Cocktails

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What's the Deal with Cocchi Aperitivo Americano?

Cocchi (pronounced "COKE-ey", not "COACH-ey") Americano has made itself comfortable in craft-cocktail bars across the country since its wide-scale release in mid-2010. Largely unheard of only a year ago, and still a boutique novelty in the cities where it has popped up, Cocchi has nevertheless turned the heads of scores of bartenders and thousands of curious drinkers in just a few short months, sparking stories in the several publications recently. So what's the deal? More

Valentine's Day: Does It Have to Be the Worst Cocktail Day of the Year?

Many Valentine's Day drink suggestions include the use of chocolate-flavored spirits or liqueurs, and this is where things usually go off track (assuming they were ever on the right track to begin with). Chocolate is a beautiful flavor when properly delivered, but most often when the flavor appears in the cocktail realm, it's the kind of chocolate with a chemically saccharine, tooth-achingly sweetness. Let's talk about ways to use chocolate liqueurs without turning your drink into an alcopop. More

Lower-Alcohol Cocktails Catch On

Often made with a base of vermouth or another aperitif wine, low-octane cocktails are popping up around the country. Aromatized wines such as vermouth and quinquinas have an elaborate complexity of flavor, so a cocktail based on these wines can have a robust character without the alcoholic firepower to knock you off your barstool. More

Warming Up to Brandy-Based Cocktails, Even After the Holidays

With a few notable exceptions (including a battery of yuletide drinks), brandy isn't high in the rotation for many cocktail drinkers, a casualty of its relatively high price (for better brands—as with any spirit, there's a bottom shelf that for most purposes is best avoided) and a robust flavor that can be a challenge for those who don't usually venture far beyond a simple vodka martini. It wasn't always so. More

Searching for the Perfect Hangover Cure

For those who indulged—er, overindulged—during recent holiday festivities, the ache and groan of a hungover New Year's morning is now but a blurry memory. While there are certainly a few who woke up feeling quaky and off-center and resolved "never again," many of us will likely find ourselves in a similar scenario sooner or later. Surprisingly though, or not, there's been very little serious scientific attention paid to the matter of the hangover. More

Cocktails and Spirits with Paul Clarke: Know Your Local Booze

With more people adopting the locavore lifestyle, it was only a matter of time before people would start drinking locally too. As Toby Cecchini writes in today's New York Times, the goal to eat-local (or more accurately, drink-local) is becoming increasingly easy to reach in the Northeast, as the number of small-scale distillers booms. But only in recent years has small-scale distilling become even a possibility in most states. More

What's Your Favorite Approach to the Hot Toddy?

For those unaccustomed to consuming alcoholic drinks that taste like, well, alcohol, the toddy can be a bit of a challenge. To those who genuinely like the taste of whisky, rum, or almost anything except vodka (I can't recall coming across a tequila toddy, but such a thing is not without potential merit), the hot toddy is the way to go. More

Poor Maraschino Cherries, Everyone Is Always Picking on Them

Though beloved by small children (and the occasional grown-up) when dropped atop a sundae, maraschino cherries have developed a reputation as a nuisance to many cocktail drinkers. The bright red orb certainly looks attractive while resting at the bottom of a Manhattan or an Old Fashioned, but the whole corn-syrup, FD&C Red #40, industrial fakery of the garnish is utterly unappetizing for many. More

A First Look at the 2010 Crop of American Whiskies

There's been a lot going on in the whisk(e)y world these past few years, with distilleries releasing cask-finished bottlings, new expressions and out-and-out experiments to a thirsty market. While much of the excitement has taken place in the realm of scotch whisky, American whiskey makers have been showing a little more creativity recently. Here are seven interesting American whiskies to look out for. More

Revisiting the Daiquiri: More Than Just an Alcoholic Slushie

Summer has crested the hill, and during the hot, bright days of the season, perhaps no other cocktail has more appeal than a classic daiquiri. The drink has earned recent attention. Washington Post columnist Jason Wilson wrote: "If the word 'daiquiri' makes you think of a frozen blender slushie sort of thing that involves bananas or strawberries, that's cool. But you and I are probably not going to be, like, BFFs or anything." More

Does the New Bourbon from Maker's Mark Live Up to All the Hype?

After months of preparation, Maker's Mark introduced its new bourbon, Maker's '46', starting last week. Innovation is hard to come by in the bourbon world, and it often comes at a steep price. With its emphasis on wide distribution and a wallet-friendly price, Maker's '46' aims to change that situation—but is the whiskey worth seeking out? We tried it. More

The 25 Most Influential Cocktails of the Past Century

There are forgettable drinks, drinks that stick around for a year or two, and drinks that have such an engaging character, they endure and inspire for decades. The current issue of Imbibe addresses the latter category by defining the 25 Most Influential Cocktails of the Past Century. The focus is on the creativity and innovation that's taken place since the late 19th-century "Golden Age of Cocktails," from the years immediately prior to Prohibition to today's craft-cocktail renaissance. More

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