simple syrup

April 1, 2009

Happy Hour: Chinatown Express

by Payman Bahmani

I recently had a conversation with a friend in which said friend mentioned to me that he’s not a big fan of “fancy cocktails,” but instead preferred the simplicity of two ingredient drinks, with his go-to choice being the grapefruit and vodka tag-team known as the Greyhound. Implicit in his tone was the notion that […]

March 25, 2009

Happy Hour: Mamon Chino

by Payman Bahmani

You can tell from the cocktails featured over the past few weeks that I have had it with the nippy weather, mixing and imbibing as if summer were already in full swing–even if Mother Nature is still having trouble letting go. It’s my way of willing the warm weather into existence. I figure if I […]

March 18, 2009

That’s Why They Call it Simple Syrup, Part II

by Payman Bahmani

After another late Tuesday night filled with drunken cocktail tinkering for today’s Happy Hour column, I’m back with the 2nd installment of the two-part primer on simple syrups. In case you missed last week, you can check out Part I here. Last week I showed you how to infuse simple syrups with fresh herbs and […]

March 11, 2009

Happy Hour: That’s Why They Call it Simple Syrup, Part I

by Payman Bahmani

Back atcha this week to talk about an ingredient that is essential for so many cocktails, yet is usually given a mere cursory glance: simple syrup. I suppose the reason for this is, well, as the name indicates, it’s a simple ingredient; so simple to prepare and it so exponentially simplifies the preparation of many […]