Two commonly misunderstood ingredients (SUZE and absinthe) meet up in this Sazerac riff created by Gary Regan.

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 Brandy Alexander – a classic dessert cocktail with a reputation that even includes a history of popularity among a few of The Beatles. (I’d have never known that if it weren’t for reading the back story in Robert Simonson’s book, 3-Ingredient Cocktails. Regardless, with…

  [divider type=”double-dotted” color=”gray”] Additional Resources: Peychaud’s Bitters – While need for Angostura bitters may be debatable in the Sazerac, the need for Peychaud’s is not. Amber Glass Atomizers (2 Ounce) –  Perfect for misting the interior of a glass with a spirit for recipes…