Hey Miss Voisey, love the show. Got a question about the Lillet. How long should you keep it and should it be refregerated like a regular vermouth or fortified?? Also where is the Milagro agave nectar available?? I'm in Lake Placid NY if you know of any local distributors. Thank you.
Pretty sick recipe Jamie. Thinkin about tryin something similar with Anejo. I just got in a Bourbon called Old Pogue. If you haven't tried it. It's fantasic. Any suggestions on Tea's for a south of the border spin on this recipe or your's?? Thanks again for all the help.
Wouldn't shaking break into the stems and the veins just as much?? I recently incorporated a basil drink into my menu. I noticed that when i'm finished it is slighltly green although i use only lemon juice, along with gin and a bit of St. Germain. Isn't this from the chlorophyl?? Could I be shaking too hard?? Also I started soaking mint into a simple syrup for a few days to infuse it. Would you recommend this?
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Hey Miss Voisey, love the show. Got a question about the Lillet. How long should you keep it and should it be refregerated like a regular vermouth or fortified?? Also where is the Milagro agave nectar available?? I'm in Lake Placid NY if you know of any local distributors. Thank you.
Any particular isi whipper you would recommend?? Def gonna grab one. Thank you Jamie. You're our Obi-Wan Kenobi.
Sick! Thanks again Jamie. You're clips and the rest of the Small Screen Network's clips are like a college education. For free!! Thanks so much.
Pretty sick recipe Jamie. Thinkin about tryin something similar with Anejo. I just got in a Bourbon called Old Pogue. If you haven't tried it. It's fantasic. Any suggestions on Tea's for a south of the border spin on this recipe or your's?? Thanks again for all the help.
Hey Mr. Hess, I love those jiggers you use. Who are they made by and where do you get them? Thanks.
Wouldn't shaking break into the stems and the veins just as much?? I recently incorporated a basil drink into my menu. I noticed that when i'm finished it is slighltly green although i use only lemon juice, along with gin and a bit of St. Germain. Isn't this from the chlorophyl?? Could I be shaking too hard?? Also I started soaking mint into a simple syrup for a few days to infuse it. Would you recommend this?