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Last call—they’re calling it a night, you’re just calling it a chapter.
Hot take: Melons continue to ripen off the vine (save watermelons). And pasteurized milk stored below 40 degrees should remain drinkable for up to 18 days (but don’t freeze it). These are just some of the tricks of the trade master mixologists play on in their most tantalizing ’tails—and form the base of precisely the kind of concoction you can craft from the cozy of your own home kitchen thanks to bartender-author Jim Meehan’s third book, The Bartender’s Pantry. His latest foray into your pantry bridges the gap between just having the ingredients for that cool bar cocktail you’re craving and actually knowing how to muddle the masterpiece. “Meehan has an intense thoughtfulness and rare beginner’s mind-driven curiosity about ingredients, technique and flavor,” says Flavorama author Arielle Johnson of the buzzy new release. “[He] has condensed decades of experimentation and wisdom to give us the tools to control every element of flavor in a drink—and, even better, to make nearly any tasty ingredient drinkable.” We’ll drink to that. mixographyinc.com
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