I can recall the first time I had a cocktail that broke the mental mold of what a cocktail could be. At a time when the extent of my cocktail knowledge didn’t go beyond the 3 or 4 drinks I overheard people order, there was

Those of us that frequently cook are always looking for ways to simplify meal planning and reduce the amount of time cooking. Personally, I try to avoid processed foods as often as possible, and that tends to mean I’m either spending a few hours a…

“Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut.” – Ernest Hemingway

Sometimes you prepare a recipe because you have extra ingredients on hand that you need to use. I had fresh mint that I wanted to do something unique with, and decided to pair it with

A well-executed or creative garnish has the ability to emblazon the memory of a cocktail within the imbiber’s mind. Whether it’s eagles cut from orange peels in Sazeracs or dolphins made from bananas in tiki drinks, they’ll leave a memory of a specific time and…

Fernet and Chartreuse are known for their bold flavors which some may find too intense, but personally I gravitate towards them. Many cocktail enthusiasts are aware of the Industry Sour devised by Ted Kilgore of Taste in St. Louis, which features both of these ingredients.…

This year there are 11 registered venues in Tulsa participating in Negroni Week! Here is a concise master list of those venues, their chosen charity, and the negronis they are serving.