Move over, bourbon: we want a whisky sour that tastes like a rock weathered by the Atlantic. Although we actually still need bourbon in this sour. Because two whiskies are better than one. The key to a good sour is to dry shake; that is, shake the ingredients together without … Read More
It’s nearly the end of summer cider weather, but you’re still clinging onto hope, right? Yeah, us too. You could use a non-alcoholic apple cider for a drink that tastes more of autumn . . . or you could use a farmhouse cider. We’d go with the farmhouse cider. Ingredients … Read More
This is essentially a fancier, subtler gimlet. The key thing here is chamomile syrup, which shouldn’t intimidate you, because it’s just simple syrup with a chamomile tea bag. More explicit directions: boil one cup of water. Toss in two bags of chamomile tea; the folks at Grey Goose probably wouldn’t … Read More
No getting around it: this drink is a little hot. Capsaicin hot. We said to garnish with a red chile, but if you want it mild, use a banana pepper. If you want medium heat, use a Serrano. Hot? Bird’s eye or habanero. Melt-your-face hot? Find some ghost peppers. Ingredients … Read More
Some people think that scotch can’t make a good cocktail, or that scotch is too precious for a cocktail, or that even if you can make a scotch cocktail, it couldn’t possibly be a light cocktail. To them we say: try this one. If you don’t have sage leaf syrup, use … Read More
