Tag: drinkwire

Death in the Gulf Stream

Something we often admire about classic cocktails is their simplicity. We suppose early recipes had the advantage of being first to attempt basic combinations. Such is the case, for instance, with the

Kojo

Grab your grapefruit for this one—but all you will need is the peel. If you don’t have a grapefruit for cutting the garnish—shame on you, you will have to use lemon—but

Bicycles & Baskets

This could be the perfect, simplest blend of your best-tasting ingredients. The floral/citrus Bicycles & Baskets is a whiskey-based original from Kask located here in Portland, Oregon. The menu describes

Batches and Bowls

Whether you are prepping for a weekend party or a spring picnic (we are probably several months early for that), you may be looking for ways to enjoy the event

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

Travel Cocktail Kit

Not long ago, someone sent us the link to a clever gift item called the Carry On Cocktail Kit. We checked the link, read the descriptions, viewed the pictures and decided

Palmetto

Despite the improved quality and availability of citrus in winter, colder months always seem better suited for spirit-driven cocktails. Whiskey usually comes to mind, but other spirits also fill the

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

Gilded Cage

One of the challenges often faced by cocktail enthusiasts is reconciling  the fact that vodka—the most popular spirit in North America—isn’t fairly represented in classic cocktail books. In fact, you just

Ground Cherry Daiquiri

If you’ve never heard of them, ground cherries are odd little yellow-orange berries that look like miniature tomatillos. About the size and shape of a cranberry, they are firm and smooth, but like

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