In addition to experiencing the flavor and aroma of a cocktail, appreciation comes from knowledge of its history. However, our tendency is only to study modern history and investigate the birth of the cocktail rather than the historical context of drinking culture which predates it.…
As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination. Sometimes we call certain tastes “acquired” and research suggests that there is a baseline amount of exposure…
The boulevardier is a simple negroni variant. The bitter notes of Campari may catch newcomers by surprise, but overall it tends to be an agreeable drink. What’s even better is that the recipe couldn’t be simpler. A negroni is equal parts gin, sweet vermouth, and…
This simple cocktail is bright and approachable. The apple brandy, lemon juice, and grenadine (pomegranate) make for a drink that has broad appeal. This is an ideal cocktail to serve to that party guest that is new to the world of cocktails. This cocktail is…
Forget sugary frozen drinks packed with booze. This is the classic daiquiri, beautiful and simple. Sometimes used as a litmus test amongst bartenders while traveling to determine whether or not a bartender is knowledgeable. This cocktail is featured in Paul Clarke’s excellent cocktail recipe/history book,…
This is the perfect cocktail for those who are more comfortable drinking vodka than other spirits. The Gypsy has both an approachability and a complexity that I found very surprising. I suggest trying this one for yourself and using it to ease friends into the…