— No. 129 —
Bee’s Knees
- 2 oz Barr Hill Gin
- 3/4 oz fresh lemon juice
- 3/4 oz honey simple syrup 1:1
- Garnish with a lemon twist
Featured Issues
— No. 128 —
Caledonia Spirits
I don’t claim to be an expert on honey. Spirits has always been my world. But recently, I had the distinct pleasure of meeting the Maryland native and founder of Caledonia Spirits, Todd Hardie, who’s built his career at the intersection of those two interests.
— No. 127 —
Red 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 …
— No. 126 —
Old Faithful
- 1 750-ml bottle of bourbon
- 1 2/3 cups of Saint Germain
- 4 cups of fresh grapefruit juice
- 1/2 cup of powdered sugar
- 20 dashes of grapefruit bitters
- 1 750-ml bottle of sparkling water
- 30 mint leaves
- 20 stripes of grapefruit peels
— No. 125 —
Absente Video
Are the in-laws coming over to your place for a little holiday get together? The North Star is the perfect way to turn an awkward holiday party around, loosening everyone up and getting the vibe a bit more festive. The North Star is a cocktail I came up with for Crillon Importer’s product Absente, Absinthe Refined. As you may already be aware absinthe and cream go together nicely. The kirschwasser adds a cherry note to this cocktail and of course …
— No. 124 —
El Comediante
- 2 oz red bell pepper infused rum
- 1/2 oz ginger syrup
- 1/2 fresh lime juice
- 1 oz ginger ale
- red wine float
- 1 mint sprig for garnish
— No. 123 —
Hidden Charms
- 1 3/4 oz blended scotch
- 1/2 oz Carpano Antica Sweet Vermouth
- 1/2 oz Aperol
- 1/4 oz Nux Walnut Liqueur
- 1/4 oz of Laphroaig 10 yr
- 2 dashes of Amargo Chuncho Bitters
- Garnish with a lemon twist
— No. 122 —
A Sound & Pristine Health
- 1 oz reposado tequila
- 1 oz of mezcal
- 1/2 oz of dry vermouth
- 1/2 oz of sweet vermouth
- 1/2 oz of Zucca
- Barspoon of absinthe
- 2 dashes of Post Prohibition Pick Me Up Bitters
- Garnish with an orange twist
— No. 121 —
Strega
Halloween is just around the corner, so what better liquor to feature than Strega (Italian for witch). Legend has it that the town of Benevento, where Strega has been made since 1860, was the meeting ground of all the witches of the world. I keep picturing a gaggle of witches sitting around a bubbling cauldron, cackling and stirring the 70 ghoulish ingredients that make up this liquor. Beyond the connection to Halloween, You’ve got to love the tradition. Today Strega is …
— No. 120 —
Suze
Suze Gentiane Liqueur is a bitter aperitif that’s been produced in France since 1889. Although, I did hear this latest recipe has been toned down a bit for the modern consumer. It’s creator, Fernand Moureaux, centered this liqueur around the flavor from yellow gentian root. The wild gentian is harvested from the mountains of the Jura and Auvergne regians. Gentian root is the main ingredient in bitters and is the main culprit for the bitter properties. Other notable flavors are vanilla and …
— No. 119 —
Grande Absente Video
Crillon Importers hired me to create an original cocktail featuring their absinthe, Grande Absente. Grande Absente is an absinthe that’s hand crafted in Provence, France just as it was in 1860. That means it has a full measure of wormwood and is 138 proof.
— No. 118 —
Zucca
Zucca’s bittersweet flavor profile is somewhere between Campari and Amaro with a highlight of smokey, earthy, wood tones. So consider this when you are coming up with cocktail recipes to utilize this liqueur in. When sipping you may detect the flavors of gentian, cardamom, vanilla, smoke and a hint of citrus.