to make it. Mission accomplished.
The White Lady is still one of my very favorite classic cocktails of all time. In this collaboration I did with Tanqueray, I show you how to make the infused Cointreau from The Bar Book, and then use that in a Tanqueray Ten White Lady. It’s perfection.
I’ve never kept my love of Wisconsin’s drinking culture a closely-guarded secret. In this video I show you how to make my version of one of the most iconic Wisconsin cocktails, the Brandy Old Fashioned.
Last year, my boss came to me with some very tragic news. News that shocked me to my core, and left me standing there, unable to speak, barely able to breathe. “We’re going to start serving brunch on the weekends.” Now, brunch is a tough prospect for any bar manager. The crates of oranges that | Read More