From Death & Company via Epicuriuos. “This is a tiki drink disguised as an old-fashioned, so it’s no surprise that it comes from Brian Miller, Death & Co’s resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he…
A steak dinner often suggests a robust red wine. Instead, what about a cocktail that makes you want to have a bite of steak? The goal when pairing cocktails with food is to craft a drink that makes one want a bite of the food with each sip of the…
This Old Fashioned is best described as a bite of pecan pie, a taste of coffee, a nibble of dark chocolate, and a sip of fine bourbon. Always a hit at the events and pop-ups we’ve done, it is one of my personal favorites. Simple to make, you can easily…
I really like bitters forward old fashioneds. To me, bitters bring flavor and spice that you aren’t going to find elsewhere. One way to get a lot of bitters into a cocktail without making it, well, too bitter, is to make a syrup with bitters as all or part of…
Bourbon goes with many things, but apples, cinnamon and chocolate top my pairings list. For the bourbon in this cocktail, I used Ranger Creek’s .36 Texas Straight Bourbon Whiskey which gently nips but doesn’t bite. It brings the flavors of vanilla, cinnamon and a touch of oak. If you choose…
Barrel aging at home is fairly simple, not ridiculously expensive and seriously worth doing. The in’s and out’s of getting started are covered in our Barrel Aged Cocktails page. While simply barrel aging cocktails is reason enough to get started, the real magic occurs when you age something in a…
This month’s theme for Mixology Monday is Orange Juice, brought to us from the host of MxMo 101, DJ Hawaiian Shirt of the Spirited Remix blog. And, not just “Orange,” but Orange Juice. I think this month’s challenge is great because we love OJ! The first drink I thought of…
This has become one of my favorite sours. If we have a bottle of red wine open, it’s the first cocktail I consider. The egg white makes a velvety mouth feel and the large ice cube in the shaker creates a nice texture. Use a full bodied, fruity wine such…
I like my whiskey sours 1:1 bourbon and lemon sour. For the lemon sour, I prefer 2:1 lemon to simple syrup. I also like the mouth feel of egg white. 1 1/2 oz. Belle Meade Bourbon 1 oz. Fresh lemon juice 1/2 oz. Simple syrup 1 large egg white (can…
We have two offerings for this Month’s Mixology Monday, “I’ll take Manhattan!” This one, from our fearless MxMo leader, Frederic of the CocktailVirgin blog, challenges us to revisit the classic cocktail. Our first submission is the Manhattan 2.0 – a “Modern” version of the Manhattan with the added nuance of…
