mixology
So, much like Judy Greer, you know that mixology is a big deal but don’t know much about it, or worse, were to begin? Don’t worry about it. You don’t need to be infusing simple syrup with coriander or amassing a bitters collection. We spoke with Matt Jones, Beam Suntory’s … Read More
We like making this drink for mother’s day, mainly because it’s an excuse to involve cognac in a girly drink. Ingredients 1.5 oz. Hennessy VS 0.5 oz. Chambord or cassis 0.5 oz. simple syrup 1 oz. fresh lemon juice Splash of Sprite Garnish: lemon wheel and raspberry Directions Add all … Read More
The backbone of the modern mixology movement is bitters. Once upon a time, you might just find Angostura at the grocery store, and maybe orange bitters. These days, it’s all about crafting your own.
Fun fact about most cocktail cherries you’ll find at the grocery store: they aren’t cherries in any meaningful sense of the word. They’re bleached cellulose in the shape of a cherry, dyed red. Thank American Prohibition movement for ruining real cherries for years; they opposed maraschino cherries on the grounds … Read More
For a while, it’s seemed that Toronto’s food scene might forever outpace its beverage counterpart. Consumers care deeply about the origin and quality of their meals but continue to pass an evening ordering watered-down vodka sodas and horrible overly sweet concoctions served in martini glasses with names like The Jolly … Read More
