Alla Fiama is where Negroni meets Bellini, by pulling back the classic’s proportions to be low ABV this is a well-suited breakfast negroni.
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Summer is my favorite season: things are at a slower pace, not embarrassed to take a midday nap and it doesn’t get dark til 9PM. This drink, created for Cinzano, is my way to express my yearning for summer months and the excitement that I will travel through the mediterranean coast soon. It is floral, fruity with unexpected vegetal notes, not to mention the subtle complexity brought by the Jasmine tea.
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I infused some gin with fresh lemongrass and pink peppercorn to make a gin sour that highlights the flavors of Thailand. This is also a drink for Sindre Sorhus, a developer who lives in Thailand. I did an interview with him that was pretty well received.
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Embracing the week-long rain in Bay Area, and soon I will be rewarded with the blooming flowers of spring. With that in mind, during a brief break of the rain, I experimented with a new gin: Panda Gin.
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The typical lavender season is June to August and it is one of my favorite herbs and flowers. To my surprise, the lavender in my backyard is still thriving in this winter weather, well with just one sprig standing, not enough to make a cocktail, though.
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Lavender blossom in my back yard and I know it will be all gone when I am back
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Celine Fizz for the hump day.
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