Courtesy of Absolut.… Read more

Created by Brian Miller, courtesy of Flor de Caña. … Read more

Courtesy of Campari.… Read more

Ashes to Ashes, a cocktail for Dia de los Muertos that mixes Spanish and Mexican ingredients …Read More

Blue Moon, sophisticated and old-fashioned with a light floral aroma …Read More

Happy National Piña Colada Day! Just looking at one of these tropical treats makes me feel happy and relaxed. So get to mixing! Image courtesy of Randy Son of Robert.… Read more

Cold cocktails should be served in cold glasses. But there are different to chill a glass. Don’t worry; they all work well! It’s just a matter of choosing the method that works best for your situation.

Here are the ways you can chill your cocktail glasses:

Keep glasses in the fridge or freezer. This is the easiest method but only if you have the room to do it. Works great for a small gathering or … Read more

Keeping a big bowl of punch chilled can be tricky. You don’t want to use standard ice cubes, because they will melt fairly quickly and water down your punch.

The best way to keep your punch cold is with a large block of ice. A pretty way to do this is to make an ice ring filled with fruit or other garnishes. Here’s how:

Find a large bundt cake pan or other large, metal form … Read more

The first session I attended during last week’s Tales of the Cocktail in New Orleans was a panel titled “2009 Big Trends in Cocktail & Spirit Service.”

The panel consisted of Jim Meehan, Michael Waterhouse, Devlin Tavern, and Simon Difford (Source Guide) and was moderated by Ryan Magarian (Aviation Gin).

The program covered the 4 Ps of Cocktail Service Success, not unlike the 4 Ps of marketing: product, precise execution, promotion, passion.

It was here … Read more

Reader Jerry asks, “How do you make an Apricot Stone Sour?” So we did some digging and here’s what we found out about this cocktail. The Apricot Stone Sour is actually quite easy to make, equal parts of apricot brandy, orange juice and sweet & sour mix. Some recipes, however, do adjust the ingredients to accommodate different tastes. Sometime a bit more brandy sometime a bit less. Anyway, it’s a classic.

Jerry, thanks for asking!… Read more