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Month: March 2017

Friday Musings: Illuminate Me

Friday Musings: Illuminate Me

Back in October I wrote a Friday Musings post about a drink from Death & Co. called Terrible Love. I questioned what the phrase really meant and asked you all to think about who your terrible love might be. I speculated that it might be a love that was bad for us, or one that could simply never be because of circumstances, or one that left us heartbroken. In the worst case scenario, it could be all three. I called that one the Trifecta of Terrible Love. Lately I’ve been reflecting on the idea again, particularly about the process we go through in trying to

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Book your flight! A guide to tasting spirits side-by side.

Book your flight! A guide to tasting spirits side-by side.

Before I fell in love with the world of making cocktails, I was a wine educator. The approach that I took to teaching people about wine involved lots of side by side tasting, and I came to believe that it was the absolute best way to develop a flavor “library” in our heads. This is an important concept because it’s what allows us to begin to know the taste of a particular wine or spirit as familiarly as we know the taste of common things like coffee and tea. The best part of all is that you don’t need to necessarily be in a bar or

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Segue Into Spring: Moving from one season into the next

Segue Into Spring: Moving from one season into the next

Sometimes when one season transitions into the next, the change can seem a bit abrupt. This is often not a problem when we’re moving out of winter because we’re eager to be basking in 75 degree temperatures. Since the first day of spring occurs in the ever-fickle month of March, however, things don’t always go as expected. I had the opportunity to visit the Tait Farms booth at the Philadelphia Flower Show this past Saturday, and I’ve been wanting to use their pear shrub in a spring cocktail ever since. The weather over

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The Queens Usurper: A modern day riff on the Queens cocktail

The Queens Usurper: A modern day riff on the Queens cocktail

I am so excited to bring you my modern day take on the Queens cocktail from yesterday’s Monday Classics post. Although the original drink is pleasant and refreshing as is, I felt as though the combination of gin and pineapple hinted at an entire world of untapped possibilities. And to be perfectly honest, I found it to be a bit of a snoozefest. Even as a brunch cocktail (the category where all the “pleasant and refreshing” drinks seem to end up) I was afraid that it would have people heading back under the covers! My first thought was to

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Monday Classics: The Queens Cocktail

Monday Classics: The Queens Cocktail

Happy First Day of Spring! It’s a fortunate coincidence that today also happens to be a Monday Classics Day and the next cocktail in line in the New York boroughs series is the Queens cocktail. Really nothing more that a variation of the Perfect Martini recipe of the time with some pineapple juice thrown in, the Queens is certainly springlike enough for it to work as a celebratory cocktail for today too. The Queens originally appeared in the Savoy Cocktail Book, compiled by Harry Craddock who came to the U.S. from

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