Enjoy this diverse mix of craft cocktails being served up this summer at great cocktail bars in the good U.S.A. Visit one of these bars for your summer travel plans and have them mix you up one of these delectable and visually aesthetic elixirs or make at home for pool partoes or summer parties. Bars listed under each cocktail recipe. Subsititute brand names as needed. In many cases, I offer you an alternative brand or type of spirit for those hard to find products...Cheers!
Follow this Martini primer if you want the "perfect" Martini. Just ask anyone who received one from me (Sam Sharp). There is “The Martini” and then there are martinis and, quite often the latter has little or no resemblance to the original. The classic Gin Martini, made of gin and dry vermouth, will always remain a classic and a favorite of many.
Being a cocktail historian and enthusiast, I am intrigued by the mystery surrounding the classic "Mai Tai" tropical cocktail. So after some digging and researching, I decided to share with all of you the myths and facts related to this truly one-of-a-kind elixir that has been around for a long time and enjoyed at every corner of the globe. Here is my attempt to clarify the facts.
The countdown to #WorldWhiskyDay is upon us. World Whisky Day invites everyone to try a dram and celebrate the “water of life” on May 21st. World Whisky day celebrates all types of whisky/whiskey from anywhere in the world. World Whisky Day is all about making whisky fun and enjoyable. You can drink it however you want (ice, water, mixer – whatever works for you). A splash of water with your bourbon really brings out the unique aroma and flavor.
(Whiskey cover photo courtesy of Whiskey Cheatsheet.com)
In all my years tending bar and observing people in bar-type settings, I have learned and discovered quite a few things. First, it always helps to have a degree in psychology and counseling. Ever since I could remember, I've had a fascination and keen interest in human behavior and cognition, especially as it applies to the drinking environment. Second, working in many different bars, restaurants, and owning your own bar business has afforded me the opportunity to conduct research and gather evidence pertaining to how people behave, specifically from drink #1 to last call.
The development of “De la Tierre” Canadian Maple Tequila didn’t happen overnight, but was an instant success. My good friend Wayne Rezunyk and his friend Troy put their heads together one day and came up with the concept. After a little research and tasting, of course, they realized that they stumbled onto something special. That extensive testing and researching led them to what is now known as “De la Tierre” Canadian Maple Tequila, first of its kind in the world.
Earth Day is celebrated on April 22nd and to honor what it stands for I am offering up truly "green", farm-fresh, organic ingredients and cocktails for spring. As an added bonus, I list the best fruits, veggies, herbs, spices, and florals to be used in cocktails, infused spirits, syrups, purees, and juices for the season, best way to prepare them, and what base spirits pair best with them. Thank you to Nicole Friend and my friends from over at Sauza Tequila for contributing.
International G & T Day (April 9th) has come and gone, but why not celebrate this classic elixir the whole month of April as we transition from spring to summer. Even though the G & T has lost some of it's luster over the past decade, it still remains iconic, especially for traditionalists. New age bars and bartenders have begun to modernize it by serving it many different ways without losing the distinct G & T taste.
(The cover photo courtesy of AJ Rathburn)
The Fizz family of drinks emerged in popularity in the 1910’s, 20’s, and 30’s, when citrus fruit juices (lime or lemon), carbonated water, a spirit, a sweetening agent, and other ingredients were combined to produce a concoction that kept people cool under their layers of clothing, even if hemlines have been raised or lowered quite a bit in the last century.
A modern Fizz, such as the “Springtime Fizz” below, brings tartness, tang, and color in the form of dried Hibiscus flowers along with some sweetness of pomegranate.