October 10, 2011
I guess I’m getting old. I don’t say this because my fortieth birthday is approaching like a speeding bullet, but this: I know that cocktail carbonation is the hot new thing right now, but if someone hands me another carbonated Manhattan I’m going to cry into it, I swear. Believe me, I’m all for innovation | Read More
September 2, 2011
One advantage I have in my career – and believe me, I thank my lucky stars every day for my good fortune in this regard – is that I travel a lot. And when I do travel, I get to visit the greatest bars in the world and spend time picking the brains of the | Read More
September 15, 2010
Little did I know, after announcing that I’d be bringing a pitcher of sangria to the Tex-Mex dinner party last weekend, that every single person in attendance was recoiling in horror at the thought of having to choke down a big heaping glass of red syrup. But much to their surprise – and my relief | Read More
April 14, 2010
NO RECIPE!
This is the post that started it all: the genesis of Barrel Aged Cocktails. Inspired by a visit last October to see Tony Conigliaro at the unnamed bar at 69 Colebrooke Row in London last fall, where Manhattans are aged in glass vessels to sublime and subtle effect, the barrel aged cocktails I’ve been serving | Read More
January 14, 2010
If there’s one thing I hate about living in the Pacific Northwest, it’s the stretch of time from late October until late June, when the sun makes only the most occasional of appearances. I typically pack on an extra 10-15 pounds during those rainy months, partly due to over-consumption of wintertime drinks like dark beer, | Read More
December 10, 2009
While this is a topic that has been covered by pretty much every cocktail blog under the sun, I haven’t yet written about it. Why? Well, for one, I’m lazy and never got around to it. But after having made various versions of grenadine for years at my bars and after doing a little research | Read More
November 10, 2009
Well, folks, it’s time of year again. I repost this recipe every year because I’m a man on a mission. You see, I love egg nog, but I can’t stand the thick, gelatinous goop they sell at the grocery store. Even if you were to cut it with alcohol, it’s still so overly-pasteurized and full | Read More
September 18, 2009
You may or may not have known this, but I like making cocktails out of wine. Or things that were once wine. Or things that were made from wine. However you want to say it, I like making cocktails out of wine. So when I saw that there was a cocktail competition coming up that | Read More
July 15, 2009
My good friends over at Embury Cocktails were kind enough to stop by the Boca Loca luncheon at Tales of the Cocktail this year, and captured me on film while Jason Rowan grilled me after a late night and an early morning of prepping for the lunch.
June 1, 2009
“Here, see if you can make me something with this”, the liquor rep taunted as he dropped a bottle of aquavit on the bar. If there’s one thing you should know about me, it’s that I don’t really work that well under pressure. I try, but it literally takes me weeks to come up with | Read More
March 2, 2009
With my recent move to Portland and consequent adjustment to a new work environment, new living situation and new selection of great bars and restaurants to explore, I’ve been a little lax on the new drink recipes. Fortunately I have my cruel taskmasters at Boca Loca Cachaça to keep me toiling away, day and night, | Read More
July 28, 2008
This recipe is part two of my New Orleans Mixology Monday post. For the complete story behind this drink, please click here. And here’s a short video of the Autumn Leaves shot by Philip Beech:
June 26, 2008
“Try this.” The wine rep looked determined. The wine salespeople in town usually know better than to waste their time with me, as I have little-to-no influence on the wine list. If it’s a distilled product you’re trying to push then I’m the man behind the bar to talk to. Otherwise, you’ll probably want to | Read More
June 10, 2008
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning “little blood”) is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave. Years ago I was taught that sangrita is a blend of tomato and orange juices, with the addition of | Read More
May 28, 2008
UPDATE: So much has been discovered since this post originally went up, about the dangers of quinine in people with quinine sensitivity. Big thank you to reader Jonathan for providing this informative link about this. I’m leaving this post up as an archive, but I encourage you to read that article first, and if you | Read More
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