2017 has aged like a grease fire.

I’ve taken a notable break from documenting my cocktail and culinary adventures over the past year or so. During this time, I’ve experimented with many things, in...

Still one of my favorite labors of love, cocktail-wise: A Raspberry Fizz, this time made with French Chambord topped with champagne. The lovely creaminess comes from a raw egg white that is separately...