I have been playing around with almond milk lately for my forthcoming book on nuts. Things like nogs, gin fizzes, anything that needs a milky touch. This one I think is the best, at least for this season. Take one shot frozen vodka, one shot almond milk, a half shot of mastic liqueur (it is very sweet) and just a drop each of rose water and St. Germain. Amaretto would probably be better, honestly. Shake with ice and strain into a glass. You simply must make your own almond milk - just raw peeled almonds pounded or processed with very hot water, left over night and strained and squeezed out through a cloth. It is absolutely delicious. The drink is named for Saint Cyril, Greek apostle to the Slavs.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is in print from University of Illinois Press!