60/30, #17-18: Two not-too-scary drinks from Jim Romdall
Before I even asked Jim Romdall from Vessel if he’d let me rip off a couple of his recipes for this month-long blog frenzy, I knew whatever drinks he prepared would have some ingredient guaranteed to...
View Article60/30, #19-20: breaking out the Batavia arrack
If there was a predominant recurring theme in this blog, and in my drinking life, back when it first started in 2005, it was the search for, or re-creation of, vintage cocktail ingredients that were no...
View Article60/30, #21-22: Brown Derby & Honey Fitz
Two nearly identical drinks, born decades apart, both worth visiting (or revisiting) for their simple deliciousness. I’ll make this quick. First, the classic: the Brown Derby. Vendome Club, Hollywood,...
View Article60/30, #23-25: Three rounds with apple brandy
There’s something irrepressibly alluring about apple brandy. Cocktails made with Calvados or American apple brandy have been among my favorites ever since I first dabbled in the drinks world, and every...
View Article60/30, #26-28: Quinquina all over the place
Writing about three drinks with a common element of French quinquinas may be leaping deep into cocktail geek territory, but hey — here, I’m among my people. I’ve written in depth about the class of...
View Article60/30, #29-30: Friday = rye whiskey
It’s Friday at the end of a busy week, in the middle of a busy month. Complexity is not what I’m looking for in terms of drink preparation right now; lots of flavor, sure, and I’m still ready to do the...
View Article60/30, #31-32: Cooling Cups and Dainty Drinks
I’ve always had a soft spot for older recipes, even when they haven’t worked out. For every eye-opening moment I’ve had with venerable drinks such as a Brandy Crusta or an Improved Gin Cocktail,...
View Article60/30, #32-33: Stone Fruit Sour and Don Bruno
I try to range around the country when searching for good new drinks, hitting up bartenders in Boston, San Francisco and New Orleans to get an idea of how things are working in other cities. This...
View Article60/30, #34-36: In praise of hogo and the allure of funky rum
Hogo? Yeah, I’d never heard of it either. Here’s how David Wondrich lays out the term in his new book, Punch, (which if you haven’t bought it yet or put it in a place of prominence on your Christmas...
View Article60/30, #37-39: the Negroni and friends
There are three drinks to get through in this post — one familiar classic that I’ve somehow never blogged about here, two not-so-familiar variations — so let’s dispense with the niceties and get right...
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