Daily Digest: April 2, 2014

communal table

 

We're all in this together: the return of communal restaurant tables. [The Atlantic

 

Introducing the gluten-free cosmopolitan. [LAT]

 

Four critics and one restaurant: an experiment on perspective. [WP]

 

Can't get enough food porn? Here are 15 stunning... Read more >

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Raising the Bar: How to Make Better Cocktails at Home with Audrey Saunders

Audrey Saunders of New York City's Pegu Club

 

We tapped the Pegu Club owner and 2013 JBF Gala mixologist to share her tips for better at-home mixology.

 

Simple Syrup, Simply Put

When it comes to cocktails, we don’t want to cook simple syrup; that increases its viscosity. There are exceptions, but we generally don’t want heaviness in a cocktail. Fill a bottle halfway with superfine sugar, which is gritless and dissolves instantly. (I like to repurpose 10-ounce glass soda bottles. They’re ideal for home use and a speed pourer fits perfectly into them.) Fill the other half with filtered, room-temperature water. Cap and shake well. The mixture will appear cloudy at first but will quickly settle. Top off with more water. When it’s transparent, it’s ready for use.

 

Vermouth: Smaller Is Better

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