14 Comments
Jan 9, 2021Liked by Peter Suderman

Would love your thoughts on why $24 for a jar of cherries is worth it

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Dec 13, 2020Liked by Peter Suderman

You must be making ice non-stop! I've tried doing large batches of ice from molds, but find they only last a couple weeks in the freezer - I think modern defrost cycle (or maybe just my fridge) causes the cubes to melt over time.

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Thanks, great stuff. Of course I’ve been breaking every rule - using lots of ice from the fridge, using a half glass shaker and probably over smashing the ice. I have the big cubes but have never used in a shaker. Will be trying a couple of these recipes this weekend. I also appreciate you including the liquor costs. So many of the cocktail books I’ve bought have recipes that require some obscure and expensive ingredients which aren’t practical for most of us at home.

A small typo - “Then drop in your two-inch piece of ice, leaving”

Thanks!

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May 28, 2022·edited May 28, 2022

I'm confused - one cube of 2" ice (or just three cubes of 1" ice?) This seems like much less ice than is typically used - I've always filled the large part of the shaker about 1/3 - 1/2 and I feel like bartenders tend to dump a bunch of ice in there too. Is your one-piece advice unusual, or is this the standard?

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Do you have a video of what the shake is supposed to look like?

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I found the winter daiquiri to be extremely sweet. Anyone else have thoughts?

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Does your ice amount recommendation change if you are making 2 drinks in one shaker ie doubling the recipe? I’m having trouble getting my drinks as cold as I did when I just filled the shaker with freezer ice. Thanks, I’ve made every drink thus far!

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