Binny's Blog

This giant sandwich cookie looks like an overgrown version of those store-bought treats and has a very similar flavor profile, but the “wafers” are more akin to disks of chocolate cake. And, in our version, the filling is a thick layer of pillowy, buttery, marshmallowy deliciousness.

This mixologist must confess to enjoying a good Gin Sling every now and then. In fact, in the wake of Roger’s herbal tour de force of a Pimm’s Cup riff, featured on “Barrel to Bottle: The Binny’s Podcast” Savory Cocktails, we were enjoying our own riff on that classic Gin Sling. In addition to the usual suspects, we added diced peach and a bit of savory cherry shrub, among other things. Wow! What a drink that turned out to be. A great and serendipitous riff.

Light, refreshing and relatively low in alcohol is all the rage in certain circles these days, so this summer we have tried to bring you cocktail recipes that fit the bill. Today we have a lower alcohol riff on one of the all-time Tiki classics, the Mai Tai.

This boozy but ice-cold and indescribably refreshing cocktail was the signature drink at Trinidad’s luxurious Queen’s Park Hotel from the 1920s until its eventual demise a few decades later. Thankfully, the cocktail lives on as the epitome of the Caribbean cocktail aesthetic.

It is the beginning of summer and the long-awaited return of strawberry season in the Midwest, which is reason enough to celebrate. If you feel the need for another excuse to make this perfectly rustic summer dessert, June 14 is National Strawberry Shortcake Day. But who needs excuses when it comes to strawberry shortcake? It is THE dessert you should be serving to put an exclamation point on every June cookout and picnic you host.

Two pies are always better than one. We submit as proof positive this mashup of two classic cream pies. We round it all out with plenty of chocolate to make the sum exponentially greater than its parts.

Tiki cocktails are one of Roger's passions. But some members of the Barrel to Bottle Crew don't want to go through the hassle of mixing a 15-ingredient cocktail. Maybe you're the same way? If you don't want to stock up on multiple fruit juices, syrups, liqueurs and types of rum, this is the perfect episode for you.

The Quarantini Chronicles heads to warmer climates on this week's Barrel to Bottle episode. Roger has put together some recipes that don't require 15 ingredients, for these quarantine times.

If you think all Tiki drinks are sugary sweet, you just haven’t had a good one.

Let's answer the question you're asking yourself. What distinguishes gelato from ice cream is the following: more egg yolks, less cream/more milk, and definitely less air churned into it than ice cream.The key to expressing that dense and creamy note is dry ice.