Final Ward
It is always difficult to pin us down on a favorite cocktail. Whenever we get asked this question our response is usually a comeback with more questions, like, “spirit-driven, or
Tag: Chartreuse
Green Cross Swizzle
Green Chartreuse is absolutely one of the world’s pleasures. You can disagree, but if you are reading this and you haven’t had personal experience with this ingredient you just don’t
Barrel Roll
We’ve covered so many recipes over the years it is easy to forget posts from the early days. We continue forward with seemingly no end in sight, but sharing virtual
Jaguar
The first time we came across Amer Picon it was when we read the recipe for the Brooklyn Cocktail in Ted “Dr. Cocktail” Haigh’s excellent book, Vintage Spirits & Forgotten
Tailspin
Well, the holiday season is just around the corner! Too soon? Ok, then let’s have a little distraction before we deal with lots of food, family, gifts and snow. Today, we
Bourbon Bijou
Park Kitchen in Portland, Oregon makes a lovely drink they call the Bourbon Bijou. You may recall the Bijou cocktail we posted several years ago which is the inspiration for this
Green Glacier
Here’s a drink we jotted down several years ago while reading about Chartreuse. It’s no secret that this complex herbal elixir is a favorite at Summit Sips—as it is among most cocktail
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
Drink with No Name: The Harrington
This drink started life in the 1990s without a name. It was originally created by internet blogging pioneer and Wired Magazine’s online cocktail writer, Paul Harrington. Back then, Paul went by the
Montego Bay
During a recent visit to the Red Star Tavern in Portland, Oregon, Brandon Lockman—the creative genius behind the bar—shared his recipe for a delicious cocktail on the menu right now called
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
Le Coco
We love the “hunt” for ingredients to reproduce something delicious at home. Even after amassing an embarrassingly complete inventory of possibilities, this drink forced us to collect a few things we
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