The bright red, neon-colored cherries found in sundae shops and dive bars are a far cry from the original Maraschino. These modern ‘cocktail cherries’ are often little more than bleached fruit soaked in corn syrup and red dye. However, the true Maraschino cherry is a dark, sophisticated delicacy with a history dating back to 19th-century … Read more
Forget what you think you know about absinthe. It won’t trigger hallucinations, it won’t drive you mad, and it certainly doesn’t taste like jelly beans doused in cough syrup. Absinthe is a potent, anise-flavored botanical spirit historically derived from wormwood, fennel, and green anise. This notorious spirit was once the most popular drink in 19th-century … Read more
Drambuie is a Scottish liqueur. Developed in 1745, it is made with a fine aged Scottish malt whiskey to which a blend of heather honey and a secret collection of herbs and spices is added. The recipe is closely guarded to this day and, according to the company, only a few people actually know it. … Read more
Bitters are essential for any true classic cocktail, and the most well-known and popular brand is Angostura. Before the term cocktail became a generic term for a mixed alcoholic drink, bitters were part of the definition of cocktail: a spirit, sugar, water, and bitters. If you want to make an Old Fashioned and you don’t … Read more
Why are bartenders using spherical balls or “round ice cubes” in whiskey or other drinks? Is it just to impress you? What is the purpose of putting one big ball of ice in a drink and how is this different than using some ice cubes? Should you ask for spherical ice, if it is available? … Read more
The Harvey Wallbanger cocktail is essentially a Screwdriver with Galliano Italian (anise) liqueur. I’ve mentioned Galliano before in regard to the Hurricane Cocktail. Some versions of the Harvey Wallbanger have gin instead of vodka. Like many drinks, this cocktail has a funny story attached to its origin. It’s said to be named after a real, and … Read more