By Michael Cecconi
Here is a recipe for a basic sour cocktail with plenty of variations listed. I am hoping to inspire people to work with what they have, yet still make great, interesting cocktails.
Category Archives: Drink
My Fancy Future Breakfast
by Julie Lindow
My fancy future breakfast includes sheep-milk yogurt, farm-direct and organic coffee with mushroom creamer, breakfast chocolate, pasta, California honey, and a Moringa green shake. That is exactly what I ate at the 2020 Winter Fancy Food Show in San Francisco, California. As I ate, I learned that in the future, food will be sustainable, organic, fair trade, or rather farm direct, and nutrient dense.
KULI KULI: THE FUTURE OF FOOD (with Recipes)
By Julie Lindow
Focus, focus, focus on Moringa! I just drank a Kuli Kuli raspberry, acai, Lion’s Mane mushroom, and most importantly, Moringa dietary supplement shot—it is nourishing my mind right now as I write. It tastes like slightly sweet matcha tea with raspberry and lemon. Yum!
COCKTAIL RECIPES: A GIFT FOR YOU
by Julie Lindow
Cocktails are a wonderful way to celebrate special occasions and the holidays. I don’t drink a lot so when I do, I want my cocktail to be an extraordinary experience. During the past few years, I have developed several cocktails to commemorate various occasions in my family and friend’s lives. Gary Meyer told me that Eat Drink Film readers love new recipes, so I thought that sharing these with all of you might be a welcome gift. These recipes are simple and can be made in large batches for holiday parties. I developed these cocktails without outside influence, but I would not be surprised if others have come up with similar recipes, so I don’t claim any ownership over these gems.
ORSON’S BELLY: Day and Night
by Julie Lindow
Film posters of Mon Oncle by Jacques Tati and of course Citizen Kane by Orson Welles
Have you ever dreamt of opening a café or bar that would be the medley of everything you love? Have you ever worried that San Francisco is losing its creative venues because high rents demand investors who demand tried-and-true (i.e. boring) business formulas so that they can be assured of a return?
FOREIGN CINEMA COOKBOOK RECIPES
By Gary Meyer
Evolving menus. Sensual environment. Champagne and Oysters on the half shell. Since 1999 Foreign Cinema has been a magical destination for San Franciscans and international visitors. It is a place with an ever-changing menu for brunch, lunch, dinner and late night and is like no other restaurant you have ever enjoyed with its outdoor cinema and various unique rooms. You can even eat in the projection booth.
eatdrinkfilms.com 