Explorations in Mixology Cocktails Drinking

Tag: Chartreuse

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

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