Featured Issues

— No. 50 —

Simple Syrups

Sim­ple or not? Well, hope­ful­ly after read­ing this you can say that’s sim­ple. Sim­ple syrup is basi­cal­ly just two ingre­di­ents, sug­ar and water. Start with a basic 1:1 ratio. That’s 1 cup of water to every cup of sug­ar. If you’re mak­ing a tra­di­tion­al sim­ple syrup all you’ll need is water hot enough to melt your sug­ar. That’s it.

— No. 48 —

Libation Lounge

Post Pro­hi­bi­tion is a sen­so­ry step into a bygone era, every thing from clas­sic cock­tails with a mod­ern twist to pro­hi­bi­tion era style music soft­ly play­ing in the back­ground. Our events are opti­mal for enthu­si­asts who demand more of their bar expe­ri­ence. Here is a pre­view of our Liba­tion Lounge event at the Gin Mill where we invent con­tem­po­rary cock­tails with bold spir­its, liqueurs, bit­ters and bril­liant tech­niques for our guests to enjoy. Spe­cial thanks to Change­Up Mag­a­zine for cap­tur­ing the …

— No. 47 —

Applejack

Apple­jack was the first native­ly dis­tilled spir­it in the Unit­ed States, or what was the colonies at the time. Believe it or not, in New Jer­sey, apple­jack was used as cur­ren­cy to pay road con­struc­tion crews dur­ing the colo­nial peri­od. There used to be a num­ber of dis­til­leries in New Jer­sey and  Penn­syl­va­nia up until the 1930s, but now there’s only one, Laird & Com­pa­ny. William Laird made his first batch of apple­jack in 1698 and the recipe was shared …

— No. 46 —

Death’s Door Gin

The hand­craft­ed gin by Death’s Door Spir­its won Wine & Spir­its Best Spir­it award in 2009, so yeah, there’s that. It may have won this award because it’s made from a spe­cial win­ter wheat that only grows on Wash­ing­ton Island, Wis­con­sin. This sus­tain­ably grown red wheat is har­vest­ed in a pris­tine mar­itime envi­ron­ment. The gin is a three botan­i­cal blend of organ­ic juniper, corian­der and fen­nel. The tast­ing expe­ri­ence begins with a bright juniper bou­quet fol­lowed by a mild mid­dle …