Rosemary Liqueur

Infusing flavors into alcohol seems impressive and difficult, but it is actually super easy. It works along the same principles as making tea - put something flavored in a liquid for a while, and then take it out.

I had this liqueur when my friend Tanya made it, and I had to make some of my own. Its a sweet, herbal liquor that is best served on the rocks or with seltzer. Its so good that guests will skip over high end whiskeys to get a glass!

Orange Beef

One of the first Chinese dishes I ate was crispy orange beef, and I loved it. It was the perfect mix of salty, spicy, crispy, sweet, and sour. Every time I've had it since then I've been disappointed it wasn't quite as good as that first one. This was my attempt to get as close as possible to recreate that dish.