August 26, 2009
Since childhood, the end of summer has always made me a little sad. I grew up in Los Angeles, so it wasn’t so much about the weather since the weather wouldn’t shift much after Labor Day the way it does here in New
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June 16, 2009
Japanese mothers and grandmothers are hardcore. Every year they make their own liqueur and June is the month to start preparing. Starting in late May, supermarkets stock ume (Japanese plums) in bags of 1 kilogram which cost around 700-900 yen per bag, alongside cartons of white liquor. I
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April 22, 2009
For Happy Hour this week I’ve created another cocktail for you that’ll help you get your spring on! I call it the Jalapeno-Pear Caipiroska. The Jalaheehowhatyousay? Is that Russian you ask?
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April 15, 2009
This week we’re going to have a little fun during Happy Hour as we set aside the history lessons and cocktail lore, along with all notions of cocktail purism and snobbery, to indulge in a
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April 1, 2009
I recently had a conversation with a friend in which said friend mentioned to me that he’s not a big fan of “fancy cocktails,” but instead preferred the simplicity of two ingredient drinks, with his go-to choice being the grapefruit and
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March 27, 2009
Consider it a testament to Kayoko’s power of persuasion that
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March 25, 2009
You can tell from the cocktails featured over the past few weeks that I have had it with the nippy weather, mixing and imbibing as if summer were already in full swing–even if Mother Nature
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February 25, 2009
From time to time I like to go back to the drawing board with certain cocktails and see if I can work in another twist while still maintaining the integrity of the original. The
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February 11, 2009
When I committed to making the Happy Hour column a regular Wednesday thing, I realized that either I’d have it pre-written and ready to be posted at the designated time (ideal scenario) or that I’d
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January 28, 2009
With Valentine’s Day around the corner, I figured I’d have some strawberry liqueur on hand to toss in some cocktails, or if I’m feeling lazy, in some bubbly. And there’s no way better to
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