Sazerac Cocktail

[Note: this is an update from the original post to cover both Rye and Cognac versions of the drink] Most claim that this is the oldest American cocktail, having been first created by Peychaud of bitters fame in the 1830s. It got its name in the 1850s when it was served at the Sazerac coffee […]

Williamsburg Cocktail

It’s “spring” in Colorado, which means “winter every other week.” Just as some have been pulling their warm-weather clothes out of the closet, I’ve recently made a few warm weather cocktails, like the Negroni and the Scotch and Soda. But tonight we’re expecting a foot of snow and it’s blustery outside, so I’m back to […]

Old-Fashioned

In the early 19th century, cocktails were a mixture of a liquor, bitters, sugar and water. Later, mixers like Triple Sec and Absinthe became more widely available and were commonly used in cocktails. After bars started stocking these newfangled additives, when someone wanted an old-style drink, they simply asked for an “Old Fashioned.”  The Old-Fashioned […]

Diamondback

Sometimes the home bartender has to substitute, and even compromise, to make a first pass at a cocktail. That’s what I did here, substituting a half-and-half mix of cognac and cheap apple pucker for apple brandy. It’s not the same, but gives you a feel for the cocktail idea. This recipe is still a little […]

Vieux Carre

I tried the Vieux Carre cocktail at Boulder’s Brasserie 1010, thinking it was a house invention, and only later learning that it is a classic cocktail invented in New Orleans in the early 20th century. I was also pleased to find that it uses mostly common ingredients – everything is in our standard bar except […]

The Back Bay

Sometimes, you have a drink at a bar and instantly fall in love with it. Once in a while, you want to spit it out – in the direction of the bartender. Still, at other times, you try something and you know it’s close, but not quite perfect. That’s the way it was for me with […]

The Upper West Side

Yesterday, Dave posted Best. Manhattan, Evar. I made the drink tonight and it is fabulous. A must try. But, I don’t think that making it a Manhattan derivative does it justice. It is a bit sweeter and has more body than a Manhattan. I believe it deserves its own name and I have christened it […]

Fort Point

The Fort Point is the house drink at the bar Drink (yes, that’s the name of the bar) in Boston. Since I went to a cocktail class with the bartenders from Drink and learned how to make it, it’s been my absolute favorite and my go-to cocktail. 2 ounces Rye (I used Bulleit Rye, one […]

Best. Manhattan. Evar.

[Note: for our one-stop-shop of Manhattan preparation info, check out our Classic Manhattan post]  A Manhattan is among the most classic of classic cocktails. The standard recipe is Rye, sweet vermouth, and a dash of bitters with a cherry. My drink tonight illustrates how brands matter, because it was amazing. 2 oz Russell’s Kentucky Rye […]

Brooklyn

The Brooklyn is one of the cocktails that got me interested in the larger world of ingredients. It’s a classic from the 1800s, but one of the key ingredients is an amaro called Amer Picon, which is not generally imported into the U.S. Some bars (including Boulder’s Bitter Bar) even attempt to make their own […]