Binny's Blog

Our new Clark & Sheffield VSOP Cognac is the perfect base for this tropical riff on the classic Sidecar cocktail.

We love a good tasting experiment on Barrel to Bottle, so this week we're making Manhattans. A lot of Manhattans. So many Manhattans that we can't keep track of how many we're making. We tried 21 different bitters to see which one makes the best Manhattan.

If you love food but are a little work-shy in the kitchen, we have an easy and delicious three-course meal for your Galentine's Day or Valentine's Day, along with wine, beer and cocktail pairings for each course.

The Flank Steak Salad is definitely a hearty meal, and a delightfully simple one to prepare. Just bear in mind that salting is essential to the recipe. Salting and seasoning the steak 30 minutes prior to grilling ensures that the meat absorbs the flavorful seasoning and remains juicy when served.

The key to achieving that crispy texture and luxuriously creamy center is to set yourself up for success. Allow the filet to come to room temperature. Pat the surface dry before cooking.

Crème brûlée is not simply about intensely satisfying vanilla notes. The joy of crème brûlée is tasting the contrasts - the hot/savory note of burnt sugar and the cool/sweet interior, and above all the the audible crack of its hard shell giving way to the luxuriantly velvet-textured custard underneath.

Though this decadent recipe is a study in simplicity, be sure to use quality ingredients. Your better half will appreciate your efforts.

There's nothing like a hearty shrimp appetizer to really start your dinner party off right. Chef Scott's grilled shrimp with caramelized pineapple salsa will leave your guests with the most fulfilling sweet and savory experience they've ever had.

This flavorful, low fat recipe is all about method. The technique known as en papillote is often used with seasoned, delicate proteins (such as chicken breasts and seafood) whose flavors mingle and intensify as they cook in their own steam.

Originally, the Sazerac cocktail was made with French brandy. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey. We decided to recreate the original with Hennessy Cognac - plus ginger syrup, a few dashes of barrel aged bitters, and of course, a heavy absinthe rinse.