The Flatiron Building in NYC is one of my favorite places in the world. It’s shaped like a gigantic wedge of pie. Being that today is 3.14 day or PI, I started thinking about the buildings that reminded me of pie in NYC. The only …
I’ve long held that the quality of your ice can either make or break your cocktail. I’ve spoken to many experts about quality ice and we all agree. You need to control the quality of the water to make better ice. I’m fortunate to be …
“Forget it, Jake. It’s Chinatown.” This line popped into my brain last night. Of all the movies, I had to dream about Chinatown last night. I think it was something to do with water and hangover cures. Not that …
Did it take a trip to Santa Fe to learn to love Tequila? Yes it did. Instead of a morning Mimosa at brunch, the drink of choice will now be a freshly juiced lime, woven carefully with excellent Tequila. Why …
Taschen on Greene Street was the location for the launch of the new book- Fashion Designers A-Z. The store- brightly lit and pulsing with the energy that can only say NYC and Fashion Week, glowed with excitement. The book itself, …
I spent the past week up in Boston. It’s a magical place that constantly is in flux. There are all kinds of new construction and the skyline is practically changing overnight. This bridge, (shown above) is the perfect example of …
Klaus is a lucky little guy. He recently discovered a new drink named Spodee. What is Spodee you ask? Well the easy answer is Wine and Shine. Hmmm. Wine and Shine, like moonshine and country wine? Yes leafhopper. The …
I’ve always said that ice is the most important element in a cocktail. No truer words have been spoken by myself. Christopher James who is the bar chef at the Ryland Inn, located in Whitehouse, NJ (recently awarded Four Stars …
I’ve discovered over the past year that better water is possible. How? With the Mavea “Inspired Water” pitcher that’s how. But how can a plastic container with a filter really give better water? Don’t I have to boil it first? …
A few weeks ago I found myself in Cleveland, Ohio. Before you say, ‘What is in Cleveland?’ let me tell you that I did freestyle mixology there. But what I really want to tell you about is a bottle …
Last September I was fortunate to travel to France for a picnic. That’s about all I knew at the time. La Fête de la Gastronomie was the event and Atout France was the medium for my experience. Atout France sent …
I usually shy away from anything that says hurricane. Perhaps it was living through Hurricane Hugo back in 1989 that makes me nervous whenever the wind blows. Or maybe it was Sandy, the superstorm that blew up the East Coast …
Last month I found myself in Paris enjoying the sights and eating as much of the local food as I was able. Some of the most interesting foods were the ones that I could get at home. They just tasted …
Dry Curacao is a most unknown liqueur. In the historical versions, Dry Curacao is robust, packed full of orange zest, oil and citrus driven essence. Dry Curacao in the pure form is a forgotten cocktail ingredient. The first time …
Photo: Warren Bobrow Suddenly, without warning, the mint has gone from a thing of lush and spicy beauty to over half the usual summertime size. It’s time for me to harvest the remaining leaves and dry them for herbal tea …
Klaus at the Boston Cocktail Summit Cognac in an Old Fashioned is a twisted take-off of the classic cocktail named the Old Fashioned. I love the Old Fashioned for the muddle of fruits and the citrus notes set against a …
If I was to imagine a perfectly seasonal cocktail I would immediately fly to Paris, the center of gastronomy for the continent of Europe. I’d conjure up a combination of ingredients, seasonal ones of course and combine them in a …
When was the last time that you went to Italy? Strolled along the winding roads and cobblestone streets. Sipped cocktails that were as striking as the clothing that seemed to be hand-cut on every man, woman and child? You don’t …