0

I was discussing various orange liqueurs with fellow blogger and Left Coast Libations co-author Michael Lazar when Leopold Bros. American Orange Liqueur came up. Michael impressed upon me that it was a fine product and it made a mean Oriental cocktail.  This piqued my interest as the Oriental is one of the better finds in […]

Continue reading...

7

The first Armagnac cocktail I ever tried was at Heaven’s Dog in San Francisco, CA. Heaven’s Dog bar manager Erik Adkins (who happens to be on of my favorite bartenders) had placed an unassuming cocktail on the menu called the Bittered Sling. First, a little bit of cocktail history: a sling predates the cocktail and […]

Continue reading...

2

Today being Mardi Gras it seemed appropriate to celebrate with a traditional New Orleans cocktail, the Sazerac. I took the opportunity to see how the new Bulleit Rye Whiskey worked in this classic libation. Sazerac 2 oz Rye Whiskey (Bulleit Rye) 1/4 oz – 1/2 oz Simple Syrup 2 dashes Peychauds Bitters Absinthe rinse (Kübler) […]

Continue reading...

5

The classic Sidecar is a versatile drink that never fails to please. Cognac, lemon and Cointreau in a proportion that can be used to make countless other drinks. Swap the cognac for tequila, lemon for lime and you’ve got a margarita. You’d be surprised the amount of drinks you can make if you know the […]

Continue reading...

0

The whiskey sour is a versatile cocktail that is fun to tweek. Here is something I dreamed up one day after work. Gotchford Sour 2 oz Rittenhouse 100 rye whiskey (Bourbon would work too) 1/2 oz Lemon juice 1/4 – 1/2 oz Ginger sryup (I do 1/4 oz since I make my syrup with a […]

Continue reading...

2

I recently picked up a bottle of Amaro Nardini at the urging of my friend, Michael, who exulted its fine qualities. I had tasted it once before and was excited to try it in some cocktails. For those unfamiliar with Amari, (plural of Amaro), they are a group of regional bittersweet Italian liqueurs usually drunk […]

Continue reading...