Cocktail Quest

I remember the first time I ran across the Lucien Gaudin cocktail. It was years ago now, when I first acquired my copy of Vintage Spirits an...

I am a big martini fan. A big part of that is the gin--I do love gin. But I also love vermouth. When I was in France I would often have a gl...

A barrel is a naturally evolving environment. As a spirit ages, the organic nature of the wood allows oxygen to interact with all of the com...

The Brooklyn was first mentioned in print in an obscure tome, J.A. Grohusko's Jack's Manual (1908). Though it was lost to history f...

As the first rains of the season created a staccato on my windows and the pavement outside, I knew that fall had officially arrived. Though ...

Barrel-aged cocktails seem to be everywhere. It is hard to imagine a back bar without a small one- or two-liter barrel perched on some out o...

Lately, my thoughts have been lingering on the idea of bittersweet. Essentially composed of two opposing adjectives mashed together, its ori...

Charles Baker tells us that this cocktail is from the Army-Navy Club in Manila, Philippines. This social club was the go-to hang out spot fo...

Recently, Tracy and I were on vacation in NYC and we went to Death and Company. It was a night to remember, and one of the fabulous cocktail...

For our third drink to highlight the newly made rhubarb syrup, we tried the Old New York Cocktail . It was on the 2009 summer menu at Barri...

I used to be indifferent to tequila. Early in my drinking career , I couldn’t stand tequila and the lack of choices never really compelled m...