This strange little thing, the common passionfruit. If you look at the above cross section you see a small spoonful of what it’s known for, the yellow, fragrant and tangy seed rich jewels surrounded by a bit of bitter, white pith and a protective purple shell. It’s more alien egg than fruit, right? An odd…

All of a sudden we’ve got more passionfruit scraps than we know what to do with. We make the vermouth, but it’s a little edgy, so the way to round it out a bit is a less edgy gin. We use Barr Hill because it’s oh so soft. It’s one of the only gins you…

It’s a goodie. We’re at the beginning of passionfruit season and everything old is new again. There’s something tremendous about the combination of passionfruit, gin, absinthe, and champagne. Not exactly Led Zeppelin but more like Pink Floyd during the Gilmour/Waters era with a raging brook nearby. We did something similar with plum and other ingredients…

There was a mistake and Chef had a bunch of blackberries…And when I mean a bunch, it was a fuck ton…Some sort of alteration concerning the beets and berries dish, a switch, and a misorder. At any rate, piles of blackberries. We had to do something with them so they didn’t go to waste. I’ve…

Yeah the original version of this bevvie, originally posted here, never made it off the chopping block and onto the menu. Not sure why. I get nervous sometimes and think things aren’t good when they are and vice versa. Sometimes I taste something and like it then the next day it’s ho hum, hum drum,…

A wave of the hand, your Negroni turns into something similar but altogether different, and the punter in front of you is dumbfounded as to how you could have created something so ethereal and delicious. Yes, we all remember our first boulevardier. Mine was at Rustic Canyon many years ago when the shine and hue…