Peanut butter and chocolate have teamed up once again to make a kick-ass dessert. This time the Dynamic Duo brought along their friend bourbon (side note: bourbon is my friend as well). These rich, wonderful peanut butter brownies have a layer of chocolate bourbon sauce swirled throughout. Yes, that’s right. Chocolate. Bourbon. Sauce. I don’t need to explain any further. My only advice is to set a few aside for yourself because these disappear
Calvados is a spirit I’m still becoming familiar with. My early days in the service industry were spent working in establishments that didn’t carry such things (Delacour Brandy and Hennessy were the only possibilities – certainly no Applejack). Even at the higher-end bars I’ve worked at more recently, all too often there’s one lone bottle of Calvados gathering dust on the backbar. Guests don’t call for it often, and admittedly, I didn’t know of
Famously used in the Mai Tai, this luxurious syrup is quite easy to make. I won’t say you’re a chump if you buy it, but unless you operate a high volume bar, you’re better off making it from scratch. Many thanks to Chris Hannah at the French 75 Bar in New Orleans for sharing this recipe with us and teaching everyone that when drinks are truly made from scratch, they are so much more enjoyable.
It’s September now which signifies the end of the sweltering summer and the beginning of my favorite time of year: Fall Baking Season. The cocktails move from clear, citrusy, and fruity to brown, creamy, and spice-heavy. Desserts come laden with pumpkin, squash, carrots, and sweet potatoes (beta carotene not in short supply). What’s not to love? I can’t promise that I won’t post any more summer desserts henceforth this year (there are still peaches
What’s better with breakfast than a cold glass of chocolate milk? A cold glass of beer. That’s how I was raised at least… When I was a teenager, I looked forward to Sunday morning fishing trips with my stepdad. We woke up at 5 a.m. and prepared for our venture by first stopping at the doughnut shop. We’d pick up a few doughnuts and some chocolate milk (for me), and head over to the
When I was a child, my family took us on vacation to visit my relatives in France. My most treasured memories of this trip were of French food, breakfast in particular. Every morning we would snack from a sampling of fresh baguettes, jam, butter, and la vache qui rit. The adults would drink strong coffee with milk (often kept at room temperature), and the kids drank hot chocolate. One of the key components of this breakfast,
It’s scorching outside. And it’s humid. I’m talking 97 degrees and 100 % humidity. Hurry up, October. Please. I need you here. Right now. In the meantime, let’s make the best of summer fruit and wine into a perfect little jam. Spread it on anything (Black Pepper Buttermilk Biscuits), or eat it straight out of the jar. Make some DIY Butter too if you’re feeling extra DIY-y. Whatever you do, please, just stay inside.
My first experience making biscuits as a young girl was, at the time, a crowning achievement. I was probably no more than 9 years old, and I couldn’t believe how easy it was to get breakfast on the table for my family. Who’s getting everyone’s day started off right? This little lady. Now I sort of feel as though I had cheated. I had used a box mix. You know the kind. Add various
A few months ago, the New Orleans Chapter of the USBG (United States Bartenders’ Guild) held a Cinco de Mayo party for its members. A jelly bean spoon race, a friendly cocktail competition, and a busted piñata made for quite an enjoyable evening. Did I mention there was Don Julio? ON TAP?! Yes, not only was Don Julio kind enough to sponsor the event, but we also each received a bottle of Don Julio
This is a quick, easy dessert to whip up in a jif, and I would consider it to be very “giftable”. The shortbread is great on its own, but I highly recommend adding the scotch honey drizzle for added elegance. I hate to say which single-malt I used because I don’t to get the “I can’t believe you used (insert high-end booze here). It should only be sipped neat/neat with a splash of