Simple Cacao Nib-Infused Campari, a Bottled Negroni, and 3 Negroni Riffs

Negroni Week – one of my favorite weeks of the year. Not only do I get to partake in the forever-classic negroni, but to participate in supporting charity. However, this year is a bit different from prior years. Participating venues select a charity from the vetted list provided by Imbibe and Campari then make an initial donation to the charity.

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3 Cocktails for Negroni Week 2016

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This year marks the 4th annual Negroni Week presented by Imbibe and Campari. What I particularly appreciate about this event is that it encourages local establishments to participate and donate to a local charity of their choice. The way it works is an establishment registers for the event stating Read more

Spicy Ginger Simple Syrup

Ginger liqueurs are great, but they tend to be sweeter than they are spicy. Personally, I like ginger drinks to be very spicy so I did some experimenting until I came up with a spicy ginger simple syrup that was able to suit my palate. I thinly sliced and simmered the ginger for about 45 minutes. I then added Read more

A Cocktail’s Accessories – Featuring pink House Smoldered Bitters

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Bitters are the fashion accessory of the cocktail world – a small accent that makes what surrounds them pop. In fashion it could be a small accessory like a tie or piece of jewelry that brings out an adjacent color and in a cocktail it’s a few drops of concentrated flavor that provides Read more

Juicy Cuban Pork Chops and Spicy Black Beans with Ron Collins

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Until you’ve experienced a cut of pork cooked medium rare, you haven’t experienced all that pork can truly be. Too often pork is overcooked out of fear of foodborne illness. The thing to keep in mind is Read more

Yum Woon Sen (Crispy Pork with Spicy Glass Noodles)

When asked what my favorite type of food is I used to say that I enjoyed Italian the most, but ate Mexican more frequently. Lately I’ve noticed that isn’t the case. I enjoy a lot of Asian food – specifically Thai. I am a fan of spicy food, but more than that I love the fresh Read more