This cocktail isn’t especially difficult to make, but the garnish can be a bit tricky. Then again, the chocolate web looks pretty awesome at a Halloween party, so you should do it. The trick is to work well ahead of time. First draw the lines radiating from the centre like … Read More
This cocktail (courtesy of Larry Piaskowy from San Francisco) easily becomes punch, so keep it in mind for your next Halloween bash. For the cider, we recommend Pommies. Ingredients 2 parts Basil Hayden’s bourbon ¾ part fresh lemon juice ½ part sweet vermouth ¼ tsp. superfine sugar ¾ part pumpkin … Read More
It isn’t that we dislike the traditional old fashioned—in fact, come winter, we’ll be back on the whisky wagon—but there’s no reason not to change it up now and again. Rum is a versatile spirit, and light amber rum like Brugal and make a cocktail swing sweet or dry. For … Read More
Egg white is what makes a sour; don’t let anyone tell you otherwise. The secret to a good sour is the dry shake—that is, shake everything without ice first, in order to get a good emulsification. Here’s more than you probably want to know about eggs in cocktails. Ingredients 1 … Read More
What’s better than a scotch? How about two scotches? The Rob Roy is actually a pretty old drink, tracing it’s origin back to 1894 at New York’s Waldorf Astoria, where it was created to celebrate the premier of the operetta Rob Roy. Basically it’s a Manhattan scotch instead of rye. … Read More
