Some of you are here to find out how to make my pinot gris reduction for the East of Eden, and as the directions will tell you, you’ll need to reduce the wine by half. But how can you tell when a liquid is reduced by half without pouring it into a measuring cup every | 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 considered naming this article “How To Take an Order Behind the Bar”, since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some | Read More
The Kentucky Derby is this Saturday, and many of those watching this historic event will be doing so with mint juleps in hand. Sounds like the perfect time to jot down a couple of notes about this classic American cocktail. The mint julep is another of those drinks shrouded in mystery, so in an effort | 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.
As far as I’m concerned, springtime is Dark and Stormy season. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing | Read More
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
First of all, my apologies to everyone who asked, “Do you hate my eyes?” this month after having to see my name in print a whopping three times. But for those of you who missed even one, here’s a wrap-up. And no, I don’t hate your eyes. First up, I was quoted in a Wired | Read More
I own a small library of books on the subject of bartending. Some of these books are geared toward the professional bartender, while others are written for the home mixologist. But regardless of the intended audience, almost every book I own heartily recommends that we use paring knives for cutting fruits and garnishes. The Art | 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
The Sazerac has been making a big comeback over the past year. It’s popping up on cocktails menus, bartenders are recommending them to their customers, and it’s even being suggested as an official state drink. But after being served a warm shot of rye with a drop of Peychaud’s last week at a restaurant here | 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.
One interesting fact about nature is that there are hundreds of near-Earth asteroids hurtling through space right now as we sit here and play on our computers. What is of particular concern, though, is that if one of those asteroids had landed on the Teardrop Lounge on Saturday, Murray Stenson would have had to teach | Read More
Hey Bartender I have a question for you, do spirits (rums, bourbons, whiskies, gin, etc.) improve with age in glass bottles? Is it possible for the spirit’s taste to change over time after being bottled? Or, is it the case that after being taken from the wooden barrels that, that is it, the spirit won’t | Read More
I found this video on the DrinkBoy forum this weekend, posted sometime last year. Those of you who have been reading for a while will know that I always love a good instructional video, as I’ve remarked upon time and again. To recap, here’s the recipe: 1. Chill an 8-ounce cocktail glass. 2. Pick your | Read More