Nocino is a liqueur from Northern Italy made with green walnuts.  TSB and I managed to get our hands on a box of these rare, under-ripe beauties and first made a batch of nocino.  Green walnuts are available mid-June, and

I have been pondering why cocktail lists are always laid out in the same two ways: split into one page of classic cocktails and another of innovative drinks, or else divided by type of spirit, so there is a column

I’ve got a new article in the latest issue of Drink Me Magazine about “white dog” or unaged whiskey.  Coincidentally, I picked up a bottle of Buffalo Trace White Dog at BevMo yesterday, which is exciting, because it wasn’t available

It’s getting hot out there (but not here; SF always gets colder during summer).  The Bourbon Coke Float is a great way to cool off and forget about the heat.  Mexican coke is preferred because of its real

I saw the band Frightened Rabbit last night at the Fillmore in San Francisco, and their latest album just happens to be called “The Winter of Mixed Drinks,” so I can justify referencing the concert here.

One of my favorites of

Saturday was BaconCamp in San Francisco, and in addition to being on the judging panel, I gave a brief presentation on proper use of bacon in cocktails. The trick is to use every part of a pound of bacon.

Everyone has a basil gimlet on their menu right now, and the topic keeps coming up in conversation, so I thought I should address it.

It also makes a great pitcher drink for a party (the recipe is on

I took a day off from the ol’ grind last week to visit two great Bay Area distilleries, St. George and Charbay. All but the last two pictures are from St. George, because my hosts at Charbay graciously welcomed

Some people have a magic touch, and TSB‘s  furtive fingers mix the meanest sangria I’ve ever tasted, but she also makes the process quick and simple, despite the complexities that other sangria masters claim the drink requires.  The following are

I just received my membership confirmation from the Friends of Laphroiag, the most brilliant beverage marketing program ever conceived.

Every member is given a lifetime lease on a one-foot square plot on the island of Islay (pronounced