TIME in a Bottle

Funny thing happened the other day;  my bartender, Michael, walked into the office and had the latest issue of TIME magazine with him.  He sets in in front of me and tells me to read the featured Food article.  I curiously open up to pg 56 and read the heading “Puched Up.  Mixing Victorian-era cocktails…

Knockout Punch

Punch.  To most, they probably imagine a room full of adolescent, runny nosed screamers huddling over a giant bowl of basically sugar with some fruit juice thrown in for good measure.  Or perhaps something served with numerous flavored rums, some coconut and fruit juice at a Bahama Breeze or some other unscrupulous pseudo Tiki lounge.  In…

Thoughts on an ImPORTant Ingredient

O.K., it’s nothing new to see port as an ingredient in cocktails, though, you don’t see too many of them.   Look through some vintage cocktail books like those from “The Professor”, A.K.A., Jerry Thomas and you’ll see some listed there, as well as Harry Craddocks’ 1930 The Savoy Cocktail Book.  In the early days of the…