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!
Earlier in the week, to prep for the shoot, Matt mixed up a batch of Caramel Candy (Copycat Praline-Pecan Liqueur) from Andrew Schloss’s Homemade Liqueurs and Infused Spirits.
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.
|Decanting the liqueur|
|Funnel and attitude: key to making homemade liqueurs|
|Slicing the garnish|
(Special thanks to Leslie Charles, videographer extraordinaire, and Mary Velgos, for her kitchen.)