After a decade with local government, Emily Landsman found her second career in the food world. She has served as marketing and creative director for a number of well known small food companies in the DC area. Emily has a BA and MPA from The George Washington University and a graduate certificate in Sustainable Agriculture and Food Systems.
The ingredients in this punch are relatively easy to find in your local wine or liquor shop. Variations in each will change your finished drink. Serve in fun punch cups, and drink until you can’t tell the difference between our hero Mordechai and the evil Haman!
Want to celebrate Tu b’Shevat, but not into dried fruits and nuts? Fear not. The seven species were basically made for cocktails. Cheers to whisky (barley) and sparkling wine (grapes) cocktails!
Ancient ingredients sure made for some tasty pre-dinner libations! Wheat becomes vodka, grapes turn into wine, barley is the only ingredient in true Scotch whisky and grenadine syrup is made from pomegranates. This easy-to-construct cocktail is very impressive and is a great way to celebrate the season in a new way. Scotch whiskies vary greatly…
Humans learned long ago that they could ferment pretty much anything that contains natural sugar and turn it into alcohol, the easiest options being fruit and grain. Perhaps it was for this reason that many of the seven species were selected! This cocktail contains wheat (vodka), grapes (wine) and figs.
Fried cocktails sound like they belong at a state fair somewhere. This hot buttered brandy is a take on the traditional hot buttered rum, a drink that goes back to colonial days. The pear crisps may seem like a lot of work, but they’re really worth it! They soak up the butter and brandy in…
Alex Laufer’s background is in biotech, but a passion for spirits, a career change and the budding local cocktail culture led him to open One Eight Distilling, currently producing vodka, whiskey and gin in Northeast DC.
The classic gin fizz is a bright cocktail containing gin, acidic citrus juice, sugar and carbonated water. A few tweaks and a great apple flavor make this fall gin fizz perfect for the cool weather. Keep in mind that each brand of gin tastes different and will change the character of this drink. Some are…
If you’re a purist and use bitters for your cocktails only, I love to use the classic Manhattan as a way to highlight flavor changes. Traditionally, aromatic bitters are used in a Manhattan. My world changed a few years ago when a bartender ran out of Peychaud’s and asked if I’d be willing to try…
In the last of her three-part series, Emily teaches us all about bitters, including history, how they’re made and how to use them (not just cocktails!). A new world of flavors unfolds…
What’s a shrub? (Hint: Not a plant.) In the second of her three-part series, Emily creates three bright vinegar-based drinks that let summer’s best and freshest fruits shine.
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