Tequila Mockingbird, Cocktails With A Literary Twist, is the perfect gift for yourself, your mom, your alcoholic boss…or anyone who likes books, book clubs, cocktails, cookbooks, puns, illustrations, nicely set type or just plain pretty objects. 

Tequila Mockingbird, Cocktails With A Literary Twist, is the perfect gift for yourself, your mom, your alcoholic boss…or anyone who likes books, book clubs, cocktails, cookbooks, puns, illustrations, nicely set type or just plain pretty objects. 


PHOTO
Nov 23
10:12 am
8 notes
There’s a Twin Peaks themed bar in Atlanta! The Bookhouse Pub, named after the evil fighting secret society on the series, the Bookhouse Boys, is a spot-on recreation of David Lynch’s moody Twin Peaks. With its 1970’s dark tavern atmosphere intermingled with Dr. Jacoby’s tiki island flair, it feels as you’re walking onto the set as you enter the door, leaving the Poncey Highlands of Atlanta behind. If I wouldn’t have been in the midst of rewatching the show on Netflix, I might not have put it together… at least not until I saw the menu with cocktails like the Laura Palmer, Audrey Horne, and Log Lady. I worked my way through most of the cocktail list, discovering the highlights were the Wow Bob Wow, a spicy jalapeno margarita, and the Log Lady, an herbal infused vodka you can have with cran or grapefruit (go with grapefruit). The beer snobs (and I say that with love!) accompanying me were satisfied as well. The only thing that was missing from the experience was the theme song playing on loop.

There’s a Twin Peaks themed bar in Atlanta!

The Bookhouse Pub, named after the evil fighting secret society on the series, the Bookhouse Boys, is a spot-on recreation of David Lynch’s moody Twin Peaks. With its 1970’s dark tavern atmosphere intermingled with Dr. Jacoby’s tiki island flair, it feels as you’re walking onto the set as you enter the door, leaving the Poncey Highlands of Atlanta behind. If I wouldn’t have been in the midst of rewatching the show on Netflix, I might not have put it together… at least not until I saw the menu with cocktails like the Laura Palmer, Audrey Horne, and Log Lady. I worked my way through most of the cocktail list, discovering the highlights were the Wow Bob Wow, a spicy jalapeno margarita, and the Log Lady, an herbal infused vodka you can have with cran or grapefruit (go with grapefruit). The beer snobs (and I say that with love!) accompanying me were satisfied as well. The only thing that was missing from the experience was the theme song playing on loop.


PHOTO
Jul 16
6:55 pm
79 notes
I’m always looking for something original to drink, and that I found at The Shed in Atlanta. This peachy Georgia glory was kept company amongst a menu of twisted classics, including a Spiced Mojito (spiced rum), Orange Basil Julep (self explanatory), and a Svelte Margarita (with a grapefruit and jalapeño spin).
Peach Pit : Pimms, Peach Bitters, Bitter Lemon

I’m always looking for something original to drink, and that I found at The Shed in Atlanta. This peachy Georgia glory was kept company amongst a menu of twisted classics, including a Spiced Mojito (spiced rum), Orange Basil Julep (self explanatory), and a Svelte Margarita (with a grapefruit and jalapeño spin).

Peach Pit : Pimms, Peach Bitters, Bitter Lemon


PHOTO
Apr 16
10:01 am
6 notes

This week I had the pleasure of partaking in a Mixology Class at Atlanta’s H. Harper Station, offered through Scoutmob. Guided by the restaurant’s owner and head barkeep Jerry Slater, we were led through the creation of classic cocktails - a Margarita (shown above), the Aviation, and an Old Fashioned (the best I’ve had, hands down). Jerry was extremely knowledgable, funny, and just a nice guy (possibly influenced by the presence of his mother who was roaming around the bar during the class?). So many of my cocktail questions got answered - What is maraschino liqueur, and more importantly, how is it pronounced? Shaken vs. stirred? Gin or vodka martini? All this while being served delicious appetizers like candied bacon crackerjacks, deviled eggs and smoked pimento cheese. This class gets an A+ for Alcohol and Amazing.


