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angostura

Inspired by an old Alcademics post and some recent warm weather, I set about perfecting a recipe for a gin and tonic that uses fresh cinchona bark and fruit juice, rather than tonic water.

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Applejack. There‚Äôs kind of a backcountry mystique about it, probably rising out of the original way it was made as early as the 17th century in America. Farmers in northern climates would leave hard cider out in cold weather until ice formed. This was then removed, transforming and concentrating the cider into something with much […]

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