I’m not sure if it’s the local scene in Tulsa or a larger trend, but champagnes and sparkling wines seem to have risen in popularity over the past years. Perhaps some credit can be given to the Chambong, but I think there are a few…
The food you’ve prepared is not quite ready, but at least all six of your guests have a drink in hand. The first round included two old fashioneds (one with rye and the other with bourbon), two beers, something “light and fruity” and a daiquiri—not…
Since launching this site 5 years ago, it has continually evolved and the focus has been refined. Now I need your input. The articles I write are a reflection of my interests at that particular time. I constantly turn down opportunities from brands offering free products…
You rarely encounter a spirit that is so unique that it cannot be easily classified within existing spirit designations. I first encountered TRÄ•KÁL at a spirit tasting held at Hodges Bend in Tulsa, Oklahoma. (Shout out to Provisions for organizing the event!) I tasted through…
Modern accounts of cocktail history are peppered with stories of rare and forgotten ingredients and unbelievable origin stories. It’s safe to say that many of those stories are either inaccurate or fabricated. However, occasionally a story resurfaces that has some validity. I recently found myself…
I recently had the privilege to speak with Simonson about his new book, current cocktail culture and MIX. Simonson has authored four cocktail books and regularly writes for The New York Times, PUNCH and Imbibe. His fourth book, The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes, will be released Sept. 17, 2019.
Chartreuse is a liqueur that has stood the test of time since 1605. That’s far longer than any cocktail fad. In an era of rapid content creation and expedited consumption, it’s worth noting the things that endure. Whether they are liqueurs and spirits or books…
