How To

Orgeat Syrup

Many classic drinks use orgeat syrup as a component of the drink. It is most famous for contributing to the original Mai Tai but it can be found in many other classics including the Scorpion, Japanese cocktail and the traditional French drink called the Momisette. Orgeat, sometimes called "French Orgeat", is simply… [Continue]

How to Name a Cocktail

As bartenders and mixologists toil away behind their bars, they occasionally create inspiring cocktails that they want to share with the masses. After creation, the first thing that needs to be done is to provide the mixture with an etymological designation (i.e. give it a name). If the drink is truly unique, then picking a name is a trivial matter. If the drink is a variation on an existing cocktail,… [Continue]

How to Make a Martini

I just spent the last two Saturdays whipping up some cocktails at the LCBO and came to the realization that there are some big gaps in the knowledge people need to make a decent martini, or any cocktail for that matter. Art of Drink has always been about the dissemination of information for the betterment of cocktails so we’re going back to basics. Even though a lot of us are good at discussing… [Continue]

How to Make Vermouth

Most aspiring mixologists love to create unique cocktails by combining an array of flavours. The use of bitters is one example of an ingredient that has become popular again. For many years bitters were left out of Manhattans and many bars didn't even stock them. But times are changing and with the cocktail renaissance in full swing, many bars… [Continue]

How to Make Bitters

Bitters have been popular in Europe for hundreds of years, but in North America, they haven't quite stayed as popular since the introduction of refined sugar. However, there seems to be a rekindled interest in bitter liqueurs and cocktail bitters. This could partially be caused by the Jagermeister shot phenomenon. Or, it could be that people just get bored and need to try new things. Either… [Continue]

Jamaica Ginger aka “Jake”

Last week Trevor Easter (bar manager of the Rickhouse in San Francisco) asked me a question about Jamaica Ginger for a cocktail that he was researching. It just happened that I did know a fair amount on the subject. While doing research for Fix the Pumps I came across some old recipes… [Continue]

Cognac Oil

The world of alcohol is fraught with risks and great bartenders know how to manage them. One method is to insert a low or non alcoholic drink into the mix. Unfortunately, most non-alcoholic drinks suck, though things are getting better. One area that offers a lot of potential is essential oils and soda fountain techniques. The actual "Holy Grail" would be a drink that tastes like an alcoholic drink… [Continue]

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