THE BASICSTHE NOT-SO-BASICSSHOP GARNISHES Homemade cocktail onions are a snap to make, no harder than quick refrigerator pickles. Trim the root ends from eight ounces of fresh (not frozen) pearl onions. In rolling boiling water, blanch the onions for one minute, let cool briefly, then remove the outer skins by squeezing the onions from the…

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THE BASICSTHE NOT-SO-BASICSSHOP LIQUEURS FALERNUM is a spiced rum liqueur originally from Barbados. This recipe is inspired by Paul Clarke’s “Falernum #10.” In a saucepan over medium heat, lightly toast 50 cloves, one tablespoon whole allspice berries, and one whole nutmeg (crushed, not ground). In an airtight container, combine with a cup of aged 151…

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THE BASICSTHE NOT-SO-BASICSSHOP CORDIALS GRENADINE, the real kind, is miles above the typical turbo-red artificial goop. Mix one cup of unsweetened pomegranate juice (POM is preferred) with one cup of white sugar. Cook over low heat, stirring until the sugar is dissolved. When it’s cool, add one-and-a-half teaspoons of orange flower water and one ounce…

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