Believe it or not, this cocktail is technically an old fashioned based on the classic definition – spirit, sugar, and bitters. It’s a bit on the sweeter side, but not a “sugar bomb”. A perfect choice for someone who is easing into the world of…
I never used to respect the daiquiri. I didn’t understand the appeal of an overly-sweet alcoholic slushy. Actually, I didn’t have much respect for the old fashioned either – which is now my go to cocktail. Looking back, it’s apparent that
I can recall the first time I had a cocktail that broke the mental mold of what a cocktail could be. At a time when the extent of my cocktail knowledge didn’t go beyond the 3 or 4 drinks I overheard people order, there was
“Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut.” – Ernest Hemingway
Sometimes you prepare a recipe because you have extra ingredients on hand that you need to use. I had fresh mint that I wanted to do something unique with, and decided to pair it with
A well-executed or creative garnish has the ability to emblazon the memory of a cocktail within the imbiber’s mind. Whether it’s eagles cut from orange peels in Sazeracs or dolphins made from bananas in tiki drinks, they’ll leave a memory of a specific time and…
Fernet and Chartreuse are known for their bold flavors which some may find too intense, but personally I gravitate towards them. Many cocktail enthusiasts are aware of the Industry Sour devised by Ted Kilgore of Taste in St. Louis, which features both of these ingredients.…