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
Why does there need to be a special recipe for a Bond martini? Three reasons: One: because Spectre is coming out on November 6th, and we’ve been watching one Bond film a week since August in preparation. (If you’d like to catch up, you’ll have to do one every other … Read More
