The thought of a chilled & refreshing medley of vegetables and fruit seemed the perfect compliment to yesterday’s heat; and here’s the result!
- 1 large Cucumber (diced)
- 1/2 small Pineapple (diced)
- 1/4 cup Red Onion (diced)
- 1/2 Red Bell Pepper (diced)
- 1/2 Fresh Jalapeño (remove seeds, dice)
- 1/8 cup Green Onion (finely chopped)
- Salt & Pepper (to taste)
- Tortilla Chips
- Mix all fruit and veggies in a serving bowl
- Salt & Pepper to taste
- Allow to sit for 20 minutes in the fridge, then serve with tortilla chips for scooping!
Forget the sweet flavored spirits out there. What a day like today calls for is a nice whisky-forward drink.
- 1 cup sliced strawberries
- 3 cups Bourbon
- Soak strawberries in Bourbon 3-5 days then strain out the fruit.
- Mix with lemonade muddled with basil.
- Serve over ice.
Happy Father’s Day, dads!
Two birds with one stone: I would earn a little food-&-drink money and strike an item off my bucket list. That is why I started bartending at a one of the eight bars near campus. At $2 for a light beer and $2.50 for a flavored Bacardi & diet we were among the more expensive bars in the area—which means that fancy techniques and exotic ingredients were not on the docket. Regardless, I fell in love with the craft, and came to realize that a career in landscape architecture was never going to satisfy me like a career making people happy through booze.
I made the move to downtown Champaign, Illinois in search of a more challenging bar program; where the entire kitchen was at my disposal to experiment with and create syrups, infusions, jellies, rimmers, and anything else that could result in a feature cocktail. At the student-bar I unlocked my passion for getting inside someone’s head, and finding the perfect drink for them—here I honed it.
No longer satisfied with the limitation of whatever traffic that walks through the door of a restaurant, I now endeavor to reach out to a wider audience to display my passion, offer my services, and most of all to learn. Cocktail culture is vast, vibrant, ever-evolving, delicious; and becoming immersed in it is the most exciting journey of my life. Through everything I have learned and continue to learn, here is what I have to say.