Facebook Twitter Google+ LinkedIn I’ve been in a rut. Aside from Mixology Mondays, I haven’t written straight-out about a cocktail since the holidays. There’s a reason for that, mostly — I’m usually motivated to write about new drinks I’m playing around with and enjoying, but over the past few months those drinks have primarily been… Continue Reading
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MxMo XIV: Tiny Bubbles
Facebook Twitter Google+ LinkedIn The thing that always surprises me about champagne cocktails is the underlying nefarious nature of many of these drinks. You look at a recipe, think, “oh, it’s just a glass of wine, same stuff you use to toast at weddings and on election night last November — look, there’s only a… Continue Reading
St. Nick Sour
Facebook Twitter Google+ LinkedIn Sometimes a little variation on a theme is all that’s needed to breathe new life into an old drink. Take the whiskey sour. A lovely thing on its own, of course, and a dependable ally in an unfamiliar bar (as long as that bar has figured out how to squeeze a… Continue Reading
Cameron’s Kick
Facebook Twitter Google+ LinkedIn Remember the old saw about how, if you took a million monkeys and gave them each a typewriter, they’d eventually come up with the works of Shakespeare? Well edit “typewriter” to read “cocktail shaker,” and stick the monkeys in a well-stocked bar, and the banana-addled mixologists would come up with a… Continue Reading
Grenadine Face-off
Facebook Twitter Google+ LinkedIn Grenadine is one of the most common and versatile sweeteners and flavorings in classic mixology; it’s also damn difficult to find — the real stuff, anyway. Originally a pomegranate-based syrup, grenadine has been hybridized and bastardized out of existence, so that virtually all commercial versions contain little if any actual pomegranate… Continue Reading
