A genuine cream soda requires cream, but that is not an option for all diets. This recipe from the 1800s is a substitute cream syrup used at soda fountains and it is tasty.
Making your own creme de menthe can really improve the quality of the cocktails you make.
Before I began my long hiatus on Art of Drink, I had accumulated hundreds of old newspaper articles about drink and cocktails in the 1800s. My intentions were to write about and share/transcribe them, but cocktail blogging kind of died with Facebook taking over, and I never wanted to post stuff to Facebook, because that would be like working for […]
As the title suggests, this recipe is simple but indispensable for making simple syrup for cocktails.
Dairy products may not always mix well with cocktails, but with a few tricks, a little cream can be a cocktails best friend.
As the revitalization of the cocktail continues, it is often helpful to ascertain why certain cocktail recipes are popular. What makes the Margarita, Cosmopolitan and Strawberry Daiquiri the Queens of the cocktail world. This information can then be translated, by new order bartenders, into a method that will help the neophytes and phobic’s, indulge in something new and take them […]
Cigars have a wonderful aroma and those aromatics seem like a great way to enhance the flavour of a cocktail, but be careful, the nicotine in the tobacco can be dangerous.
This is an article from the San Francisco Chronicle that’s been making the rounds in the blogosphere. As a bartender, and a customer of bars, I have an opinion on this list of drinks and more specifically the responses of these so-called ’bartenders’. This article is the specific reason bartenders will remain on the bottom of the pile and never […]
Raw eggs are all the rage these days if you are an avid fan of cocktails. In many classic cocktails, eggs were an important part of the recipe, providing unmatched texture and mouthfeel. Some of the best know cocktails that use eggs are flips, sours and eggnog. Without the egg, these drinks are a mere shell of the original recipe. […]