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Winter is citrus season. Those willing to explore past their local grocer will be rewarded with exotic citrus that may not lend itself to the casual peel n’ eat but will provide a complex flavor experience for other tasks. I know few people who are more dedicated in finding exotic citrus for use in cocktails […]

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Brandied cherries are one of those small simple things that make a big impact. I’ve never been satisfied with high fructose corn syrup-laden maraschino cherries that you can buy at supermarkets to garnish and muddle into my drinks. Brandied cherries, not only look classier over their neon red counterparts, but also taste a lot better. […]

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I’ve become a fan of Amari (plural of Amaro), having had several cocktails containing them I’ve grown fond of the herbal complexity they add to a drink. Amaro simply means bitter in Italian, and Amari are basically Italian bitter liqueurs, and there is quite a range of them all with their own complexities: Ramazzotti, Nonino, […]

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I made some thyme infused simple syrup following the recipe from the Art of the Bar book, so I adapted and invented some libations to give it a test drive. B Restaurant and Bar with locations in Oakland and San Francisco has a delicious drink on their menu called Jones’ Grimace, it’s a blend of […]

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Today was a great day for cocktails, went to the container store and bought some nice sealable glass containers for my homemade syrups. I then went to Cask on third street in San Francisco and picked up some Fee Brothers bitters (old fashioned bitters, west indies orange bitters and peach bitters) along with an outstanding […]

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