The Clara Bow was one of the first original craft cocktails that made me want to make my own. Originally created by Rye in NYC circa 2010, the drink was listed on Serious Eats website for years. Like many cocktail recipes, it has been taken down for one reason or another, and is at risk […]
Perhaps no community in the alcohol world so fetishizes the amount of alcohol by volume as bourbon lovers. The thought process is simple, by cutting the proof of the whiskey from the barrel, you get a less flavorful product. If you spend time with these individuals, you’ll almost inevitably see that products bottled below 100 […]
Closing out our Tiki Classics with another drink that would be on the peripheral of the Tiki world is the Singapore Sling. While you can place this drink in either the classics or the Tiki classics, we’ve chose to include it here due to the drinks history, ability to live on Tiki bar menus, and […]
Ginger liqueur is unlikely to be the sort of thing you need when starting your bar. In fact, when it comes to ginger beer, only the Moscow Mule and Dark and Stormy are obvious. We previously discussed that in some books, they recommend you actual make your own ginger syrup instead of using ginger beer. […]
Even before Grog, one of the first proto-cocktails was the Bombo. Made with just two ingredients, this cocktail emphasizes the rum and the sweetness. The result is a compliment of more than their parts, but something simple enough that anyone can enjoy it. Bombo Bombo 2 oz Aged Rum ¼ oz Demerara Syrup Top […]
To understand Pernod, a Pastis, you must understand what happened to Absinthe. Absinthe was banned after a spike in interest in France, causing a loss of business for French wine farmers (who has previously had to deal with phylloxera – which had killed off a large number of vines). Combined with the rumored hallucinogenic properties […]
The Jet Pilot bares a striking resemblance to the Zombie, because with just a few more tweaks and a little more rum, your Jet Pilot can make the jump to full blown Zombie. While the Zombie may have gotten its name from its ability to keep someone going, the Jet Pilot is one of a […]
El Pasador de Oro XO is a Guatemalan rum, that’s bottled in France. While there is no displayed age statement, it should be aged around a minimum of 6 years (according to a variety of unofficial blogs all over the internet). In these cases, it’s normally best if the bottle produces some obscure web address. […]
First served in Waikiki at the House Without a Key bar, the Halekulani cocktail is tropics driven riff on a whiskey sour. The cocktail benefits from the fruity additions of pineapple and grenadine while keeping the spice of bourbon and bitters. This makes it a friendly way to easy into Tiki for those who aren’t […]
Developed by Alexandre Le Grand in 1863, Benedictine D.O.M is an herbal liqueur made with 27 herbs, spices, and other secrets. Made in the heart of France at the extravagant palace Le Palais Bénédictine, the liqueur actually starts as four different distillation recipes which are then aged in oak for 8 months. Once aged, these […]
While a Zombie might conjure up thoughts of the living dead, the Zombie is more the sort of cocktail designed to keep the dead moving. Myths say that imbibing the Zombie at Donn’s once helped a hungover business man get through an important day. That it made, ‘a zombie out of him’. In all likelihood […]
One of the most eye opening cocktails I had in my youth was the Clara Bow at Rye in New York City. Made with Bulleit Bourbon, grenadine, lemon, St. Germain, and mint, the cocktail was shaken and served in a coupe. The result was a bright, balanced, and complexly flavored cocktail that toed the line […]