Author: Randy Hanson

Edgewood

Ever since it appeared in the March/April 2008 edition of Imbibe Magazine, We have wanted to make the Edgewood by Greg Best, Holeman & Finch, Atlanta. We’re not sure why we delayed. Perhaps it was

Wenzhou Punch

The Kentucky Bourbon Festival is just around the corner, and ever since the US Congress officially declared it as such in 2007, folks in Kentucky consider the month of September

Angostura

The Great Minnesota Get-together It’s that time of the year again when Minnesotans make their annual trip to the State Fair. It sounds so old fashioned, but if you live

Zarzamora

Here’s a recipe we have been meaning to share for quite some time. It’s a highball that was our first cocktail at The Violet Hour in Chicago. That was several

How to Make Coca Cola

Drink of the Week: Cuba Libre We are just going to come right out and say it: This week’s DOTW is getting hijacked. Anyone who recognizes the Cuba Libre also

Rurita

Not long ago we made some great rhubarb-infused vodka. What we never shared was that in addition to the vodka, we also infused some gin—we figured that while the rhubarb

Take 3

About a month ago, the New York Times published an article about summer cocktails. One of these was a highball that included the unlikely combination of St-Germain and Cynar. Leave

Antique Glassware

As many of you know, we have somewhat of an obsession with antiques. We love to buy antique glassware. Our interest doesn’t actually force us to buy every stem that

Brandy Crusta

The original definition of cocktail first published in 1806 was a simple combination of spirits, sugar, water and bitters. Drinks like the Old Fashioned and the Sazerac are good examples

Mojito

There’s more than one recipe for the Mojito. We even posted a different one a while back to accompany a fine article about simple syrup. It’s a refreshing summer drink

Cocktail Cherries

Click here for a newer post with a fantastic, easy homemade cocktail cherries recipe! When fresh cherries are in season, it’s time to make a delicious cocktail garnish. We have a

Improved Gin Cockail

David Wondrich calls it “New York’s answer to the Sazerac.” If you’re a fan of that drink, you probably know that it comes from New Orleans. A true cocktail in