Category Cocktail Recipes, Spirits, and Local Bars

What to Talk About When You Talk About Armagnac
Cocktail Recipes, Spirits, and Local Bars

What to Talk About When You Talk About Armagnac

Armagnac has come into wider use lately, as many bartenders prefer this brandy’s boldness and uniqueness in cocktails over the easily overpowered subtlety of cognac. But what’s the best and quickest way to describe it when the bar is three deep on a Friday night?Of course, the Monday afternoon answer is that Armagnac is a French brandy like cognac but made in a different region from a wider variety of grapes and distilled to a lower flavor-retaining proof, usually in a small column still.

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Cocktail Recipes, Spirits, and Local Bars

7 Easy Two-Ingredient Drinks to Make in a Flash

Making cocktails at home often can be fussy and overly challenging. If you don’t have the proper ingredients on hand or the right glassware for a particular drink, it’s easy to fall back on a glass of wine and give up on cocktails altogether.The reason why so many people enjoy drinks such as a Gin & Tonic at home is that it takes only two ingredients to make—and it gets the job done and is still delicious.
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Cocktail Recipes, Spirits, and Local Bars

A Spirited Hanukkah Celebration

While there are many Hanukkah traditions, such as lighting the menorah, playing dreidel and making latkes, we’ve never heard of any kind of special cocktail.Though the Maccabees were fond of wine, we think the holiday deserves its own festive and spirited drinks—and no, Manischewitz doesn’t count. So we turned to talented New York bartender Nick Mautone for some help.
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Cocktail Recipes, Spirits, and Local Bars

Bebbo

1 1/2 ounces London dry gin1 ounce honey syrup (equal parts honey and water)3/4 ounce fresh lemon juice1/4 ounce fresh blood orange juiceGarnish: lemon twistPour ingredients into a shaker with ice and shake for 30 seconds.Fine-strain into a chilled coupe.Garnish with a lemon twist.Rate This RecipeI don& 39;t like this at all.
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Cocktail Recipes, Spirits, and Local Bars

Caroline Hatchett

Location:New YorkEducation:University of GeorgiaCaroline Hatchett is a writer, editor and podcast host specializing in food, beverages and hospitality. She is based in New York City.ExperienceHatchett served as the editor of StarChefs for eight years, and has contributed to publications including Eater, Epicurious, Robb Report and Wine Enthusiast.
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Cocktail Recipes, Spirits, and Local Bars

Mint Simple Syrup

This garden-fresh simple syrup recipe will add a refreshing hit of mint to your favorite cocktails.1/2 cup turbinado sugar3/4 cup fresh mint leavesCombine the sugar and mint in a bowl.Add 1/2 cup boiling water and stir until sugar is dissolved.Steep the mint leaves for 15 minutes.Strain into a jar, cover and refrigerate for up to 2 weeks.
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Cocktail Recipes, Spirits, and Local Bars

Ari Bendersky

Location:ChicagoEducation:Syracuse University, Northwestern UniversityAri Bendersky is a freelance journalist, editor and video producer specializing in food, drinks, travel and wellness. He is based in Chicago.ExperienceBendersky has been writing for more than two decades. He was the founding editor of Eater Chicago, and his work has appeared in Associated Press, Conde Nast Traveler, Departures, Men& 39;s Journal, The New York Times, RollingStone.
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Cocktail Recipes, Spirits, and Local Bars

6 Islands Drink Lovers Should Be Visiting Now

If you have it in you to pick yourself off that poolside chaise lounge, you’ll find creative establishments in downtown Honolulu, rivaling those in urban hubs closer to home—all shaken or stirred with island-grown infusions, a generous dose of aloha and zero pretension. “Hospitality always comes first,” says David Newman, the award-winning owner and bar manager at Pint + Jigger, of the close-knit group of bartenders in the city.
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Cocktail Recipes, Spirits, and Local Bars

Snap, Chat & Rum

Welcome spring with this fresh cocktail. Dark aged rum, fresh lime juice, simple syrup and pressed sugar snap pea with fennel bulb are a vibrant combination that will make even the coldest late winter days feel like the warm, sunny ones.1 1/2 ounces aged rum1 ounce fresh lime juice3/4 ounce simple syrup1 1/2 ounce pressed sugar snap pea with fennel bulb*Garnish: fennel frondShake and strain all ingredients into chilled coupe glass.
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Cocktail Recipes, Spirits, and Local Bars

Here’s How to Make the Booziest Ice Cream

Even for the least nostalgic among us, there’s something playfully naughty about taking beloved childhood treats—cookies, cakes, brownies—and making them a little bit more adult through the addition of alcohol. As temperatures begin to climb this summer, it’s time to explore one of the best highest-proof ways to simultaneously get your tippling fix, stay cool and feed this wistful urge: alcoholic ice cream.
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Cocktail Recipes, Spirits, and Local Bars

Jill Dutton

Education:University of KansasJill Dutton has worked as a freelance writer and magazine publisher (Evolving Magazine) for more than 20 years, most recently traveling the U.S. by train writing articles and guidebooks.​ExperienceDutton has contributed to Chilled, Old Liquors and Wine Enthusiast, as well as Bass Angler, Business Journal, Disaster News Network, Dos Mundos, Evolving, HuffPost, Kansas City Star, Matador Network, Osawatomie Graphic, Shawnee, Travel Awaits and TripSavvy.
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Cocktail Recipes, Spirits, and Local Bars

The Best Frozen Cocktails in All of the United States? Possible.

No one knows a bar better than those who work behind it. For “My Bar in 3 Drinks,” the people running the best bars around make and discuss three of their bar’s most representative cocktails.New Orleans’ latest craft cocktail bar—a 600-square-foot spot that opened last April in the heart of the French Quarter—evolved from barmen Chris Hannah’s and Nick Detrich’s shared experiences in Cuba.
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Cocktail Recipes, Spirits, and Local Bars

Pho-King Champ

“A twist on the classic Bull Shot reimagined through the lens of Vietnamese pho” is how Chad Solomon, the co-creator of Midnight Rambler in Dallas, describes this drink. The name is a nod to the defunct San Francisco avant rock band The Fucking Champs, who were forced to change their name from The Champs when they were called out by the original 1950s band.
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Cocktail Recipes, Spirits, and Local Bars

Tart n’ Sand

Warm up with this tasty Scotch cocktail.4 Luxardo Marasca Cherries3/4 oz Glenfiddich 12-Year-Old Single Malt Scotch Whisky3/4 oz Solerno Blood Orange Liqueur3/4 oz Lillet Rouge1/2 oz Pink grapefruit juice1/4 oz Fresh lemon juice2 dashes Orange bittersGarnish: Orange sliceIn a shaker, muddle the cherries.
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Cocktail Recipes, Spirits, and Local Bars

Cucumber & Rose Collins

The classic Collins took a trip through the garden.1 1/2 oz Hendrick& 39;s Gin3/4 oz Fresh lemon juice1/2 oz Rose syrup1 1/2 oz Fresh cucumber waterGarnish: Cucumber sliceAdd all the ingredients to a shaker and fill with ice.Shake well and strain into a tall glass filled with fresh ice.Garnish with a cucumber slice.
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Cocktail Recipes, Spirits, and Local Bars

Gin Rickey

The Gin Rickey is one of the few classic cocktails whose origin isn’t muddled by history. The refreshing highball is named after Joe Rickey, a Democratic lobbyist living in Washington, D.C., during the late 19th century. Favoring zero-sugar drinks, Rickey instructed a local bartender to build a Bourbon Rickey, and with that a proud line of cocktails was born.
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