Swearengen Sling
We were thumbing through the excellent book, Death & Co. and for some reason, this cocktail caught our attention. We immediately recognized the name, but it took a few moments
Category: books
Vancouver
With so many historical references broadly available, and enough modern ones drawing comparisons and stimulating conversations, the classics are well-established. Naming disputes have been settled, so if someone orders a
Oaxaca Old-Fashioned
We first ordered the Oaxaca Old-Fashioned back in April of 2012 at Eat Street Social in Minneapolis. Created several years earlier by Phil Ward at New York’s Death & Co,
Sidewinder’s Fang
In the circle of life, rattlesnakes will eat foolish little chicks. But as scary as that sounds, this is a relatively tame cocktail that is not as strong as you
Naked and Famous
There’s a great passage in the new Death & Co cocktail book that describes the process they use for vetting new additions to the menu. It’s basically an interactive taste test with one
Holiday Gift Ideas
Every couple of years we run through a list of holiday gift ideas for the mixologist in your life. We have tried more tools and cocktail related products than anyone we
Raspberry Cocktails
There are so many ways to use fruit in cocktails. Muddling fresh produce may be the easiest, but you can also freeze it for use off-season. More traditional options include
St. Stephen’s Sour
We’re all about refreshing summer drinks these days—the easier to make them the better. Most of the time that means tall, simple cocktails without many ingredients. Warmer weather usually pushes us toward refreshing
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
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
Raspberry Shrub
The concept of balancing sweet with sour in cocktails has been around for a very long time. Most of us associate lemons and limes with the acid side of that
Eeyore’s Requiem
When we first saw the ingredients for this cocktail at The Violet Hour in Chicago, we couldn’t bring ourselves to order it. It seemed just too over-the-top with bitter ingredients.
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