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…
To say that classic cocktails from the Manhattan to the Martini owe much to vermouth would be an understatement. However, it wasn’t until the last decades of the 1800s that vermouth made it to America and became a cocktail ingredient. With the creation of modern vermouths…
You know the tired club scene all too well. Bass thumps loudly from the inside as you wait in line to get in. Finally, the bouncer checks your ID and accepts your cover fee—a small toll paid to be seen at such a trendy spot. Once inside the dark chasm, you’re presented with mediocre drink options, sold on bottle service, and forced to dance to a spasmodic playlist because you’d rather not think about the time and money wasted if you’d just leave.
Whether designed intentionally or occurring through happenstance, bars have character, and developing that character requires time. When well-executed, it’s not that a single style of bar is better than another, rather that they all have a time and place. When envisioning The Tulsan, the owners settled on a simple concept—tailor the bar towards real, everyday people. The path to ensuring The Tulsan embodies that ethos has been anything but rushed.
The first thing to mention about Romantic Cocktails is how stunning the metallic red, pillowed hardcover binding is. It’s the perfect aesthetic for a book of passion-filled recipes. The corresponding photography is also top-notch, with unique setups for the showcased recipes.
Sometimes you don’t have patience, sometimes you don’t have ice, and other times you don’t have many ingredients to work with. Simplicity can be beautiful though. Sother Teague has been a long-time advocate of this style of drink known as the scaffa at his bar,…
After over a year of work, I’m pleased to announce it’s here. I’ve been running The Humble Garnish for nearly 5 years and people always ask me about creating a product. Whether it’s bitters, booze, or opening my own bar, the questions never cease. Wait…
