Tammy Coxen
@tammylc.bsky.social
Booze and cocktail history nerd. I host the My Tiny Bottles podcast & YouTube series (mytinybottles.com), and teach cocktail classes online and in-person as Tammy's Tastings (tammystastings.com). Also a SMOF, so may occasionally post about SF conrunning.
Citrus free menu at Lucy's Flower Shop in Stockholm. Lots of really interesting stuff going on in each of these.
December 4, 2025 at 4:32 PM
Citrus free menu at Lucy's Flower Shop in Stockholm. Lots of really interesting stuff going on in each of these.
Dessert was a banana cake with truffle gelato, but I really don't like truffle in desserts, so that didn't work at all for me. The chocolate crinkle cookie was great, though, and I had a lovely new-to-me Amaro della Sacra with dessert. It was very cardamom-y and I loved it! 8/8
December 3, 2025 at 5:00 AM
Dessert was a banana cake with truffle gelato, but I really don't like truffle in desserts, so that didn't work at all for me. The chocolate crinkle cookie was great, though, and I had a lovely new-to-me Amaro della Sacra with dessert. It was very cardamom-y and I loved it! 8/8
And finally, dolce! @ceciliatan.com and Corwin realized while we were out that it was their one year wedding anniversary (they've been together since 1991, but only married for a year) thus the candle. 7/
December 3, 2025 at 5:00 AM
And finally, dolce! @ceciliatan.com and Corwin realized while we were out that it was their one year wedding anniversary (they've been together since 1991, but only married for a year) thus the candle. 7/
Carni!
confit duck leg (tuscan red rice, creamy polenta, swiss chard, delicata squash)
painted hills striploin (roasted radicchio, potato, bagna cauda, grilled lemon) 6/
confit duck leg (tuscan red rice, creamy polenta, swiss chard, delicata squash)
painted hills striploin (roasted radicchio, potato, bagna cauda, grilled lemon) 6/
December 3, 2025 at 5:00 AM
Carni!
confit duck leg (tuscan red rice, creamy polenta, swiss chard, delicata squash)
painted hills striploin (roasted radicchio, potato, bagna cauda, grilled lemon) 6/
confit duck leg (tuscan red rice, creamy polenta, swiss chard, delicata squash)
painted hills striploin (roasted radicchio, potato, bagna cauda, grilled lemon) 6/
ivory silo beet and nettle pansotti (herbed goat cheese, ricotta, nasturtium leaf pesto, walnut)
autumn squash casoncelli (chanterelles, rosemary, chicories, grana padano) 5/
autumn squash casoncelli (chanterelles, rosemary, chicories, grana padano) 5/
December 3, 2025 at 5:00 AM
ivory silo beet and nettle pansotti (herbed goat cheese, ricotta, nasturtium leaf pesto, walnut)
autumn squash casoncelli (chanterelles, rosemary, chicories, grana padano) 5/
autumn squash casoncelli (chanterelles, rosemary, chicories, grana padano) 5/
Antipasti next:
prosciutto e pere (fresh pears, hazelnuts, parmigiano, aged balsamic)
grilled rosemary flatbread (chickering farms porchetta, spicy saffron mayo, giardiniera)
traditional bagna cauda (peak season farm vegetables, warm garlic-anchovy dipping sauce) 3/
prosciutto e pere (fresh pears, hazelnuts, parmigiano, aged balsamic)
grilled rosemary flatbread (chickering farms porchetta, spicy saffron mayo, giardiniera)
traditional bagna cauda (peak season farm vegetables, warm garlic-anchovy dipping sauce) 3/
December 3, 2025 at 5:00 AM
Antipasti next:
prosciutto e pere (fresh pears, hazelnuts, parmigiano, aged balsamic)
grilled rosemary flatbread (chickering farms porchetta, spicy saffron mayo, giardiniera)
traditional bagna cauda (peak season farm vegetables, warm garlic-anchovy dipping sauce) 3/
prosciutto e pere (fresh pears, hazelnuts, parmigiano, aged balsamic)
grilled rosemary flatbread (chickering farms porchetta, spicy saffron mayo, giardiniera)
traditional bagna cauda (peak season farm vegetables, warm garlic-anchovy dipping sauce) 3/
Course #1.
unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)
chicken liver crostini with green tomato marmellata
warm semolina cakes (roasted squash crema, brown butter, sage, fresh burgundy truffles, apple) 2/
unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)
chicken liver crostini with green tomato marmellata
warm semolina cakes (roasted squash crema, brown butter, sage, fresh burgundy truffles, apple) 2/
December 3, 2025 at 5:00 AM
Course #1.
unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)
chicken liver crostini with green tomato marmellata
warm semolina cakes (roasted squash crema, brown butter, sage, fresh burgundy truffles, apple) 2/
unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)
chicken liver crostini with green tomato marmellata
warm semolina cakes (roasted squash crema, brown butter, sage, fresh burgundy truffles, apple) 2/
Here's a little follow up to my tasting episode with Keith Waldbauer. Keith was busy working by that point, so my guest was @cocktailchron.bsky.social, who I'd tasted gin with earlier that same day. We had fun comparing Grandma's tiny bottle of 80s Courvoisier VS with a modern VSOP.
December 1, 2025 at 8:47 PM
Here's a little follow up to my tasting episode with Keith Waldbauer. Keith was busy working by that point, so my guest was @cocktailchron.bsky.social, who I'd tasted gin with earlier that same day. We had fun comparing Grandma's tiny bottle of 80s Courvoisier VS with a modern VSOP.
Once cranberry liqueur was involved it clearly needed to be a sour, and that was actually the perfect Thanksgiving in a glass. Final recipe was 2 oz stuffing flavored bourbon, 3/4 oz cranberry liqueur, 1/4 oz simple, 3/4 oz lemon juice. And it was AWESOME. 6/
December 1, 2025 at 12:23 AM
Once cranberry liqueur was involved it clearly needed to be a sour, and that was actually the perfect Thanksgiving in a glass. Final recipe was 2 oz stuffing flavored bourbon, 3/4 oz cranberry liqueur, 1/4 oz simple, 3/4 oz lemon juice. And it was AWESOME. 6/
Here's Bruce considering an early version of it as a Perfect Manhattan with celery bitters and saline, which was not bad. The attempts to do a martini-ish drink with it and mushroom vodka are best not discussed. The Benton's Old Fashioned riff with maple syrup and Ango was the best, I think. 4/
December 1, 2025 at 12:23 AM
Here's Bruce considering an early version of it as a Perfect Manhattan with celery bitters and saline, which was not bad. The attempts to do a martini-ish drink with it and mushroom vodka are best not discussed. The Benton's Old Fashioned riff with maple syrup and Ango was the best, I think. 4/
Okay, I said this year's turkey fat washed bourbon was fascinatingly different. The last time I made this, I did it using turkey fat that I'd got purely from rendering the skin. This time I used the turkey fat leftover from roasting a spatchcocked turkey over onion, celery, carrot, sage & thyme. 1/
December 1, 2025 at 12:23 AM
Okay, I said this year's turkey fat washed bourbon was fascinatingly different. The last time I made this, I did it using turkey fat that I'd got purely from rendering the skin. This time I used the turkey fat leftover from roasting a spatchcocked turkey over onion, celery, carrot, sage & thyme. 1/
My partner's fave aperitivo is 50/50 tawny port & Montenegro. But as I've noted previously, I moved my 48 most critical bottles to Canada. So I have neither of those here. But I did buy a bottle of ruby port to test a recipe, so I gave him four options to try. Which one do you think he chose?
November 29, 2025 at 11:38 PM
My partner's fave aperitivo is 50/50 tawny port & Montenegro. But as I've noted previously, I moved my 48 most critical bottles to Canada. So I have neither of those here. But I did buy a bottle of ruby port to test a recipe, so I gave him four options to try. Which one do you think he chose?
