Hum’s the Word

A while back I purchased a bottle of hum after seeing it on a few blogs and was intrigued by it.  Not long after trying it I knew it was something that fit my cocktail style perfectly, and I even featured it on my From Crass to Craft Mixology Monday event.  For those of you…

The Thirsty Traveler

Probably the most satisfying part of any mixologists craft is the chance to use ingredients from all over the world.  Whether it be a spirit, liqueur, herb or sweetener, there are unique and wondrous flavors abound.  Our good friend Stewart Putney from the excellent Putney Farm blog has given us a great reminder of this. …

Smoked Jack Rabbit

The infamous Apple Jack Rabbit.  This is a classic example of how most of us today are often perplexed about so many early 20th century cocktails and their sickenly sweet profiles.  Sure, many mixologists today would agree that 19th and 20th century spirits were far different from those available today.  Many were rough and unrefined, so sugar was an easy and…

The Negroni That Wasn’t

Imbibe Magazine has dubbed this week in May as National Negroni Week and I couldn’t be any more excited about this. The Negroni is one of my favorite classics that is also a wonderful blueprint to which so many of us build upon. For those whom may be unfamiliar with this classic Italian libation, history…

Okie Dokie Artichokie

Vegetables you can drink.  That’s the focus of this month’s Mixology Monday, hosted by Rowen at the Fogged In Lounge.  I think for most of us this instantly brings about visions of suppressing head splitting hangovers from an overly indulgent night of binge drinking by imbibing spicy Bloody Marys the next day.  Well, for most anyway as I loathe…