nerdling in Los Angeles, CA
total posts: 80
sloshed.hyperkinetic.org
Gin, Pimm's No. 1 and fresh summer cucumbers at work in the 21 Hayes cocktail from Absinthe Brasserie in San Francisco.
sloshed.hyperkinetic.org
SLOSHED! makes a Picon Punch, the historic drink of... Bakersfield?
sloshed.hyperkinetic.org
The Algonquin Cocktail, a drink named for the Algonquin Hotel in New York, which mixes up whiskey, vermouth and pineapple juice.
sloshed.hyperkinetic.org
The SLOSHED! primer on setting up a classic cocktail bar at home, from liquor to bitters, books and equipment.
sloshed.hyperkinetic.org
SLOSHED! features the artichoke liqueur Cynar in The Norma Jean cocktail.
sloshed.hyperkinetic.org
A SLOSHED! favorite, the Bourbon Renewal features bourbon, créme de cassis and lemon in a sporty summer cocktail.
sloshed.hyperkinetic.org
SLOSHED! makes a bright, easy, summery sangria—the busy hostess' best friend!
sloshed.hyperkinetic.org
SLOSHED! beats the 100º heat with a Chartreuse Swizzle and some fresh candy mint from the garden.
sloshed.hyperkinetic.org
Sloshed! visits Absinthe, Heaven's Dog and Clock Bar in SF—plus a recipe for the tequila-absinthe-limoncello Sacred Heart.
sloshed.hyperkinetic.org
SLOSHED! breaks down how to create a new cocktail from scratch.
sloshed.hyperkinetic.org
The Pepper Delirious, a delicious gin-and-bell pepper variation on the classic gimlet.
sloshed.hyperkinetic.org
The Que Hora Es Zombie—an original tiki cocktail featuring rum, rum, rum and...tequila?
sloshed.hyperkinetic.org
Using the bounty of winter citrus in the Cunningham with scotch, Danish cherry brandy and Benedictine. Oh my!
sloshed.hyperkinetic.org
Pretty in pink! The Sculaccione, an Italian-style tequila-based cocktail, created for Osteria Mozza in Los Angeles.
sloshed.hyperkinetic.org
The Easter Sour—a bourbon-based Trader Vic cocktail recipe chock full of germ-fighting vitamin C to beat those winter colds!
sloshed.hyperkinetic.org
Sloshed! explains how to make the long lemon spiral Horse's Neck garnish without losing a finger (and explains how to make the drink, too).
sloshed.hyperkinetic.org
The Olivette Cocktail, featuring home-brined, home-marinated lemon-oregano-vermouth-soaked olives (with recipe).
sloshed.hyperkinetic.org
Trying out some drinks from the new book "101 Champagne Cocktails"
sloshed.hyperkinetic.org
Absinthe Suissesse: a lovely, lightly fruity, sweet and anise-flavored milkshake. A milkshake for grown-ups.
sloshed.hyperkinetic.org
The Ginger Grant features Martinique rum, ginger liqueur and a touch of spice for that "weekend in the Caribbean" feel.
sloshed.hyperkinetic.org
Tequila Drinking 101: the traditional non-alcoholic juice-and-spice tequila-chaser, sangrita.
sloshed.hyperkinetic.org
Jim's Special from the Tiki-Ti: what to drink when you want an excuse to drink rum and tequila at the same time.
sloshed.hyperkinetic.org
A timeless cocktail that adapts well in translation: mixing up a tequila Old Fashioned.
sloshed.hyperkinetic.org
Entertaining the Green Fairy in an Absinthe Frappé.
sloshed.hyperkinetic.org
Mixology Monday: New Orleans means a Brandy Milk Punch for breakfast!
sloshed.hyperkinetic.org
Easy, delicious homemade cocktail cherries made with brandy, cinnamon and fresh Bing cherries.
sloshed.hyperkinetic.org
Welcome back TasteSpotting! Here's a Jack Rose Cocktail for you to celebrate.
sloshed.hyperkinetic.org
Celebrating stone fruit with apricots, ginger and bourbon in the Whiskey & Ginger Muddle.
sloshed.hyperkinetic.org
There is one very important thing to remember when making a daiquiri: it doesn’t have to be frozen. And it probably shouldn’t be.
sloshed.hyperkinetic.org
When the farmer’s market hands you mulberries, grab some gin and make a Bramble.
sloshed.hyperkinetic.org
When the mercury hits the top of the thermometer, nothing hits the spot like tequila. Worlds collide in the Mex-Italian/tequila-limoncello Limonada!
sloshed.hyperkinetic.org
The triumphant return of créme de violette in the form of a light, bright, springtime fizz.
sloshed.hyperkinetic.org
A road test of the Cin Cyn, the same cocktail in two different variations, featuring Cynar artichoke liqueur, plus some antipasti pr0n.
