Our Long Pour: “Tamara in a Green Bugatti”

Not everyone wants a bar stocked with a dozen bottles of obscure bitters and tinctures, so we always think twice before posting a drink that risks leading you in that direction. That said: we think this drink alone merits the purchase of a bottle of Scrappy’s Lavender Bitters. If you like dry, herbal-floral aromas alongside…

Our Long Pour: “Siesta”

Just in time for taco Tuesday, here’s a simple and tasty apéritif featuring tequila and citrus, with a touch of Campari bringing edginess and a very pretty pink hue. 1.5 oz blanco tequila 1/2 oz Campari 1/2 oz grapefruit juice 1/2 oz lime juice 1/2 oz simple syrup Shake all of that up with ice,…

Our Long Pour: “Rhubarb Negroni”

I love rhubarb, so after the recent fail at a rhubarb cocktail, I was anxious to try again. This spin on a Negroni, from Lidia Bastianich’s “Felidia” cookbook, didn’t disappoint. It starts with a much simpler rhubarb syrup: 2 cups of sliced rhubarb simmered for 15 minutes in 1 cup of water and 1 cup…

Our Long Pour: “The Panic Button”

Remember the “easy” button? That was for more innocent times. Things ain’t easy anymore, are they? Nosir. You need a drink suited to what all the commercials agree are These Uncertain Times… something dark, brooding, bitter, sour, and with a decidedly anesthetizing effect. A gravity blanket of a drink. Friend, we have you covered. Presenting…

Our Long Pour: “Court Royale”

Here’s a very nice little gin sour, softened with Lillet and given some heft and aroma with applejack. It’s another great “shoulder season” cocktail: refreshing, but warm and complex. The rosemary and lemon garnish adds to the aroma as you sip it, so don’t skip that. Court Royale 1 oz. London Dry gin¾ oz. Lillet…

Our Long Pour: “Le M’aider”

True story: “Mayday” is an anglicization of the French phase M’aider: “help me.” So, on this May Day, with many of us feeling in need of a pick-me-up, I created this original spin on a spritzer called “Mai” (itself French for May). Coincidentally, it’s the sort of thing you might throw together if your (well-appointed)…

Our Long Pour: “Roasted Beets Cocktail”

I wish, for your sake, I could tell you this drink sucked. Because it’s easily the most effort I’ve ever expended on a cocktail, and it’d be great if I could tell you that you’re not missing anything by not making it. But I can’t. This is delicious and well worth the effort, given that…

Our Long Pour: “How To Kill A Friend”

Not the perfect crime, but it didn’t lead police right to the body either. The drink in question is an intriguing-sounding concoction of smoky mezcal, raisin-sweet Pedro Ximénez sherry, bitter Campari, Angostura bitters, and pineapple and lime juices. There’s a very good idea buried in here, but the Campari is the fatal flaw… way too…

Our Long Pour: “Supernova Gin Sour”

Move over, Champagne Supernova. I got goosebumps when I tasted the Supernova Gin Sour. Taking the familiar sour formula of booze, citrus, simple syrup and egg white, this drink adds whole star anise pods and grapefruit bitters to the shaker. The result is haunting: sweet, sour, aromatic and silky, with a dry finish that leaves…

Our Long Pour: “The Hemingway Daiquiri”

I’m not a big rum drinker, but have had a few daiquiris (both frozen and up), most made with pretty bad Bacardi. This was my first time making a daiquiri with good rum, and my first encounter with the Hemingway Daiquiri, aka the Papa Doble or Hemingway Special. In addition to aged white rum, key…