Hey everyone, happy Friday. The shoulder is doing well, thanks for asking. You didn't? Well then, that's just rude. Unfortunately, I'm in a sling, which makes shaking drinks a little difficult, so I was forced to go in a different direction with the cocktail making. This week, I'm making some
Well, I've done it again. For the third time playing hockey, I've dislocated my shoulder. Which, oddly enough makes mixing (shaking) drinks extremely difficult. However, the bar is still open, and drinks must be consumed. With a sling on my shoulder, I think I need a painkiller. Recipe courtesy of
Welcome back. After last week's Frankenstein cocktail, I decided to go back to normal, and mix a classic. Still staying with gin, I'm making Gimlets. It's about as easy as a drink can be, or at least I assumed as much. Three simple ingredients right? How much deviation can there
Happy Friday everyone. This week's drink is a request from my friend who lurks here occasionally. He suggested the Presidente previously so I was eager to try his latest suggestion. The drink he wanted me to try is called the Margatini. Based on the name alone I'm curious as to
Welcome back and happy Friday drinkers. After a week of traveling, I'm finally back mixing drinks at my home bar. I did bring back a couple new additions to my drinking arsenal: Port Askaig 8, a Single Malt from Islay; and Brighton Gin, a small batch gin from Brighton. I'll
I do not like to fly. However, I will not let that stop me from going places (hence last week's update from Brighton in the UK). At the time of this writing, I'm 36,000 feet above the North Atlantic, en route back home after a week in England. What does
Greetings, and happy belated 4th of July to our American friends, and happy Friday to the Canadians among us. This week I'm reporting in from Brighton, England. Mrs. Sharkbait and I decided to go off on a last vacation before we start preparing for baby shark (Stop). We chose this
Remember a few weeks ago how I mentioned I was going to start drinking like it was summer despite not feeling like summer? Well, *checks temperature* it's 88 and humid so it's definitely summer now. This calls for something light and crisp. This sounds like a job for the Collins.
Who hasn't had a crap day at work? I know I have had my fair share recently, and after an awful day, I know I can use a drink when I get home. This is a recipe I found a while ago while browsing the New York Times cooking section.
Yes, I'm aware the very first column I wrote for this endeavor was a classic Old Fashioned. However, I don't count this as a repeat because of one ingredient I'm adding: smoke. I've had a few smoked cocktails before, both using real smoke and artificial smoke flavor. Ever since I've
If there is one thing I've discovered along this mixology mission I've set myself on, is that with a basic set of bar staples, you can craft an almost limitless number of tasty concoctions. With that in mind, it was tough to come to a decision on what to make
Despite unseasonably cool temperatures in the Northeast, it is after Memorial Day, and therefore officially Summer in my book. With that in mind I'm going to drink like it's summer. For that reason, I'm kicking off the Summer drinking season with a couple daiquiris. Put. The blender. Back. These are