Inspired by a delicious rum that brings to mind a scotch, today’s drink is a Rum Old Fashioned. We’ve reviewed Brugal 1888 and found it to be a sipping rum complex enough to please whiskey aficionados. So why not try it in the ultimate whiskey drink?
Adding a little sugar and bitters to Brugal 1888 draws out the sweet notes while maintaining the rum’s deep smoky and spicy flavors. I highly recommend you get your … Read more
How a cure-all became a cocktail component
By Carly Wray
This article originally appeared in TheSpir.it
It’s 1820. A German doctor sets out for Venezuela to join Simon Bolivar’s fight against Spain. It’s not long before he’s Surgeon General, manning a military hospital and overseeing the casualties, not just of war, but of tropical diseases. Chills, sea sickness. Ravaging disorders. And it’s not much longer before he conjures a cure: Angostura bitters.
In the end, … Read more
If you love a good Manhattan like we do, make your next one with your own homemade bitters.
With only a dash or two, bitters add complexity and balance to your cocktail.
This simple recipe is made with everyday ingredients you can find at the grocery store. Just a pinch of each ingredient goes a long way, so you can make larger batches and bottle them as gifts.
Ingredients1 vanilla bean, split lengthwise
¼ … Read more
The sazerac is one of my favorite cocktails. So I was hesitant to mess with it.
But I had some raspberries in the fridge and a funny name in my head — Razerac … sounds like Scooby Doo saying “Sazerac.”
Thus the Razarac was born. And it is awesome.
It’s still quite a stiff cocktail. Just like a sazerac, it’s just rye, simple syrup and bitters. However, it has a little sweet twist.
Accounting for … Read more
The first session I attended during last week’s Tales of the Cocktail in New Orleans was a panel titled “2009 Big Trends in Cocktail & Spirit Service.”
The panel consisted of Jim Meehan, Michael Waterhouse, Devlin Tavern, and Simon Difford (Source Guide) and was moderated by Ryan Magarian (Aviation Gin).
The program covered the 4 Ps of Cocktail Service Success, not unlike the 4 Ps of marketing: product, precise execution, promotion, passion.
It was here … Read more
Beam just introduced (ri)1 in the midst of rye whiskey’s comeback from more than 70 years in the shadows.
In the 19th and early 20th century, rye was the go-to liquor. Many traditional cocktails–like the Manhattan and the Old Fashioned–originated as rye cocktails.
But after Prohibition ended in 1933, American distillers turned all their attention to bourbon.
No one knows for sure why, but it could be because corn was cheaper than rye. It … Read more
