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I have done such a complete 180 on Campari over the last few years… actually, sometimes I fear that it’s not so much that I’ve done a 180 on Campari as I’ve suffered from a life-long brain-fart conflation between Campari and Pimm’s. Because they’re both russet-toned and from the other side of the ocean, just like Communists, and my memory really started going to pot when I hit 34. The point is, I will still look at you sideways if you tell me you really love Pimm’s Cups and probably ask to see your papers because you’re clearly a pond-jumping toffer, but I will toast with you the whole night through if you tell me you love Negronis and Americanos. (Which are from Italy, I realize… logic’s not my strong suit today.)

It’s clear I’ve also been on a bit of an old-fashioned kick lately, probably because whiskey drinks on the rocks are inherently winter-appropriate, to my mind, and not terribly elaborate to make. This Campari Old-Fashioned is super-easy to make and gives you a reason to pull the Campari bottle down from the shelf between the months of November and April.

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In Montreal, Halloween’s a very big deal. Like NO-SCHOOL-THE-DAY-AFTER! big (candy hangover NOMMMMM…).

We’ll be spending tonight seated in front of our duplex with one of our upstairs neighbors, treats at the ready. (Smarties, the world’s greatest candy, am I right?) He informed us that this is tradition around here, because it prevents us all from going crazy hearing our doorbells go off 300 times in one night. I swear to you, in my 15 1/2 years of postcollegiate adulthood, spent in 13 previous apartments, I have never had a single Halloween customer come to my door! I’m so excited!

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A fun perk of being a cocktail blogger is receiving tipsy texts from friends informing me of what they’re drinking at that very moment. That’s how I heard about The Collective, via a particular text that wound up kicking off an early-Friday, at-home happy hour for me, as it was sent by a teacher friend who starts a-drinkin’ soon after the three o’clock bell.

As I’ve mentioned before, I’ve got issues with scotch. Besides the fact that I drank too much of it in my youth, I really never think about it for cocktails because, you know, why not bourbon? But the Collective’s ingredients, as texted to me, seemed like something that my bartending acumen and my palate could handle. I love that its components are all non-fussy — no need for a special trip to the liquor store, Other Friends Who Have Texted Or Otherwise Communicated With Me To Complain About Making Special Trips To The Liquor Store!

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