As someone who used to work in labor market data, a more statistically useful and reliable entity than any of those municipalities individually. But I suspect cherry picked as the best of the more logical combined regions.
November 29, 2025 at 1:03 PM
As someone who used to work in labor market data, a more statistically useful and reliable entity than any of those municipalities individually. But I suspect cherry picked as the best of the more logical combined regions.
Have started a batch of turkey fat washed bourbon to use for Turkey and Sage cocktails!
November 28, 2025 at 6:56 PM
Have started a batch of turkey fat washed bourbon to use for Turkey and Sage cocktails!
Timing is everything!
November 27, 2025 at 6:53 PM
Timing is everything!
When I moved 48 bottles from my bar in Cambridge to Toronto for the year, it left some holes. Some of which I discovered tonight when I wanted to make margaritas to go with fajitas. Engage Mr Potato Head mode! Mezcal, grapefruit liqueur, and a dash of orange bitters was in the right neighborhood!
November 26, 2025 at 12:21 AM
When I moved 48 bottles from my bar in Cambridge to Toronto for the year, it left some holes. Some of which I discovered tonight when I wanted to make margaritas to go with fajitas. Engage Mr Potato Head mode! Mezcal, grapefruit liqueur, and a dash of orange bitters was in the right neighborhood!
I am a good duck cooker! Yum.
November 24, 2025 at 11:42 PM
I am a good duck cooker! Yum.
Ha! Love these AI-suggested responses in YouTube to @bill-n1vux.bsky.social 's comments on the YouTube video for this episode. Want to know why we're talking about couches in a tasting video? Watch the video or read the transcript. Leave a comment and I'll post what it suggested I respond!
November 21, 2025 at 6:31 PM
Ha! Love these AI-suggested responses in YouTube to @bill-n1vux.bsky.social 's comments on the YouTube video for this episode. Want to know why we're talking about couches in a tasting video? Watch the video or read the transcript. Leave a comment and I'll post what it suggested I respond!
It's a daiquiri kind of day. Made with sugar, not simple, which really does make a delightful difference.
November 20, 2025 at 9:44 PM
It's a daiquiri kind of day. Made with sugar, not simple, which really does make a delightful difference.
Very fun long read here. "New checkers are advised that you can’t trust books—they tend not to be fact-checked." "The longer you check, the more you doubt what you think you know." Researching tiny bottles and cocktail classes, I can totally relate! archive.is/RFTyo
November 20, 2025 at 5:04 PM
Very fun long read here. "New checkers are advised that you can’t trust books—they tend not to be fact-checked." "The longer you check, the more you doubt what you think you know." Researching tiny bottles and cocktail classes, I can totally relate! archive.is/RFTyo
One of these things is not like the other one, but it was a nice way to finish!
November 16, 2025 at 8:17 PM
One of these things is not like the other one, but it was a nice way to finish!
More wines have arrived, so here's a close up of the selection.
November 16, 2025 at 7:04 PM
More wines have arrived, so here's a close up of the selection.
Champagne and fried chicken party. Who knew that was a power pairing?
November 16, 2025 at 6:21 PM
Champagne and fried chicken party. Who knew that was a power pairing?
I was so confused by this headline I clicked through. Now I've read the article, and I'm still so confused.
November 16, 2025 at 3:04 AM
I was so confused by this headline I clicked through. Now I've read the article, and I'm still so confused.
I don't believe this ever touched a barrel, despite what the label says. And it's so smooth I'm not sure I believe it's 40% either. But you can sure taste the Mayan corn on this moonshine. Yum.
November 15, 2025 at 1:52 AM
I don't believe this ever touched a barrel, despite what the label says. And it's so smooth I'm not sure I believe it's 40% either. But you can sure taste the Mayan corn on this moonshine. Yum.