John Cox

Blogs · @wyome

Tagged cocktails · everything

Tasting Table

Sparkling Apple Cider Sangria Recipe

This Tasting Table recipe makes a fall sangria built on dry French-style sparkling hard cider rather than sweet cider, with apple brandy, maple syrup, cinnamon, and orange, and its main argument is that a two-hour-minimum maceration of the fruit in the brandy is what gives the drink its layered flavor. The Q&A sections add useful specifics: Calvados or Laird's are recommended over generic applejack, and a muddle-and-ground-cinnamon shortcut is offered for hosts short on time.

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Food52

Spiced Bourbon Cocktail With Pomegranate Syrup

This is a branded cocktail recipe from a Food52 Test Kitchen feature, sponsored by Basil Hayden's, for a bourbon sipper built on a homemade cinnamon-pomegranate syrup, lime and grapefruit juice, black walnut bitters, and a rosemary garnish. What sets it apart from other fall bourbon drinks is the syrup method: simmering cinnamon sticks in pomegranate juice before sugar is dissolved gently, not boiled, so the spice stays bright and the syrup keeps for about two weeks. The page is mostly a how-to for that drink, with a short bio of photographer and bartender Elliott Clark, the Apartment Bartender, who created it.

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www.gardenista.com

Homegrown Limoncello: Preserving a Precious Meyer Lemon Crop

The author shares a recipe for homemade limoncello made from homegrown Meyer lemons, explaining the process of infusing lemon zest in vodka for two weeks before mixing with a simple sugar syrup. Beyond the recipe itself, she discusses the pleasures of growing your own citrus—knowing exactly what chemicals (or lack thereof) touch the fruit—and the seasonal timing of making the liqueur now, in winter citrus season, to enjoy its frozen, digestif-like sips months later in summer.

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mdcdropshop

Ritual Sister 2.0 - Smoked Pineapple

This is a product description for Ritual Sister, a smoked pineapple spirit made by Matchbook Distillery through an elaborate three-day smoking and burial process followed by three-week fermentation. The distillery frames the spirit as a ritual born during pandemic lockdown, positioning it as an invitation for others to participate in their ceremonial practice of finding inspiration and connection in the present moment.

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punchdrink.com

It’s Time to Bring Back These Underrated Classics

This roundup gathers the "Deep Cuts" column's picks of overlooked pre-Prohibition and mid-century cocktails that contemporary bartenders are resurrecting and reworking, arguing that the revival era's obsession with Savoy and Jerry Thomas classics left plenty of worthy recipes behind. It spans decades and spirits—from a New Orleans Martini variation (the Obituary) and a tequila-swapped highball (Dauphine's Roffignac) to obscure aperitifs, sours and punches—each given a modern tweak by a working bartender. The value here is as a reference list of drink names and one-line hooks to track down full recipes and techniques later, rather than a single argument.

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PUNCH

5 Underrated Gin Cocktails, From a Martini Riff to a Tropical Fizz | PUNCH

The article surveys five overlooked gin-based cocktails worth rediscovering, from the Cardinale—an austere aperitivo combining gin, white wine, and Campari—to the Star Daisy with its unusual blend of London dry gin, apple brandy, and dry Curaçao. Lesser-known drinks like the Gin Fizz Tropical (a tropical silver fizz from a 1939 cocktail guide), the Wibble (a London 1990s creation slowly spreading through European cities), and the Obituary (a New Orleans Martini variation enhanced with absinthe) represent a canon of underappreciated classics that bartenders and cocktail enthusiasts are gradually reviving.

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PUNCH

A Bloody Mary for Every Mood

This roundup showcases six contemporary variations on the Bloody Mary cocktail, ranging from a savory evening-focused version called the Hail Caesar to innovative interpretations like an Umami Mary inspired by Korean hot pot and modernist takes incorporating techniques like celery air, demonstrating how the drink has evolved beyond its brunch origins into offerings at upscale lounges and cocktail bars.

