We’ve taken up part-time residence in Manhattan and discovered that our downstairs neighbor is Tobin Ludwig, one of the partners in Hella Bitters. We were having cocktails in his apartment when he passed around some exquisite cantaloupe. In season, it was juicy and sweet; chewing, Tobin said, “This would go great in a cocktail.” And the challenge was on. He would follow the local and seasonal in creating an elegant summer cocktail using cantaloupe and the basil that is in full flourish, infusing reposado tequila, made from the highly vegetal cactus plant, with this herbaceous leaf. “Basil is a great cocktail ingredient,” Tobin says, “because it’s so versatile. It can go savory or sweet.” To infuse spirits with herbs, combine torn leaves with the spirit of your choice for 48 hours and strain. For basil Read On »

Share

Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

Share

A large percentage of honey in the USA is from China, learn the risks of this smuggled nectar, via Food Safety News.

Share