Featured Issues

— No. 3 —

Falernum #9

Falernum #9

Mak­ing hand­made Faler­num is a real treat and is eas­i­er than one might think. House made Faler­num smells and taste won­der­ful. With a fresh Faler­num you can taste all the com­plex­i­ties and it’ll add a deep fla­vor com­po­nent to your cock­tails. Com­mer­cial grade Faler­num can­not com­pare as it is flat and dull. Go the extra mile and your cock­tails and taste buds will thank you. You’ll have your guest “Wow­ing” your cre­ations. Recipe from Jeff Berry’s Beach­bum Berry Remixed 6oz …

— No. 2 —

Handmade Grenadine

So why make grena­dine? Your com­mon run of the mill grena­dine is chock full of arti­fi­cial fla­vors and tastes noth­ing like pome­gran­ate. This sim­ply isn’t going to cut it. When you take the time to hand make a batch of grena­dine it great­ly improves the fla­vor pro­file of your cock­tails. A lot of your old­er, more clas­sic cock­tail recipes call for grena­dine and my moth­er always told me to respect my elders. So lets pay prop­er homage to the art …

— No. 1 —

House Infused Spirits

I nev­er under­stood why you would buy, use, or con­sume arti­fi­cial­ly fla­vored liquors. This real­ly goes against my style. The vod­ka boom is still going strong and many Amer­i­cans love their fla­vored vod­kas. Well I’m try­ing to change people’s minds. Infus­ing your own spir­its is easy. It just takes some time, but in the end you will have real fla­vors and some real­ly fresh cock­tails. I used Infused by Susan Elia MacNeal’s for ref­er­ence. Always use ster­il­ized mason jars, shake once …