September 10, 2010

sarahchristine: jesssica: NYT: The Kitchen Sink In Your Drink “Making your own infusion allows you to put your own stamp on things and offer something no one else has,” said Dave Arnold, a cocktail maven who works as the director of culinary technology at the French Culinary Institute in New York. And that, he added, has great appeal in a cocktail era as competitive as the current one. Yum, I need to try something like this. Paging Brooke Hatfield… Brooke’s been infusing all summer. The lavender gin was my favorite. Tomato vodka is good too. Cucumber vodka was good but I’m not a huge cucumber fan. But really hot pepper tequila is where it’s at, but beware, it’s dangerous.

sarahchristine:

jesssica:

NYT: The Kitchen Sink In Your Drink

“Making your own infusion allows you to put your own stamp on things and offer something no one else has,” said Dave Arnold, a cocktail maven who works as the director of culinary technology at the French Culinary Institute in New York. And that, he added, has great appeal in a cocktail era as competitive as the current one.

Yum, I need to try something like this.

Paging Brooke Hatfield…

Brooke’s been infusing all summer. The lavender gin was my favorite. Tomato vodka is good too. Cucumber vodka was good but I’m not a huge cucumber fan. But really hot pepper tequila is where it’s at, but beware, it’s dangerous.

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  1. byrdie reblogged this from alohanico
  2. krizzzolikescafe reblogged this from alohanico and added:
    Get yo drank on NYT: The Kitchen Sink In Your Drink “Making your own infusion allows you
  3. alohanico reblogged this from sarahchristine
  4. nowherelass reblogged this from bitsofjess
  5. alielxetal reblogged this from sarahchristine and added:
    HAHAH Shoe liquor
  6. sarahchristine reblogged this from bitsofjess and added:
    Paging Brooke Hatfield… Brooke’s been infusing all summer. The lavender gin was my favorite. Tomato vodka is good too....
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