When it comes to making great cocktails, the most important factor is starting with high quality spirits. But once your liquor cabinet or bar cart is fully stocked, it’s time to think about bar tools. From muddlers and strainers, to glassware and bar towels, having the best barware on hand streamlines your cocktail mixing experience | Read More

Making your own cherries is not as easy as it sounds – they can be surprisingly stubborn about taking up the juice. One of my favourite bartender-drinks writers, Jeffrey Morgenthaler, recommends starting with a jar of Italian maraschino cherries, draining them of their syrup and then rebottling them with a mix of cognac, amaretto and maraschino | Read More

I was not a big gin drinker back in my early 20s. Far from it, actually. In my mind it was whiskey or nothing at all. (Save for water.) But I soon came around, thanks to an ex’s extraordinary force of a grandmother, who taught me how to luxuriate and thoroughly enjoy a G&T. And the | Read More

Bye, pumpkin spice. Hello, turmeric, Oregon pears & fig jam. Jeffrey Morgenthaler  “Summer flavors are about celebrating one or two key ingredients,” says Jeffrey Morgenthaler. “I feel like fall flavors are about piling on flavor on top of flavor on top of flavor.” Morgenthaler would know. The bar manager at downtown’s Clyde Common and formerly | Read More

Let’s face it: The question on everyone’s mind is: When can we get back to normal? And the answer for most of the bar industry is that normal no longer exists and probably won’t for a long time to come. As I write this, we’re hitting seven months of living in the “Upside Down,” where | Read More