The Marblehead, crafted sometime between 1903-1933, offers Martinez-like elegance with creme de cassis's tart-bitter notes instead of the Maraschino!
The Sinnerman Swizzle, an earthy and spiced delight perfect for the winter season!
Queen's Park Swizzle - A summery and refreshing use of rum and lime created at the Queen's Park Hotel in Trinidad in the 1920s.
Flaming Tiki! The Cradle of Life by Karin Stanley, a bartender at Long Island City's Dutch Kills.
The White House, a delightfully refreshing rum and madeira Fix from the Pioneers of Mixing at Elite Bars: 1903-1933 book.
The Archipelago Swizzle, bartender Colin Shearn's entry into the Bols Around the World 2013 competition.
The Back Word is an intriguing twist on the Last Word created by the bartenders at Backbar in Boston.
The French Toast Flip by Rickhouse's Erick Castro -- a recipe containing maple syrup, egg, sherry, Scotch, and cinnamon that tastes amazingly just like breakfast!
Kiwi shrub? Why yes, a great way to lock in the flavor, and it works rather well in this refreshing Collins-like drink!
A bi-product of the 1962 Cuban Missile Crisis, the Periodista is the "seductive cousin of the Daiquiri"!
Need a break from the standard Bourbon Mint Julep? The Platonic Julep pairs mint with sherry and yellow Chartreuse for a refreshing and complex delight!
Warm up with a glass of Boston Grog! An Orange Pekoe tea-flavored toddy perfect for when the winter winds start howling.
The Esmino's Escape, a cocktail created at Drink in Boston, uses Batavia Arrack, mezcal, and orange liqueur to pay respect to a pair of Tiki bartending legends.
Cocktailvirgin Blog is drinking a Cosmo?! Well it's the pre-1934 putative precursor of the modern drink which was (re)created 50 years later to push Absolut Citron.
The Balmy Night, which combines the rich flavors of sherry and Jamaican rum with those of orange and spice, was one of the cocktails made during Mixoloseum's Pimento Dram drink night.
CocktailVirgin delves into the world of ice geeking and discusses ways to crush, chip, and shape ice through Lewis bags, ice tappers, and the like. Lovers of juleps and tiki drinks, take note!
DrinkBoston discusses the resurgence of vintage cocktail books and asks bartenders which ones they love.
CocktailVirgin follows Charles Baker Jr.'s travels down to San Salvador and recreates his Leche Preparada Piña (Pineapple Milk) recipe!
The Land of Forgotten Cocktails’ John Myers helps you through times of economic uncertainty with his advice on making drinks at home.
With lavender plants coming into bloom, it's time to make lavender simple syrup! And the Southend cocktail puts it to good use...
From D-Day to Flag Day, John Myers plans out some patriotic cocktails to help you celebrate June in all its glory.
The Final Rhuse - a refreshing Last Word variant using pisco and homemade rhubarb syrup.
John Myers of The Bollard discusses the infant terrible of cocktail spirits, tequila, and recommends some drink ideas to put you on the right path.
John Myers takes a humorous look at cocktails perfect for the Easter and Income Tax season.
CocktailVirgin resurrects Jerry Thomas' 1862 recipe for the Cold Ruby Punch -- a tasty drink based on Batavia Arrack, port wine, and green tea.
The Seattle Times tracks the Last Word, a Prohibition era cocktail that was all but forgotten about but re-born in Seattle thanks to some recipe sleuthing.
As St. Patty's Day approaches, the Land of Forgotten Cocktails rationalizes the lack of Irish cocktails due to the subtleties of Irish Whiskey but still suggests a few to try.
The Wall Street Journal describes how the sibling rivalry between the Cooper Brothers led to creation of two of today's hottest liqueurs, St. Germain and Domaine de Canton.
The Land of Forgotten Cocktails discusses the mythos and allure of Absinthe with a great overview of the rituals involved in its consumption.
CocktailVirgin participates in this month's Mixology Monday in making drinking cheaper by experimenting with substituting beer for Champagne in cocktails with some decent results.
Tiare of A Mountain of Crushed Ice discusses Cherry Heering and its uses in classic cocktails like the Blood & Sand and tiki drinks like the Cherry & Sand and Aloha.
Cocktail Virgin makes a Knickebein, a layered cocktail (replete with an unbroken egg yolk), and drinks it with the multi-step ceremony dictated by its creator, Leo Engel.
Nightclub&Bar Magazine traces the re-birth of classic cocktails in Boston and the emergence of the cocktail scene over the last decade.
The Washington Post writes about the lesser known aromatized wine Dubonnet and discusses its origins in fighting malaria in the past and its uses for cocktails today.
The Wall Street Journal showcases Fernet Branca as a digestive and a cocktail ingredient; they feature one named after Francesco Fanciulli, a musician with a colorful history.
Portland, ME, bartender John Myers discusses recipes and the history behind the names of Scotch cocktails like the Rob Roy and the Beadleston.
Seattle author Paul Clarke discusses his prediliction for pre-Prohibition drinks from the cocktail's golden age.
The wonderful ladies of LUPEC-Boston share their personal ways to deal with the inevitable hangovers stemming from celebrating too much.
MSNBC reports how the recession is affecting drinking including the shift towards heritage cocktails, more affordable options out, and the surge in mixology at home.
Tiare moves beyond egg nog and offers up some tasty looking spiced fruity holiday cocktail recipes to make dealing with your relatives all that more enjoyable...
Newsweek toasts the beauty of bourbon and honors this distinct product of America.
Cocktail Virgin makes a Xalapa Punch, a century plus old recipe that is a crowd pleasing lemony black tea-sangria concoction.
Six of New York City's top bartenders share their favorite punch bowl recipes.
Sfgate describes the recent rise in popularity of the champagne cocktail and how to make these luxurious cocktails on a budget.
John Myers discusses the many ways of fighting the dreaded hangover, a condition especially prevalent during this season to be jolly, by breaking it down to its component parts.
BoingBoing describes how the variations and experimentations that go into home brewing can make a product superior to what can be store bought.