PHOTOSET
Mar 15
9:03 am
9 notes
"Old Fashioned" Snickerdoodles with Bourbon, Orange bitters, and orange zest // by The Boozy Baker
+ 2 3/4 cups + 2 tbsp plain flour+ 2 tsp baking powder+ 1/4 tsp salt+ 1/2 pound unsalted butter, softened+ 1 1/2 cups + 3 tbsp sugar, divided+ 2 large eggs+ 2 tbsp bourbon+ 4 or 5 generous dashes bitters+ 1 tbs freshly grated orange zest+ 1 tbs ground cinnamon
In a medium bowl, combine the flour, baking powder, and salt. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. (If the dough is very soft, freeze for 10 to 15 minutes before proceeding.) Combine the remaining 3 tbsp of sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture and place them on the baking sheets, spacing the balls about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Bake the cookies for 10 to 12 minutes, or until golden brown at the edges but still slightly soft in the middle. Cool the cookies for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.

"Old Fashioned" Snickerdoodles with Bourbon, Orange bitters, and orange zest // by The Boozy Baker

+ 2 3/4 cups + 2 tbsp plain flour
+ 2 tsp baking powder
+ 1/4 tsp salt
+ 1/2 pound unsalted butter, softened
+ 1 1/2 cups + 3 tbsp sugar, divided
+ 2 large eggs
+ 2 tbsp bourbon
+ 4 or 5 generous dashes bitters
+ 1 tbs freshly grated orange zest
+ 1 tbs ground cinnamon

In a medium bowl, combine the flour, baking powder, and salt. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. (If the dough is very soft, freeze for 10 to 15 minutes before proceeding.) Combine the remaining 3 tbsp of sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture and place them on the baking sheets, spacing the balls about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Bake the cookies for 10 to 12 minutes, or until golden brown at the edges but still slightly soft in the middle. Cool the cookies for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.


PHOTO
Feb 20
10:15 am
30 notes
The Atlanta food scene continues to amaze me. I recently checked out Escorpion Tequila Bar and Cantina in Midtown. The cocktails were complex and original, all staying true to Mexican flavors and ingredients, and completely refreshing in the midst of the prohibition trend. Shown here is one of my favorites, the Mali Nali : Blanco tequila, Pineapple, Lime, Green Chartreuse, & Rosemary. More to come.

The Atlanta food scene continues to amaze me. I recently checked out Escorpion Tequila Bar and Cantina in Midtown. The cocktails were complex and original, all staying true to Mexican flavors and ingredients, and completely refreshing in the midst of the prohibition trend. Shown here is one of my favorites, the Mali Nali : Blanco tequila, Pineapple, Lime, Green Chartreuse, & Rosemary. More to come.


PHOTO
Feb 17
9:00 am
3 notes
Me and some friends tried out The Chocolate Bar in Decatur, GA on Saturday. The concept is, you guessed it, chocolate desserts and dessert martini’s and cocktails. Shown here is their signature martini, The Chocolate Bar, with vodka, bailey’s irish cream, and 75% tanzanian couverture (hard chocolate coating the base). It was a perfectly made creamy concoction with delicious glassy ice shards floating on the top. Curious, I tasted the other drinks at the table, and they all tasted fairly similar. There’s no adventurous flavors or real risks taken here, but it will indeed satisfy your sweet tooth.We also sampled an assortment of their truffles and an ancho chili chocolate cupcake. Overall, I have to say, I enjoyed their non-chocolate offerings so much more. The curry popcorn was light with just the right amount of flavor, and their ginger lemon martini rocked my socks off. Next time I’m going to try their chocolate wings!
Photo credit: Lush Lady

Me and some friends tried out The Chocolate Bar in Decatur, GA on Saturday. The concept is, you guessed it, chocolate desserts and dessert martini’s and cocktails. Shown here is their signature martini, The Chocolate Bar, with vodka, bailey’s irish cream, and 75% tanzanian couverture (hard chocolate coating the base). It was a perfectly made creamy concoction with delicious glassy ice shards floating on the top. Curious, I tasted the other drinks at the table, and they all tasted fairly similar. There’s no adventurous flavors or real risks taken here, but it will indeed satisfy your sweet tooth.

