One of the most impressive seminars I attended at Tales of the Cocktail was this year’s industry-focused presentation on designing your bar’s menu. It’s a topic which fascinates me, and yet serves no practical purpose in my life…for now. Hopefully

I’ve mentioned using vinegar in cocktails before, and it remains a pretty prevalent trend. Most often you see these cocktails described as containing a shrub, but sometimes the menu will come right out and list vinegar as

The one seminar that really didn’t thrill me at Tales of the Cocktail this year was on swizzling. It was the third Tales seminar by Stanislav Vadrnas that I have attended, so I have learned that his

The Bijou is a strong, herbaceous and decadent cocktail, which gets its name from the french word for jewel.

It’s great to batch for your Bastille Day soiree, because all of the ingredients are shelf stable, so all you need to

I was invited to join a bevy of bartenders yesterday at one of my favorite watering holes for limoncello cocktails made by two of the best local barmen.

The key takeaway from this experience was that when you are looking for

A year ago, TSB and I ordered a crate of green walnuts to make nocino and vin de noix.

A couple weeks ago, we finally strained the stuff and rebottled.  While the vin de noix wasn’t thrilling, the nocino is a treat!

I’m setting out to divine my own recipes for cocktail bitters, so the first logical step was to start with a standard, traditional recipe before branching out to make my own magical concoctions.

I have plans for

The simplest way to divide your bourbons is by the secondary grain.

Bourbon has to be at least 51% corn, and most are around 70%.  The secondary grain is usually rye, but a handful of bourbon producers use wheat instead, yielding

“The man who sees, does, or thinks of anything else while he is making Punch may as well look for the Northwest Passage on Mutton Hill. A man can never make good punch unless he is satisfied, nay

I’m heading back to Tales of the Cocktail in July, and Veev (the Açaí flavored spirit, made with the antioxidant-rich berry found in the Brazilian Rainforest) is sponsoring a cocktail contest where the top 3 winners will get 3 nights