Cask-aged Trident For a while now, we’ve been cycling drinks through our little two liter barrel, trying out the effects of aging on a drink. If you want to try it at home (and we recommend you do. It’s a fun science experiment with a unique and delicious cocktail at the end), the rules are pretty simple: Use a young (i.e. clear) spirit, because they will be most dramatically affected by a little bit of time in a barrel....
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La Perla Cocktail Recipe When we want to pretend we’re New York bartenders–which is a lot of the time–and even better when we want to pretend we’re New York bartenders shooting the shit with other New York bartenders, we tune in to Damon Boelte and Sother Teague‘s The Speakeasy Podcast. It’s worth tuning in to this week’s episode just to hear guest Katie Stipe tell stories about what it was...
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Fortified Wine Week: Port This week, we’re giving fortified wines some attention. They’re part wine, part brandy, essential to cocktails, and each delicious in their unique way. On Tuesday, we discussed fortified wines in general. Yesterday, we focused on sherry. Today, we’ll take a look at port. Port, like sherry, comes only from a small, specific geographic area. In port’s case, it’s the Douro Valley in...
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