Explorations in Mixology Cocktails Drinking

Category: technique

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

Bottled Cocktails

Perhaps it was just a matter of time—or the right occasion—before we rolled up our sleeves to make bottled cocktails. We’ll admit, it sounds easy enough: pre-mix a large batch

Gomme Syrup

One of the joys of mixology, like many pursuits, is that it affords the cocktail enthusiast an opportunity to be creative. We’re not just talking about the exploration of drink

Peruvian Summer Smash

When it comes to refreshing drinks for summer, it’s hard to beat the smash cocktail. If you haven’t had the opportunity to try one, or you have yet to stumble

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

Hunting Vest

There’s a restaurant on Southeast Division Street in Portland, Oregon called The Woodsman Tavern. The charcoal-fired local fare as well as the decor pays homage to Pacific Northwest traditions and

One Flight Up

This cocktail appears on the cover of the Jan/Feb 2013 issue of Imbibe Magazine. It represents a delicious collection of ingredients and techniques that come together in a drink that

More Ice Spheres

A few months ago we picked up another set of ice molds. In one of our first posts ever we explored the virtues of a diverse ice program followed by

Pink Panther

Sometimes, it’s all about breaking stereotypes. That statement means different things to different people, of course, but let’s face it: not everyone wants to drink the latest Manhattan variation. And

Barrel Aged Cocktails Part 2

Click here for Part 1 to find out how this started. Several weeks ago we featured a technique involving oak barrels and batched cocktails. In that post we described some