Baking and Bartending
Baked goods and craft cocktails
Bartending and me
My artistic and scientific minds intersect harmoniously in my mixology. Craft cocktails have always been a favorite of mine and I am actively coming up with new recipes, techniques, and garnishes in my spare time.
A few years ago, I came across a book, Liquid Intelligence: The Art and Science of the Perfect Cocktail, by Dave Arnold. This book underlines everything I love about mixology: the art and science. One thing I admire about the book is that Arnold explains things as simple as how ice and dilution work to make or break a cocktail, but also discusses how you can use centrifuges or liquid nitrogen in mixology.
In 2022, I tasked myself with a challenge: post a new cocktail recipe every day for one year. After completing this task, I decided to continue this endeavor. Follow me on my journey of creating and photographing daily unique cocktail recipes by clicking the recipe button below. I try to semi-regularly update this website, but to follow the journey in real-time, I suggest following me on Instagram @anatomyofadrink and/or Threads @anatomyofadrink where I post my daily drinks to my story, as well as post reels of cocktail recipes.
Baking and me
Cookies are definitely my go-to when baking. I love having a container of cookie dough on-hand to bake fresh cookies on the spot or indulge in a spoon (or three) of dough.
Quick breads are next in line for me. I often find myself purposefully buying bananas with the goal of them over-ripening so I can make some banana bread.
I frequently make gluten-free or vegan baked goods for those with dietary restrictions. I want to make sure everyone can enjoy the treats I make, but, at the same time, I love the challenge of altering a recipe to meet dietary restrictions...maybe that is just the scientist in me.