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40 pounds at a time

9/9/2019

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Occasionally we are lucky enough to cross paths with someone who will leave a lasting mark in our minds, our hearts, and our souls. And perhaps, we are even lucky enough to be that person to someone else.
​What follows is the story of how 10 minutes and $12 changed my life.

...Emergency Ice is becoming a regular stop for me. And frankly, it's a welcome break from my hectic day. The front desk lady is always super nice (although she's often crazy busy). The guys in the back are extra helpful, and I'm even to the point where I can just walk into the back with my coolers and chat with the staff while I wait for my order.
It's not uncommon to see people waiting by the front desk with coolers, some in uniform, some not. The occasional small child or two while mom picks up ice for a party. 
I was surprised when there was only one man with one large cooler standing in the usually cramped waiting area. He had a very large, very clean cooler, with some kind of label on it which I couldn't read. He looked like he really knew what he was doing and I was in a bit of a hurry so I quickly explained what I needed to the front desk lady and she told me to just go on back.
One crew member was packing up a particularly large bag of dry ice pellets. I'd never seen one so large! Humorously he jokes to my guy "There you go man, I did that one for free!" and exits the building. The bag sits on the scale.
Now, my guy and I are hemming and hawing over quantities and what will fit into what cooler. Eventually, I fill my regular ice coolers while he works on the dry ice and as I run those coolers to the car, I see that same guy just standing in the waiting area. Perhaps this was his first time. I encourage him to just come on back as I'm quite sure the bag sitting on the scale is his for the taking. He's quick to accept my apology for "cutting" as I joke that I "simply can't afford any bad karma." 
He asks what I'm doing with the ice, and in response to his curiosity, or perhaps his disdain for awkward silence, I explain that I'm using dry ice to make cocktails more interesting. And I return the question. Without a pause, he says his wife has cancer and is having her first chemo treatment tomorrow. There is a company that makes headwraps, that when filled with very cold ice have been shown to prevent hair loss. Despite this very personal information he's told me he is quick to say they are hopeful and if he can do anything to help his wife he will!
My heart sinks. What do you say? Can you say anything? It is impossible to understand what he's feeling. He maintains this cool exterior. This positive vibe. This air of calmness in a most certain time of pain. I'm sure he's cried over this. But to me, he wishes me luck on my event and smiles as we part ways.
My stomach is in my throat. I get back to the front desk lady and remark that we are so, so lucky. I tell her his story. She says she has heard about these wraps as many people have come in before. I remark again. We are so, so lucky. I just shake my head. As I type this now, I am shaking my head. 
I am kicking myself because after I left, I think "I should have paid for the next chemo purchase." I don't think the money matters - in fact, chemo purchases get a huge discount to 30 cents per pound, and they require about 40 pounds. That's $12. Think about how the next person to walk in will feel knowing some person they don't know is in this with them. One other person is in their corner. Helping them fight the fight. 
I don't ask for much. In fact, I rarely ask for anything. But today I am asking for $12. I know you have $12. Sure, the next time I go in, I can give $12. No problem. But what if I could give $120? $240? My friends, I know you have $12. Skip an appetizer the next time you're out. Pass on Starbucks 2 days in a row. Give a bit of that fat tip you earned last night. I know you have $12.

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This hand-written note will take the place of an invoice for those seeking dry ice for head wraps, also known as cold caps, to prevent hair loss during chemo.
I'd tagged 100 people, the maximum number of people Facebook will allow. I received responses from people all over the world! Who could have ever, every thought that over 100 people would have their ice paid-forward (at $24 per treatment - $12 for pebble ice & $12 for slab ice). 
SETTING UP THE ACCOUNT: I spoke to the co-owner, Donnell Toler with the request to start a fund with this money. And she asked me if I'd rather donate to a charity. I explained I specifically wanted the funds to be used here. She quizzically probed "Do you have cancer? Do you know someone with cancer?" to which I just shook my head no. And though the staff had told her bits of information here and there it was clear she needed to hear the whole story. And as I recited that story one more time both our eyes filled with tears. Then she revealed to me that she and her husband, Earl, lost a son to cancer years ago which is why they offer the ice at a discount. We are so, so lucky.
Read the complete narrative and responses here.
i want to contribute
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Drop Dead Intelligence: Your Bartender's Secret Ingredient

