drinksbyevie

I am so excited to host dinner parties out here!!!
Thank you for helping me choose my new dining table during my visit to the Pittsburgh store! Catch me in the middle of winter with my parka sitting out here all season long! Stay tuned for all of my final picks ✨ ​
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god i am so happy there’s a chill in the air

A BUTTERY APPLE OF —
• 4 dashes butter bitters
• ½ oz apple butter syrup
• 2½ oz bourbon
• garnish: apple slice, torched cinnamon stick
add everything to a cocktail mixing glass; fill with ice and stir until chilled; strain into chilled rocks glass over fresh ice; garnish with an apple slice and cinnamon stick.

APPLE BUTTER SYRUP —
• 1 heaping tbsp of apple butter
• 1 cup light brown sugar
• 1 cup apple c***r
• heavy pinch of salt
• 1 cinnamon stick
combine everything in a small saucepan and heat until everything is dissolved; cool to room temperature; strain into a bottle; refrigerate for up to 2 weeks.
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bye bye summer I will miss you!!!

SALTY & SCORCHED SHISO DAIQUIRI —
• ½ oz simple syrup
• 1 oz salty & scorched lime juice
• 2 oz shiso rum
• garnish: lime coin
combine everything into a cocktail shaker. dd ice and shake vigorously until chilled. double strain into a chilled coupe. garnish with a lime coin.

SALTY & SCORCHED LIME JUICE
• 3 limes
• kosher salt
cut each lime in half crosswise and lightly salt the fleshy side. to a hot pan, place the limes face down, and cook, undisturbed, for 2-4 minutes, until charred. juice immediately. store in the refrigerator for 3 days.

SHISO RUM —
• 2 cups white rum
• 16-20 fresh shiso leaves
add the shiso leaves and rum to a mason jar and seal; infuse for up to 2 days. strain and store at room temperature for up to 6 months, but I’d recommend using it within 3 months.
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making this is truly my love letter to the transition between summer and fall. an over abundance of cherry tomatoes from the garden turned into something so savory, sweet, tangy, and the perfect blend of fall spices that lasts for weeks in the fridge (but even better when you can it and can enjoy it all winter long!) 🧡

SPICED TOMATO JAM —
• 4lbs tomato of choice (i used sungolds because i have so many of them!)
• 1 tbsp salt
• 1 cup brown sugar
• generous amount of freshly cracked black pepper
• 8 cloves
• 3 allspice
• 1 large cinnamon stick, or 2 small
• 3 tsp red pepper flakes, like aleppo
• ½ cup apple c***r vinegar
i like to cut my tomatoes in half as it will result in smaller pieces and cook a little faster. add everything to a large pot and bring to medium heat, let it reach a quick boil, and then reduce the heat to low. let it cook on low heat until everything is reduced, the jam has thickened, and darkened in color (about 2-3 hours). let it cool and store.
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I WROTE A F***ING BOOK! And it’s called Drinks for Every Taste!

Built around the five fundamental tastes: sweet, salty, sour, bitter, and umami — because I genuinely believe the best cocktails start with understanding flavor, and understanding why things taste good together. Inside are 75 recipes, mostly full-flavored cocktails alongside some bar bites, all designed to help you think about drinks a little differently.

Each chapter focuses on one of the five tastes, breaking down the science, ingredients, and techniques that help you create balanced drinks at home.

As much as this book is my excuse to play with flavor, at its heart, it’s about curiosity. It’s about scratching that nagging, creative itch in the back of your head, and making something delicious just for the sake of it.

The link to pre-order it is in my bio! It releases on March 30, 2027.

Thank you to everyone who helped put this book into the universe, but thank you to all of YOU for bringing me here, to this very moment. This book is as much because of you as it is for you. Thank you!!!!

Publisher: Ten Speed Press
Agent: CAA Sydney Shiffman
Photographer: scott semler
Food stylist: Thư Phạm Buser
Prop stylist: Maggie DiMarco

trying to remind you that pittsburgh is cool
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**e

BASIL OIL —
• ~1 cup packed fresh basil leaves (~50g blanched basil)
• ¾ cup neutral oil (~150g neutral oil)
Blanch the basil in boiling water for 15 seconds; transfer to an ice bath. Add the basil to paper towels and squeeze the excess water out. Add to a blender with the oil and blend for about 30 seconds. Strain through a small fine mesh strainer and store in a small squeeze or dropper bottle. It will last in the fridge for up to 4 days (you can also freeze it into cubes)!
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inspo from 🌿

Do you want to feel like you’re being punched in the face by a tomato?

A VERY TOMATO MARTINI —
• ½ oz tomato water
• ¾ oz tomato vermouth Veso Aperitifs 
• 2½ oz smoked tomato oil vodka Algae Cooking Club musashi & jasmine 👨🏻‍🍳👩🏻‍💻 Bluebird Distilling
• garnish: basil oil
Add the tomato water, tomato vermouth, and smoked tomato oil vodka to a cocktail mixing glass. Fill the glass with ice and stir for about 20 seconds. Strain into a chilled stemmed glass and garnish with basil oil.

TOMATO WATER —
• 2-3 heirloom tomatoes
• heavy pinch of salt
Roughly cut the tomatoes and add them to a blender with salt. Blend until super smooth. Strain through a funnel lined with a damp coffee filter (I like to let a few of the drops out over the sink and then transfer to a jar to finish straining). This’ll take a few hours — usually I set up the entire straining situation in the fridge to do overnight. Store the final tomato water in the fridge for 3 days.

SMOKED TOMATO OIL VODKA —
• 2 oz smoked tomato oil
• 1½ cups vodka
Combine the oil and vodka in a jar and shake well. Let it sit at room temperature for a few hours, then freeze until the fat solidifies. Strain through a damp coffee filter and store the finished vodka in the refrigerator for up to 3 months.

BASIL OIL —
• ~1 cup packed fresh basil leaves
• ¾ cup neutral oil
Blanch the basil in boiling water for 15 seconds; transfer to an ice bath. Add the basil to paper towels and squeeze the excess water out. Add to a blender with the oil and blend for about 30 seconds. Strain through a small fine mesh strainer (full recipe for this coming asap!).
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It’s actually not a tomatini 🍅
•1½ cups sun gold tomato puree blended with ½ tsp of kosher salt (from about 1lb of tomatoes)
•2 oz fresh lemon juice
•1 oz ch*****ne vinegar (feel free to use your fave vinegar here! like a fruity one would be delish here too)
•¾ cup guava nectar
•¾ cup guava liqueur Chinola | Fresh Fruit Liqueurs
•2½ cup gin Gray Whale Spirits
•2 oz water
•1 cup whole milk (u can use non dairy if necessary; gently heat the milk to 140°F before adding the cocktail; you might need to strain more than once to get it super clear; I’d opt for full-fat coconut or soy)
•garnish: frozen tomato, olive oil
1. Freeze some of your tomatoes for ice cubes later.
2. Blend and strain the tomatoes!
3. Add to a large pitcher with lemon juice, vinegar, guava juice, guava liqueur, gin, and water. Stir to combine.
4. To another pitcher, add the milk.
5. Slowly pour the cocktail mixture into the milk in circular motions. Let it sit at room temperature for an hour.
6. Strain through a funnel lined with 2 damp coffee filters into a clean container.
7. Store in the refrigerator until chilled.
8. To serve, pour about 3-4 ounces of the cocktail over a frozen tomato in a chilled glass. Garnish with some olive oil. Would also be great served over a large ice cube, too!
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