Category Cocktail Recipes, Spirits, and Local Bars

 The Late, Great Prince’s Taste in Food Was Just as Strange as You Might Expect
Cocktail Recipes, Spirits, and Local Bars

The Late, Great Prince’s Taste in Food Was Just as Strange as You Might Expect

Prince, according to those close to him was a collector of mustard, and was obsessed with the ‘90s snack, DunkaroosWikimedia CommonsThis is the feast of purple’s reign.The world was in shock yesterday when multi-platinum, groundbreaking musical artist Prince died at the age of 57. Of course, the Grammy-award winning musician was mostly known for his ‘80s pop hits like “Purple Rain” and “Party Like it’s 1999,” but to those close to him, Prince was also known for his eccentric taste in food.

Read More

Cocktail Recipes, Spirits, and Local Bars

A Cold One

We’re big fans of seasonal cocktails and good beer, but what happens if you combine the two? The answer: seasonal beer cocktails. While it now seems obvious to make sudsy drinks for different weather conditions, it’s a fairly new trend. And we’re not talking about fixing a Guinness-based Black Velvet for St.
Read More
Cocktail Recipes, Spirits, and Local Bars

Hot Toddy

The Hot Toddy is the grandfather of hot cocktails. Equally at home in a snowbound mountain cabin as it is on an acclaimed cocktail menu, the Hot Toddy has one job that it takes quite seriously: warming you up.The Hot Toddy has been linked to warming up winter nights next to a fireplace, as well as warding off colds.
Read More
Cocktail Recipes, Spirits, and Local Bars

7 Small-Batch Bitters You Should Try Right Now

Cocktail lovers have a way of losing their minds over bitters. It’s understandable: Much time and effort go into well-made bitters, and slight adjustments in ingredients can have a profound effect on finished cocktails. These producers from across the United States take their bitters very seriously. Stock up; start experimenting; go nuts, if you’re so inclined: It’s all better with bitters.
Read More
Cocktail Recipes, Spirits, and Local Bars

Grenadine

Grenadine is a staple ingredient used in many cocktails, including the Tequila Sunrise, the Jack Rose and, of course, the Shirley Temple. Store-bought grenadine is certainly the easiest way to go, but for a tiny bit of work, you can produce a homemade version that is guaranteed to be much more delicious than anything you can buy in a bottle.
Read More
Cocktail Recipes, Spirits, and Local Bars

Pinot Noir Chocolate Brownies

Deep, dark chocolate from Creative Culinary is accented with pinot noir in this decadent adults-only dessert.2 whole eggs3/4 cup sugar1 tsp vanilla extract1/2 cup butter, melted2 Tbsp pinot noir wine3/4 cup Ghirardelli sweet ground cocoa 2/3 cup unbleached all-purpose flour1/4 tsp baking powder1/4 tsp salt1/2 cup walnuts, toasted and chopped6 oz chocolate glaze*Preheat oven to 350 degrees F.
Read More
Cocktail Recipes, Spirits, and Local Bars

Strawberry Basil Margarita

A refreshing twist on the classic.3 medium-size strawberries3 basil leaves3/4 ounce lime juice3/4 ounce simple syrup1 1/2 ounces tequila1/2 ounce Cointreau1/4 ounce maraschino liqueurGarnish: lime wheelGarnish: basil leafIn a shaker, muddle the strawberries, basil, lime juice and simple syrup.Add the remaining ingredients and fill with ice.
Read More
Cocktail Recipes, Spirits, and Local Bars

Dry Martini

You could stumble down a very deep, very dark rabbit hole trying to determine who mixed the world’s first Martini. Was it a California prospector during the 1849 Gold Rush or the barman at a flossy New York City hotel 50 years later? Both stories hold water. Neither will leave you feeling as blissful and content as a well-made Dry Martini.
Read More
Cocktail Recipes, Spirits, and Local Bars

Cynar Flip

Canadian whisky meets Italian aperitivo in this rich and creamy cocktail by Jayce Kadyschuk, the head bartender at Clive’s in Victoria, British Columbia. “The higher rye content works really well here,& 34; he says.1 ounce Alberta Premium Canadian whisky1 ounce Cynar1/2 ounce Cointreau1/4 ounce clove simple syrup*1 whole egg1 dash The Bitter Truth Jerry Thomas’ Own Decanter bittersAdd all the ingredients to a shaker with ice and shake.
Read More
Cocktail Recipes, Spirits, and Local Bars

