I stumbled across today's recipe while looking for something to do with the bottle of maraschino liqueur I bought to experiment with the Brandy Crusta. Maraschino isn't a bad ingredient to work with, but its charms are best experienced in small doses. A splash of maraschino can add a sweet complexity with a bit of bitter cherry flavor, but too much can dominate the balance of an otherwise well-thought-out cocktail.
A hundred years ago, maraschino would have been a common ingredient behind any good bar, and was often paired with vermouth to sweeten up a drink. This brings
Posts Tagged ‘gin’
Rhubarb Cocktails?
by Dennis Mayer on May 10th, 2012 | Ask the Bartender, Cocktails, Mixed Drinks
After a long winter, rhubarb is now in season. Is there a way to use this first sign of the growing season in a cocktail?
You ask a very worrisome question. I'm sure you're aware that rhubarb leaves are poisonous, so before we start talking about anything else, we need to start with a disclaimer; trim leaves from your rhubarb stalks as soon as you harvest them, dispose of the leaves immediately, and wash the stalks, your hands, and your tools thoroughly.
Now that that's taken care of...
Rhubarb stalks are going to act a lot like celery would act in a
You ask a very worrisome question. I'm sure you're aware that rhubarb leaves are poisonous, so before we start talking about anything else, we need to start with a disclaimer; trim leaves from your rhubarb stalks as soon as you harvest them, dispose of the leaves immediately, and wash the stalks, your hands, and your tools thoroughly.
Now that that's taken care of...
Rhubarb stalks are going to act a lot like celery would act in a
Tanqueray Keeps it Interesting
by Jason Lightner on March 7th, 2012 | Events, Liquor
It's a seedy venue in a dilapidated part of town. Getting there was an adventure, traversing roads that looked like they haven't seen upkeep because the mayor was simply angry with them for some reason. From the outside, the place looks like nothing more than a warehouse, but on the inside the place is lit up like a Christmas tree. Neon lights line the stage, and there are various other lighting apparatuses which brighten what would otherwise be a very worryingly dark barroom. I take my seat and plan to order the only thing I could think was a
Bombay Dry Gin: A Classic Choice
by Jason Lightner on November 15th, 2011 | Liquor
Good day to you and yours, fair reader! This week we'll be looking at an old favorite – Bombay Dry Gin. A distilled London dry gin, Bombay has earned itself a permanent place in many liquor cabinets and nearly all restaurants and bars. Manufactured by Bombay Spirits Co., Ltd. and distributed by Bacardi, Bombay has been a de facto standard for well over twenty years.
Bombay Dry Gin is based on a 1761 gin recipe and, as opposed to some other gins, is infused with its botanicals by passing the boiled water vapor through a copper basket filled with
Bombay Dry Gin is based on a 1761 gin recipe and, as opposed to some other gins, is infused with its botanicals by passing the boiled water vapor through a copper basket filled with
Hendrick’s Gin: ‘Scuse Me While I Kiss the Sky
by Jason Lightner on October 19th, 2011 | Liquor
It's almost Thanksgiving, and I'm feeling a bit nostalgic. You see, nearly two years ago I was introduced to what could quite possibly be my favorite gin. Interestingly and appropriately enough, it's not your ordinary gin. Oh, no, this one is special. The elixir in question, is a little gem called Hendrick's.
A Scottish gin, Hendrick's is produced by William Grant & Sons (who also happen to produce The Balvenie) and has had the honor of being named "Best Gin in the World" by The Wall Street Journal in 2003, and has won various other awards and accolades. One
A Scottish gin, Hendrick's is produced by William Grant & Sons (who also happen to produce The Balvenie) and has had the honor of being named "Best Gin in the World" by The Wall Street Journal in 2003, and has won various other awards and accolades. One
