Southern Exposure

When I received a bunch of really fresh celery in my farmers’ market bag yesterday, I immediately knew what I wanted to make. I am not usually a fan of celery – tough, bitter and stringy are the first words that come to mind. But fresh celery is a different matter; it has a fresh green fennel taste and I could see the potential for a nice cocktail. Dave Stolte at Home Bar Basics had published the recipe for the Southern Exposure, a creation by Daniel Hyatt at San Francisco’s Alembic, and I was eager to try it. It is a riff on the Southside that uses celery juice.

Southern Exposure
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The Milano Swizzle, Bitter Giuseppe, and the Search for Delicious

Most nights I make cocktails for two, but when my husband is out of town I almost always reach for the amari (he is not a bitter lover and that is an understatement). Campari, Cynar, Fernet-Branca – it’s all fair game, and the more bitter the better as far as I am concerned (I wonder, is there such a thing as a bitterness scale for amari, similar to IBUs for beer?).

Last night, I decided to try a riff on a Cynar + sweet vermouth combination, Christian Siglin’s Milano Swizzle.

Milano Swizzle (Christian Siglin): cynar, sweet vermouth, gin, lemon juice, salt
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