History & recipe for the Sazerac: rye whiskey, Peychaud's bitters, absinthe, sugar cube, and lemon peel. Learn to make it properly and thank me later!
by Claire

Serious Cocktails: The Sazerac

There are a lot of different types of cocktails out there. Bubbly cocktails. Fruity cocktails. Cocktails that require straws. Cocktails that are best shared. Even some that are better made by the pitcher! (These are rare.) But I would remiss if I didn’t, from time to time, call out the serious cocktails. Cocktails that are about the booze, front and center. They deserve to be hailed in a class of their own, and I intend to do so, starting now. This is the first post in a series I’ll be working on about SERIOUS COCKTAILS. And, with Fat Tuesday just behind us, what better place to start than with the Sazerac? Continue reading “Serious Cocktails: The Sazerac” →

cocktail bitters
by Claire

All My Cocktail Bitters, Ranked

As a mixology hobbyist, I’ve accumulated a lot of bitters over the years. They’re relatively inexpensive but can provide big flavor and up the caliber of your home bar. While most classic cocktail recipes call for classic bitters (chiefly Angostura and Peychauds), the booming domestic bartending trend has granted us with a plethora of fanciful new bitters flavors to play with at home. Continue reading “All My Cocktail Bitters, Ranked” →