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From Drinks

Cocktails and Spirits with Paul Clarke: A Sour Subject

At The Velvet Tango Room in Cleveland, we cut and squeeze the lemon and lime for each and every cocktail right then and there. It doesn't get fresher than that.

paulius at 11:02PM on 05/06/09

From Drinks

Cocktails: Rediscovering Dubonnet

Dubonnet. My first adult beverage. -Thanks Mom!
-Paulius,
VTR

paulius at 7:31AM on 01/08/09

From Drinks

Hendrick's Gin: An Old Standby in the New Generation of Gins

Perfect as the primary spirit in the Ramos Gin Fizz.

paulius at 6:17AM on 07/24/08

From Serious Eats

Grocery Ninja: Milky Rivers and Kissel Shores

ditto. thanks for the article. being lithuanian, i grew up on "kisselis" made from cranberries. very traditional for the holidays/winter.

paulius at 7:30AM on 10/02/07

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From Drinks

Cocktails and Spirits with Paul Clarke: A Sour Subject

At The Velvet Tango Room in Cleveland, we cut and squeeze the lemon and lime for each and every cocktail right then and there. It doesn't get fresher than that.

paulius at 11:02PM on 05/06/09

From Drinks

Cocktails: Rediscovering Dubonnet

Dubonnet. My first adult beverage. -Thanks Mom!
-Paulius,
VTR

paulius at 7:31AM on 01/08/09

From Drinks

Hendrick's Gin: An Old Standby in the New Generation of Gins

Perfect as the primary spirit in the Ramos Gin Fizz.

paulius at 6:17AM on 07/24/08

From Serious Eats

Grocery Ninja: Milky Rivers and Kissel Shores

ditto. thanks for the article. being lithuanian, i grew up on "kisselis" made from cranberries. very traditional for the holidays/winter.

paulius at 7:30AM on 10/02/07

From Recipes

Cocktail: The Dark 'n' Stormy

The Dark and Stormy is a helluva cocktail. if you ever find any "Blenheims" spicy ginger-ale -the pink capped one,buy all you can- it will be extra stormy! And true- the layering is very important. Load the straw the same way when inserting it to catch the individual flavors of the rum and ginger.

paulius at 5:40AM on 07/26/07

From Serious Eats

Rebecca Charles is Mad as Hell and She's Not Going to Take It Anymore

Thanks for the stand. we can say that karma is a b.....ch, and watch someone rip off a concept and (usually) fail, and they usually do. But after this, I'll go after the next person that goes after mine.

paulius at 5:57AM on 06/27/07

From Talk

Anyone have a cream whipper?

I find that adding french vanilla torani syrup is best, although I have tried other flavors such as banana and "Italian eggnog". Use sparingly, I add maybe 1/2 oz to the smaller size whiped cream maker. As was suggested, do keep things cold, and if possible, do NOT use "ULTRA" PASTEURIZED" whipping cream. a better texture is produced from regular whipping cream, with 35-40% heavy cream/fat content.

paulius at 7:57AM on 04/06/07

From Talk

What would be your favorite items to find on a Brunch menu?

Ramos Gin Fizz. heaven....

paulius at 7:52AM on 03/23/07

From Talk

What can't you cook after, trying over and over again?

pie crust.

paulius at 6:36AM on 03/10/07

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