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Ruby Red Martini
Sunday, December 3, 2023
2 min read

Ruby Red Grapefruit Martini

Even as the summer feels like it’s winding down, it is hot as heck outside here in Atlanta. The Friday night cocktails have to still be something cool and refreshing. This week, I’ll pour a mix of Campari, vodka and Ruby Red grapefruit juice – the Ruby Red Grapefruit Martini. My friend Megan makes Ruby Red Martinis, which she pours over ice in a highball, at many of her get-togethers and I love them.
Cranberry Shrub Syrup
Tuesday, November 14, 2023
7 min read

Shrub Syrup Recipe

A sweet and sour cocktail mixer that is a concentrate of fruit, sugar and vinegar. Just like a simple syrup, it can be added to most liquors to add tartness and sweetness to a cocktail.
Homemade Pumpkin Pie from scratch
Thursday, November 2, 2023
6 min read

Pumpkin Pie from scratch

Thanksgiving is in a couple of weeks and I'm already starting to plan for the annual feast. If your family is like ours, then the Thanksgiving holiday is a time when you put aside new recipes and return to traditional food favorites and guilty pleasures. Even though I love the turkey and the sides, the dessert is what I most look forward to. Pecan and Pumpkin pies are always a part of our holiday meals. Here is step-by-step recipe to make your pumpkin pie from scratch, starting with roasting your pumpkin and finishing with a whole wheat crust.
Pie Crust with Lard Uncooked
Thursday, November 2, 2023
7 min read

Making Pie Crust with Lard

One thing I love to do is make pies, including my own pie crust. A homemade pie crust with lard has a flavor and texture so superior to a store-bought crust and is so easy to make, that I never even think of buying one. If you have cold butter (and/or lard), flour, salt, and sugar, you can have a pie crust dough ready to put in the refrigerator in 10 minutes.
Halloween Cocktail - Corpse Reviver No.2
Thursday, October 26, 2023
2 min read

The Corpse Reviver No. 2 – Halloween Cocktail

The Corpse Reviver No. 2 is the perfect Halloween cocktail. Or maybe, like it's original intent, it is the perfect AFTER-Halloween cocktail, when you need a bit of "the hair of the dog" to revive you. In fact, it used to be served as a "breakfast cocktail" to cure you after a night of debauchery. Even though I said that I was putting my gin away until warm weather returns, this gin, Cointreau, Lillet Blanc and absinthe cocktail is really delicious AND has the creepy name to commemorate either Hallow's Eve or The Day of the Dead.
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