I have always said that there are three things, in equal proportion, that make a great cocktail: the recipe you use, the ingredients you select, and the techniques you employ. These posts are all about technique.
May 25, 2018
I was on Seth Meyers this week! I went on to promote my newest book, Drinking Distilled: A User’s Manual, but ended up making a Spanish Coffee instead and almost setting the whole place on fire. Such a trip getting a chance to do this! I was nervous as hell for like three weeks, even | Read More
July 12, 2016
The newly rediscovered interest in slushy cocktails has resulted in me being inundated with questions about how to properly operate a slushie machine. And so, as has always been my mission with this website, I’m here to try to help. You see, for the longest time operating a slushy machine was a lengthy experiment every | Read More
June 22, 2016
If you don’t tend bar for a living, or haven’t at some point in your past, you probably don’t understand the quick thinking that we have to do every single second. So, in order to demonstrate what sort of complicated math we do regularly to those who don’t tend bar, and to act as a | Read More
August 11, 2014
I was having this conversation with a writer about my new book on cocktail technique last week, and she got on the subject of bar tools. “A lot of this stuff is really expensive,” she said, “Do you have any advice for home cocktail enthusiasts who don’t want to spend a ton of money?” And | Read More
July 3, 2014
Read full article at www.foodrepublic.com
Bring a large pot of water to a boil (cover the pot to speed things up). In the meantime, put some cold water and ice into a medium bowl, and arrange a double layer of paper towels on the counter.
April 10, 2014
Ever since I wrote on How To Price a Cocktail Menu like a million years ago, I’ve gotten requests from bartenders, bar managers, and bar owners for some guidance on how to perform inventory and calculate pour cost. Which is, like, super surprising to me since there are few tasks more reviled in our business | Read More
February 7, 2014
Here’s a fun little game you can play. Go ask someone – preferably someone not wearing arm garters or quoting Jerry Thomas – and ask them what’s in a Hot Toddy. The more people you try this game with, the better, because you’re going to get a lot of varied answers. But I’m going to | Read More
January 2, 2014
Sometimes when I put up a new post on this site, it’s because I have what I think is a good idea and I want to say, “Hey world, here’s an idea I came up with and I’d like to share it with you.” Other times I put up a new post because I want | Read More
June 16, 2011
Contrary to what you may have heard, there’s more to my job than coming up with cool mezcal cocktails and bitching about having to write the schedule. At the end of the day, I’ve got to approach this career as a professional, with an eye on business. One of the more challenging parts of my | 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
March 20, 2009
Hey, here’s a fun way to illustrate karma. If you’ve, say, built a large web presence upon a not-so-generous string of public criticisms of bar-related web videos [1, 2, 3, 4], then one day somebody will ask you to appear in a series of videos yourself. That’s what happened last month when Imbibe Magazine called | Read More
March 6, 2009
Speaking of great cocktails made with cachaça, let’s take a moment before the weekend and see what our old friends at the American Bartending School would do when confronted with a bottle of the stuff. In this segment, we’ll learn how to make the Brazilian classic, the caipirinha (kai-peer-EEN-ya) 1. Announce to your friends that | 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 22, 2008
Some of you are here to find out how to make my pinot gris reduction for the East of Eden, and as the directions will tell you, you’ll need to reduce the wine by half. But how can you tell when a liquid is reduced by half without pouring it into a measuring cup every | Read More
May 9, 2008
I considered naming this article “How To Take an Order Behind the Bar”, since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some | Read More
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