When most of us think of Cuba, we have a romantic mental image made up of scenes from the 1950s, perhaps including Al Pacino visiting on the eve of the revolution (Godfather reference). A place full of nightclubs, casinos and, of course, bars where cantineros (Cuban bartenders) threw Cuban cocktails between mixing glasses and poured from […]
How to make a great, simplified Zombie Cocktail at home that is true to its Tiki roots. Includes the original recipe and a little background.
Tiki is dead. Long live Tiki. Like many great cocktail genres, Tiki virtually died in the 70’s during the great vodka onslaught. It was the era when we gave up the taste of alcohol in favor of the tastes of what we could quickly mix with it. When getting drunk was more important than enjoying […]
A delicious punch that can easily be made ahead of time so you can do less bartending and more entertaining. A great balance between fruity and boozy.
How to make a delicious Daiquiri at home. Recipe, background, variations and ingredients. A classic and terrific summer drink.
Hey, Everyone! This is Nick from Toronto bar D.W. Alexander in Canada. I’d like to share a great cocktail recipe with you guys that I am sure you’ll love and prepare yourself tonight. So, without further ado, let’s get rolling. OK, it’s booze o’clock on an easy Friday or Saturday night and you feel like […]
With all the success Will has had making infusions, I figured “how hard could it be,” and endeavored to do some tests with Colorado’s favorite fruit, the Palisade Peach. In particular I decided to try infusing several different base liquors with peaches at the height of the season (late August), when they are at their […]
Simply put, this is a “Dark Daiquiri,” portmanteaud for sake of simpler reference. I can’t claim credit for the daiquiri nor a daiquiri made with dark rum. About the only thing I can take credit for here is a specific ratio of specific daiquiri ingredients, that make for a fantastic drink (IMNSHO). The genesis of […]
If you’re like me, Mai Tais are a treat enjoyed only when dining at a Polynesian or Chinese restaurant. Those Mai Tais, as you would expect from the establishment where they are made, are generally laced with overpowering Mai Tai or sweet and sour mix. Great Mai Tais need no such help to make them […]
In my daily run to the liquor store today, I noticed that the Rum section is becoming almost as overwhelming as the Vodka section. Rums from different countries; with a variety of alcohol content; dark, light, medium color; 100% pure cane sugar or . . . something else, I suppose; and even several flavored rums […]