We have an arugula fixation. There's just nothing quite like those peppery, feathery greens. So when we found a cocktail made from the leaves - an arugula gimlet with fresh lime, no less - we were floored. Little did we know, we'd stumbled into another world of farm-to-glass cocktails altogether. Matthew Biancaniello, formerly of the Roosevelt's Library Bar, and now property of the world as he travels to dazzle bar-goers at illustrious spots around the globe, is creating cocktails like you've never tasted or seen. Matthew uses foraged ingredients from the Santa Monica mountains, herbs he grows in his own garden, and just about anything you'd expect from a food chef in his exotic cocktails--handmade, uni-laced alcoholic ice cream included. Ingredients in Matthew's cocktails above include such far-flung finds as white fir-infused spirits, chive blossoms, ghee, slow-cooked figs and flowering cinnamon Thai basil. We're so intrigued by what Biancaniello is up to we asked him to share a few of his bar tricks for those of us who love to shake it up for parties at home. Read his tips and get his farm-to-glass recipe below. You can find Matthew this summer at the pop-up cocktail bar on the patio at Cliff’s Edge on Sunset here in LA. Cheers! [olists num=1] [olists num=2]
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