Home >>

March 2009

The Sidecar

istock_sidecar

The Sidecar probably dates back to the end of World War II, and early versions may have contained more ingredients. The recipe that survived only has three ingredients: brandy, orange liqueur and lemon juice. The flavor is distinctly citrus. There are a couple of variations on this one, but the most common adjustment is a ... Read the full article →

Black Russian

istock_000002148746xsmall

The Black Russian supposedly appeared in Brussels in 1949. It’s a wonderfully simple cocktail – just vodka and Kahlua over ice. This is one of the easiest recipes for tinkering: try a different coffee liqueur, or a flavored vodka (vanilla is great), add a splash of cola, use equal amounts of vodka and liqueur, or ... Read the full article →

Mojito

697489_mojito_cocktail

No one’s exactly sure where the Mojito came from – it may date all the way back to the 16th century. Whatever its origins, this traditional Cuban carbonated rum cocktail is a big hit today. With a base of white rum and lime juice, it’s reminiscent of the Rum Swizzle and Daiquiri, but the mint ... Read the full article →

Vodka Gummy Bears

level

When you soak gummy bears in vodka, they absorb the alcohol and turn into a yummy fruity treat with a kick. The how-to part of this is pretty simple, so I decided to make things a little more interesting. In addition to regular vodka gummy bears, I made vodka sugar-free gummy bears, vodka gummy worms ... Read the full article →

Singapore Sling

istock_000004614471xsmall

The Singapore Sling looks like a glass of Koolaid, and it tastes fruity, so the alcohol effects can sneak up on unsuspecting drinkers. The original recipe was created in the Raffles Hotel in Singapore in the earliy 1900s, then forgotten for a while, then re-created from the memories of bartenders. Then it got completely revamped, ... Read the full article →

B-52

b52

Online, you’ll find quite a few variations on the B-52. The classic recipe layers Kahlua, then Bailey’s Irish Cream, and then Grand Marnier on top. This drink is more about the layering technique than the specific recipe (a whole lotta liqueurs are going to taste good together like this). The B-52 1/2 ounce Kahlua (or ... Read the full article →

Rum Swizzle

rumswizzle

The Rum Swizzle is very similar to the Daiquiri. Both use light rum, the juice of half a lime, and 1/4 ounce simple syrup or 1 teaspoon of powdered sugar. The difference is, the Rum Swizzle adds Angostura bitters for a little more complex taste, and an ounce more of rum for an extra punch. ... Read the full article →

Mixology Tip: Customizing Cocktails for Guests

812039_cocktails_of_the_deep_south

When you’re serving cocktails to guests, there’s a very easy way to impress them by tweaking the drink so it’s just how they like it: Use just a little less of each ingredient than the recipe calls for, or pour in your pre-mixed cocktails but leave a little room at the top. Ask if they ... Read the full article →

Stinger

istock_stinger

The Stinger goes way back to the early 1900s. With creme de menthe and brandy as the two ingredients, it sounds very old-fashioned and high society. But it’s absolutely made for after dinner sipping on a chilly autumn evening. The best Stinger will use a high quality VSOP cognac, but a mid-range brandy will do ... Read the full article →

Moscow Mule

768326_lime_in_a_summer_ale

There are a few different stories to account for how the Moscow Mule got created. It had something to do with a guy named Jack Morgan who was selling his own brand of ginger beer from his bar, Cock ‘n’ Bull, on Sunset Strip in Los Angeles, and vodka. Wherever it came from, the Moscow ... Read the full article →