Since the dawn of the cocktail renaissance, enthusiasts have lusted after the beautifully cut, clear cubes adorning their old fashioneds and sazeracs at craft cocktail bars. Whether you’re new to cocktails or a longtime enthusiast, by the time you finish reading this post you’ll have a better grasp of the how clear ice is made, options for making clear ice at home, as well as one of the best visual illustrations of the process I’ve ever seen.

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,…

SUZE is known for its dry, bitter, gentian-heavy flavor profile, but this cocktail is surprisingly bright and refreshing. Yellow Chartreuse and mint’s herbal notes play well with SUZE, and come together in this drink to make a refreshing tipple that’s perfect for spring or summer.

Two commonly misunderstood ingredients (SUZE and absinthe) meet up in this Sazerac riff created by Gary Regan.

Negroni Week – one of my favorite weeks of the year. Not only do I get to partake in the forever-classic negroni, but to participate in supporting charity. However, this year is a bit different from prior years. Participating venues select a charity from the…

As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination. Sometimes we call certain tastes “acquired” and research suggests that there is a baseline amount of exposure…