Author: Randy Hanson

Paper Airplane

This week we had originally intended to write about the Aviation cocktail, but the Aviation is a drink so good that we were able to find an excuse to feature

Buying Basic Glassware Basics

Obsessive (Compulsive?)We don’t have everything on our bottle wish list, but we are a little embarrassed to admit that with all of the spirits, liqueurs, syrups and bitters in the

Ward 8

Locke-Ober is the third oldest restaurant in Boston and the birthplace of our Drink of the Week. Supposedly invented in 1898 to honor one Martin M. Lomasney for winning the

Ouzo Cocktail: The Circean

Some years back we took a trip to Greece with family. Like every other tourist, we became wrapped up in local traditions and enjoyed every opportunity to drink ouzo, a

Twelve Mile Limit

This weekend is Repeal Day, the anniversary of the 21st Amendment to the US Constitution which ended Prohibition. Since the day is not quite upon us, we thought we would

Repeal Day 2010

Others may have written about it before me, but this year we thought we would do our part to promote this day of celebration. Repeal Day, otherwise known as December

Boulevardier

A few weeks ago, someone mentioned the Boulevardier cocktail in a comment. It’s a drink that we first read about in Ted Haigh’s Vintage Spirits and Forgotten Cocktails, and one

Holiday Gifts for the Mixologist

Last year, we put together a comprehensive list of important gift items for the Mixologist. It’s still a good list, but this year, we decided to take a slightly different

Fog Cutter

Last weekend we got hit with our first snow in the Twin Cities, and although we previously mentioned how the colder, darker months inspire spiritous cocktails, this time the shoveling

Templeton Rye, The Good Stuff

It’s Whiskey It may seem like a broad category with all of the different styles made throughout the world, but once you understand the basic steps of production, whiskey isn’t

Norwegian Wood

The first good sign of a decent cocktail bar is that they are using fresh ingredients. We’re not talking about lemon twists or lime wedges—we mean that they squeeze their

Saratoga

It’s getting cooler now with October behind us, and once we set our clocks back, darkness will descend before the cocktail hour. For many, that’s a sign that winter is