• A Gin Basil Smash from The New Cocktail Hour

    The New Cocktail Hour Book Release

    In a few weeks, the basil will be abundant. You’ll spend your day at work dreaming of fresh mozzarella, of compact goat cheeses that can be eaten in one sitting, like a petit fillet. May I present a lovely combination – a Gin Basil Smash with a gooey Cremont? Today, I am celebrating the official […]

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    The New Cocktail Hour Book Release

  • Ouleout From the Side with Dill and Pears

    Ouleout and Endive

    I’ve been meaning to tell you about my new favorite way to eat stinky cheese. With endive. Each leaf is a perfect cheese canoe. Here, I am using Belgian endive leaves to portage Ouleout, my latest beefy dreamboat. I’ve added a sprig of dill and a sprinkling of walnuts for freshness and crunch. Glorious. Forget […]

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    Ouleout and Endive

  • Greensgrow Mule with Bluecoat and Press Gang Ginger Beer

    The Greensgrow Mule with Goat Cheese

    With The New Cocktail Hour on the brink of release, I find myself in a frenzy of cocktails and cheese pairings. What could be better? The weather is dreck, and a person needs bright drinks, bright dairy. I offer you my notes from the weekend, where I served an all-local cheese board with a mostly local cocktail […]

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    The Greensgrow Mule with Goat Cheese

Tenaya with Cocktail at Twisted Tail

May 1 Book Party on Headhouse Market

In planning for the release of my new book this spring, I’ve been searching for a way to bring together all of my favorite things: cocktails, farmers’ markets, and — of course — cheese. When I learned that the opening of Philadelphia’s Headhouse Market coincided with the week of my book release, a vision emerged for a market-centric book party at […]

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Mark Twain and Montgomerys

Montgomery’s Cheddar Meets a Scotch Cocktail

Have you ever nibbled a morsel of clothbound cheddar and considered pairing it with a cocktail? Until about a year ago, I used to reach for a nut brown ale or a grapefruit-y IPA. Perfectly acceptable. And delicious. Especially for a ploughman’s lunch. But lo, then I sipped a Mark Twain. A Mark Twain is a cocktail made […]

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Scharfe Maxx and a Sling

A Cheese and Cocktail Love Note

Friends and Loved Ones, as most of you know I have spent the last two years making cocktails for a new book, The New Cocktail Hour (Running Press). Over 400 mixed drinks. In my kitchen. Usually with my brother on Skype, the two of us shaking and stirring in our respective homes (he in Madison, Wisconsin and me […]

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