I feel like the Last Word was a super hip cocktail a few years ago (like 2017-2018?) but I’ve hardly made one since. A friend recently asked me for a refreshing gin cocktail and I decided to shake one up for her– then I promptly made one for myself too. It actually made me kinda nostalgic for simpler times.
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 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 MoreOnce referred to as a “forgotten classic,” the Aviation became one of the most popular gin cocktails in bars across America for a time. The earliest written mention of the drink was in Hugo Ensslin’s book published in 1916, titled "Recipes for Mixed Drinks." The recipe called for gin, lemon juice, Maraschino and a then-obscure French liqueur, crème de violette.
Read MoreIs there a more quintessential warm weather cocktail than the Aperol Spritz? Okay there are a lot of sunny day cocktails, but the Aperol Spritz is at least in the top 5 on everyone’s favorites list. It’s a simple recipe that’s easy as 1, 2, 3– which is actually a great way to remember the recipe proportions. Although this simple cocktail does not require shaking or stirring (or even measuring– you can “eyeball” this one and be okay), it is helpful to add the ingredients to your glass in the right order.
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 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.
Read More“There are already too many rules to remember in life, so your Martini shouldn’t come with a set of instructions as well.” It’s a somewhat surprising, but refreshing perspective coming from Alessandro Palazzi, head bartender at Dukes Hotel, a London cocktail institution. This intimate bar is tucked away off a London side street with a slight air of exclusivity, and a “smart casual” dress code. However, as you sink comfortably into your lounge chair, Palazzi and his staff are quick to make you feel right at home.
Read MoreThe origins of the Sazerac go way back to the early 1800’s, so the exact specs have undoubtedly changed in that amount of time. Early on it was made with brandy or cognac before bartenders started subbing in rye whiskey (which was a little more plentiful in the US). Lately, I’ve been enjoying splitting the base and using both cognac and high-proof rye.
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