Muddle a Sugar Cube
While simple syrup is great, some cocktails call for sweetness via the muddled sugar cube. It’s not a no-brainer, so we asked Estelle Bossy, head bartender at Del Posto, to give us the lowdown on the proper technique. You’ll be slingin’ Old Fashioneds in no time.
Dare we say, this is the perfect July cocktail? Celebrate Independence Day in style with the Rosegold cocktail from Estelle Bossy, head bartender at Del Posto. A play on the gold rush, this refreshing drink combines bourbon, fresh summer strawberries and an easy-to make honey syrup. Run, don’t walk, to the liquor store…
A good cocktail depends on technique just as much as the right ingredients. Follow a few tips, and your shaken drinks will be brought to a new level. Estelle Bossy, head bartender at Del Posto, shows how to shake and double-strain like a pro.
For a twist on simple syrup in cocktails, try honey syrup! It’s delicious in bourbon cocktails, but let your imagination run wild and try it with tequila, rum, you name it. Thanks, bees–you rock. Check out how to make a perfect honey syrup with Estelle Bossy, head bartender at Del Posto.
I first came to the Leelanau Peninsula over a decade ago. My wife, Susi, went to college in Michigan, and she had friends near Traverse City. We rented a house on a little beach for a week. The next year it was two weeks, the next year three, then four. We ended up buying a 1920’s…
Via Alta Studio Kitchen
Introducing the brand-spanking-new Via Alta Studio Kitchen. Team Batali is psyched to shoot some amazing videos here in 2015! To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. To learn more about the studio, click here