This is my second experiment with the “magic bean.” This time, I infused one in 4 ounces of Smith & Cross Rum for 24 hours. My rum is now with this exotic aroma! Somehow it doesn’t overpower the S&C, but rather the rum is now coated with the extra dimension of the flavor.
Read MoreI 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.
Read MoreEmbracing 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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