Milk Chocolate Chip Amaro Ice Cream

I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with…

I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with it.” When he saw the panic in my eyes, at the idea of bringing something I made to a lovely French bakery, he said, “Daveed, don’t worry about it. C’est pas grave,” letting me gently off the hook.

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Amer Picon

When you write a book, it goes through several editing phases. The first is the developmental edit, which happens when you’re sort of on your way there, and your editor wants to see it. (And make sure you haven’t been sitting around watching Netflix all day.) Once that is read, you get pages of suggestions for what you should change, what should be kept, what…

When you write a book, it goes through several editing phases. The first is the developmental edit, which happens when you’re sort of on your way there, and your editor wants to see it. (And make sure you haven’t been sitting around watching Netflix all day.) Once that is read, you get pages of suggestions for what you should change, what should be kept, what needs to be modified, and perhaps suggestions on how to do those things. Then, you go back to work.

The next few steps are more edits, including a pass for grammar and spelling, and someone to check to make sure you said when there is “1 teaspoon of lemon juice” in the ingredient list, that it’s sure to be in the instructions for making the cake or cocktail. When you’re looking at the same words for two years, an errant keystroke or a reviewing a three-hundred-plus-page document filled with digital notes, comments, and directions laid over the text, can have unintended consequences.

Drinking French

Every step of the way, every editor (the main editor…as well as the copy editor, production editor, and proofreader) questioned the same thing in Drinking French: It was about Amer Picon. What would an amer be called in English? Is it Amer Picon or Picon Amer? (Or is that moot, since the most recent bottles now are labeled Picon Bière?). But most of all, the editors were inquiring why was I including a liquor in the book that had an ingredient that wasn’t available in the United States. What was I thinking?

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Eeyore’s Requiem cocktail

[Brad Thomas Parsons will be my guest today on my IGTV Instagram Live at 6pm CET, Noon ET, 9am PT and I wanted to share the recipe here for viewers. Brad has written extensively about bitters and spirits, and we’ll be talking about the special world of French bitters. To feature them, he’ll be making this drink from his book, Amaro: The Spirited World of…

[Brad Thomas Parsons will be my guest today on my IGTV Instagram Live at 6pm CET, Noon ET, 9am PT and I wanted to share the recipe here for viewers. Brad has written extensively about bitters and spirits, and we’ll be talking about the special world of French bitters. To feature them, he’ll be making this drink from his book, Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas. His most recent book is Last Call, which chronicles closing time at his favorite bars across America. You can watch us by visiting my Instagram Profile at the time listed above. If you miss it, you can watch the replay in my Instagram Stories up to 24hrs afterward.]

Named after Eeyore, a character from Winnie the Pooh, like the grey donkey, which Toby Maloney, its creator, calls “the most bitter character in literature.” In spite of that moniker, this alluring cocktail has an appealing bitterness that I can’t resist. And not to mention the color; if you’re in the doldrums, this vivid Eeyore’s Requiem cocktail will definitely lure you out of it.

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