Leftovers!
First Look: Cocktails at Swift's Attic in Austin
Bar manager Jeff Hammett brings humor and a bit of snark to the approachable cocktail menu. While he's all for the the fine craft cocktail movement, he doesn't like to take himself too seriously. "Never call me a mixologist", he warned. Fun and flavor are on the forefront of his creations and each quirky name has a story to tell. Continue reading »
DIY vs. Buy: How to Make Rhubarb Bitters
Rhubarb is one of my favorite cocktail ingredients. When rhubarb season arrived, I ran to buy as much as I could from the market that's usually first to get all the seasonal produce. When I couldn't find it, I went to the manager in a panic. "We used to stock that," he said. "But nobody likes it, so we stopped." I then dramatically flung myself onto the nearest support beam and screamed, "Noooooo!" as if I just found out Darth Vader was my father. (He is not.) Luckily, the next store had a whole display of rhubarb and promised me that they would keep stocking it throughout the season. Continue reading »
First Look: Cocktails at Goose & Gander, St. Helena, CA
"People don't necessarily expect great cocktails in Napa Valley," Michael Pazdon said. He runs the bar program at the newly opened Goose & Gander in St. Helena, together with partner Scott Beattie. "They'll come in and be like, 'Anything but another glass of wine, please!' And I've got your back." Continue reading »
6 Wine-Based Cocktails for Mother's Day Brunch
Mother's Day brunch requires a little something to toast your mom with. When I was growing up we went to the same standard-issue hotel brunch buffet every Mom's day, and she always had a mimosa (while we drank sparkling cider from flutes). But why not get a little more creative this Mother's Day? Here are six cocktails that are wine or sparkling wine-based and totally day-drinkable, but just a little more creative than that bellini or sangria. Continue reading »
Cocktail Storytelling: 5 Great Books To Seek Out
Some of the books in today's guide offer cocktail recipes, but more importantly, they tell great stories. Every author in today's mix is a great raconteur, each with a unique and fascinating voice. These books scratch the surface of cocktail and drinking history, while exploring imbibing customs both in the United States and around the world. Continue reading »
From Behind the Bar: On Orthodoxy
They have a saying in photography. Novices obsess about equipment; experts think about light. For those of us in the cocktail game, I would amend the above statement as follows: Novices obsess about technique. Experts think about balance. Continue reading »
8 Floral Drinks for Mother's Day
I always get my mom flowers on Mother's Day; predictable, I know, but my mom's an avid gardner and flower arranger and loves a beautiful bouquet the way I'd love, I don't know, a selection of great cheeses. And thinking about flowers and mothers, I bet my mom would love one of these eight floral cocktails: some made with rosewater, some lavender, some elderflower liqueur. They're all light and refreshing enough to kick off a brunch or to sip on the porch before an early dinner. Continue reading »
Ask A Bartender: What Do You Drink Behind the Bar?
Welcome to Ask a Bartender, in which we chat with folks in the industry about what really happens behind the bar. This week: What are bartenders drinking back there? Continue reading »
Know Your Beans: A Field Guide to Coffee
Even if you're just a casual coffee lover, you've got a basic bean-spotter's vocabulary down, I'm sure. "Dark roast" is going to look darker than "light roast", and things called "Italian", "French" or "Viennese" may be distractingly dark and shiny. But have you ever explored the layers beyond—or even before—everyday roasted coffee? We offer this first in a series of pictorial field guides to help expand your visual vocabulary, one bean at a time. Continue reading »
Why Isn't There More Berliner Weisse?
When beer geeks get together, talk often settles on beer styles we love—especially those styles we just don't see enough of. Brewers are answering our dreams by boiling up more session beers but there are still some styles that cause us to sigh. Why don't we see more Gose? Couldn't we all use another super-fresh local pilsner? And why isn't there more Berliner Weisse? Continue reading »
Our Search for the Best Malbec Under $20
They say all good things come in threes—The Three Musketeers, Three Blind Mice, Three-Minute Egg. I would give you a fourth example, but that just seems like poor judgment. Instead, I'll tell you about three brave grapes, that many years ago made the long and trying journey from a faraway land called "France" to an also faraway land called "South America". The names of these grapes are Carmenere, Tannat, and Malbec. For this post, we tried a whopping 22 bottles of Malbec to pick out our favorites to recommend. Continue reading »
Why I Like Hank's Gourmet Soda
There is a magical sandwich shop in Philadelphia called Paesano's; I can't drive through Philly without stopping by. But almost as much as those sandwiches (the Arista is my go-to), I look forward to Hank's Gourmet Soda, a brand local to the Philadelphia area. Continue reading »
Our New Favorite Way to Drink Coffee: OMilk's Cold-Brew with Almond Milk
OMilk's latest flavor: coffee milk (only available via delivery for now). It starts with a super-strong batch of cold brew extract, which gets a pour of their fresh almond milk and a touch of raw agave nectar swirled in. It's one part coffee to three parts milk, so it's strong enough to drink on its own though you could always up the caffeine by pouring it over a fresh-brewed cup (yes, coffee on coffee). Continue reading »
