Amanda and I drove up to Tuthilltown Distillery this past weekend. I'd been there once before a few years ago with my friend Jason Kelly for their gin launch party, but they've really stepped up their game since then. Tuthilltown is best known for their fantastic line of whiskey: bourbon, rye, and unaged corn. Any liquor store worth its salt carries at least one of their five varieties: When I say their line of whiskey is fantastic, I mean it. I've tried the whole line at least once and have…
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!
I continued my love affair with Negronis by aging my own at home. I think I've found my new house drink.
To continue on theme of potable bitters for hot summer days I present the Paper Plane: A deliciously dry pre-dinner aperetivo for when it is too hot to contemplate eating.