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

“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

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.…

As the window of opportunity to enjoy Winter cocktails with their warmth and spice closes, it’s time to look forward to bright and refreshing Spring cocktails. These seasonal flavors associated with the start of Spring often lend themselves to lighter cocktails that feature gin and…

Until you’ve experienced a cut of pork cooked medium rare, you haven’t experienced all that pork can truly be. Too often pork is overcooked out of fear of foodborne illness. The thing to keep in mind is