The Devil’s Soul – Smokey, Bitter, and Boozy

The Devil's Soul
 
Author:
Recipe Type: Cocktail
Serves: 1
Ingredients
  • 1½ ounce Rittenhouse rye
  • ½ ounce Sombra mezcal
  • ½ ounce Averna
  • ¼ ounce Aperol
  • ¼ ounce St. Germain
Instructions
  1. Combine ingredients in a mixing glass with ice and stir until chilled.
  2. Garnish with expression from a flamed orange peel.
 

Chareau – A Review of the Aloe Liqueur with Recipe

While it was the small, well-designed bottle and label that initially caught my attention, it was the ingredient list that led me to the purchase. It doesn’t get much simpler than aloe vera, cucumber, eau de vie, lemon peel, muskmelon, spearmint, sugar, and water. Read more

The Difference Between Blanco, Reposado, Añejo, and other Tequilas (Plus an Añejo Smash Recipe)

Añejo Smash with Gran Centenario Tequila

With every spirit there is an additional layer of appreciation that comes from understanding the history and production process. Nowadays we can walk into any bar and choose from a variety of beers, wines, and spirits from locations across the globe, yet what distinguishes the interesting ones is Read more

Simple Cacao Nib-Infused Campari, a Bottled Negroni, and 3 Negroni Riffs

Negroni Week – one of my favorite weeks of the year. Not only do I get to partake in the forever-classic negroni, but to participate in supporting charity. However, this year is a bit different from prior years. Participating venues select a charity from the vetted list provided by Imbibe and Campari then make an initial donation to the charity.

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Earl Grey-Infused Dolin Blanc

This is an excellent infusion that’s featured in the Death & Co cocktail book. The bergamot orange notes in the tea make this excellent vermouth even more fun to incorporate into various cocktails.

Earl Grey-Infused Dolin Blanc
 
Author:
Serves: 750mL
Ingredients
  • ¼ cup loose leaf Earl Grey tea
  • 750 milliliter Dolin Blanc Vermouth
Instructions
  1. Steep tea in Dolin Blanc at room temperature for 45 minutes.
  2. Strain and bottle.
Notes
Recipe from the excellent book, Death & Co: Modern Classic Cocktails.