First originating in the 1940s at the Port of Foynes, in the West of Ireland, by chef Joe Sheridan. Wanting to warm a some weary American passengers, Joe added some whiskey to there glass.  When they inquired what sort of coffee it was, Joe replied, “Irish Coffee”.  The drink became a staple at near by Shannon Airport, where it was discovered by San Francisco travel writer, Stanton Delaplane.  Delaplane was so taken by the cocktail, … Read more

This week’s drink of the week was invented at the Hilton Hawaiian Village in 1957 by it’s famed bartender, Harry Yee. Mr. Yee was also responsible for another tropical favorite, the Blue Hawaii. While Mr. Yee may have invented the Tropical Itch, and they are mighty fine over at the Hilton Hawaiian Village (this isn’t our first visit), they have perfected down the beach at the Halekulani. Sensing the onslaught of the cocktail craze, the Halekulani brought in the incomparable Dale DeGroff to perfect the Hawaiian classics and invent cocktails that will soon join the list of Hawaiian classics. …Read More

Vieux Carre or “Old Square” is how the local French refer to the French Quarter.  Created at the Hotel Monteleone in 1938 by bartender Walter Bergeron, the Vieux Carre has become one of the quintessential New Orleans cocktails.

This sophisticated Valentine’s Day cocktail was created by the Professor, David Wondrich. …Read More

This weekend is the Super Bowl. While we are bummed that our teams (the Packers and 49ers didn’t make the Super Bowl), we think that it will be a great game. …Read More

This week’s drink is a twist on the classic Negroni. Rather than using a London Dry Gin, this Negroni uses Genever, from which Gin originated.

Ingredients:
1.5 oz Bols Genever
1 oz Campari
1 oz sweet vermouth

Directions:
Stir all ingredients with ice, strain into a pre-chilled rocks glass. Garnish with a large orange zest.

Valentine’s Day is just around the corner, so why not make some rose petal syrup? It’s pretty easy and, well girls like roses. Who wouldn’t impressed with this rosey pisco cocktail from the folks at Pisco Portón.

Ingredients:
2 parts Pisco Portón
1.25 parts limoncello
1 parts rose syrup
2 parts lychee juice
Top off with sparkling water

Directions:
Combine all ingredients and fill with sparkling water. Garnish with an edible rose petal.

To make … Read more

Calling all peanut butter lovers! This is the perfect cocktail for you…

Ingredients:
1 1/2 oz Frangelico Hazelnut Liqueur
3 oz cold milk
1 oz. crème de cacao
1/2 oz smooth peanut butter
3 oz lemon lime soda

Directions:
Add all items into a shaker and shake well, strain over ice in a Collins glass. Add the soda, and serve.

Courtesy of Frangelico Hazelnut Liqueur.

Fresh for the New Year, Sandemam’s created this fragrant winter sangria. Great for a playoff party, for the non beer set. If you can’t find clemetines, it’s OK to substitute fresh oranges.

Winter Spice Sangria

Ingredients:
1 bottle of Sandeman Founders Reserve Porto
4 oz cinnamon Schnapps
3 clementines, quartered
6 oz cranberries
18 oz sparkling clementine juice or soda
6 oz cranberry juice
4 cinnamon sticks
Ground allspice to taste

This Week’s Drink was created by Max Warner, Chivas brand ambassador and head mixologist. Warner cut his bartending chops at London’s famed Savoy Hotel, so he know his stuff. His Aberdeen Flip is a wonderfully rich cocktail with hints of spice and fruit that will warm any holiday gathering.

Ingredients:
60ml / 2oz Chivas 18
30ml / 1oz Oloroso Sherry
1 Whole Egg
¼ oz Spiced Syrup
Dash Chocolate Bitters
Tsp Blackberry Jam
Grated Nutmeg… Read more