Birk O’Halloran is an American winemaker known for launching Iconic Wines in 2011, and, most recently, California-based Rockwell Vermouth. O’Halloran bottled his first batch of vermouth this July, and I recently spent some time asking him about his backstory, the process of launching an American…

Before the pandemic, there was a noticeable uptick in ready-to-drink cocktails. From single-serving canned Caipirinhas, low-ABV spritzes, and even larger format bottled Old Fashioneds, these convenience cocktails were popping up everywhere and I largely disregarded them. 

Since the dawn of the cocktail renaissance, enthusiasts have lusted after the beautifully cut, clear cubes adorning their old fashioneds and sazeracs at craft cocktail bars. Whether you’re new to cocktails or a longtime enthusiast, by the time you finish reading this post you’ll have a better grasp of the how clear ice is made, options for making clear ice at home, as well as one of the best visual illustrations of the process I’ve ever seen.

Fernet is one of those things that you either love or you hate. If you’re reading this post, you’re likely the former. Of all the amari, Fernet Branca is the most iconic and it’s the flagship ingredient in these fernet chocolate espresso crinkle cookies.

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.

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…

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.