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jasmine

    Cocktail MAKE Rye

    THE GREEN THUMB

    While I am a huge fan of sours, I have a confession to make: I have an egg white (and dairy) intolerance. But I absolutely love cocktails that have a creamy, rich texture to them. So when I first tried the Avocado Gimlet at L’Abattoir two years ago, I was surprised and delighted because despite sounding questionable it was actually absolutely delicious. Flash forward to this summer, and I’ve been experimenting with incorporating more savoury ingredients into cocktails as well…

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