Binny's Blog

The last time Bob Calamia stopped by the Barrel to Bottle studio, it was to talk about something he loves but doesn't know, amaro. Now he's here to talk about something he both knows and loves: Champagne and bubbly.

Rich, creamy eggnog is a delicious holiday tradition but some worry about consuming raw eggs. This recipe was designed to deliver the finest cup of holiday cheer imaginable in a safe and easy way. Sure, there are good examples of premade eggnog, but nothing beats homemade.

The turkey may take center stage on the Thanksgiving table, but we all know that people always ask for a second serving of the sides! Below are a number of classics that will thrill any guest - and we KNOW that the Waffle stuffing will steal the spotlight.

Binny's doesn't just help you stock your bar for biggest moments of your life, we can also help you plan them.

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.

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.

We had a lot of fun putting together a mix of flavors we thought fully embodied the holiday spirit. We went with bourbon as the base and added in ingredients you may have available on your bar cart for an easy, but delightfully tasteful cocktail.

When you think celebration, think Champagne! But it works well on any Tuesday night as well.

Did you know Binny's Highland Park features a restaurant level demonstration kitchen? We have a lot of fun teaching you how to pair wine, beer and spirits with handcrafted dishes - especially when it comes to holidays.