Modern accounts of cocktail history are peppered with stories of rare and forgotten ingredients and unbelievable origin stories. It’s safe to say that many of those stories are either inaccurate or fabricated. However, occasionally a story resurfaces that has some validity. I recently found myself…

Obscurity of a cocktail ingredient does not guarantee that said ingredient is good. Perhaps there is a reason a certain spirit is unknown, as opposed to it being a mysterious elixir. However, when that obscure ingredient has been around for over 150 years, it’s more than…

Most cocktail enthusiasts are familiar with the three most iconic bitters – Angostura, Regan’s, and Peychauds. This basic assortment covers both aromatic and orange bitters, but they’re far from the only options. Countless brands and home enthusiasts sell their own formulas – I have over…

This is a slightly sweeter riff on the classic 2:1 Manhattan. The addition of the French black raspberry liqueur, Chambord, adds a jammy, dark berry flavor.

Despite dating back to 1862 and being credited to the legendary bartender, Jerry Thomas, the Japanese cocktail isn’t one you’ll see on a menu at many cocktail bars. This simple combination of Cognac, orgeat (almond syrup), and bitters is on the sweeter end of the…

The classic vodka martini gets a slight lift via cranberry bitters and an expressed lime twist.

Green Chartreuse is the kryptonite of many cocktail enthusiasts – it’s certainly mine. If you’re not familiar with Chartreuse, here is the crash course. It’s a French herbal liqueur that’s made by Carthusian monks based on a recipe they purportedly received in 1605. The two…