It’s a simple process and recipe, but it really is the little details that make or break a quality Old Fashioned. Because there are so few ingredients, it’s even more important to be attentive to the details; like the type of sugar, the proof of the spirit or expressing the orange oil over the top. Poor quality ingredients will obviously make for a sub-par cocktail, but even too much (or too little) of the right ingredients can diminish the overall experience. Making cocktails is all about adding different elements together to create unique and balanced flavors, and a well-made Old Fashioned is likely the best example of the craft.Read More
Consisting of just whiskey, lemon juice, sugar and often (not always) egg white, a classic Whiskey Sour is always a crowd pleaser. It’s simple, delicious and easy enough to make a good one at home. However, if you’re feeling a little creative, it’s also an easy drink to upgrade.Read More
The origins of the Sazerac go way back to the early 1800’s, so the exact specs have undoubtedly changed in that amount of time. Early on it was made with brandy or cognac before bartenders started subbing in rye whiskey (which was a little more plentiful in the US). Lately, I’ve been enjoying splitting the base and using both cognac and high-proof rye.Read More
Infusing spirits always makes me kinda nervous because I’m never 100% sure it’s going to work out. If it turns out bad or just not up to my personal standards, I feel like I wasted a bottle.Read More
Recently the good people of Croft Port, which turns out to be the oldest producer of port wines still active today, reached out & asked if I’d like to try some of their tawny port & even give it a go in a cocktail recipe. I wasn’t completely confident in my ability to mix with it but I decided to go for it anyway.Read More
Sherry is a new world for me but I’ve been diving in and trying to learn all I can. Turns out there is a whole other door to open up: sherry cask whisk(e)y.