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www.islands.com

Asheville's 5 Best Rooftop Bars With Blue Ridge Mountain Views And Immaculate Drinks

This guide recommends five rooftop bars in Asheville, North Carolina for sunset viewing, selected by a local resident based on personal experience and online reviews. Each bar offers distinct advantages: Wildwood Still provides unobstructed western-facing mountain views and premium whiskey selections; The Observatory combines botanical aesthetics with spritz cocktails; Hemingway's Cuba features a massive terrace and Cuban cuisine; Capella on 9 showcases both mountain vistas and distinctive city architecture; and Flat Iron Rooftop offers panoramic views paired with upscale Italian food and wine. The recommendations prioritize combinations of scenic views, quality cocktails, and atmospheric qualities suited to sunset experiences.

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www.tuscanynowandmore.com

What is Digestivo - A Guide to After-Dinner Drinks in Italy | Tuscany Now & More

Digestivo is an Italian after-dinner spirit tradition distinct from aperitivo, typically served neat at room temperature after dessert to aid digestion while extending the social experience of dining. Regional varieties include grappa in Veneto, Cynar (artichoke-based amaro) in Venice, limoncello along the southern coast, Moscadello dessert wine in Tuscany, and sambuca in Rome, each with distinct flavors ranging from herbal and bitter to sweet, and many with roots in monastic medicine or ancient Roman remedies. The piece traces how these digestivi differ from aperitivi in alcohol content and sweetness, explains their regional significance across Italy, and describes traditional serving customs like the ammazzacaffè ritual of pairing grappa with espresso.

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www.travelawaits.com

11 Tastiest Liqueurs From Around The World And How To Enjoy Them

This guide surveys eleven liqueurs from around the world, tracing their origins from medieval herbal medicines through modern cocktail culture and offering descriptions of each drink's flavor profile and traditional or innovative serving methods. Each liqueur is presented with its country of origin, distinctive characteristics, and recommended ways to enjoy it—whether served neat, on ice, in cocktails, or in desserts. The piece emphasizes both classic options like Chambord and Pimm's and more adventurous choices like hibiscus liqueur and mastic, encouraging readers to explore beyond familiar brands.

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www.tastingtable.com

The 20 Best Tiki Bars In The US

Tiki bars represent a distinctly American form of escapism rooted in 19th-century fascination with the South Pacific, evolving from kitschy nautical themes at pioneer spots like Trader Vic's into dynamic contemporary establishments that blend classic cocktails with inventive riffs and immersive theming. The article profiles over 20 tiki bars across the U.S.—from Smuggler's Cove in San Francisco to Wusong Road in Boston—each offering unique interpretations of tropical escapism, from wine-based tiki cocktails in California wine country to robot-fueled tiki in Nashville. Modern tiki bars remain temples of rum and vacation fantasy while constantly adapting their aesthetics, menus, and experiences to contemporary tastes and local cultures.

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www.nytimes.com

The 22 Best Alcohol Gifts for Cocktail Lovers

This is a curated gift guide featuring approximately 20 cocktail-related products and books, ranging from barware and spirits to garnishes and cocktail recipe collections. Each item includes recommendations from industry experts like bartenders and spirits specialists, along with details about quality, design, and specific use cases. The selections emphasize craft, aesthetic appeal, and thoughtful curation rather than gimmicky bar accessories.

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www.nytimes.com

Clear Ice Is Better Than Cloudy Ice. Here’s Why.

Clear ice keeps carbonated drinks fizzy longer than cloudy ice because it lacks air pockets that cause excessive foaming and premature flatness. The author tested two practical methods for making clear ice at home: buying an expensive dedicated ice maker ($230) that uses slow-freezing with running water, or using a cheaper directional-freezing tray ($50) that takes 18-20 hours but produces only four large cubes at a time, and debunked the popular myth that boiling water before freezing creates clarity.

