A martini is never going to be a tame drink – there’s just too much power in the barely diluted alcohol – but this lovely version is aromatic and elegant. It’s a huge favourite at our … [more]
In France, one of the basic tests of a chef is simply to see how well they can make an omelette. Sure, it might be a very simple and common dish, but it still takes skill, knowledge, and passion to … [more]
James Bond, that debonair and worldly English secret agent that always seems to know far to much about far too many things always orders his Martini’s “…shaken, not stirred”. … [more]
The Schizoid Cocktail There is perhaps no other cocktail that is better known, or less known, then the Martini. Talk with any patron at the bar about what a Martini is, and you most likely will … [more]
Here’s a quick test to see how much you really know about cocktails, and how prepared you are to make them. To begin with, if your “liquor cabinet” doesn’t include Angostura … [more]
As a child, I loved reading superhero comic books. My favorites were the ones about the origins of these characters. Now that I’m older, I don’t read comic books (much) anymore, but I am … [more]
“What’ya Have?” When sitting at the bar of a cocktail lounge, do those words cause you to temporarily freeze up? Do you quickly try to recall a drink, any drink, that you can order … [more]
Cointreau is a premium brandy-based orange liqueur that is central ingredient in a wide range of cocktails from Margaritas to Sidecars . Cointreau liqueur was invented in 1875 by Edouard Cointreau … [more]
The American Way The origins of the term “cocktail” may be lost to the ravages of time, but few will argue that the cocktail came into its own in America. But before those of you who are … [more]
My discovery and enjoyment of cocktails goes way back. I remember as a child, and far too young to even understand what alcohol really was, I was fascinated by the concept of cocktails and … [more]
If there is a classic cocktail that needs to be made at home, it’s this one. Proper measuring and a ripe Meyer lemon are a must. If you’re stubborn and you try to order this at a bar (and … [more]
What I love best about this book is learning about the history of the cocktail. Ted Haigh who is better known as Dr. Cocktail approaches his subject as if he were archaeologist and the result is a … [more]
Here’s a tip that will make you look and feel like a professional bartender while adding that extra burst of flavor to your drink. To sugar a cocktail glass Pour some sugar into a small plate … [more]
Don’t dismiss this Canadian pick-me-up as a Bloody Mary with clam juice. Okay… Okay… Maybe it is just a Bloody Mary with clam juice. But it’s so much more! Originally, this drink was a true … [more]
I know I shouldn’t, but sometimes I can’t resist spoiling my children with this fancy cocktail. Yes it’s all sugar but once in a while won’t hurt. Their first experience of a … [more]
The author of The Fine Art of Mixing drinks. Originally published in 1948. The sage advice would be not to trust any bartender that does not have this bible under his counter. Although much has … [more]
Simple syrup is a staple of the kitchen used for desserts and mixed drinks. Older bartenders references refer to it as gomme syrup or bar syrup. [more]
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