Our Long Pour: “The Hemingway Daiquiri”

I’m not a big rum drinker, but have had a few daiquiris (both frozen and up), most made with pretty bad Bacardi. This was my first time making a daiquiri with good rum, and my first encounter with the Hemingway Daiquiri, aka the Papa Doble or Hemingway Special. In addition to aged white rum, key…

The Keller Quiche

Thomas Keller’s Bouchon cookbook is a masterpiece in the bistro cooking genre. I’ve owned it since it came out in 2004, and have probably cooked over three quarters of the recipes. None has given me more trouble or more pleasure than the quiche. If your experience with quiche is one of slightly rubbery egg-and-cheese-dominated custards…

Our Long Pour: “Lucien Gaudin”

Like a character from a Decemberists song, here comes Lucien Gaudin with his epée drawn. He was an early-20th Century French Olympic champion fencer, and his eponymous cocktail is just as refined, precise and brash as his performance on the piste. An ounce of gin and a half ounce each of Campari, Cointreau and dry…

Our Long Pour: “Rhubarb Spritz”

It’s reassuring, in these weird, muted days, to see rhubarb make its way to the greengrocer. Electric pink and with a sour jolt to match, it’s the rowdy and flamboyant gay friend of staid asparagus and flighty ramps. So, I was excited to find this cocktail. It starts with a quick but relatively complex syrup….

Friday Night Bites

Friday dinner. Fresh Bay Gimlets over FaceTime with dear friends left us less than motivated to cook, but that was just fine with us. I had roasted some peppers earlier in the day and left them to marinate with wine vinegar, good olive oil and slivers of green garlic. The cheese-and-cold-cut drawer yielded some nice…

Our Long Pour: “Fresh Bay Gimlet”

This is an instant classic. I love the scent of fresh bay leaves, and this uses them in such a clever way. Taking the gimlet as a point of departure, it ditches the lime cordial and substitutes it with fresh lime juice and a quick homemade cordial of fresh bay/laurel leaves whizzed in the blender…

It’s Twins: A Pair of Two-Ingredient Recipes

Quarantine shopping has its challenges. I’m not complaining… far from it. We’re thankful to have plenty in the pantry and fabulous sources for healthy food from every corner of the world. But there are growing pains as grocers – particularly small ones – scale up their delivery mechanisms, and we’re often having to place orders…

Our Long Pour: “Queen of the Damned”

Oh, have I been waiting for this one. I love hibiscus, and this calls for a homemade hibiscus cordial that – while very easy – takes some planning ahead. At least a day before making the drink, assemble your cordial ingredients. If you’re familiar with the Mexican drink agua de jamaica, you already know what…

Chasing the Dragon: My Quest for the Perfect Loaf

Baking bread is almost an ideal hobby: it’s inexpensive (well, maybe not if you use walnuts and buy over-the-top cookware), satisfying, and almost always rewarding. Making bread for other people is an understated way of showing you care about them. But there is a dark side. It’s very easy to make a good loaf of…

Our Long Pour: “The Paper Plane”

Aperol has never been my favourite thing. It’s like the McDonald’s drink syrup of my youth got older, but refused to grow up. Here, Amaro Nonino, bourbon and lemon juice take the errant hooch to the woodshed and wipe the silly grin off its face. What remains is still sweet, day-glo orange and tangerine-forward, but…