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www.esquire.com

Where to Drink in Asheville

Asheville, North Carolina has emerged as a premier drinking destination in the Blue Ridge Mountains, with venues ranging from craft cocktail bars to breweries to music venues. The article profiles specific establishments across the city—including Little Jumbo (famous for its old-fashioned), The Golden Pineapple (tiki-inspired cocktails and food), The Odd (dive bar and cultural hub), and several others—each offering distinct atmospheres and specialties. The piece is designed as a practical guide for visitors planning a trip during events like the Asheville Herb Festival or the city's year-round Friday evening gatherings.

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www.esquire.com

The Truth About the Martini

The martini has experienced a remarkable cultural resurgence in recent years, partly due to social media appeal and meme culture, but more fundamentally because it remains the perfect antidote to modern life—a serious drinker's reward that doesn't mask its alcohol but instead delivers it cold and bracing to calm the mind after a difficult day. Ruck traces the drink's history through Esquire's archives, noting that it was deeply unfashionable in the 1970s and '80s when young people rejected it as a symbol of bourgeois decadence, before its gradual rehabilitation into a drink of timeless sophistication. The piece combines personal anecdotes about martinis consumed around the world with practical guidance on preparation (ice cold, straight up, gin or vodka) to argue that the cocktail's enduring appeal lies in its uncompromising nature and its essential role in the lives of serious, busy people.

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www.esquire.com

Esquire’s Best Martinis in America: 2025 Edition

Esquire's guide celebrates martinis being creatively reimagined by bartenders across America rather than treated as a sacred, untouchable classic. The piece showcases over twenty exceptional martinis from restaurants nationwide—ranging from faithful traditional versions to inventive variations featuring ingredients like za'atar, pineapple amaro, pickled okra, matcha, and even anchovy-fat-washed vodka. Rather than prescribing one correct way to make a martini, the collection demonstrates that the drink's enduring appeal lies in its flexibility as a canvas for seasonal ingredients, local flavors, and bartender creativity.

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www.apartmenttherapy.com

16 Bar Cart Essentials for Creating Perfect Cocktails at Home

A shopping guide built around the bar cart's resurgence (thank "Mad Men" and mid-century design trends), it walks new owners through the 16 essentials needed to stock one properly. It covers the full gamut—bottle openers, mixing glasses, strainers, shakers, jiggers, muddlers, three distinct glassware styles (rocks, highball, coupe), ice buckets, wine stoppers, a bartending knife, a cocktail reference book, and even a non-alcoholic mixer option—plus a reminder to stock the five core base spirits, with a delivery-service plug for sourcing them. Worth keeping as a practical checklist/gift-guide for setting up a home bar from scratch.

Permalink cocktailsshoppingmixologydecor

withfoodandlove.com

Homemade Sour Mix

A recipe for a honey-sweetened homemade sour mix, built for making a properly balanced classic margarita rather than relying on artificial bottled mixers. It lays out the reasoning behind a good margarita—equal parts lemon, lime, and honey dissolved in warm water, plus a pinch of salt—and explains why a salted rim matters scientifically, since salt suppresses bitterness and heightens the perceived sweetness and sourness. Worth keeping for the simple ratio-based formula and the vegan swap (simple syrup for honey) if needed.

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parade.com

The Brazilian Way to Make Lemonade 10x Better

Angel Albring introduces Brazilian Lemonade (actually made with limes, and also called limonada Suíça, or Swiss lemonade, after Nestlé condensed milk), a blended drink from TikTok creator Snejana Andreeva that gets its distinctive creamy tang from sweetened condensed milk mixed with strained lime juice and ice. The piece walks through the blend-and-strain method, notes why peeling the limes matters depending on their bitterness, and offers variations like adding rum or cachaça, coconut milk for a dairy-free tropical spin, or freezing it into a slushie. It's a keeper for the recipe technique and the fun boozy/tropical/frozen twists as much as for the surprising lemon-vs-lime backstory.

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