When it comes to sipping spirits, vodka might not be your first choice. But when it comes to creating cocktails, vodka is actually a bartender’s dream. Quality vodka should be colorless, odorless, and essentially tasteless, making it a perfect boozy addition to a number of different mixers. Everyone should know how to make a good vodka cocktail or […]
Despite the recent surge in the popularity of cocktails, our favorite boozy concoctions have actually been around for quite a while. Many of these classic drinks have a deep-rooted history in where they were created, or have revolutionized the industry behind the bar in some way. In the second segment of our Ask a Bartender […]
One fateful night in San Francisco, I stepped up to the bar and ordered a gin gimlet. My bartender nodded, shook up the cocktail, poured it into a chilled glass… and then topped it off with a float of Jack Daniel’s. I thought my eyes were playing tricks on me — that is, until my […]
What in the world is cochineal? If you answered: “a natural red dye,” you would be correct. If you answered: “the original red coloring in Campari,” you would be correct. If you answered: “a tiny bug that all of us have been eating and drinking without realizing it,” you would also, in fact, be correct.
In the world of craft cocktails, there was before Sasha Petraske and after Sasha Petraske. When the famed bartender died at the tender age of 42 last year, he left the world altered for his impact upon it.
As summer turns to fall, one of the best cocktails to help you make the transition is the classic Moscow Mule. But of course, I always try to give every classic cocktail a twist, so with this delicious libation I thought adding some fresh pineapple juice would harken back to summer while the ginger flavors […]
I am all about a reason to celebrate one of my favorite spirits, rum, so when National Rum Day rolled around earlier this week, you know I had to spend the day creating new rum cocktails. I experimented a good bit, recreating some classic cocktails with variations that incorporated rum in place of the specific […]
If we’re all about ‘80s and ‘90s fetishism these days (acid-wash denim fans, rejoice!), you gotta believe it’s not too long before whoever’s in charge of exploiting cultural nostalgia turns our collective attention to the 1970s. Maybe not the worst idea.
The classic Sazerac calls for a sugar cube, rye whiskey – though some sub in Bourbon – Peychaud’ bitters, an absinthe rinse and a lemon peel, right? WRONG. While this is how the drink has been made for decades, it’s not the way the drink was made when it was first invented.