2/19/2019

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We have this totally skewed definition of flirting - that it somehow involves only a sexual or romantic interaction with a definitive physical outcome. ​That kind of thinking just limits the endless possibilities of your human interactions.
Flirting: a playful or coy behavior generally intended to gain the attraction of the recipient whether with serious intentions or for simple amusement; cheeky behavior
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If you've ever worked near me, you know I highly encourage/value flirting. I'd argue any day that flirting is just as important as ambiance, polished glassware, and possibly even proper garnish (but that's a different blog about foreplay).  

When I bring this up I inevitably get an upturned eyebrow from at least one rigid, rule-bound person.
​And I say: "You can flirt with anyone." 
I contend: "It doesn't have to be sexual."
​I persist: "Last week I flirted with a baby at Target."
More eyebrows do eyebrow acrobatics. 
Lately, I feel like I'm not flirting with my friends, my loved ones, my coworkers anymore. It's like we just delve into the serious stuff, or even worse, the mundane stuff. We get comfortable, or even worse, uncomfortable with people and so we omit the cute smile at the end of the sentence that can turn a statement from a boring demand to a mysterious question. ​I demand more mysterious questions.
More eyebrows do more eyebrow acrobatics...
And even right now, as I type, I feel a little like Carrie Bradshaw (crazy hair, weird outfit, staring out the window), who by all means could be considered one of my generation's greatest flirts with her curling smile, infectious laugh, surprising squeal, and awkward but intentional hair twirl. I'm not sure my sequins shorts and baseball jersey paired with fuzzy slippers rivals a "Carrie" "OOTD" but I sure do feel feisty with my keyboard right now. 
"But what does this have to do with cocktails, Betty?" Not much as a whole, but, if you think of your favorite bartenders, you will notice they are always flirting; not just with guests, but with the other bartenders, the barback, the servers, and anyone they can get their eyes on. Skilled flirting is drop. dead. intelligent. 
I am implore you, Universe; play coy already! Drop your shoulder into a conversation at the barstool next to you. Wink from the corner of your eye when your friend asks if you should have one more happy hour cocktail. Twirl your hair when your cute bartender asks if he can buy you a shot.  It'll do wonders for your blood pressure, and hopefully, wreak havoc on the blood pressure of those around you (in a good way).
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Smash with Success

8/13/2018

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Incorporate seasonal fruits and herbs into your cocktail repertoire with a smash. The most basic smash consists of herbs, citrus, and whiskey. And when most people think of a Whiskey Smash; mint, lemon, and bourbon come to mind. As long as you work with classic ratios, a delicious smash should be a breeze.


A Simple Smash

Process
  • Muddle mint and squeezed lemon wedges in shaker tin.
  • Add simple syrup and whiskey.
  • Shake. Double strain over fresh ice in rocks glass. 
  • Garnish mint sprig and lemon wheel.
Ingredients
  • 2 ounces whiskey​
  • half lemon (wedged)
  • half ounce simple syrup
  • handful of mint

A Custom Smash

The process stays the same here and the fun starts when you vary the ingredients. Look into seasonal herbs. Remember with herbs, the more hearty they are, the more you need to manipulate them to release their flavor. The opposite is true for more delicate plants. Take rosemary and basil for example. Rosemary may be best incorporated through initial muddling with the recipe's simple syrup before adding citrus, or added as a garnish and exposed to heat (yes! that means torch it!!). Basil may require no muddling at all - a simple shake with the other ingredients will adequately release it's aroma. 
More Garnish Tips

A Complicated Smash

Continue with the same process and allow seasonal berries or spices to influence you. A smidge of orange juice (added to the lemon) will change the viscosity and alter the flavor depth of your whiskey. Consider using a flavored simple syrup such as cinnamon or ginger to add spice to your smash. No matter what you choose to add, balance ought to be your primary goal. The Flavor Bible is a great source of information if you don't have a natural predilection for finding such matches.
Show Me a Recipe

Smash It Up a Notch

The possibilities are endless when you know what your guests like or have convenient access to new and exciting flavors. 
Here we combined carrot juice, mango juice, grapefruit juice, mint, cinnamon, and bourbon. The earthiness of the carrot helped to calm the brightness of the grapefruit while mint and cinnamon really brought out those chilly weather feelings that we love so much!
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Why Just The Tip Isn't Enough

6/13/2018

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Exotic flavors and spices never cease to amaze well seasoned tasting palettes. Cocktail consumers and creators crave ways to gain knowledge and grow their ever-expanding tasting palette.

