A handful of companies are coming to the rescue in the carry-on drinks department. Wine writer and comedian Marissa Ross is a big fan of Fly Wine , a collection of TSA-friendly single serving bottles that you won’t find on your average Delta flight.
The online drinks magazine Punch recently partnered with W&P Design to create the Carry-On Cocktail Kit, a smartly packaged case of cocktail ingredients like tonic syrup for G&Ts and seasoned bitters for Old Fashioneds.
Cocktails, Drink, Recent Shows, Recipes »
David Wondrich recently updated his James Beard Award winning cocktail bible, IMBIBE! He joins Evan this week to discuss getting your drink on.
The Hoja Santa at B.S. Taqueria in Downtown LA is a riff on a margarita, but the addition of the Mexican herb hoja santa and cucumber make this cocktail extra refreshing (and perfect for washing down one of chef Ray Garcia’s clam and lardo tacos.)
Dave Arnold, author of Liquid Intelligence: The Art and Science of the Perfect Cocktail shares his tips for perfecting the Gin & Tonic at home.
In his book Cocktails on Tap: The Art of Mixing Spirits and Beer, barman Jacob Grier goes beyond the Michelada and the Boilermaker to give us over 50 recipes for beer cocktails. He reinvents forgotten classics and introduces us to his new favorites.
Audio, Drink, Holiday Food, Recipes »
Put down the carton, real eggnog is made from scratch. For the best results, some say to age your eggnog for at least three weeks or up to a year before drinking.
The Coachella lineup that festivalgoers eagerly anticipate each year is not usually the list of food vendors who make it out to Indio’s polo field. But this year the festival has revved up their food offerings by recruiting prominent L.A. chefs and by bringing in Outstanding in the Field.
Jeff Miller of Thrillist who has been to Coachella almost every year of the festival’s existence …
Look no further for your inspiration to throw a tiki party.
Drink, Recent Shows, Recipes, Restaurants »
This week on Good Food, Evan deconstructs The Pinkerton – the creation of Christiaan Rollich, who manages the bar programs of Suzanne Goin and Carolyn Styne’s Lucques, A.O.C. and Tavern.
Commentary, Drink, Eating »
From cronut-knockoffs, to no-show reservation Twitter shaming, it’s been quite a year for L.A.’s eaters.