Blogs · @wyome
Tagged cocktails · everything
A nostalgic riff on the brandy alexander that doubles as a recipe post: Carmody recounts a bartender botching the drink into an accidental white Russian, then lays out his preferred cognac-based version (adapted from liquor.com) with notes on why cognac, coupe glasses, and a boozier ratio beat the usual variations. It closes with a pop-culture aside tying the drink to Feist's song of the same name and John Lennon's infamous drunken Troubadour incident during his "lost weekend."
Wayne Curtis presents a mezcal-based cocktail that layers mezcal with Amaro Sfumato Rabarbaro, lemon, and simple syrup, and includes a recipe and preparation instructions.
A rundown of ten classic and modern bourbon cocktails worth having in your repertoire, arguing that bourbon deserves a place in mixed drinks despite purist objections to using it beyond neat pours. It runs through recipes and quick histories for staples like the Old Fashioned, Manhattan, Mint Julep, and Boulevardier alongside lesser-known options like the New York Sour, Scofflaw, Gold Rush, and a bacon-garnished shot called the Mitch Morgan, pitching both winter sippers and summer-friendly highballs. Worth keeping as a practical reference card for mixing bourbon drinks at home rather than a deep dive into any single cocktail.
This is a collection of 20 after-dinner cocktail recipes curated by bartenders and cocktail experts, featuring spirits-forward classics like the Negroni and Sazerac alongside amaro-focused drinks that showcase digestif liqueurs. The selections emphasize how amaro and bitters can elevate simple two- or three-ingredient drinks, with expert commentary explaining flavor profiles and suggesting substitutions for personalization. Recipes range from warm options like Irish Coffee and Trap's Toddy to refreshing choices like Dark and Stormy, all positioned as dessert alternatives or palate cleansers following meals.
This is a recipe for a spicy watermelon margarita combining fresh watermelon puree, tequila, triple sec, lime juice, and muddled jalapeño, rimmed with Tajin seasoning for a balanced sweet-spicy cocktail. The piece includes the complete ingredient list, step-by-step instructions, and several variations such as a sweet watermelon margarita without heat and a watermelon daiquiri using rum instead of tequila.
This is a shopping guide that recommends 16 essential products for stocking a bar cart, from tools like cocktail shakers and jiggers to glassware and spirits. The piece argues that bar carts have experienced a design renaissance, particularly due to mid-century modern aesthetics and pop culture influence, and provides curated product suggestions across multiple retailers to help new bar cart owners set up properly. Each recommendation includes brief descriptions of why the item is useful and links to purchase options.
The margarita's fundamental recipe—tequila, triple sec, and fresh lime juice—is simple enough for beginners yet flexible enough for endless customization. The piece walks through seven key variables you can adjust: choosing different tequilas based on aging (blanco for brightness, reposado or añejo for warmth), tweaking sweetness levels, swapping orange liqueurs, adding fresh ingredients like chiles or herbs, deciding whether to salt the rim, serving it up or on the rocks, and topping it with sparkling additions. These modifications let you adapt the drink to your taste, available ingredients, or the preferences of whoever you're making it for.
Science has identified roughly five hundred chemical compounds responsible for smoke flavor, which skilled producers of Scotch and mezcal have learned to harness—using peat smoke and pit-roasting respectively—while tequila producers largely avoid it through modern cooking methods. Bartender Amanda Schmadel created the "Postcard Home" by layering two complementary smoke flavors: smoky mezcal and Amaro Sfumato Rabarbaro, an Italian liqueur made from naturally smoky rhubarb root, which proved far more balanced than adding wine or other amari that overwhelmed the drink. The resulting cocktail is restrained and sophisticated enough to serve as an aperitif before smoked meat, with lemon providing brightness that prevents the dual smoke notes from becoming overbearing.
Vodka infusion—steeping fresh fruit, vegetables, or spices in vodka to create flavored spirits—requires only a quality base vodka, fresh produce cut to expose maximum surface area, a sealed jar, and patience while the flavors develop over days to weeks depending on the ingredient. The process involves filling a jar with prepared produce, covering it completely with vodka, storing it in a cool dark place, tasting periodically until the desired flavor intensity is reached, then straining out the pulp through cheesecloth or coffee filters.
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