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The Hanky Panky

The golden age of cocktails happened during the period of prohibition in America. (So it seemed to have the reverse effect.) During that time, people made their own spirits underground, like bathtub gin, and since the taste wasn’t exactly up to snuff, a good number of cocktails were concocted so that the taste of the main alcohol could be hidden under a few layers of…

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Pink Grapefruit Marmalade

I’ve been making my own jams and marmalades for many years, so with apologies to those who’ve asked me which French jam to buy when they come to Paris, they’re often disappointed when I can’t guide them in the right direction. (Unless they want me to guide them to my jam-crowded kitchen cupboard.) Unless someone has given me a jar of theirs, I have so…

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The Jockey Club cocktail

When I write a book, I’m all in. That’s why I tend to lean into single-subject books, exploring ice cream, cooking and baking in Paris, and the traditions and culture of French drinks. Each book gives me an opportunity to take a deep dive into something that I love, but also allows me to learn and discover something new. I’ve always liked the flavor of…

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The Shaken Martini

It’s funny how two ingredients can inspire so much discussion, conflict, anticipation, one-upmanship, derision, desire, ire, and postulating. Yes, I’m talking about the Martini cocktail. From what kind of gin to use, how much (if any) vermouth is added, whether it’s shaken or stirred, if you should add bitters, and whether an olive or lemon twist is preferred, few seem to agree on what makes…

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Breakfast Martini

I don’t go to many press events. It’s not that I don’t like getting to taste new and interesting things, or check out restaurants before they open and to get a glimpse of what they’re going to do. But I prefer to go and have a relaxing time, and to enjoy and experience the place as a customer would. Another thing that’s challenging about press…

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The White Lady cocktail

I sometimes joke that if I ever wrote a book devoted entirely to cocktails, it’d be called “Brown Drinks, Up” because I tend to order whiskey-based cocktails when I go out, and prefer those on the bitter end of the spectrum, to boot. My favorite trend in the cocktail world is to put a little picture of the type of glass next to the cocktail…

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Martinez Cocktail

There’s a lot of discussion, and some dissension, about the origin of the Martinez cocktail. It’s made with gin and vermouth, and is served up (without ice), so there are certain similarities for sure. Plus the name, which has led people to speculate that the cocktail was invented in Martinez, California.

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Pink Grapefruit and Gin Slush

I know this doesn’t sound like a problem to you, but I’ve got too much gin on my hands. I love gin but suddenly I found myself with five or six bottles of the stuff. I do plan on more Gin and Tonics, Martinis, Negronis, Jasmines, Rosemary Gimlets, and other gin-forward cocktails in my future. But I also had too many pink grapefruits on hand, the…

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The Jasmine cocktail

The other day, I watched nuclear warheads being rolled into place. I was in New York and saw the news on a television at the gym, as people did their reps and stomped away on the treadmills around me. I looked around and realized that I was the only one watching, standing transfixed in front of the television, with my mouth slightly agape, because it’s something…

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