​Learning how to prepare and preserve unusual ingredients is essential to successful execution of new recipes with out-of the-norm components. The spruce tip is one versatile flavor that will not disappoint as long as it is prepared properly. 
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Graspin' Aspen is a twist on an Old Fashioned that will make you question which Colorado Rocky you've just finished skiing.

Flavor Profile

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A spruce tip by itself will pack a powerful, almost uncomfortable, punch! Although the spruce tip flavor profile is expectedly piney, tasters might be surprised by the range of its profile. Most tips definitely offer a crisp, citrusy, and herbaceous flavor. However, most consumers fail to anticipate the slightly sweet taste this plant also has to offer. Experienced gatherers are quick to note that tip flavors vary immensely, even from tree to tree. 


Gathering & Storing

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Fresh spruce tips come in a spectrum of green to yellow hues and are in season near late spring, with later blooming in cooler climates. Tips are soft, flexible, and with a bit of resin on the branch. Often they are shedding the papery brown sheath that once encased them. A sheath still attached indicates the tip is young; the sheath should be removed before any cooking or preserving preparations. They can be stored for about one month in a cool, dry environment such as the refrigerator. Alternatively, they can be dried or processed as a syrup, but the future usage options are tremendously limited after these processes.


Preservation & Consumption

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Fresh: Spruce tips can be served in a variety of ways from completely unaltered to totally transformed. Simply adding tips to a salad (think of the potency of arugula or basil) will have an awesome and visually stunning impact, although it might be a bit too much when consumed in one whole bite. Chopping the tips will reduce the potential to overwhelm the tastebuds, but it will also lessen the way the eyes perceive the ingredient as well. 

Fresh Preparation and Storage: Remove any debris and small brown casings from the tips. Pack fresh tips in a plastic zipper bag after wrapping them in a slightly damp paper towel. Store in refrigerator up to one month, changing the paper towel every few days.

Dried: Dried tips can be stored up to six months in a cool, dry, airtight container and will last even longer when combined with traditional preservation methods such as sugar or salt. To produce either spruce sugar or spruce salt, finely chop fresh (still moist) spruce tips and mix with an equal part of raw sugar OR coarse salt. I allowed mine to macerate overnight (turning them several times) so the oils from the needles would absorb into the mixture. Note: The sugar will turn the mixture to a notably darker greenish-brown color. Then, spread the mixture onto a dry flat surface, occasionally stirring and breaking up any clumps. Once dry, it has been recommended to grind the mixture to a finer grain, but the choice is completely up to you.  Tips dried alone may be used for teas or infusions but this is not the best method of imparting flavor as after the moisture is removed from the tips they retain much less of their original flavor.
Dried Preparation and Storage: Allow tips (chopped or whole) to sit out until all moisture is removed. (Using a dehydrator is not recommended.) Pack dried tips in a plastic zipper bag or airtight glass container and store in cool, dry location.
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The Vesperado riffs on the classic ratio of a Vesper while imparting the high octane flavor of agave spirits. Here it's rimmed with spruce tip salt to bring out the salinity and minerality of the agave spirits.

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Syrup: A simple syrup alone is a great way to add interesting flavor to things like berry pancakes or pecan pie. Syrup infusions can also be added to emphasize an already herbaceous cocktail or lend a more botanical flavor to an existing cocktail. Consider substituting spruce syrup for simple syrup in a Tom Collins. 

