Featured Issues

— 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 …

— No. 109 —

Manly Deeds Womanly Words

  • 3/4 oz Smith and Cross Rum
  • 3/4 oz Buffalo Trace Bourbon
  • 1/2 oz lemon juice
  • 1/2 oz Montenegro Amaro
  • 1/2 oz honey syrup (1:1) with chamomile, cloves, and black peppercorns
  • Dash of Post Prohibition Pick Me Up Bitters
  • Dash of Angostura Bitters
  • Top with 2 oz Green Flash West Coast IPA
  • Garnish with a thyme sprig
— No. 108 —

Justice For All

  • 1 1/2 oz Brandy or Cognac
  • 1 oz lemon juice
  • 1/2 oz Combier L'Orange
  • 1/2 oz Montenegro Amaro
  • 1/2 oz honey syrup with chamomile, clove & black peppercorn
  • Dash of Post Prohibition Pick Me Up Bitters
  • Dash of Angostura Bitters on top for garnish
  • Garnish with an orange and lemon twist
— No. 106 —

Magellan Gin Video

The first in our series of three videos stars Mag­el­lan Gin. I make my most pop­u­lar cock­tail, the Cucum­ber­ous, at the famous Brew­er’s Art bar in Bal­ti­more, Mary­land. Be sure to keep an eye out for the next two videos fea­tur­ing Absente. Cheers!