Negroni Week (June 4-10) starts in five days. I remembered this morning and mixed up 500ml of my favorite equal parts cocktail in a glass flask and dropped in a charred oak stick. To prepare for the celebration next week, check out some of my other Negroni-related posts: The recipe Bottle aging Negronis Negroni Week on Snack Time More recipes and variations. There is no wrong way to Negroni.
I've been slowly making my way through The One-Bottle Cocktail since it came out in March. I liked it so much that I sent a copy to some friends, too. Here is what we think of the cocktails we've tried so far. We're looking forward to drinking our way through the rest of this book. It will really be great this spring and summer when we will have easy access to edible flowers and herbs. If you haven't picked up a copy yet, you need to.
Nolan Morehouse asks: I want to make some mocktails. Any recipes that you recommend? - Here are my thoughts and recommendations.
One of the gifts I'm giving to a family member this Christmas is a 2L charred American Oak cocktail aging barrel. Here are 5 cocktail recipe options I scaled up to 2L to go along with it.
The next cocktail I'm aging in my oak barrel is the Vieux Carré, a classic New Orleans cocktail with rye, cognac, vermouth, Benedictine, and bitters.
I added a new section to Cook Like Chuck: Cocktails! Now you will find my 27 favorite cocktail recipes with notes on how to make them, the cocktail books I recommend to people most often, and the tools I use to make cocktails here at home.
My Manhattans have been aging in the barrel for ten weeks now. They've really smoothed out and picked up hints of vanilla, oak, and charcoal. I'm not tasting any oxidation on the vermouth. I'm very pleased with how this batch turned out.
Aging this pear brandy for two months with a toasted oak stick turned the harsh spirit into something completely different. Right now I'm using it as a cocktail mixer. In a few more months it will be a regular sipper.
A shrub is a beverage made from fruit, some sort of acid, and a sugar. They were popular in colonial America as a means of preserving fruit without refrigeration. The vinegar breaks down the fruit and the sugar sweetens everything up a bit. The result is a tangy, sweet, complex mixture that is very refreshing when mixed with soda water.
Do you like ginger beer? Here we review 10 different brands and give cocktail mixing recommendations. Be sure to read this before making your next Moscow Mule!