How are new cocktails created? Well, one fairly simple way is to take an existing drink and swap some or all of the ingredients for new ones. It's best to exchange one ingredient for another of the same "type," however -- you can swap one base spirit for another, one liqueur for another, one citrus... Continue Reading →
January's Mixology Monday is focused upon a trend that is steadily gaining steam in bars across the country: the use of port, sherry, and Madeira wines in cocktails. Sure, you can reach for the old standbys like vermouth and quinquina if you want to add some sweetness and complexity, but bitter aftertastes and quinine aren't for everyone.... Continue Reading →
The Lauer household has been decked out for Christmas and logs are busy crackling away in the fireplace (or rather, they will be, if the temperature drops to the 40s during the day...not likely). There also happen to be a fair number of drinks being made to stave off the cold weather. While we won't be mixing any hot drinks... Continue Reading →
There is a certain period of time that's referred to as the "Dark Ages" of mixology...somewhere between the 1950s and the 1990s. Yes, certain pockets of resistance still existed during these decades, especially in the better bars and Tiki restaurants, but mixed drinks as a whole seemed to suffer, especially during the 70s and 80s... Continue Reading →
Tempered Spirits 