Carbro from 3 Bottle Bar
These days we stop for nothing. Go-go-go. The emails never stop. Twitter never stops. Instagram never stops. The subway runs 24/7. I can grab a Slurpee at any time ever. What do you stop for?
I like to stop for the cocktail.
The ritual and the rite of making a drink can almost stop time dead in its tracks because . . .
The home bar trifecta
To cut to the chase, I am talking about making the bedrock of your home bar a bases-loaded collection of gin, whiskey and white wine.
...but enough horsing around
In order to avoid the mad dash to post about juleps yesterday I decided to hold back. It was also a day that comes around every couple of years when Cinco de Mayo falls on Derby Day. Cinco de Mayo of course being a celebration of the day Mexico beat France at the Battle of Puebla (1862) and The Kentucky Derby is the first . . .
Like it's 1849
If you master the whiskey sour but your guest wants something with a little more flavor toss in some honey and make it the same way. This is technically a modern classic as it only shows up in recent cocktail history and T.J. Siegal of Milk and Honey of New York (currently closed) gets the credits. I have not checked his . . .
The Queen of Cocktails
The origins of this drink are hazy as most cocktail history is. Some say Winston Churchill's mom had it made for her or that it was named for the color of sewer water in the Borough of New York that shares its name. I have even heard that the area code of Manhattan being 2-1-2 is the perfect ratio of the drink but I . . .
How many articles have you read about this drink? Why do people keep Googling the old fashioned? I think that everyone wants to know how to make it the best. Like any drink. That is the common question when working behind a bar. What is the best? I get it. Why would anyone want to waste their time with a subpar beverage? . . .
Just drink it?
French by name and American by character. The history of this spirit is drenched with lore, lies, blood, families, and money. Corn instead of rye is the main ingredient in the mashbill here. In fact like American Rye Whiskey it must make up 51% of the bill. Corn is indigenous to the lands that are now . . .