Tag Archives: rum
Airmail cocktail

Friday Night Cocktail: Airmail

I don’t make cocktails with sparkling wine very often, because good sparkling wine can be expensive, cocktails alone rarely use the whole bottle, and it tends to lose its fizz too fast if stored. But sometimes you just need the effervescence that only sparkling wine can provide. We first tried the Airmail cocktail at Beretta […]

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Flor de Jerez

Friday Night Cocktail: Flor de Jerez

One of the downsides to being a home cocktail enthusiast, rather than a bar, is that any time you open a bottle of fortified or aromatized wine, it can be hard to get through it before it spoils. To combat this problem, obsessives like me tend to curate recipes oriented around our favourite cocktail wines, […]

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Painkiller

Friday Night Cocktail: Painkiller

In a Canadian winter, it’s sometimes fun to mix up a tropical concoction to briefly ease the pain of these dark, snowy months. Few things transport you from white snowdrifts to white sandy beaches as quickly as a glass filled with fruit juice and rum. And sometimes the name even fits the condition, as is […]

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Doctor Cocktail

Friday Night Cocktail: Swedish Punch and the Doctor Cocktail

When working on a homemade cocktail ingredient, I always find it helpful to try someone else’s version first, to establish a basis of comparison, so I know what I’m aiming for. Take Swedish punch. Despite having read about it many times, I never had the chance to try it until this summer, when I found […]

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Hurricane

Summer Syrup Series: Passion fruit syrup and the Hurricane

So far, all the cocktail syrups I’ve discussed in my Summer Syrup Series have come from the classic bartending tradition. Today’s, however, is drawn from an altogether different branch of the mixological family tree: Tiki drinks. The Tiki tradition calls on a wide array of different syrups, from plain old simple syrup to orgeat to […]

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Knickerbocker

Summer syrup series: Raspberry syrup and the Knickerbocker

Before there was grenadine, there was raspberry syrup. Okay, maybe that’s not literally true, but if you read early cocktail books, like Jerry Thomas’ Bartender’s Guide, you’ll see plenty of references to raspberry syrup… and none to grenadine. It’s an indispensable ingredient in the East India Cocktail and Clover Club, and makes a pretty fine […]

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Aquadisiac

Friday Night Cocktail: Aquadisiac

Is it possible for a blue drink to be good? People in some quarters spend a lot of time debating what, exactly, constitutes a craft cocktail. There’s lots of debate, but I’m sure most would agree that any drink that’s blue probably doesn’t qualify. But, as Jeff “Beachbum” Berry points out in his book, Beachbum […]

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Mai Tai

Summer Syrup Series: Orgeat

When I first became interested in craft cocktails, orgeat was one of the first syrups on my “to buy” list. (Actually, the very first time I heard about it was when watching Amélie, in which one of the customers orders a Mauresque.) Strangely, though, I had never made it myself until recently. Originally made from […]

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Hot Toddy

Friday Night Cocktail: Hot Toddy

After the indulgences of the Christmas season, January drinks should be more stripped down, even elemental. The Hot Toddy fits the bill, with the added bonus that it will keep you warm on a cold winter’s night. Although it survives today almost exclusively in hot form, toddies were once served either hot or cold. A […]

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Punch

Friday Night Cocktail: Punch!

My plan for today had been to review the inimitable David Wondrich‘s new book, Punch: The Delights (and Dangers) of the Flowing Bowl. Unfortunately, due to slow shipping on the part of the online vendor I bought from, I still haven’t received my copy, even though it was released 10 days ago. (And I ordered […]

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