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: “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: “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: “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: “Lucien Gaudin”

Like a character from a Decemberists song, here comes Lucien Gaudin with his epée drawn. He was an early-20th Century French Olympic champion fencer, and his eponymous cocktail is just as refined, precise and brash as his performance on the piste. An ounce of gin and a half ounce each of Campari, Cointreau and dry…

Our Long Pour: “Rhubarb Spritz”

It’s reassuring, in these weird, muted days, to see rhubarb make its way to the greengrocer. Electric pink and with a sour jolt to match, it’s the rowdy and flamboyant gay friend of staid asparagus and flighty ramps. So, I was excited to find this cocktail. It starts with a quick but relatively complex syrup….

Our Long Pour: “Fresh Bay Gimlet”

This is an instant classic. I love the scent of fresh bay leaves, and this uses them in such a clever way. Taking the gimlet as a point of departure, it ditches the lime cordial and substitutes it with fresh lime juice and a quick homemade cordial of fresh bay/laurel leaves whizzed in the blender…

Our Long Pour: Cardamom and Mint Cocktail

Not much of a name, but this is an absolutely delicious drink. It hits all of our buttons… sweet and sour, herbal and spicy, with the freshness of gin drawn out with the mellowness of Lillet Blanc. Keys to success here are to muddle the mint and cardamom with granulated sugar to help break them…