My personal rule is to keep work and play separate. As a cocktail writer, that divide isn’t only a metaphorical one—it’s a physical one. At Hodges Bend, it’s the white marble bar top constantly reminding me that as much as I have read or may…

We’re now just over a month into the implementation of Oklahoma’s modernized liquor laws. These much-needed changes represent a significant milestone in catching us up to the national norm, allowing us to be more competitive, and encouraging new business growth. While most people are aware they…

There are many recipes for the Bishop (featured article photo). The simplest modern recipe I found is more akin to a sangria.

The scariest tales of spirits I’ve heard involve the creation of “spooky punches.” You know the kind. They lurk in the depths of Pinterest, lingering in the ether of large gatherings. It’s there they prey on unassuming victims using coy terms like spooky, haunted, devil, blood, etc. The kitschy names and vibrant colors lure victims. Their cognition clouds with every sip. However, the real terror doesn’t occur until the next morning.

There is a perception gap in the minds of imbibers. The difference between a local craft beer and a national brand is understood, but in the world of distillation, the term “craft spirit” is often used indiscriminately. Too frequently, the marketing teams of big brands can sway consumers with unregulated terms like “craft” and “small-batch,” leaving a general haze about their meanings.

I recently spent some time interviewing and judging a cocktail competition with David Wondrich. (Read my interview here.) I asked him to sign a couple copies of his books so I’d have something to give away to my readers.

This article is the extended version of an interview I conducted with David Wondrich. I judged a cocktail competition with him in Tulsa, Oklahoma and called him the week prior to the event to discuss his backstory, the cocktail revolution, and his approach to judging…