For a minute there, a few of us thought blue cocktails were a thing of the past… or at least something you only enjoyed while at an all-inclusive resort with cheap booze. But now skilled bartenders everywhere are dusting off their neglected bottles of blue curaçao, and crafting some well-balanced & truly delicious drinks.
Read MoreIf you find yourself in Dublin, Ireland, hopefully you have a little longer than 48 hours to eat, drink and see all the sights. In case you don’t though, here’s a short guide to maximize your time. If you’re anything like us, you tend to plan your trips around cool bars, cocktail experiences, distilleries and searching for quality booze. Dublin has no shortage of any of these, so don’t waste your time trying to get over jet-lag; there’s simply too much to taste and experience.
Read MoreIf you have an Instagram account and have any interest in the cocktail and bar world, you’ve seen Jason Yu. He’s been inspiring bar professionals and enthusiasts everywhere via social media, appearing on various influential cocktail feeds and sharing his amazing work through his own account: @jasonfyu. The guy is an incredibility talented and creative bartender, but he’s not one to talk about his own successes. Even in this interview he mentions a huge list of friends and industry peers as his personal inspirations.
Read MoreThe Margarita is without a doubt my favorite cocktail and I don’t think I’m alone in that. However, like so many other great classic recipes, the Margarita went through the dark ages of mixology in the 80’s and 90’s and barely made it out alive. However, making a quality margarita is not hard, and only requires a few simple ingredients. When done right, it’s a truly incredible drink.
Read MoreA Cognac Sidecar is pretty classic, but I thought this would be a fun spin. Most Cognacs have some banana notes (which has something to do with the French oak used for aging apparently 🤷♂️) so it was a no brainer to pair it with banana liqueur. Tiki bitters added some tropical spice, and finishing it off with a mist of funky, heavy pot still Jamaican rum just made this cocktail something special.
Read MoreThe city of Portland, Oregon, has a growing and thriving craft distilling scene. Despite being a recent addition to this flourishing community, Freeland Spirits is a brand that’s already making waves in the industry.
Read MoreYou’re never too far from a good cocktail in Portland, OR. It’s a relatively small city compared to West Coast neighbors Seattle or San Francisco, but the amount of bar industry talent is staggering. Travelers should know that, if you want to hit all the hotspots in the Rose City, you’re going to need to stay longer than a weekend.
Read MoreFor this recipe, I wanted to make like a Last Word + Piña Colada sort of thing. I initially felt like it was my weakest recipe, but it ended up being the clear favorite of the night. Funny how that goes!
Read MoreRefreshing and eye-catching, and featuring gin and mezcal, the Cadillac Swizz comes to us from the creative bar staff at Bibo Ergo Sum in Los Angeles. This stylish bar has a slightly Art Deco vibe, and is somewhat hidden in Robertson Plaza between West Hollywood and Beverly Hills. Find the Cadillac Swizz on the menu under the “Neon” section, which lists various drinks described as “the life of the party.”
Read More“When it comes to taking good photos, lighting is everything,” says Jordan Hughes, an industry photographer and Instagrammer at @HighProofPreacher. “If you have good lighting, it doesn’t matter if you’re shooting on your smartphone or a fancy camera.”
Read MoreI received a bottle of Trä Kál a while ago & finally got around to mixing with it. This bottle is crazy; so different from anything I’ve tried before! Apparently Trä Kál is a totally new type of spirit from Patagonia, & is made solely from local ingredients. It starts out like an apple & pear brandy but is then infused like a gin with local botanicals & essential oils. Like I said, I haven’t had anything quite like it.
Read MoreIt’s a simple process and recipe, but it really is the little details that make or break a quality Old Fashioned. Because there are so few ingredients, it’s even more important to be attentive to the details; like the type of sugar, the proof of the spirit or expressing the orange oil over the top. Poor quality ingredients will obviously make for a sub-par cocktail, but even too much (or too little) of the right ingredients can diminish the overall experience. Making cocktails is all about adding different elements together to create unique and balanced flavors, and a well-made Old Fashioned is likely the best example of the craft.
Read MoreThis tiki-classic is made with Green Chartreuse as the base spirit. It might sound a little weird at first but this French herbal liqueur combined with pineapple, lime and Falernum, is just one of those special combinations. Add a few dashes of absinthe or maybe even a 1/2 oz of overproof rum for some extra fun.
Read MoreConsisting of just whiskey, lemon juice, sugar and often (not always) egg white, a classic Whiskey Sour is always a crowd pleaser. It’s simple, delicious and easy enough to make a good one at home. However, if you’re feeling a little creative, it’s also an easy drink to upgrade.
Read MoreRum is hands-down the most diverse spirit in the world– and I’d fight anyone who says otherwise. A big part of why it’s so incredibly diverse is because there aren’t many rules around how to make it. Basically each country (and in some cases, different regions within the same country) will have their own methods and traditions for producing rum.
Read MoreDon’t be disappointed when you try squeezing a lemon peel over your drink! Just take the peel in your hands and gently squeeze. You should see a very light mist of fragrant citrus oils that will rest over the top of your finished cocktail.
Read MoreFor whatever reason I’ve been on a big rosé kick lately. So naturally it’s been finding its way into more and more of my cocktail creations. One evening, I threw the tale end of a bottle of rosé wine in a sauce pan with some sugar and made a simple syrup. I had this idea of using my new syrup to make a Rosé Margarita. But I didn’t want it just to be a marg with rosé syrup in it. It had to be different and kinda “elevated.”
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.
Read MoreSotol has to be the weirdest spirit I’ve ever come across. This incredibly vegetal spirit is made from Dasylirion or “desert spoon plant.” It primarily grows wild in Northern Mexico. Sotol is transparent, earthy and basically tastes like the desert from where it came.
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