According to cocktail writer, Paul Clarke, the origin of the Suffering Bastard dates back to the 1940s at the Long Bar in the Shepheard Hotel in Cairo.

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 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.

Philbrook’s annual MIX cocktail competition is this weekend, and I’ve teamed up with them to give away two tickets to the event! I’ll be judging the event alongside renown cocktail writer and historian, David Wondrich (check out my Q&A with him here), and the executive…

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…

If you follow me on Instagram, you probably noticed that I’ve been playing around with Barsmith Shandy lately. This recipe is a follow-up post to my original review of the product. While its primary function is to add to a beer to make a shandy,…

Allow me to be transparent. When I first tasted the latest product in Barsmith’s lineup I wasn’t sure what to do with it. Not due to it being obscure or unusable, but rather due to my own knowledge gap. Sure, the name “Shandy” is self-explanatory,…