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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
Category: technique
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
Greyhound, Salty Dog and Other Canine Cocktails
It’s easy to criticize drinks like the Greyhound or the Screwdriver since they really don’t require much in the way of mixing—add a measure of vodka to some larger measure
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
Review: NewAir AI-215SS Portable Ice Maker
Every so often, we have an opportunity to review new products to see how well they might work for the home mixologist. Recently, we had the pleasure of trying the
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
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