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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This is what I call a liquid lunch. As an ode to one of my favourite types of pizza, the ham + pineapple pizza cocktail is a combination of sweet, spicy, smoky and herbal…
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Rosemary and lemon is one of my go-to seasoning combinations in savoury dishes. From mashed potatoes, roasted chicken, baked salmon and even quinoa adding these two ingredients brightens and enhances the flavour of each…
