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Watch The Master At Work…Dale Degroff

January 15, 2010 Posted by | Dale Degroff, how to video, mixology | Leave a comment

Watch The Master At Work..Dale Degroff

January 15, 2010 Posted by | Uncategorized | Leave a comment

Ginger Syrup Recipe – Imbibe Magazine

Ginger Syrup Recipe – Imbibe Magazine

Ginger Syrup
“This syrup from Betty Fraser and Denise DeCarlo, owners of Grub in Hollywood, Calif., is fantastic in cocktails, such as the Sleepyhead, but it also makes an out-of-this-world ginger ale. To make ginger ale, simply fill an ice-filled glass a third of the way with the syrup, top with soda water and a squeeze of lime, stir and enjoy.
2 cups unpeeled, washed, fresh ginger, roughly chopped
2 cups sugar
6 cups water
Process ginger chunks in a food processor or blender until finely chopped. Place in a large stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate.
Betty Fraser and Denise DeCarlo, Grub, Hollywood, Calif.”

January 15, 2010 Posted by | food, ginger, mixer, syrup | Leave a comment

Homemade Pickling Spice – Imbibe Magazine

Homemade Pickling Spice – Imbibe Magazine

“Homemade Pickling Spice
Pickled onions and green beans made from scratch taste worlds better than they’re store-bought counterparts, but the key is to use the perfect combo of pickling spices for your favorite veggie garnishes. Fortunately, crafting your own pucker-y spice blend is simple—especially with this recipe from Linda Ziedrich’s revised edition of The Joy of Pickling (Harvard Common Press 2009). Turning things up a notch with a little kick of cinnamon and dried hot peppers, this mix is a great match for “In a Pickle,” our easy instructions on making cocktail onions at home, in the January/February 2010 issue of the magazine.
One 4-inch cinnamon stick, broken into small pieces
6 Mediterranean bay leaves, torn into small pieces
6 small dried hot peppers, such as japonés or de árbol, cut into small pieces
1 Tbsp. whole black peppercorns
1 Tbsp. whole yellow mustard seeds
1 tsp. whole fennel seeds
2 tsp. whole allspice berries
1 tsp. whole cloves
2 tsp. whole coriander seeds
1/2 tsp. blade (unground) mace
1 Tbsp. dill seeds
Combine all of the ingredients in a small jar. Mix thoroughly before measuring. If the spices are fresh to start and you keep the jar tightly capped in a cool, dark place, the mixture should keep well for at least one year.”

January 15, 2010 Posted by | garnish, herbs | Leave a comment