Random Recipe

Featured

Categories

The Ferrari: a Bartender's Handshake

Often regarded as the "bartender's handshake", a shot of Fernet-Branca has become a modern fixture for bartenders visiting one another at their respective craft cocktail establishments. It is as much a nod from one professional to another as it is confirmation that, as a fellow enthusiast of the craft, your tastes have evolved to the point that an intensely herbal, bitter Italian aperitivo is a perfectly acceptable refreshment that doesn't require extra time mixing up a signature recipe.

Regular patrons can also sometimes upgrade their "bar table image" and gain immediate street credit by ordering Fernet, (or if it's not too busy, requesting a bartender's choice cocktail made with the stuff). Calling out Fernet-Branca is still unusual enough—even in better bars—that it might earn you a smile or a double-take from the bartender and occasionally leads to conversations about ingredients or recipe construction. But, sipping Fernet neat is just

Click here and take a bigger gulp of this article. . .

Final Say

There are a handful of cocktails in our experience that anyone reading this should recognize, or at the very least, drinks you should try. One example is the Last Word—a forgotten classic until it was unearthed by Seattle bartending legend Murray Stenson of Zig Zag Café. To the uninitiated, its bold and unusual flavor profile featuring both Luxardo maraschino liqueur and Green Chartreuse can be a revelation. The fact that it is citrus-based makes it accessible, and if you are a self-proclaimed gin hater, it is a drink that can definitely open your mind to the wonderful possibilities that a good craft cocktail can offer. Don't feel like you need to make the Last Word before you try today's feature, but if you haven't had the pleasure you are certainly missing out. Knowing one drink can also serve as a convenient benchmark for judging another.

As good as

Click here and take a bigger gulp of this article. . .

Cold Brew & Tonic

Normally, we don't reach for tonic when we want a cocktail. The old G&T may be a popular choice, but we think it's because people don't know what else to make with gin. It's a shame because many of the best classic cocktails call for gin—not vodka—not only because vodka was unknown in the pre-prohibition era, but because gin brings something extra to a cocktail that simply isn't there otherwise—and we don't mean juniper. It may be a requirement in gin, but not all brands choose to emphasize juniper flavor, allowing other botanicals, citrus and even spice to play the center role. Yet, even with strong, piney examples, gin is transformed by other ingredients in a way that can be hard to explain to people who think they are gin-averse. But tasting is believing.

On a recent trip to Minnesota to visit some of our former haunts, we happened

Click here and take a bigger gulp of this article. . .

Otoño Cocktail

Some years ago, we received a gift from a family member living in Spain. Pacharán (or Patxaran) is a sloe berry and anise flavored liqueur from the Navarre community of northern Spain. Dating back to the middle ages, homemade pacharán recipes are still followed today similar to several Italian traditions (like nocino and limoncello). To make pacharán, sloe berries from the blackthorn tree are soaked in anisette along with a few coffee beans and cinnamon. After a time, the solids are strained and the resulting liquid is bottled. Eventually, commercial brands became available. The oldest is Zoco, dating back to the 1950s using a family recipe from the early 1800s.

Similar to Sloe Gin, Pacharán Navarro production is regulated to contain no color or flavor additives, yet it boasts a deep reddish hue and an intense berry flavor alongside the expected hint of anise. While it is

Click here and take a bigger gulp of this article. . .

Practical Glassware

Nothing showcases a unique cocktail like a unique cocktail glass. But, sometimes practicality is more important—we are talking function over form. Not everyone wants or needs the kind of variety we like to photograph here. What everyone does need are a few different glasses to get through the vast majority of recipes worth exploring. You want to be able to construct and enjoy classic and contemporary recipes the way they were intended. We are often asked what kind of glassware to get, so we thought a simple guide might help. Once you cover the basics, you can always expand with a specialty glass here or there without going overboard. But you should at least insist on these as a starting point.

The Coupe The most basic cocktail glass you should own is the cocktail coupe. This is the historic vessel for serving "up" cocktails (shaken or stirred, then strained into

Click here and take a bigger gulp of this article. . .

Peach Pit

On Saturdays here in Portland, Oregon, the Farmers Market is nothing short of amazing this time of year. It's easy to get lost among the exciting sights, sounds and smells of everything nature and energetic entrepreneurs have to offer. We found an abundance of peaches almost everywhere we looked. Depending on where you live, you might have them at your market too. We thought this would be a perfect time to post a cocktail that features this flavor. The drink was created by Brad Farran of the Clover Club in New York. It is called the Peach Pit.

No, it's not a reference to the 50's diner from Beverly Hills 90210—or at least we don't think so. This is a tropical drink with peachy overtones and a cognac base. It also features orgeat—an almond syrup which you can make at home—and of course, a nice big chunk of

Click here and take a bigger gulp of this article. . .

How To Make Nocino from Unripe Walnuts

The Italians seem to know a thing or two about making great drinks. Whether you fancy a bitter amaro, sweet vermouth or liqueurs like maraschino—it's hard to imagine cocktails without these essential ingredients. It should come as no surprise that the same folks whose cultural traditions brought us homemade limoncello also invented a fantastic liqueur made from walnuts. We are referring to Nocino, a delicious and spicy sipper with a complex bittersweet flavor and a tantilizing aroma.

In order to make this wonderful elixir, you need to harvest black walnuts while they are still green—before they are actually nuts. Traditionally, Italians harvest them just after the summer solstice, so depending on where you live, now is probably a great time to gather your supplies. For us, that means finding a friend who has a black walnut tree, or wandering through the neighborhood and knocking on doors for permission.

Click here and take a bigger gulp of this article. . .