Syrup Preparation and Storage: Bring 1 cup water and 1 cup sugar to a boil. Add 2 cups spruce tips and remove from heat. For more intense flavor, allow syrup to sit overnight. Double strain syrup into glass container. Store in refrigerator for up to one month. ​

So, whether you like your tip a little sweet, or a little salty, ensure its longevity by employing a preservation method; and for goodness sake, wrap that thing up!
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Basil vodka, mixed citrus, and the provocative flavor of spruce tip syrup will have your tastebuds going bonkers!
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The Foreplay of Cocktails: Garnish

1/16/2018

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"A proper garnish can improve your drink’s perceived value by $2 to $3" Betty Cocktail
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Citrus

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Baked citrus come alive with spices and seasoning. Shown here: tattooed oranges sprinkled with Pumpkin Sugar by Spaulding Specialty Spices.
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The twist on this champagne cocktail gives it's drinker a bright aroma with each sip.
​Citrus naturally enhances the flavor of most cocktails. Decide before your event if your drink calls for a simple zest (as in an Old Fashioned or Cosmopolitan), or a more powerful contribution like a squeeze from a wedge (as in a vodka soda or Moscow Mule). Wedges are largely irrelevant in most craft cocktails because if you are cocktailing correctly, your drink is balanced and needs no additional citrus.
​PRO PREP TIP: Tattoo citrus with a zester ahead of time for a classy, architectural look.
​PRO SERVING TIP: Think beyond lemon and lime; incorporate orange, grapefruit, and even tangerine or kumquat. A fanned array of citrus wheels is attractive and functional. 
​PRO STORAGE TIP: Cut citrus should be stored in tall cylinders, leaving the least amount of citrus juice in the container, as this is what causes browning and aging of the rind.

Herbs

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Parsley on top of this easy vodka cooler gives the drinker a preview of what's to come. Parsley can be shaken into or muddled in the simplest of drinks to give them a savory and fresh flavor.
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Basil and mint foreshadow the herbaceous qualities of this Square One Basil Vodka. The aromatics of basil and mint atop a cocktail can be enough to alter the flavor of the cocktail.
Herbs are best harvested or purchased hours before the event; many grocery stores today sell living pots of plants like rosemary, basil, mint, and thyme. Research the type of herb you plan to use and which method of storage will allow it to thrive the longest. Some plants perk up with ice baths while others enjoy fresh air. When considering edible flowers be sure to purchase only food grade flowers. Although florists may carry flowers that are biologically deemed edible, often they are treated with pesticides and other artificial ingredients that are not fit for human consumption.
​PRO PREP TIP: Avoid cutting stems with metal knives as this creates considerable 'rusting' at the cut site and will cause plants to deteriorate faster. If you feel you must cut a ceramic knife is a better alternative. 
PRO SERVING TIP: A gentle 'spank' to most leafy herbs will stimulate them just enough to increase their aromas while not damaging their gentle leaves. More dense herbs like rosemary are awakened with heat or pressure.
PRO STORAGE TIP: A dampened napkin atop most herbs (such as mint or basil) can help to lengthen their lifespan, Thyme stands alone in this instance. Wetness will actually cause thyme to brown and age faster.

Berries

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Berries are colorful, affordable, impactful, and readily available nearly all year long. Choosing seasonal berries is budget friendly and sensible. You may find that berries help your cocktail to reflect the mood of the event; in fact, most berries also reflect the fashion choices people make during that time of year. (Think of cranberries during the winter months, or strawberries in the summer.)
PRO PREP TIP: Most whole berries can be skewered ahead of time to make garnish a breeze. Do avoid cutting berries too far in advance as the texture can soften and colors can bleed.
PRO SERVING TIP: Berries are beautiful alone, or with other herbs, vegetables, or fruits. To make the most out of your berries, try to use them in a way that helps their color stand out. For example red against green in a raspberry and basil drink or blue against yellow in a blueberry Lemon Drop. Use skewers to keep berries from getting lost in cocktails.
PRO STORAGE TIP: Rinsing berries with fresh water will help to wash off any mold spores which may have landed on the fruit during transport. Store berries in the same containers you purchase them in. Tiny slits and holes are designed to help fruits breathe and last longer.
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Swapping Pie Calories for Libation Indulgences

11/7/2017

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Creatively accommodating caloric and dietary  limitations is a challenge. At under 150 calories per serving this tasty cocktail, comprised of fresh roasted pumpkin, Pyrat rum, "doctored" coconut cream, and spices, sings holiday praises to tastebuds and guests while simultaneously fulfilling all of the craveable flavors of the Thanksgiving season. 

