1. A Spicy Preview…#TabascoTastemakers

     
  2. Hello, lover. #milenio1800

     
  3. Martini Time. 

     
  4. yes.

    (via labelleotero)

     
  5. It’s time for an adventure…

     
  6. Beet Gravlax. Because a girl’s gotta eat too.

     
  7. The San Miguel is my favorite: an old fashioned with @casadragones #DragonesBlanco, celery bitters, agave, and a grapefruit twist. And some badass ice. Crazy delicious. (at PDT)

     
  8. I’ve had a major obsession with Basil for years now, and have tried to put it in pretty much everything edible.  Yogurt, Ice Cream (which is delicious), and of course spirit.  I tried a few failed attempts at making Basil Liqueur, which always ended badly and went down the drain.

    Basil Gin was the first infusion I made with the Sous Vide, following the recipe from The Cocktail Lab by Tony Conigliaro, but of course I grabbed the gorgeous Opal Basil at the market!  It’s quite simple: wash  basil, put basil in sous vide bag, add gin, squeeze out air, seal bag, throw in sous vide, strain.  Presto!  Basil Gin!

    The gin picks up a yellowish green tint from the Basil, and if you’re really hard core you’d throw that in a centrifuge to get all of the chlorophyll particles out of your spirit.  I’m still working on getting a centrifuge, so my Basil Gin stays green.  

    The Opal Basil Gin does very well in a Gimlet, the basil giving it just another layer of herbaceous flavor, and the fresh lime adding the citrus-y zip. Garnish with a clipping of the top of the basil plant, right where it begins to blossom, adding more of that sweet basil aroma to the cocktail. 

    Enjoy!

    Get the recipe on Gastronomista>>

     
  9. Let them eat cake.

    (via labelleotero)

     
  10. bottlecollection:

    Our/Vodka

    I love the new Our Project - so smart!

    (via three-martini-lunch)

     
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  13. (Source: yimmyayo, via lightningshivers)

     
  14. the simple things…

     
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