Today, we embarked on a fun video project, with Storey publicist Matt LaBombard in front of the camera doing what he loves to do best: cooking!
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| Matt, ready for prime time |
After showing us how to infuse bourbon with pecan, vanilla, simple syrup, and salt, Matt walked us through properly mixing a Glazed Wild Turkey cocktail, which highlights the richness of nut liqueur with the spicy sweetness of bourbon and bitters. Video to come soon (will there be more than one?). In the meantime, here are a few behind-the-scenes photos.
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| Setting up the shot |
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| Decanting the liqueur |
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| Funnel and attitude: key to making homemade liqueurs |
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| Slicing the garnish |
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| This star is not above doing the dishes. |
Bottoms up!
(Special thanks to Leslie Charles, videographer extraordinaire, and Mary Velgos, for her kitchen.)
4 comments:
You posted how to make Andrew Schloss' Cucumber liqueur from this book earlier, and we tried that. It was just fantastic..truly fantastic. Will make it next year when we grow our own cukes again. I think that book will be a winner and this looks like a lot of fun! Thanks.
Yes, the cucumber liqueur! So glad you enjoyed it -- it's such a refreshing taste of summer, isn't it? On the other end of the spectrum, the pecan liqueur Matt made last week was rich and warm, just the thing you'd want on a chilly winter day.
Can't wait to see the video and to try the pecan liqueur!
We watched the rough cut on Friday -- it's looking great! Can't wait to share it.
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