PicturePumpkin and spice might be a little shy since they haven't spoken since last autumn so chose a neutral territory like this leafy foliage when you reintroduce them.
Start with the freshest of pumpkins. (Hint: they're pretty much all fresh this time of year but a thump and a sniff will give you confirmation). Fresh, quality ingredients will help ensure that your end product meets and exceeds your expectations. We found Pumpkin Spice Sugar by Spaulding's Specialty Spices to be exceptionally flavorful and balanced.  

PictureA properly blended spice will give your cocktail the kick that it needs.
While the pumpkin cooks, prepare the remainder ingredients if desired. ​No additional ingredients are necessarily required as Pyrat rum comes with quite a bit of flavor and sweetness on its own. Pyrat rum offers an undeniably smooth and full bodied flavor and mouth-feel at a pocketbook friendly price. ​ However, you may choose to add cinnamon, molasses, honey, nutmeg, ginger, or a variety of other seasonal spices to the mashed pumpkin.  ​ 


PictureThe wider the mouth, the better. Not something traditionally said at the family dinner table, but this is no traditional dessert (cocktail).
Once your pumpkin is cooked to necessary softness (press the skin with a fork - if it pokes through, it's done), mash the pumpkin with a fork or blender.  While your pumpkin cools, decide on glassware and garnish. Because the balance of this cocktail depends on textural creaminess and evenly spaced spices a wide mouthed cocktail glass is best suited.  Chill your glassware with ice and water while you prepare the cocktail.


PictureDitch the old tradition of rimming your drink with sugar and defiantly place it right down the center, forcing your guests to lap it up like Yorkies.
Shake the rum (2 ounces) and pumpkin (1/4 cup). Strain into your chilled cocktail glass. Gently layer the coconut cream (best when freshly emulsified) with a spoon or pipette onto half the cocktail. To obtain this streamline dusting of spice simply press 2 post-its equidistant on the glass before sprinkling the spice. The viscosity differential between the pumpkin and cream will allow the spice to float atop the cocktail and effortlessly guide itself toward the rim with each sip.  Aromatics from the pumpkin, spice, and cream can be consumed at the diner's discretion and allows them to control to the amount of sweet and spice in their drink. ​​Now if only we could control all the sweet and spice in our lives!

Liquid Pumpkin Pie Recipe
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Paloma, Sophisticated

10/18/2017

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This spirit-forward rendition of a classic Paloma is a favorite among my evening-gown wearing friends. First, it is completely transparent and will not ruin a ball-gown, or wedding gown, or even a night-gown. Second, the only additional calories are derived directly from spirits. And finally, this is a sipping cocktail that fits beautifully in a champagne flute; there is no condensation, and no tedious garnish.
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Click here to get the recipe.
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Paloma, Classic

9/22/2017

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Your standard Paloma is a breeze to make; pertinent, considering the word paloma means "dove" or "peace." Many northerners believe the Margarita to be the most popular cocktail of Mexico, but in fact, the Paloma far exceeds that tasty treat as the number one cocktail in Mexico. This three part series aims to impart some technical knowledge about this classic cocktail, and some novel ideas that might be a little off the grid.

The "OG" (Original Gangster)

The OG is not, in fact, a proper term for a Paloma, but it seems fitting for this most original and delicious cocktail comprised of tequila and grapefruit soda. Please hold, stop the presses; this is where things get real. Choice of grapefruit soda is key. I would say that a true, true, OG would use Jarritos. This is not up for debate. But, a sweet midwestern girl like me cannot resist any opportunity to use Squirt. Other acceptable choices are: LaCroix Pamplemousse, Fresca, or really any grapefruit seltzer you like. A squeeze of lime or grapefruit can be added, but is not necessary for this recipe.

