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
So, I've ignored this spirit long enough. It's my fault tequila doesn't hold a place on my bar. I usually keep vodka, whisk(e)y and gin in the three decanters that occupy the prime real estate on my bar.
The fact that I own tequila and rarely use it is something of
Back to back weeks featuring drinks from Manhattan. We're not making a Manhattan however. We're mixing up something a bit different. This week's cocktail is a Peacock Alley Martinez from the Waldorf Astoria Bar Book by Frank Caiafa. I first heard of this magical concoction from the New York Times,
Greetings fellow drinkers. This week's drink is another pre-prohibition classic. I decided that after the last couple weeks of going a little off the board and exploring the cocktail spectrum, we'd go old school, and not because I now have a bottle of Fernet Branca and need an excuse to
Happy Kentucky Derby eve! In honor of the "most exciting two minutes in sports", and that Kentucky is home to America's Official Spirit, it's only right that we drink copious amounts of bourbon this weekend. Since the vast majority of people are sipping mint juleps, I think we should stand
I am a bit of a history nerd. I've successfully tied in a bit of history to the cocktail of the week before, and intend to do so again this week. Late April in 1975, the city of Saigon fell, and the thirty year conflict in Vietnam finally came to