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If you want to get fancy, cocktail foam is a fun way to add another layer of flavor and texture to your cocktail. Jamie Boudreau shows you how to do it in this video, with a recipe for the Mexican Cloud topped with elderflower and lemon foam.
This week’s hot, sweet links.
Laura Beck goes on a booze cruise in San Francisco
Art of the Drink explains how to name a cocktail
The Wall Street Journal reports that Guinness is making a push in the US Market. They had dotw at hello.
The intoxicologist takes on prohibition cocktails inspired Boardwalk Empire
Cocktailian, Gary Regan, schools the kids in basic mixology
Portland Cocktail Week is coming Oct 20 – 24. So if your
There are a few basic rules to follow when tending bar. However, though basic these rules must not be compromised, Ever!
ALWAYS USE PREMIUM SPIRITS. It is impossible to stress the importance of using premium liquor when mixing drinks. Ice
Your drink can only be as good as the ingredients that you use. Make fresh ice or buy fresh ice. Don’t use ice that has been sitting in your freezer for the past
San Francisco’s famed science museum, the Exploratorium, recently transformed into a giant cocktail lab for an evening fundraiser.
Drink of the Week was on the scene for the event, The Science of Cocktails, which featured interactive exhibits and presentations demonstrating the physics, chemistry and biology of cocktails and drinking.
Being a cocktail event, San Francisco’s top mixologists were strategically placed around the museum serving up an amazing array of original cocktails. Heaven’s Dog, Alembic, 83 … Read more
This is the first in a series of reports from Tales of the Cocktail 2009.
I arrived in New Orleans on Tuesday, the day before Tales of the Cocktail would be in full swing. Still, there were a few events scheduled for the evening. First off, the bloggers reception held at M.S. Rau Antiques on Royal Street. There, I was fortunate enough to meet many of my fellow cocktail bloggers and see some really amazing … Read more
Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few:
Renowned mixologist Xaviar Herit from DANIEL in New York created the “strawberry & pearls” cocktail, a traditional strawberry margarita with strawberry-infused Cointreau caviar served on the side.
STIX Restaurant and Lounge in Boston takes a traditional champagne cocktail to a new level with thePiper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes.… Read more
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