Results tagged vodka from David Lebovitz

The Toronto Cocktail

Toronto Cocktail recipe

I was part of a whole generation of San Franciscans that were terrorized by Bruno, a cantankerous, older Persian man who had a bar in the Haight called Persian Aub Zam Zam. I’ve probably mentioned him before, but I recently went down that rabbit hole of the Internet where I found a few stories about him via a search for something else. Then…well, we all knows where that leads…

He believed that if you’re going to have a drink at a bar, you should have it at the actual bar. I don’t know why he had a few tables and chairs around the outskirts of the dark room, because anyone that came in and tried to take a seat at one would be yelled at by Bruno – “The tables are closed. Get the hell out of here!

Cocktail glasses

Am not sure if they were just for decoration or what, but he would also flip out on people if they ordered a foofy cocktail, such as a Cosmopolitan, a Screwdriver…or heck, anything that wasn’t a classic cocktail on his pre-approved list. If you wanted to stay on his good side, you’d order a Martini – one made with gin. An order for a Vodka Martini would get you tossed out. And in contrast to what some “experts” might advise, he didn’t shake or stir his (gin) Martinis, he “pounded” the $2.50 cocktail with a muddler, which resulted in an icy-cold drink, served (or course) in a classic Martini glass. And your change was always a shiny half-dollar coin snapped down on the bar after you paid.

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Cosmopolitans and Roasted Nuts with Rosemary

Roasted Nuts with Rosemary

I’ve been terribly remiss in a lot of things. I have piles of paperwork stacked around me so high that the mess of papers are tumbling into the others. (Who knows what kind of catastrophe is waiting for me when I accidentally mash-up a recipe, and my French electrical bill?) There are reams of e-mails that I’ve starred so much that my Inbox looks like a planetarium. And I just got back from a trip I and returned to find my apartment a frosty 15º (59ºF) since the heat seems to have stopped working.

And since I’m on a roll here, I spent 3 hours last night trying to figure out how to put a group of pictures into a folder in the new photography program I got to help me organize my photos (which, like my office, aren’t very well-organized), which shouldn’t be that hard. Does anyone else wonder why we spend so much time wrestling with technology, when it’s supposed to make everything easier?

Another thing I’ve been remiss about is getting back to a number of recipes that went away when I changed blogging platforms back in 2006, losing them all to cyberspace. However they apparently continue to exist on search engines because I get messages at regular intervals from random folks wondering where those recipes went.

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Strawberry Rhubarb Compote

strawberry rhubarb compote

Can we all agree to stop apologizing for rhubarb? No one apologizes for recipes that call for things like squid, marshmallow-flavored vodka, and green peppers. In fact, some times those things are actually celebrated rather than reviled. So I don’t know why rhubarb, the humble plant that springs to life after a long winter, is the recipient of occasional derision. But it’s time to stop.

Tulips in the Rain

I was wandering through a neglected garden in the countryside a few weeks ago, where not much was growing in the spring drizzle, except a few dewy tulips poking through. But right in the thick of things was a resplendent rhubarb plant, which saved the day. In the grand tradition of French “gleaning”, I yanked the stalks out of the ground, brought them home, and made a compote out of them. Free food? What’s not to like about that?

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Strawberry Vodka

strawberry vodka

I was scrolling through Twitter recently and one of the folks that I follow mentioned “Strawberry Vodka.” Normally fruit-flavored vodka wouldn’t interest me, I was happy to hear about a simple recipe and technique from Sean Timberlake of Punk Domestics, and since it was strawberry season and my market was bursting with fresh berries, I decided to give it a go.

I made it myself the following day and it was quick, and wonderful. The flavor of the vodka is like drinking syrupy berries in their prime with a kick of alcohol in the aftermath, and it could not be easier to make. It makes a great summer drink; just add an ice cube or two, and you’re ready to sip! I asked Sean if he’d like to write it up as a guest post to share, and he happily agreed. Thanks for sharing, Sean… – David

Strawberry-Infused Vodka

by Sean Timberlake of Punk Domestics

Vodka infusions were my gateway drug to DIY (Do-It-Yourself) food. And once I had been bitten by the cooking bug, I discovered ways of imparting flavors into bland, neutral vodka to produce something utterly new. The technique is almost the opposite of cooking: When you cook, the magic ingredient is heat. With infusions and liqueurs, the magic ingredient is time.

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Liqueur de noix: Green Walnut Liqueur

vanilla ice cream, doused

I recently stayed with some friends who have a house in the Lot, a lesser-visited area of France which is really beautiful. Because it lacks beaches, that’s seems to be the only thing keeping it from being an ideal summer vacation spot for hoards of tourists. Consequently, I was able to score some gorgeous old bistro wine glasses at a local flea market, which would’ve been ten times the price in Paris or Provence. (Actually, in Provence, they would’ve been twenty times the price.)

And speaking of amazing deals, when I spotted a few walnuts trees loaded with green walnuts behind their house—and the huge pool…and the immaculate vegetable garden…and the fabulously-equipped kitchen, they told me to take some, as they won’t be there in the fall, when they’re ready to harvest.

They’ll be gone? Party in the Lot, everyone!!

green walnuts

Near the end of June, specifically the 23 and 24th, is when the walnuts are traditionally harvested in Italy, although in the center of France, the walnuts are usually just right around the middle to the end of July. They’re perfect to use for liqueur-making when the walnut, and a slightly-crackly shell, is starting to form in the center.

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