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” →

Raspberry, rye, and molasses dominate this slow-burning, tangy sweet cocktail that's perfect for fireside evenings spent pouring over a book.
by Claire

Raspberry + Rye Cocktail

You know that feeling when you just need to be transported to a dusty, leather-filled library for a night? When the real world is just a bit too much (maybe since January 20th…) and you know the only respite you need is a reliable, beloved tome and a glass of something brown and smooth? It’s a very distinct calling, and I’ve felt it more than a few times this winter. Something about the world outside my home that makes me long for the comfort of a classic, indulgent night in. It’s what led me to come up with this cocktail, a raspberry rye concoction that lends itself to a quiet, cozy evening. Continue reading “Raspberry + Rye Cocktail” →