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THE OG PALOMA
Build in chilled collins glass with ice
2 ounces Tequila
top with Grapefruit Soda
​Squeeze or garnish lime or grapefruit wedge or wheel

The Fresh Paloma (Alternate "OG")

In rare, catastrophic instances, grapefruit soda is not available. Let me introduce to you a very fresh option that I personally love because it allows us to use my favorite mineral water with a cult-like following, Topo Chico. 
In this rendition, the tequila you choose will have the greatest impact on your cocktail, followed by your grapefruit juice. Decide if you prefer a tart beverage (yellow grapefruit and more lime juice) or something a bit sweeter (pink grapefruit with just a hint of lime).
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PRO TIP: Always compliment a naturally sweet juice like grapefruit, orange, or pineapple with a squeeze of lime for balance.
THE FRESH PALOMA
Shake and Strain
2 ounces Tequila
.75 ounces fresh pressed grapefruit
.25 ounces fresh pressed lime juice
Top with Topo Chico (or your favorite sparkling water)
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Be Brilliant: Barrel Age with Betty

9/12/2017

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When it comes to high volume service, getting ahead is the name of the game. A custom barrel aged cocktail is a genius way to deliver a complex cocktail in a speedy fashion. 
It's easy to imagine how combining upward of 5 ingredients before service can give you a lot more time to do business, flirt with your guests, or concoct beautiful garnishes.
Consider this Double Brandy Snap which was prepared and aged at The Lab. Then, at the convention, simply chilled in an Erlenmeyer Flask and poured over large format ice in a spice rimmed 9 oz glass. Guests were thrilled with their 30 second craft cocktail! The excess (trust me, there was very little) was then bottled and labeled for the host to keep. 
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With over 800 guests in attendance, Terracon took advantage of prebatched & barrel-aged cocktails to give their custom glassware a chance to really stand out!
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Barrel Aging Do's & Don'ts

  • DO cure your barrel
  • DO allow ample aging time
  • DO test your concoction frequently
  • DO leave in a cool, dry place
  • DON'T put citrus or sugar in your barrel
  • DON'T leave your barrel partially empty for extended periods
  • DON'T forget to clean your barrel when changing the ingredients
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Double Brandy Snap (fills 3 litre barrel)
1 L Copper & Kings American Craft Brandy
500 mL Copper & Kings Butchertown Overproof Brandy
500 mL Art in the Age Snap
250 mL Allspice Dram
250 mL Aperol
250 mL Campari
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Edible Art: Cocktails & Jewelry

8/11/2017

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When HD Liquid Catering invited me to create a few special cocktails for a Shannon Rose event at Kendra Scott, I was tickled pink! 
Pale blush and blue create a beautiful backdrop in this brightly lit store, but converting a blue hue into a cocktail can be bit of a challenge. To mimic the texture of the already vibrant stones in the store, Shannon requested a playful candy rim on one of the cocktails. PAMA Pomegranate Liqueur, sparkling wine, and few secret ingredients danced playfully in this bubbly magenta cocktail. Rhubarb flavored sugar gemstones created quite a buzz when dropped into the cocktail - adding to the essence and appeal.
Fresh and vegetal seemed like the perfect companion to a sweet and fruity cocktail. Sapphire Rain touted flavors of cucumber and fresh lemon, topped with Pellegrino and garnished with blue Meyer lemon sugar sculptures that upon contact with liquid slowly dissolved and left drinks adopting their shade.
Trish from Beatbox Portraits displayed such a natural ability to make everyone feel comfortable in front of the lens that I wondered if perhaps she was a talk show host or a comedian in a previous life. All photos in this post are compliments of Trish and I simply cannot rave enough about her ability, professionalism, and what a joy she was to have at the event.
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    A Betty (by a broad definition) is honest and brave, loyal and nurturing, witty and fun. She's balanced, quirky, open-minded, complex, and flawed. She's soulful and driven. And I think there's a little Betty in all of us. 
    Someone once said "Who the hell is Chris Henley!?" Well, that's me. I'm Chris Henley. Therapist. Concoctionist. Humanitarian. Perpetual Optimist. Dog Lover. Cocktail Enthusiast. I'm a bit of a Jane-of-All-Trades with an affinity for creativity in the kitchen and a fascination with understanding people. I once made a girl a drink "that tastes like tennis" and my favorite bartenders have never met a stranger. I'm awed by people who can do things I can't and I know more dogs in my neighborhood than I do humans. Speaking of my neighborhood, if you catch me on my stoop I will invite you in for fresh baked goods or a dangerous cocktail.

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