Explorations in Mixology Cocktails Drinking

Category: technique

Super Juice

It’s time to talk about juice. For years, we have been extolling the virtues of only using fresh-squeezed citrus juice in all drinks that call for it. We would like

House Menu

One of the joys of pursuing an interest in cocktails beyond building an inventory of ingredients is establishing a repertoire to share with others. As you amass a list of

Revolver

The revolver is a modern classic created in San Francisco in the early 2000s by Jon Santer. The name of this cocktail is somewhat a play on words if you

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

Outcast of the Islands

We’ve written a lot about ice over the years covering everything from crushed ice, molded spheres, long shards, and we’ve even written about techniques to make ice that is perfectly

Barbadian Gin Punch Swizzle

We are always on the lookout for good recipes for genever. It shouldn’t be that hard considering that genever is basically Holland gin—the historical predecessor to London Dry styles we

Smoke Signals

More than ten years in the making, we are finally posting a cocktail we discovered during our first week in Portland. It was the vacation that inspired a cross-country move.

How to Make Smoked Ice

It sounds impossible given that ice is frozen, and smoking involves heat, but the process of getting smoke flavor and aroma into a chunk of ice is not that difficult

Clear Ice

Frozen water is possibly the most important component of mixology, yet the availability of ice is simply assumed in most recipes and we focus our attention on the ingredients. Despite

How to Make Non-alcoholic Triple Sec

Triple sec is a clear, orange-flavored liqueur—originally a strong, sweet type of Curaçao made from the dried peels of bitter oranges. One of the most famous brands is Cointreau, known

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,