While a slushie machine is *probably* impractical for the home bartender, frozen drinks are fantastic for hot summer days. The great thing about Frozen cocktails for the home bartender is that you can experiment/hide mistakes easily.
This week on the Speaking Easy Podcast, Alex and Jordan head south for the border, to South America, to visit with one of the great unaged spirits of the globe, Pisco.
This is a bit of a different episode, where Alex and Jordan turn one of their trademarked* phrases, “Research & Drinkin’,” to tackle a little about their process for finding inspiration.
The Gimlet may not make the headlines in terms of gin cocktails, but we think that’s undeserved.
Are you a good bar-attender? There are a few unofficial (and sometimes official) rules to be a good bar patron. We gathered these from friends who have worked as bartenders and servers in all ranges of bars, from fine craft cocktail establishments to dive bars.
Oh, Honey! Mead, Drambuie, and other honey cocktails
With Fernet Branca measurement is key. When a recipe calls for a bar spoon of it a second bar spoon may make the drink unpalatable to all but the most bitter-loving friends you’ve got. So be careful. And the recipes–well, we could probably post hundreds of them, but we’ll stick to some of our favorites. Our suggestion is to go out and buy a bottle–almost always less than $30–and try it. It’s going to be an acquired taste, but we promise, there is a big payoff once you get there. Enjoy!
Whether you are celebrating a romantic day with your better half or “Single’s Awareness” day, we have a few Valentine’s Day cocktails to set the mood.
This week, we talk egg white cocktails. Eggs—both with the yolks and whites—are an age-old way to change the texure and mouthfeel of a cocktail.
Milk, creams, and other dairy products can be a lot of fun to play with in a home bar, but there’s definitely some routes not to go. Today, we’ll discuss just a little of past successes—and failures—in lactose-based adventures.