A word about alcohol and health America is focused in more than a couple of ways on healthier living, and that includes what we drink as well as what we eat and all other aspects of our lifestyles. My own mantra has become, “Drink less to be healthier, but drink better to enjoy it more.” … Continue reading Drink less to be healthier; drink better to enjoy it more
“Why does this bottle cost so much more than that one?”
My earlier post about the down side of over-aging bourbon led me to address the question above, which I encounter regularly in my work at Pinnacle Wine & Liquor from customers mulling choices between comparable spirits on the same shelf. It’s come up in front of the rums, the brandies and Cognacs, and all of … Continue reading “Why does this bottle cost so much more than that one?”
Bourbon aging: Would you like some pencil shavings with that?
The article linked below, from Punch magazine ("Is There Such a Thing as 'Too Old' Bourbon?"), is an interesting discussion. As you read it, keep in mind that it's specifically about bourbon and that bourbon is only aged in *new* American oak barrels, which are probably the most active aging vessel in the industry. Also, … Continue reading Bourbon aging: Would you like some pencil shavings with that?
The Dead Poet
My Facebook posts about this cocktail always elicit comments about or quotes from Robin Williams' iconic performance in Dead Poets Society, but I can't prove on paper that there's any connection between the drink and the film. Likewise, with the tequila and mezcal front and center, one might expect this was a tribute by some … Continue reading The Dead Poet
The Greenpoint
This is another in the catalog of New York City borough and neighborhood namesake cocktails and a direct riff on another rye cocktail, the Brooklyn (rye, dry vermouth, maraschino liqueur, and Amer Picon). This version is credited to Michael McIlroy, of New York City’s Milk & Honey, who first served it there in 2006. It … Continue reading The Greenpoint
Time for a Cool Change in Your Ice Game
The Quick Take: Clear ice is better than ordinary ice for several reasons. It’s easy to make clear ice—try True Cubes. Need more information? Read on. Ice is so much more than frozen water. Do you ever make cocktails “on the rocks” at home, or do you ever plunk an ice cube into your glass … Continue reading Time for a Cool Change in Your Ice Game
The Sensei Martini
I discovered this Martini in December 2021 for a spirits tasting event I poured at Pinnacle Wine & Liquor. I say "discovered" because it wasn't my creativity as much as a happy coincidence that we were featuring Suntory's Roku Gin, and Pinnacle also carries Japanese Bermutto (a rice-wine based vermouth) and Japanese bitters (I have … Continue reading The Sensei Martini
Nicholas Longworth: The “Father of the American Wine Industry”
I wrote this article as a guest post for “Wine, Wit, and Wisdom”—the official blog of the Society of Wine Educators—which published it on January 3, 2021. He was an unlikely character working with an unlikely grape in an unlikely location that would nevertheless become the cradle of American winemaking: The state of Ohio. Yes, … Continue reading Nicholas Longworth: The “Father of the American Wine Industry”
Color Me Coo-coo for El Coco
In cocktail passion, one new ingredient leads to another. About a year ago, my friend Michael and I swapped some spirits—he gave me akvavit, I gave him Cognac—and I found cool akvavit recipes, some of which called for coconut water. No, not coconut *milk*—coconut water. It’s turbid-looking water that tastes a lot like coconut, but … Continue reading Color Me Coo-coo for El Coco
The Bloody Monkey Gland
Sometimes a guy just has to try a cocktail because of the, um, compelling name. I had a fresh batch of blood orange juice (yum), so went looking for interesting new recipes to use it. This cocktail isn't presented as a blood orange drink - it was simply "Monkey Gland" as I found it - … Continue reading The Bloody Monkey Gland
The Libation Lounge 