We also sampled an assortment of their truffles and an ancho chili chocolate cupcake. Overall, I have to say, I enjoyed their non-chocolate offerings so much more. The curry popcorn was light with just the right amount of flavor, and their ginger lemon martini rocked my socks off. Next time I’m going to try their chocolate wings!

Photo credit: Lush Lady


PHOTO
Jan 16
10:00 am
44 notes

The Lush family is building up a tradition of fine Christmas Eve dining. Last Christmas we were living in New York City and enjoyed dinner at Bobby Flay’s Mesa Grill. This year we are living in Atlanta and were blessed with Hugh Acheson’s (now of Top Chef fame) Empire State South prix fixe Christmas Eve dinner. The menu was 6 courses and included a warm winter salad, roasted leg of lamb, broccoli gratin, veal sweetbreads, a wonderful cheese plate, and finished with a croquembouche (French cream puff). BUT, you know I focus on the libations, and they were top notch as well. Shown above are:
+ Hugh’s Egg Nog+ Crimson King: Prunier VSOP, Cognac, Carpano Antica Formula, Drambuie, 2005 Tayor Fladgate Port LBV+ Lucifer’s Lampshade:  Deaths Door Gin, Punt-E-Mas, Cynar, Celery bitters, grapefruit oil
Photo credit: Lush Lady

The Lush family is building up a tradition of fine Christmas Eve dining. Last Christmas we were living in New York City and enjoyed dinner at Bobby Flay’s Mesa Grill. This year we are living in Atlanta and were blessed with Hugh Acheson’s (now of Top Chef fame) Empire State South prix fixe Christmas Eve dinner. The menu was 6 courses and included a warm winter salad, roasted leg of lamb, broccoli gratin, veal sweetbreads, a wonderful cheese plate, and finished with a croquembouche (French cream puff). BUT, you know I focus on the libations, and they were top notch as well. Shown above are:

+ Hugh’s Egg Nog
+ Crimson King: Prunier VSOP, Cognac, Carpano Antica Formula, Drambuie, 2005 Tayor Fladgate Port LBV
+ Lucifer’s Lampshade:  Deaths Door Gin, Punt-E-Mas, Cynar, Celery bitters, grapefruit oil

Photo credit: Lush Lady


PHOTO
Dec 27
9:08 am
6 notes
Strangely enough, my winter bev of choice has been a vodka tonic. It’s a simple drink, so I didn’t think there was much room for creativity. Then I stumbled upon this recipe for homemade tonic water. The basis of the recipe is boiling down the flavors (allspice, citrus, lemongrass, etc) into a syrup, which you then carbonate. The only thing I’m missing to make it is a soda siphon/maker. Once I get one I’ll try it!
Photo credit: Jeffrey Morgenthaler

Strangely enough, my winter bev of choice has been a vodka tonic. It’s a simple drink, so I didn’t think there was much room for creativity. Then I stumbled upon this recipe for homemade tonic water. The basis of the recipe is boiling down the flavors (allspice, citrus, lemongrass, etc) into a syrup, which you then carbonate. The only thing I’m missing to make it is a soda siphon/maker. Once I get one I’ll try it!

Photo credit: Jeffrey Morgenthaler


PHOTO
Dec 23
1:18 pm
288 notes
I give you the Champs-Ilysee cocktail at Balthazar: Hennessy, Chartreuse, lemon and bitters.
Photo credit: Lush Lady

I give you the Champs-Ilysee cocktail at Balthazar: Hennessy, Chartreuse, lemon and bitters.

Photo credit: Lush Lady


PHOTO
Dec 15
9:00 am
10 notes