Author: Randy Hanson

Kirkwood

Here’s another cocktail in a long line of modern Manhattan variants. Well, technically, they are modeled after a classic called the Brooklyn cocktail which is itself based on the Manhattan.

Bottled Cocktails

Perhaps it was just a matter of time—or the right occasion—before we rolled up our sleeves to make bottled cocktails. We’ll admit, it sounds easy enough: pre-mix a large batch

Tipperary

After a short break for the holidays we finally decided to check out the Multnomah Whiskey Library. It’s not that we were putting it off—on the contrary—we have been meaning

Figgy Pudding

Over four years ago we had the pleasure enjoying a few drinks at the Strip Club, a wonderful little steak joint in St. Paul, Minnesota. In addition to serving its

Republic of Jam Cocktail Club

This past weekend we were invited to participate in the quarterly Cocktail Club at Republic of Jam. Being asked to contribute recipe ideas was an honor, and it was even

Red Hood

A few weeks ago we posted a cocktail called the Briar Patch that is flavored and sweetened with jam. Of course, we turned to our favorite local shop, Republic of

Lion’s Tail and Allspice Liqueur

During the cooler months of winter it seems like everyone is interested in baking spices. Cinnamon, nutmeg, clove and allspice are seasonal favorites. Micro breweries start to churn out winterfest

Gomme Syrup

One of the joys of mixology, like many pursuits, is that it affords the cocktail enthusiast an opportunity to be creative. We’re not just talking about the exploration of drink

Lucien Gaudin

The Lucien Gaudin is a Prohibition-era cocktail named for the extraordinary fencing champion who won olympic gold medals in the 1920’s. We don’t know exactly why this combination of ingredients

Briar Patch

There are so many creative ways to sweeten a cocktail beyond using simple syrup. We have posted recipes over the years that make use of agave nectar, honey, liqueurs, and

Easy Brandied Cocktail Cherries

For anyone interested in craft cocktails, the cherry garnish will come up again and again, and it’s important to find alternatives to the glowing red artificial flavored ones that are

Poor Liza

We love drinks with Chartreuse so we are always on the lookout for when this ingredient pops up on a menu. There are a few bars around the country that have