Category: featured

Newark

There’s no reason to take any of this mixology stuff too seriously. Whether or not you consider the art of mixing drinks a science, it would be hard to convince

Using Salt In Cocktails

If life on earth started in the sea, it might explain why most of us consider food “unseasoned” without a little salt. It’s one of our five (six) primary tastes

Floridita Cocktail

When cold weather dominates the land, it’s hard not to think about places you might rather be—instead of digging out from the latest snow storm. Why not bring home a

Campari Sour

If any drink exemplifies the flavors that Campari has to offer, it’s probably straight Campari, but besides that, our Drink Of The Week really shows off this wonderful bitter liqueur.

Be A Better Bitter Imbiber

It’s probably long overdue, but we finally decided to write a few words about the bitter side of the cocktail spectrum—this time to outline some specific ingredients that impose this

Last Word

This installment of the Drink of the Week is actually the last drink of 2010. If you have been following along, that makes 52 cocktail recipes posted over the past

Irish Coffee

There’s more than one way to make Irish Coffee, and everyone who enjoys this winter warmer may have their own particular preference. However, it shouldn’t contain Irish Cream, nor any

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

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

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

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