Irish Sherry Cobbler Cocktail Recipe Ever since we tasted Service Bar's delightfully fancy cobbler at the Glendalough Cocktail Pop Up, cobblers have been on our mind. As we mentioned in previous posts, the cobbler is a very old drink, and to the historical purists not strictly...
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...
G-Train Cocktail 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 drinks for...
Mezcalada Cocktail 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 drinks for...
Stout Sangaree Cocktail 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 drinks...
Beer Cocktail Week I like beer. Not as much as cocktails, mind you; but I like beer. We left a lot behind when we departed Boston, home to us for our adult lives, and made our way to DC. One thing--a small thing, but still a...
Designing a Drink of the Night A couple of weeks ago, our friend Dave (not to be confused with our friend Dan) texted to ask if we'd be willing to help with a party. The answer to that question is almost always, 'Yes.' We created Roberts...
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...
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...
Joe Redding's Julep Recipe If you're a consistent Roberts & June reader, you may have noticed that we've been spending this week on fortified wines, correcting our earlier misperceptions and adding to our catalog. We indeed have one more fortified wine post, but we thought we'd...