Zeke Franco

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Here you can find most of my what I’m doing around the Web. All of my series of tubes point here—at least the tubes with feeds.

I posted to quotesfordesigners.com

Design Quote

Creating something for someone else’s lived experience requires us to be students of their condition and careful listeners to their stories.Bob McKinnon, “Citizen Designer, 2nd Ed.”

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Fresa Picante

I’m working on a Tequila tasting event in May and to demonstrate the flexibility of Tequila I’m making three different cocktails. This one is the most sessionable of the trio and highlights Tequila Reposado. The little bit of wood adds some vanilla notes which was the starting point for the concept, but the strawberry is the main flavor. I backup the vanilla and strawberry with the earthy and herbal notes from the tequila and yellow chartreuse and a little bit of Habanero spice to kick things up.

• Homemade Strawberry-Infused Tequila • Espolòn Tequila Reposado • Yellow Chartreuse • Lemon Juice • Cane Syrup 2:1 • Hellfire Habanero Shrub • Bourbon Vanilla Tincture • Strawberry Garnish

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Irish Coffee

There is a over a foot of snow outside, so Sunday Funday is happening at home today. I went to Nashville recently and brought back some locally roasted beans from Barista Parlor. The space the cafe is in used to be a mechanic’s shop, hence the cool retro oil can packaging.

☕IRISH COFFEE 2.0 :coffee: via Dead Rabbit in NYC

1.25 oz blended Irish whiskey they use Clontarf. Today I used Jameson Whiskey 3.5 oz Coffee 0.5 oz 2:1 Demerara Syrup 1 oz Fresh whipped heavy cream

punchdrink.com has a great writeup of this drink. Search for “Mastering the Irish Coffee with Jillian Vose”

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Seaside in Holland

This cocktail was inspired by my trip to Copenhagen last year. I enjoyed some great meals that paired salty herring fish with a dram of aquavit. I had a fantastic cocktail at Barking Dog that used local gin, aquavit, and salt. When I came home I craved something similar. I wanted to focus at bit more on dill and minimize the taste of juniper so I cut out the gin and focused on just the aquavit as the base spirit. The result is a cocktail that taste of dill, salt, with a hint of sweet and a little oak. I choose Aalborg Jubilaeums Akvavit since had all the qualities I wanted. Most aquavits available focus on caraway as the prominent flavor. Jubilaeums uses dill and coriander seeds and is finished in American white oak.

In order to bring out more dill flavors I made my own dill bitters using fresh dill, coriander seeds, cumin seeds, dill seed, orris root, and lemon grass. I made two batches; one immersed in 100 proof vodka and another in 94 proof London Dry Gin and blended them to taste. About 2:1 vodka-based to gin-based.

SEASIDE IN DENMARK Aalborg Jubilaeums Akvavit Cocchi Americano Dolin Blanc Dill Bitters - homemade Saline Solution Fresh Dill

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Forgiven Old Fashioned

78% 6yr bourbon and 22% 4yr rye. It’s 91 Proof. I generally don’t use “special” bourbons or ryes for an Old Fashioned, but since it’s Old Fashioned Week I wanted to put together something that was a unique. This is a simple recipe since the Wild Turkey is meant to be the star.

• 2oz Wild Turkey Forgiven • 10ml Bourbon Barrel Aged 100% Maple Syrup • 3 Dashes of Angostura Bitters • 1 Dash of Orange Bitters • Orange Peel. Oils of < 1in expressed into glass and rubbed on rim. • Large Ice Cube

I prefer to stir my old fashioned in a separate prechilled glass; this keeps the large ice cube from cracking when you pour the cocktail into the rocks glass. I stir mine half as long as a normal stirred cocktail like a Manhattan or Negroni. So about 15-20 revolutions. I enjoy to taste the spirit upfront then after a few sips and minutes the dilution is perfect and by the end of the drink it’s not watered down.

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