When adding fresh herbs to cocktails, like basil or mint, many reach for the muddler and proceed to crush the herbs into pieces in the base of the cocktail shaker. There’s really no reason to do this and you probably shouldn’t because overly crushing the herbs may introduce unwanted bitterness in the cocktail.
Read MoreThe Old Fashioned meets… well… Pineapple! The star ingredient in this cocktail is Pineapple Demerara syrup- and it’s definitely worth making! The syrup itself can be a bit inconsistent, so you may need to adjust the amount you add to the cocktail to properly balance it.
Read MoreHere’s a colorful twist on a Sidecar using Cointreau that I cold-infused with Hibiscus tea for 24 hours. The color turned out AMAZING and the added flavors of black current and lemon verbena from the tea paired exceptionally well with the cognac.
Read MoreThis cocktail is made with high-proof bourbon (I used Old Granddad 114 but Coopers’ Craft Barrel Reserve was really nice too), a touch of quality vanilla liqueur and Rosato amaro; a bittersweet liqueur with fresh and fruity aromas of hibiscus and orange blossom. I also added some tropical spice bitters, but you can just as easily sub in aromatic bitters.
Read MoreWhile you still get that earthy-smokiness that everyone loves about mezcal, this bottle is a bit more balanced with herbal and floral notes, along with a subtle citrus layer and a touch of fruit on the finish. I’ll mainly be enjoying this one neat, but I couldn’t resist trying it in my favorite mezcal cocktail: a Naked & Famous.
Read MoreA balanced and refreshing Margarita is never out of season. Although this ubiquitous summertime cocktail might not be as front of mind during the colder months, with some simple changes to the ingredients, this cocktail will channel those cozy winter vibes.
Read MoreI was really fascinated by the “creaminess” of this gin, so I thought it would make a refreshing martini riff. I added just a few drops of sarsaparilla bitters to the finished cocktail, so when you take the first sip you’re instantly reminded of cream soda or even an old-timey cola.
Read MoreSmoked Old Fashioneds are way overdone– so I guess it’s time to start smoking Negronis. Also, if you haven’t made a Negroni using funky Jamaican rum, what are you even doing with your life? It’s hard to truly improve on a classic, but if I’m being honest, I’ll take this combo over the classic Gin-Campari-Vermouth spec any day.
Read MoreBacon, bourbon, bitters & fancy maple syrup. It might not be for everyone (i.e. vegans, or just anyone who doesn’t like the idea of bacon in their cocktail) but this is an incredibly fun drink to try out at least once. Originally created by Don Lee in NYC in 2007, this cocktail essentially started the “fat washing” cocktail craze that is now fairly commonplace in most craft cocktail bars around the world.
Read MoreThis is one of those rare cocktails where I will tell you it doesn’t matter that much how precise you are with measuring. Yeah you want to get the general proportions right, but a little extra pineapple juice or a little less Campari isn’t going to hurt anything.
Read MoreI’ve been enjoying a fun new ingredient in my home bar: Pineapple Gum syrup. It’s made from freshly pressed pineapple, cane sugar & “gum arabic”– which is apparently like sap from Acacia trees. It has a really nice viscosity and lots of bright pineapple acidity; and it’s another tasty way to incorporate pineapple into more drinks.
Read MoreOf course, the drink itself doesn’t actually freeze. Since a martini is mostly spirit (in my case gin, but sure you can go with vodka) the liquid will just get nicely chilled without solidifying. When you’re ready to serve or enjoy, just remove the bottle from the freezer and pour into a glass along with lemon zest.
Read MoreYou can find a few slightly different specs floating around the internet, but I personally find the below recipe to be the most enjoyable and balanced. I attended a Bacardi training a few years back where the instructor recommended adding a pinch of sea salt to your Espresso Martinis to round out the rich and bitter notes of the espresso.
Read MoreThe Sour is a standard cocktail template that you can use with nearly any spirit. It simply calls for: spirit, citrus and sugar. For this particular recipe I am using gin– so we’re calling this a Gin Sour. However, simply by swapping out the gin for whiskey, you’d have a Whiskey Sour. Makes sense, right? Other popular drinks like the Margarita and Daiquiri are also considered Sours because they follow that same formula: spirit, citrus, sugar.
Read MoreBack in the day, it was just referred to as a cocktail, consisting of some sort of spirit, sugar, water and bitters. As drinking culture developed, the word cocktail came to refer to any sort of mixed drink. To get this now classic concoction, people had to ask their bartender specifically for “an old fashioned cocktail.”
Read MorePersonally, the Boulevardier is my go-to cocktail for batching. Since it calls for equal-parts of each of the three ingredients, it’s super easy to scale up and make in large quantities. The Boulevardier also tends to be favored by people who aren’t usually cocktail drinkers– vs. the Negroni which can come off as a bit abrasive the first time you try it.
Read MoreA classic daiquiri is one of the most delicious and simple cocktails you could make. Sadly a lot of people hear “daiquiri” and immediately picture a sugary, frozen boat drink that is meant to be consumed aboard an overcrowded cruise ship. Although this classic drink has certainly been bastardized by restaurant chains and cruise lines alike, you simply have never had a real daiquiri until you’ve made one like this.
Read MoreThis might be a funny comparison to some, but I often to think of mezcal similarly to single-malt scotch. If I buy a really nice bottle of either, I’m probably not going to put it in a cocktail. The spirit itself is so complex, layered and crafted with such intention and care that it’s best enjoyed on its own. That doesn’t mean you can’t have fun with cocktails made with expensive mezcal…
Read MoreCognac Old Fashioned cocktail meets... tiki? Whatever it is, this cocktail recipe is an especially good one. Stirred and boozy, but with strong tropical vibes– try it out and let me know what you think!
Read MoreThe Margarita is a classic, well-loved blend of tequila, fresh lime juice, and orange liqueur. Of course, you’ll find all sorts of different riffs and variations at bars and restaurants all over the world, but like most classic cocktails, it’s difficult to beat the original.
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