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.…
This year marks the 4th annual Negroni Week presented by Imbibe and Campari. What I particularly appreciate about this event is that it encourages local establishments to participate and donate to a local charity of their choice. The way it works is an establishment registers…