Post Opium Daiquiri, better than dope

Post Opium Daiquiri, better than dope

It all started in Cuba The classic Daiquiri originated in Cuba. Daiquiri is both the name of a beach and the mine where the lore of the drink suggests it was invented. The Daiquiri is considered one of the 6 primary categories of cocktails. (The Fine Art of Mixing Drinks, David Embury, 1948) The term Daiquiri is of Taino origin. The Taino people were the original inhabitants of Cuba, as well as Jamaica, Haiti and most of the other…

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Monkey Gland and Frank Meier’s Legacy

Monkey Gland and Frank Meier’s Legacy

The Monkey Gland cocktail is a debatable classic. Funny name, famed history but with a flavor profile that not every one can get behind. Orange juice, anise, raspberry syrup and gin. It requires a delicate mix. The cocktail is one that most bartenders eventually want to try, if for no other reason than the name. The color is vibrant making anyone who sees it want a taste. Oh, but then you taste it. The drink…

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Morlacco Martinez, A Spanish Italian American walks into a bar.

Morlacco Martinez, A Spanish Italian American walks into a bar.

What is happening in cocktails and all things liquid “culture” is more than a revival of the classics, it is a full-blown UPRISING in the world of “drinks”. As someone who writes and researches for the Food, Beverage and Hospitality Industries, it has never been more exciting. When we look back on this time in another 100 years, we will see more than a few obvious “influencers” in the way of people, products and drinks. Swizzle,…

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Honey In Drinks is The Bees Knees!

Honey In Drinks is The Bees Knees!

Honey is the key ingredient in humanity’s oldest alcoholic beverage, Mead. Mix honey with water, introduce almost any kind of yeast and allow it to ferment. You’ll get delicious honey wine. Mead can range in alcohol and sweetness levels greatly. It can be still or sparkling. Mead is traditionally mixed with flowers, spices, fruit or wine grapes. The oldest written records of mead consumption go back to the early Vedic Period, in 1700 BC.  Archaeological evidence goes…

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13th St. Flip, a modern take on this egg classic

13th St. Flip, a modern take on this egg classic

1 Part Brugal Anjeo rum 3/4 Part Luxardo Prugna Juice of half a lemon 3/4 Part honey syrup 1:1 3 Dashes Bittercube Cherry Bark Bitters 1 whole organic egg Dry shake all the ingredients. Add ice and shake again. Double strain into cocktail glass. Garnish with a few dried rose petals. My inspiration for this flip cocktail was simple. I wanted to create a smooth, rich cocktail so I decided to recreate a classic flip….

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The Franciscan, Amaretto Sour di Saronno?

The Franciscan, Amaretto Sour di Saronno?

The Amaretto Sour is a modern classic with a bad reputation. This “new classic” is “new” because it gained popularity in the 1960’s US market. This was during the surge of mixers like sour mix. The sloppy green Amaretto Sour concoction was born. You are not likely to find “sour mix” in cocktail bars anymore and we like that. Here is to hoping that you know better than to accept “sour mix” instead of either…

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Death In The Afternoon,

Death In The Afternoon,

Death In The Afternoon, “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.” – Ernest Hemingway (So Red the Nose, or Breath in the Afternoon, 1935) Taking Hemingway’s original instructions and building on them until I found something actually pleasant to drink was the motif for this redux of the Death In The Afternoon cocktail.  1 part St. George…

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Dark ‘n’ Stormy Version 2.0, the lighter side

Dark ‘n’ Stormy Version 2.0, the lighter side

[no hablan español? Press CC and Turn On Captions & Translate Captions] Dark ‘n’ Stormy, Version 2.0 2 parts Flor de Cana Extra Dry White Rum 3/4 part Giffard Citrus Green Tea Syrup Juice of half a lemon 2 dashes Angostura bitters Top with Penpont ginger beer  Shake all the ingredients, except for the ginger beer, with ice and single strain over crushed ice. Crown with ginger beer. Garnish with a cinnamon stick. History of the…

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Ramos Gin Fizz, Ungava Gin changes the classic

Ramos Gin Fizz, Ungava Gin changes the classic

When you attempt to take on a cocktail like the New Orléans Fizz aka Ramos Gin Fizz, it is important that you understand its history. When you think about New Orléans, you likely think of Mardi Gras, Jazz and the warmth of Louis Armstrong’s trumpet. If you are a cocktail geek like all the writers on this site, you may think of the Daiquiri, Vieux Carre, Hurricane and, Ramos Fizz. Jerry Thomas was first to put the…

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Corpse Reviver #2 (Passionfruit), and a quick lesson in balance.

Corpse Reviver #2 (Passionfruit), and a quick lesson in balance.

If you speak to any bartender worth a salt, she/he will inevitably mention “balance” in some way. It is what they will be looking to do for you. Create a great balanced experience for you and for your palate. Balance of flavour, sweet, sour, mood, weather, spirit choice, all about balance… When you start bar-tending, “balance” is just about the tastes sweet and sour. Fine tuning the delicate “too sweet or too tart” complaint really….

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