An essential for every bartender, the jigger (or measure in Europe) will save the home bartender a ton of disproportioned cocktails. Counting pours is cool, but a good jigger is your key to making great cocktails without the bother of getting it wrong.
A typical jigger has two measures, 1 ounce and 1 1/2 ounce. Personally, I like the double cup versions, a 1 oz and 1 ½ oz side. Some have a handle. I … Read more
Anna, who tends bar at Monaghan’s, a bar in my ‘hood. She came up with this tasty combo of Absolut Ruby Red Vodka and her own “homemade fresca” (a combo of grapefruit, orange, sweet & sour and sprite from the gun). Served ice cold after a good shake, this is a tasty and cool treat on a hot summer afternoon.
Ingredients
Widmer (one of the best Hefeweizens around) has a great new video site that features 3 young ad guys, lemons and lots of good beer.
The theme: How many ways can we get a wedge of lemon in to a glass of Widmer? What happens are a serious of creative and hilarious videos, ever thing from roller coaster to golf clubs, that deliver the fruit to the glass. You are all are encouraged to submit … Read more
Elephant Garlic is a larger version of the wonderful spicy clove we all love. (If you don’t think so, stop reading.)
Emeril created this quick, easy treat to complement his Bloody Bull recipe. We think they are great by themselves.
Ingredients
6 cups canola oil, for deep frying
1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)
4 rosemary branches
Salt
Instructions
For the Fried Garlic: In a heavy 2-quart pot, heat the … Read more
This post from Gothamist hits close to home. I started this site many years ago to get away from the dreaded Gin & Tonic. Not that there is any wrong with the simplicity of the gin, vodka, whiskey, tonic, soda combinations, they are efficient but let’s face it, boring.
Yes, this is the year of the cocktail and there are quite a few gourmet bartenders popping up in upscale bars, but still the ease of … Read more
Jeremy from Trendhunter.com explores the latest in beer. This fun list covers a few thing mentioned here, like the beer launching fridge (video) and the Milwaukee’s Best Light Beer Cannon (more video).
Cool new products include temperature sensitive labels from Coors, so you know when your beer is cold. A must when drinking Coors! There is also a Beer-Milk, a beer for Dogs, so Spot is not left out during the game and my favorite, … Read more
This week we have a fun twist on the classic Lemon Drop, sent in by reader Becky. This cocktail is not only tasty; it’s guaranteed to add electricity to your summer party.
Ingredients
1 oz vodka
2 tsp lemon juice
2 tsp sugar
1 oz blue curaçao
1 oz sweet and sour
Instructions
Combine everything in a shaker and shake vigorously with ice. Pour into a cocktail glass and enjoy this beautiful blue drink. Cheers!… Read more
This one comes from a real life doctor (at least that’s what he told us)!
One of the best possible hangover cures for the morning after:
Ingredients
1 oz evaporated milk
1 oz Kahlúa
Instructions
Fill with hot coffee, preferably made with well water from my mountain estate! Repeat if necessary.
Thanks, Dr. James!… Read more
After years of wanting an energy drink to go with my vodka that wasn’t something sickly sweet here at last I have found a player. Move over grandpa’s ginger ale or tonic and enter the new world of the energy mixer.
I enjoy one part Smirnoff Blueberry and two parts JetSet tonic.
Peace!
JetSet Energy Mixers… Read more
Monday night marked the closing of San Francisco’s First Cocktail Week Celebration. The event took place at Absinthe, the wonderful Brasserie in Hayes Valley. The bar at Absinthe has become ground zero for great cocktails in San Francisco.
The front bar featured Manhattans, the Bengali Gimlet (made with Tanqueray Rangpur Gin and muddled lime leaves – yum!) and the house special version of the Sazerac (made with rye, simple syrup & Peychauds bitters in a … Read more
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