It’s nearly impossible to pick a favorite cocktail from my week at Tales of the Cocktail. The choices were so varied and plentiful that narrowing down the list was a difficult task in and of itself. However, if I’m really honest with myself, one cocktail in particular rises to the top. It was prepared for my by Erin Williams, the Cointreau Brand Ambassador (formally of Pegu Club). In actuality, I’m not certain of the name of the cocktail, as it was custom made based on a survey I completed about my cocktail preferences (Tales was just so awesome!) I think the Rosemary Gin Sour adequately explains it though. Read More
I’ve been on the hunt lately for new summer cocktails. I’m hoping that, in a tribute to mind over matter, the imbibing of summer cocktails will actually cause summer to materialize (which, as those of you enduring the incessant rain along with me in New York know, is long-overdue).
So recently when the folks at Bulldog Gin sent me their list of new summer cocktails, Friday I’m In Love jumped out at me (you’ll see why in just a moment). It also gave me a good opportunity to give Bulldog a try.
Bulldog itself is very well suited to summer cocktails. It’s on the drier side with some nice hints of citrus and pine. It’s also got some interesting ingredients like poppy and Dragon Eye (which is related to lychee). I’ll admit though, I had trouble picking out the Dragon Eye in the flavor, but hey, I’m still an amateur taster :-) Read More
Today is Memorial Day in the US. Certainly above all else, a day to remember those who are no longer with us, and to pay special recognition to the men and women of our armed forces. Coincidentally though, it also happens to be the generally accepted opening day of the summer season. Shutters fly open on beach houses, shorts and sunglasses come out in full effect. Warm weather is here.
Of course, nothing celebrates summer quite like a “beach drink.” Beach drinks are the type you’d order at a beach bar, perhaps on some tropical island. They’re generally bright in color (pink works), sweet, and fruity. So in celebration of the opening days of summer, I bring you The Flamingo. Read More
As anyone who went to college with me knows, tequila has not traditionally been kind to me (nor I to it). However, during a recent trip to Mayahuel, Phil Ward’s new tequila haven in the East Village, I was reminded that there’s a big difference between a crafted tequila cocktail and shots of Jose Cuervo in a dive bar.
My bartender at Mayhuel, Kevin (and at times, Phil Ward), were kind enough to give me a modern survey of tequila and mezcal (tequila’s cousin), but it really all begins with the Margarita. A simple cocktail that allows the flavor of a good tequila to lead, the Margarita is the perfect way to reintroduce yourself to tequila if you, like I, might have had an “unpleasant” experience in the past.
The real key is quality tequila. This is not a time to take the value route. You want the good stuff – 100% pure blue agave tequila. Take it from a guy who knows – choosing tequila isn’t the time to pinch pennies. For this recipe, I’ve chose Siembra Azul Blanco tequila, which I’ve found to be an excellent balance of quality and affordability. And no, they haven’t paid me a dime to say that. Read More
I’m a Philly native. I live in New York City now, but I grew up in the suburbs of Philadelphia, and the Cheese Whiz of Philly cheesesteaks runs in my veins (probably more literally than I’d care to know.) That’s one of the main reasons the Clover Club Cocktail caught my eye. When flipping through Dale DeGroff’s latest book, The Essential Cocktail, I noticed that the Clover Club (which is a pre-Prohibition cocktail), was invented in Philadelphia at the Bellevue-Stratford Hotel. Dale tells us that the hotel was home to the Clover Club – a social club akin to the Friars Club here in New York. What also caught my eye was a potential variation in the traditional recipe suggested by Dale, in which he uses fresh raspberries. Yum! Read More
The daiquiri is one of the simplest of all cocktails, and also one of the most misunderstood. All too often, people confuse the daiquiri for that mix of sugar, cheap booze, and food coloring that comes out of a Slushy machine in Vegas. In truth, not only is the real thing easier to make at home, but it’s much tastier too!
2oz base spirit
In the case of the daiquiri, the spirit is Rum, the sweet is simple syrup, and the sour is fresh lime juice. Simply combine those three ingredients in the 2/.75/.75 proportion (with ice!), shake vigorously and strain, and you’ve got yourself a very fine cocktail. But it wouldn’t be much fun if we stopped there! Read More
The Badminton Cup (also referred to at times as an East Side Cocktail), is the ultimate summer drink. The refreshing combination of cucumber, lime, and mint, along with a healthy dose of quality gin of course, makes for an instant favorite on rooftops, decks, poolside, or wherever you might be enjoying sun and warm weather. Read More