Featured Issues

— No. 136 —

Aperol Falernum


A while back I saw an article in “Art Culinaire Magazine” with a few Aperol cocktails and an Aperol falernum recipe. The recipe came from Jane Lopez, Beverage Director at The Catbird Seat, in Nashville, Tennessee. I thought this was a great idea and decided to make my own twist. I used my go to falernum recipe as a starting point, but omitted the fresh juice to help prolong the liqueur’s shelf life. I also cut back on the cloves because my original …

— No. 133 —

Grapefruit Hop Syrup

Simple Syrups

Inspired by my recent hobby of home brewing, I created a unique grapefruit hop syrup to experiment with. IPAs that have a strong grapefruit palette are my favorite. I’ve found that cascade and amarillo hops have a nice grapefruit and citrus profile to them and I wanted to try this flavor combination in cocktail recipes.

— No. 127 —

Red Bell Pepper Infused Rum

Bell Pepper Infused Rum

It never hurts to think ahead. Warmer months are just around the corner. If you’re anything like me you’ve probably had your fair share of bourbon. Not that bourbon will ever be replaced, but it’s about time to start thinking rum drinks. This red bell pepper infused rum is quite possibly the easiest and one of the most rewarding infusions you can make. It’ll only take 24 hours to infuse and the result is a culinary epiphany that’ll have your guests pleasantly surprised. Recipe …