VinePair

APRIL 11, 2024

Sometimes fermentation can go too far, especially in Japan, because making alcohol at a bar is illegal, so my fermentation stops at the point of the sourness,” Sekine explains. We had him shoot a deer in the woods, and drain the blood directly into a case of bottles that we gave him, half-full with pure alcohol.”

Bitters 116

Bitters Vodka Food Safety Happy Hour 116

VinePair

JULY 22, 2024

It could be the bottle of Cognac you bought for baking that you never got around to finishing, the whiskey you only pour for guests, or that Licor 43 you purchased to make a round of Carajillos. Unless you’re shaking up cocktails on the regular, your open spirit bottles probably sit on your bar cart for months or even years on end.

Liqueur 98

Liqueur Bottling Alcohol Food Safety 98

VinePair

MAY 12, 2025

And despite being hired in a food safety and administrative role not a pastry chef role that didnt stop Tosi from going on to introduce the very first desserts at several Momofuku outposts. Alcohol is a natural solvent; it absorbs and extracts flavors very well.

Infusions 105

Infusions Food Safety Bartender Bartending 105

Mixologists

JANUARY 16, 2025

Old Fashioned 2 oz bourbon 1 sugar cube 2-3 dashes Angostura bitters Orange peel Technique: Muddle sugar with bitters, build, stir 3. Daiquiri 2 oz white rum 1 oz fresh lime juice 0.75 oz simple syrup Technique: Shake with ice, double strain 4.

Mixology 52

Mixology Bar Spoon Simple Syrup Food Safety 52