The Bitter Ginger

The Bitter Ginger: green chartreuse, bitter melon, sugar snap peas, cucumber, lemon juice, and ginger beer

I don’t know if I can convince you to drink this by using words. I’m not even sure I should tell you what’s in it.

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The Honeyed Rose Cocktail

Honey Rose Cocktail: honey liqueur, rose water, grapefruit juice, simple syrup, and grenadine

We’re posting this pretty late. I’d like to make a joke about targeting this post at people who forgot until the last minute, but I can’t because every store in the US has been shoving cupid’s arrows into our eyeballs for over a month. (I’m pretty sure we’re only a step away from getting online advertisements reminding us when our anniversaries are.)

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Chocolate Covered Caramels (2 Ways)

Coffee-Chocolate Covered Molasses Caramels

Only a few days left until New Year’s Eve!

In our previous post I mentioned that I’ve long since run out of money and have been making candy ever since, but I should also mention that I’ve never made candy before. In fact, I’m inexplicably bad at cooking sweet things of any kind – that’s Sarah’s territory. The first batch of caramel I made tasted like gasoline. So did the fourth one.

And that’s exactly why I’m not going to tell you how to make caramel!

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Swirly Apple Poison Punch

Swirly Apple Poison

There are plenty of awesome ways to trick out your Halloween treats – I’m going to pat myself on the back for that one – but many of them involve black lights, dry ice, fire, or food coloring, and I’d personally prefer to spend more time drinking my drinks than managing their levels of apparent radioactivity. (Plus, food coloring gives me the creeps. There are few things more disconcerting than taking a sip of a neon-blue, chocolate flavored cocktail).

Instead, we took a page from the highly gimmicky and extraordinarily disgusting Viniq, a liqueur that resembles nail polish and is so offensively flavored that it may in fact be better used for that purpose. To give you a quick description, it sort of tastes like somebody put cheap vodka in cheap wine and added the flavoring from purple Gatorade –

Oh, wait. That’s exactly what it is.

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St. Patrick’s Day Post #3: Corned Beef and Cabbage St. Patty’s with Minty Irish Iced Tea

Corned Beef and Cabbage St. Patty's

Irish Mint Iced Tea


We were running out of light to take the photos for this blog post, probably because we made the iced tea first. And then we made it again. And then a few more times.

It became quite the frantic race as we struggled to plate this dish in an appealing way. Gravy was flung and splattered like a salty ode to the era of abstract impressionism. Towers of patties were stacked and re-stacked on every flat surface in our apartment until each one smelled like fried potatoes. For her part, Sarah twisted her body in every possible contortion to get the perfect angle. At one point she actually managed to squeeze under the table but over a chair and between the wall and the couch. With the way her limbs were bent, it looked like she was auditioning for a part in The Exorcism of Emily Rose. 

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