Featured Issues

— No. 121 —



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 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. 118 —



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.

— No. 113 —

Cherry Gastrique


A gastrique is a caramelized sugar, deglazed with vinegar that is often used by gourmet chefs as a thick, sweet-and-sour sauce. But what’s good for the goose is good for the gander. A gastrique can help you brighten the flavor and color palette of your favorite cocktail recipes. The recipe for my cherry gastrique is below, but feel free to experiment with different vinegars such as red wine, champagne or cider vinegars. Try pairing these vinegars with other accent flavors …