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.
This is an excellent infusion that’s featured in the Death & Co cocktail book. The bergamot orange notes in the tea make this excellent vermouth even more fun to incorporate into various cocktails.
- ¼ cup loose leaf Earl Grey tea
- 750 milliliter Dolin Blanc Vermouth
- Steep tea in Dolin Blanc at room temperature for 45 minutes.
- Strain and bottle.
As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination of both. Sometimes we call certain tastes “acquired” and research suggests that there is indeed a baseline amount of exposure to a new flavor that must occur before it becomes preferred. Developing a palate for the bitter notes of hops in beer or the bitter acidity in black coffee are two prime examples. Around the age of 40, Read more
In the 1940s packaged cake mix was a new concept. Up against a tradition of baking from scratch, cake mix companies needed to allow the home baker a step or two of hands-on participation so they would feel comfortable using a mix and still label the result “homemade” with a clean conscience. Instead of using Read more
Attention to detail and appreciation of the process is what I enjoy, and brewing tea is a great way to put it into practice. I’ve been on a tea kick for awhile, specifically Earl Grey. Just as with coffee, the amount of product, water temperature, and extraction time play a crucial role in brewing tea, and, in addition, the process for tea varies Read more