The Dizzy Fizz: Holiday Spirits Bazaar | Astor Center
Last night the Dizzy Fizz hosted their annual Holiday Spirits Bazaar at the Astor Center, and holy break out the punchbowls are we ready to throw the best holiday parties ever. Veritable punch king, David Wondrich was on hand stirring up a cauldron of something with rum, cognac and porter beer aged in rum barrels. Hudson Whiskey created a milk punch, which was not only a delicious standout of the evening, but a less unctuous alternative to egg nog.
An Old-Timey Booze Revival
I’m a sucker for good packaging — why yes, I do judge a book by its cover! — so when I spotted this bottle behind the bar at one of my favorite local restaurants a few months back, I had to try it. This thing totally belongs on some apothecary’s shelf 100 years ago, surrounded by dusty bottles of strange tinctures…
Pumpkin-Maple Sourdough Cake
Welcome back to Doughvember! This week, Linda and I are giving away sourdough-related prizes, so keep reading if you’re interested in today’s giveaway. Have you had any sourdough adventures yet this month? I’m saving my bread baking for the second half of the month, but this week I decided to experiment with using sourdough starter to replace part of the flour and water in a simple pumpkin cake.
The Association: Hendrick’s Gin Mixer Tonight
Tonight!! You might even catch Sedacy there, drinking her last hours of being 23 away! Not only are their classes informational, but you learn to appreciate the art of making a GOOD drink!
Pick your own Cocktail
Grilled White Peach Rumble
2 shots rhubarb liqueur
1 shot white peach juice
(grill white peaches until caramelized, then run in food processor until smooth)
1 small basil leaf, rolled and sliced widthwise
To a cocktail shaker, add the liqueur, peach juice, and basil leaf. Shake and strain into a coupe glass with a slice of pickled rhubarb for garnish.
A gingersnap-inspired spirit is making tastebuds stand at attention
Snap to It
The blurry boundary between food and drink can be a treacherous line to cross. Some foods, such as fruits and nuts, translate nicely into liquid form - but others, such as salmon, cupcakes pumpkin pie (to name a few recent examples), not so much.