Presented by Cooks’ World and Pinnacle Wine & Liquor If you’ve followed Libation Lounge for more than a year, you know how much I love vermouth, as I’ve focused a few posts on nothing else over the past three years. If you’re new to Vermouth or have used it forever but are curious to know … Continue reading Cocktails of the Week: Old Hickory & Friends
Benedictine
Cocktail of the Week: The Caprice
Presented by Cooks’ World and Pinnacle Wine & Liquor This cocktail belongs to the distinguished class of “Martinis with other stuff in them.” Like many Martinis, the Caprice starts with gin, dry vermouth, and orange bitters—the fundamental building blocks. Then, it adds the sweet herbal notes of Benedictine D.O.M. liqueur. The 3:1 (gin:vermouth) ratio in … Continue reading Cocktail of the Week: The Caprice
Cocktail of the Week: A gin to transform your favorite whiskey and rum cocktails
Presented by Cooks’ World and Pinnacle Wine & Liquors Hey, it's great to be back after a post-holiday break! Happy New Year to all of you, near and far. Early last summer, we featured a Ramp Gibson using the Isolation Proof distillery’s nuclear Ramp Gin, and that Gibson remains my favorite Gibson of all time. … Continue reading Cocktail of the Week: A gin to transform your favorite whiskey and rum cocktails
Cocktail of the Week: A coupla kisses (Yellow Chartreuse style)
Presented by Cooks’ World and Pinnacle Wine & Liquor What is Yellow Chartreuse, and how do I use it? Regular Libation Lounge readers and cocktailing Pinnacle customers are aware that Green Chartreuse is hard to come by lately. Its popularity has skyrocketed due to the current cocktail revival—U.S. consumption has doubled since the start of … Continue reading Cocktail of the Week: A coupla kisses (Yellow Chartreuse style)
Cocktail of the Week: The Vieux Carré
Presented by Cooks’ World and Pinnacle Wine & Liquor The Vieux Carré (pronounced VOO ca-RAY) was created in 1938 by Walter Bergeron, the head bartender at the Hotel Monteleone in New Orleans, and takes its name from the French term for "The French Quarter”—le Vieux Carré ("Old Square"). The Monteleone is one of the Quarter's … Continue reading Cocktail of the Week: The Vieux Carré
Cocktail of the Week: Archibald’s Last Memory
Presented by Cooks’ World and Pinnacle Wine & Liquor This is one very delicious cocktail. I knew from the ingredients that it would be, but the name is magnetic, too: "Archibald's Last Memory." If you had three or four of these, it very well could be your last. But just one is a sublime experience. … Continue reading Cocktail of the Week: Archibald’s Last Memory
For Burns Night: The Bobby Burns Cocktail
Happy 265th birthday (well, on January 25th) to Robert Burns, and happy Burns Night to all my friends who celebrate! I’ve already posted my annual homage to Scotland’s bard, so let's talk about the cocktail that bears his name. I chose the word “bears” carefully, because it turns out that this drink may not have … Continue reading For Burns Night: The Bobby Burns Cocktail
Cooks’ World/Pinnacle Liquor Cocktail of the Week: Minnie the Moocher
Various writers call this drink a “Jazz Age cocktail”—Jazz Age meaning roughly the 1920s and 1930s, which as a history student I also saw labeled the “Aspirin Age,” and which most people probably call the Prohibition Era. But, okay, it was the Jazz Age—when people went to nightclubs *strictly* to appreciate the lively, sophisticated music … Continue reading Cooks’ World/Pinnacle Liquor Cocktail of the Week: Minnie the Moocher
Cooks’ World/Pinnacle Liquor Cocktail of the Week: À La Louisiane
This week’s cocktail emerged from the heady New Orleans cocktail scene in the late 1800’s, where it was the original house cocktail at the fabled La Louisiane restautrant (which closed in 2005). It was first documented in a 1937 book, Famous New Orleans Drinks and How to Mix ‘Em (still available in affordable reprints), and … Continue reading Cooks’ World/Pinnacle Liquor Cocktail of the Week: À La Louisiane
The Mule’s Hind Leg
Yes, it's a Mule's Hind Leg, but I've been kicked harder in my life—just not recently. There are multiple layers of flavor going on here - very harvesty: Apples, apricots, herbs, and maple syrup (have I mentioned that maple syrup and maple sugar candy are one of my few sweet-tooth vices?). But there is also … Continue reading The Mule’s Hind Leg
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