Black and Blue Highball Recipe This week, we're applying our mixing skills to beer. We know we're sledding uphill. Most people prefer their beer taken unmixed, and many beer mixed drinks are an acquired taste. But give us a chance. People have been mixing beer in...
Wigle's Pressed Pommeau At their latest seasonal release, Wigle Whiskey sent us Pressed, their version of a pommeau. A pommeau is a traditional liqueur in Brittany and Normandy, made by combining apple brandy with raw apple cider, and then allowing it to age for a while...
Liquor 101: Irish Whiskey The Irish may have created whiskey. They also may not have. The Scots stridently argue that they're the original whiskey distillers. Apparently, the vikings also have a claim, though modern Scandinavians don't seem to stake that claim in quite the same way...
Tasting Mancino Chinato We've been on something of a (greater than usual) fortified wine kick for the last week or so, prompted by the arrival of several samples from fortified wine importer Fasel Shenstone. Beyond being simply delicious, they've taught us a lot about fortified wines, and...
Adding to our Red Vermouth Catalog Our earliest sets of posts (here and here and here and here and here) came about when, after years of using whatever vermouth was handy, we realized that it might be useful to find out which one we liked best...
Kumo No Chowa Cocktail Recipe With a mere 18 months in the city, a ton of restaurants and bars to try, and new ones opening all the time, there are very few places to which we've made a return trip. Acqua al 2 is one of...
Daisy Week: Introduction A couple of weeks ago, we tried out our Lyon Distilling curacao on a Holland Gin Daisy. We enjoyed our Holland Gin Daisy so much that we decided we needed to look a little further into the Daisy. We discovered that the Daisy...
Penicillin Cocktail Recipe Every Sunday night, since the turn of the century, a group of my closest friends gathers together on Sunday nights, to grill some meat, drink some drinks, catch up with one another, and play some games. In the early days, we played board...
Serving Cocktails at a Dinner Party For the second month in a row, we tended bar at WeWork's DC Dinner Club, a delightful monthly event that continues to grow on us. We're crossing our fingers that we become the permanent house bartender for Dinner Club. The idea...
Wigle's Afterglow Ginger Whiskey One of the innovations of our friends at Pittsburgh's Wigle Whiskey is to release spirits on a seasonal schedule, rather like breweries do. They get their inspiration for these seasonal releases two ways: good, old fashioned brainstorming; or through market research done...