Stories about drinks – where they come from, why they work, and how to make them
Triple Sec generally, and especially Cointreau, have featured heavily on the blog this winter. With winter citrus comes good pairing with a spicy orange liqueur, and that’s the primary theme I’ve explored for the last two months. What’s definitely been missing is any discussion of Grand Marnier; like Cointreau, it’s French and tastes like oranges. … Read more
I call this blog Mixing Ingredients, but thus far I’ve really only talked about the ingredients that have alcohol in them (like vermouth…). While that’s the crux of any cocktail, the other stuff is just as important to the overall quality and character of the drink. So, today, I’m going to talk about seasonal winter … Read more
Eggnog gets a terrible rap, which I’m pretty sure comes from bad experiences people have had with store-bought eggnog as a kid. My mom loved it, my dad hated it, it looked like straight milk so I never tried it. I didn’t have eggnog at all until 2 years ago when I has Sun Liquor’s … Read more
1,500+ words still wasn’t enough to dive all the way into the world of vermouth, but it’s a good start. To help give a better idea of how each category compares and differs, here’s a side-by-side of two excellent Italian sweet vermouths. I’ll describe how each acts by itself (with ice) and in an Americano, … Read more