My personal mezcal stash, because I identify as a millenial ... Ask anyone in the spirits and wine industry, and you'll hear that agave spirits—principally tequila—are selling like crazy and gradually taking over retail shelf space from other categories (sorry, brandy and rum). According to Statista, U.S. sales of tequila more than doubled over the … Continue reading Spice up your cocktails with mezcal. Heck, make it the star!
What is it and how do I use it?
Brazil on the rocks: The Caipirinha and its luscious variations
Rum was born in tropical heat, and it remains the base spirit for many quintessential summer cocktails, but when most Americans think of rum, they are almost certainly not thinking of cachaça—the national spirit of Brazil. Cachaça? What’s that?? Brazil produces more than 1.4 billion liters of cachaça (pronounced “ka-SHA-suh”) annually, which makes it the … Continue reading Brazil on the rocks: The Caipirinha and its luscious variations
200 million Brazilians can’t be wrong about this spirit
And I make it policy to be friendly with a billion liters of anything Here’s a close look at the summertime spirit that’s the third most-consumed beverage in the world, behind China’s baiju and whiskies (of all styles), with annual consumption comparable to vodka. Care to guess what it is? It’s cachaça (pronounced “ka-SHA-suh”)—the national … Continue reading 200 million Brazilians can’t be wrong about this spirit
Paradise Passion Martini
Citrusy cocktails are awesome—lime, lemon, orange, and grapefruit—but nothing is more exciting (to me) than finding cocktail uses for the seemingly exotic fruits that show up for only a few weeks or months out of the year. One of those is the passion fruit—or passionfruit, if you prefer. (In the dictionary, it’s two words, but … Continue reading Paradise Passion Martini
Less alcohol and fewer calories, but I’m not “Bitter, Giuseppe”
I know some of my friends are wisely on the more-sober, more-healthy path with their cocktailing, so tonight we go into the low-alcohol/low-calorie cocktail zone. The readily accessible ingredients of this one put its net alcohol by volume at about 16 percent—in the neighborhood of a vermouth, port, or sherry. What is Cynar? You can … Continue reading Less alcohol and fewer calories, but I’m not “Bitter, Giuseppe”
Seminar offering: “Vermouth—A star is reborn!”
When: Wednesday, October 26, 2022 - 7 p.m. to 8:30 p.m.Where: Pinnacle Wine & Liquor, 1720 Monroe Ave, Brighton ( just west of Twelve Corners)Advance ticket purchase required. Registration link: https://www.pinnacleliquor.com/events/i81121322p Seminar Description: Using a selection of vermouths available at Pinnacle Wine & Liquor for illustration, this seminar will review the history and evolution of … Continue reading Seminar offering: “Vermouth—A star is reborn!”
Why your grenadine sucks and how to fix it
Top line: Make it, don’t buy it. But stick with me for the ‘why’ and more about the ‘make it’ part. For almost all the years I’ve been making cocktails at home, I’ve had an aversion to recipes using grenadine syrup because the stuff available in stores is—cover the children’s ears—really, really shitty. It comes … Continue reading Why your grenadine sucks and how to fix it
Her Majesty’s Favorite: Was she Team Dubonnet or Team Martini?
Royal funerals are certainly more sober events than royal weddings, but just as rare, so I hope everyone will forgive this descendant of English yeoman farmers for being fascinated by the moment. In fact, Nancy and I plan to watch the entire proceeding on Monday, September 19—provided we succeed in recording it all. (We’re interested, … Continue reading Her Majesty’s Favorite: Was she Team Dubonnet or Team Martini?
The Pedro Martinez
I found this recipe in Imbibe Magazine a couple of years ago, enjoyed another one last night, and I love absolutely everything about it—even the absinthe, which is an acquired taste that’s grown on me over the past decade. Michael Shea, at the Rum Club in Portland, Oregon, gets credit for creating this drink. The … Continue reading The Pedro Martinez
Damn It Jimmy
I'm kind of obsessed these days with cocktails that include sake. Sake is a complex and fascinating beverage; it’s not wine (no, it’s not “rice wine”), it’s not distilled booze, and while it’s brewed, it’s not beer either. It's … sake. Click on this link for a terrific illustration of how sake is made and … Continue reading Damn It Jimmy
The Libation Lounge 