Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning “little blood”) is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave. Years ago I was taught that sangrita is a blend of tomato and orange juices, with the addition of | Read More
This subject has been covered before, but after numerous requests and some positive encouragement from a good friend this weekend I have decided to post my version of homemade tonic water. The base for this recipe came from my friend Kevin Ludwig, who pioneered craft tonic water in Portland. His recipe can be found on | Read More
Clearly I have been smiled upon by a greater power as of late, for I have been fortunate to take on so many new readers over the past month. If you’re one of those new to the site: welcome! For the benefit of the newcomers, I feel I should explain how things work around here. | Read More
I’ve you’ve never made – or enjoyed – a mint julep before, be sure to check out this post, with lots of information from myself, and videos from the real experts.
An authentic Dark and Stormy made with Gosling’s rum and homemade ginger beer is the ideal prelude to summer, when the spring months are arriving like lions and one’s mind turns to thoughts of lambs. The national drink of Bermuda, a true Dark and Stormy is never made with Jamaican ginger brew or weak ginger | Read More
When I found my first bottle of St. Germain elderflower liqueur last year, I was – like many of you – inspired by its unique flavor and wanted to use it in a cocktail. I mixed it with vodka, I mixed it with gin, I mixed it with lemon juice, and I sweetened it with | Read More
I like to use Buffalo Trace’s Sazerac 6-Year rye in my Sazeracs. The nose is sweet and fruity, but the palate is nice and dry with a lot of spice – a perfect choice for the Sazerac experience.
Well, here we are at Mixology Monday time again. Our host for this round is Marleigh over at Sloshed! and in my mind she’s picked a real winner of a theme: brandy. I love brandy. I love to consume it, I love to sell it, and I love to mix with it. A few months | Read More
A couple of months ago, my friend Kevin from The Scotch Blog sent me a bottle of Pig’s Nose scotch in the mail. As an aside, I highly recommend making friends with people who do things like, say, run the world’s biggest blog on scotch whiskey. Really. Anyway, Pig’s Nose is a fun, easy-to-drink, everyday | Read More
There’s this little… thing… that some bartenders, like myself who are from a certain generation do, and I’ve been thinking a lot lately about why we do it. And it’s probably going to sound super weird to you at first, but hopefully by the end of this piece you’ll be convinced and might even want | Read More
I cobbled this recipe together from a number of sources many years ago, and have spent every Thanksgiving making it for friends. It’s always a popular winter warmer, and everyone spends the post-prandial hours sipping large mugs of wassail on the deck.
To be honest with you, I didn’t really have much of a chance to prepare for this month’s Mixology Monday. In fact, when Natalie emailed me a reminder earlier today, my first thought was, “Oh, f*ck!”. And as much as I loves me some Mixology Monday, I’ve been a little out of the loop this | Read More
It’s football time here in the university town I call home, so on Saturday mornings my kitchen often becomes the epicenter of pre-game madness. I like to put out a bottle of vodka, a pitcher of my Bloody Mary mix, and a tray of fun garnishes for the fans and let people put together their | Read More
I never really venture too far outside of my comfort zone when it comes to cocktails. Sure, I’ve tried some strange combinations before, but when all is said and done I usually tend to stick to the classics. Until this evening. Maybe it was all the late-summer sun I got at the pool this afternoon | Read More
Earlier today at our little Cocktail Summit, we played with seaberries (aka sea berries or sea-buckthorn). If you haven’t tried seaberries before, they’re a small, soft fruit full of a milky, citrusy, tart juice – slightly astringent and very rich. They’re unlike anything I had ever tried. I had been messing around with some wine syrups | Read More