Adios, Motherfucker

It takes a special kind of person to order an Adios, Motherfucker. Not an AMF or an Adios, Mother F’er, as the drink is called in more squeamish circles. You can’t soften the six-syllable force of a fully articulated Adios, Motherfucker. Yes, it’s bold and boozy. Yes, it’s basically a bluer, sweeter version of a Long Island Iced Tea thanks to a slug of blue curaçao.
Read More
Cocktail Recipes, Spirits, and Local Bars

9 Rosés to Kick Off Spring

Summer may be prime rosé season, but why relegate this delicious, versatile pink juice to a mere few months when you can enjoy it year round? The variety of grapes from which rosé is made—syrah, grenache, tempranillo, merlot, pinot noir, sangiovese and many more—allows for a choice of styles from crisp and dry to fruit-forward and creamy.
Read More
Cocktail Recipes, Spirits, and Local Bars

Cooperstown

It would have been fine if Max Sanford hadn’t dropped the ball.But the New Yorker did, just as the blue-uniformed Neal Farren was closing in on him, and he got pinched. The authorities were not amused: It cost Sanford a thousand bucks to get back in the game, and that was during Prohibition, when a buck was actual money.
Read More
Cocktail Recipes, Spirits, and Local Bars

Rhum Agricole Is Booming. But Is What You’re Drinking Real?

There are several widely accepted certainties when it comes to wine and spirits: Champagne must come from its eponymous region in France; scotch whisky can only be made in Scotland; tequila is only tequila when it hails from certain areas of Mexico. These are, of course, merely simplified glimpses at the many factors that make up each set of regulations surrounding these products, but the element of common knowledge lends itself to a general respect for the rules.
Read More
Cocktail Recipes, Spirits, and Local Bars

Revolver

Arm yourself with this bourbon and coffee liqueur cocktail. Introduced by San Francisco bartender Jon Santer in the early 2000s, the Revolver is locked and loaded with the spicy bite of rye-heavy Bulleit bourbon and a slug of coffee liqueur. Go ahead and pull the trigger.2 oz Bourbon1/2 oz Coffee liqueur2 dashes Orange bittersGarnish: Flamed orange peelAdd all the ingredients to a mixing glass filled with ice, and stir until chilled.
Read More
Cocktail Recipes, Spirits, and Local Bars

8 New Bourbon Bottles to Try Right Now

It has been a tough year for bourbon producers, with Jim Beam, O.Z. Tyler and Sazerac’s Barton all experiencing distillery disasters that resulted in thousands of barrels of lost product. Luckily, there’s still plenty of great bourbon to go around. From history-inspired bottlings to big-time collaborations to limited editions from legendary producers, these are the eight new bourbon bottles to try now.
Read More
Cocktail Recipes, Spirits, and Local Bars

Painkiller

A twist on the Piña Colada, the Painkiller cocktail is a rich and fruity tropical drink that is a specialty of the British Virgin Islands and was trademarked in the 1980s by Pusser& 39;s. Coconut cream, orange juice and pineapple juice join rum in this drink that brings the tropics right to your glass.
Read More
Cocktail Recipes, Spirits, and Local Bars

Pineapple Vanilla Mojito

It& 39;s not traditional, but it is tropical and tasty.1 pineapple wedge4 mint leaves1/2 ounce agave nectar1 ounce white rum (such as Papagayo)1/4 ounce Navan vanilla liqueur2 ounces club sodaGarnish: pineapple wedgeGarnish: mint leafMuddle the pineapple, mint and agave nectar in a mixing glass, being careful not to pulverize the mint.
Read More
Cocktail Recipes, Spirits, and Local Bars

Coco Batida

Cachaça, Brazil’s immensely popular national spirit, is similar to rum but is distilled from 100 sugar cane juice as opposed to molasses. “Cachaça is to Brazil what tequila is to Mexico,” says Steve Luttmann, the founder of Leblon, a major cachaça brand. Try the spirit in this frozen coconut drink, its creaminess providing a sweet counterpart to the spirit’s grassy notes.
Read More