Monthly Archives: March 2013

Saffron Pisco

Saffron Pisco

Saffron Pisco

Today is National Paella Day, so to celebrate I decided to get back to the Pisco Lab and experiment with a new cocktail that used saffron. The color and flavor of saffron is very unique, and I really enjoy cooking with it, specially when I am preparing a seafood paella. But how would it taste in a cocktail? How would it go with Pisco?
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10 Tips for Cocktail Photography

Some time ago, I was asked “do you take all the photographs on your blog?” and the answer is Yes! I write all the recipes, cook all the dishes, make all the cocktails, and photograph all the food and drinks. But if you’ve never photographed food, it can be very challenging. Why? Because no matter how good something tastes, you need to make it look like it’s going to taste great in the photo. In other words, of all the senses you can use to enjoy food: sight, taste, smell, sound, and touch, you can only appeal to the sense of sight in a photograph.
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