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Small-batch whiskeys worth extra effort, price

From the Whiskey Rebellion of the early 1790s, when Americans had had enough of rising whiskey taxes, to the famed whiskey runners of Prohibition (think Al Capone), whiskey’s played a big part in American culture. Whiskey and America were meant to be together, it seems, and in America, whiskey is …

February 29, 2008

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Irish cream, eat your heart out

Baileys Irish Cream may be the most famous, but it is by no means the only cream liqueur out there. Since Baileys was introduced in 1974, dozens of other companies have made their marks on the spirits world by creating new versions of cream liqueurs, including many Irish distillers and …

January 31, 2008

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In the rainbow-colored world of liqueurs, Chartreuse stands out

Walking down a liquor aisle can be like perusing a deluxe box of crayons. Liquor comes in just about every color you can dream of – and more. One of the most distinctive and best known of these colorful spirits is Chartreuse, notable because of its striking yellow or green …

December 31, 2007

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Brewers go big with bourbon-barrel aging

Call it a St. Louis-style whiskey and water. ’Cause it’s beer. Really, though, your local brewers are doing some cool stuff, whether your drink of choice is beer, a boilermaker or Pappy Van Winkle’s. (For the latter in particular, do read on.) They’re aging beer in bourbon whiskey barrels in …

November 29, 2007

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Foodies cheer the infusing possibilities of tequila and whiskey

Some folks pursue one perfectly crafted kind of cocktail. Others drink to bring on and manage a buzz. We like to think that we drink like we eat: to experience new flavors. (Is Hendrick’s Gin a flavor?) So if we sense that our palate’s about to go on an adventure, …

October 31, 2007

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Experiment with this luminous rum that can be had for not a lot of loot

How’s your rum and Coke? More often than not, there isn’t much to say. It’s an easy cocktail of uninteresting taste. It is, however, highly undervalued, for the right rum with a bit of the right cola can come together to form a complex, subtly sweet and downright luxurious drink. …

September 30, 2007

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Signature cocktails are the life of the party

Wine and beer will do, Champagne is always acceptable, basic mixers will suffice. But there's no trendier way to spice up a party than with a special cocktail created specifically for the event, whether you're planning a last hoorah for summer or are looking forward to the celebration-heavy season ahead. …

August 31, 2007

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Mix things up and sip on the wines of summer

Move over pomegranate, pear and açai, there’s a new mixer on the block. Trend-setting mixologists on the East and West Coasts have set their sights on wine, adding the stuff – both straight from the bottle and boiled down to a syrup – to all manner of cocktails. But, like …

July 31, 2007

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Favorite place to see and be seen: Experimentation is on view at Busch’s Grove

Busch’s Grove has been around in one form or another since 1890, but with its showstopping décor and sophisticated menu, it is the definition of modernity – a fitting atmosphere for this year’s favorite place to see and be seen. The large bar, centered squarely in the middle of the …

June 30, 2007

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Maya Café shares the secrets to well-executed margaritas

My uncle’s margaritas are legendary in our family; fresh-squeezed lime juice, triple sec and lots of tequila are all he needs to make the famous drink. As much as I have tried, I’ve never been able to master the art of making his margaritas at home. Luckily, I don’t need …

May 31, 2007

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A shot of attitude fuels this year’s new drinks at Red Moon

If you like to spend time in bars, this is the year to do it – at least according to Red Moon, which has put a unique twist on the Chinese Year of the Boar by proclaiming 2007 the Year of the Bar and adding visually appealing, conversation-inducing drinks to …

April 30, 2007

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Açai juice and cardamom combine to create Purple Rain

When it comes to mixing drinks, I usually stick to recipes, only taking risks in the interest of fixing something. Too sour? Add a splash of Sprite. Too bland? A dash of bitters. But there are people out there, the equivalent of chefs, who actually create new drinks. Recently, I …

March 31, 2007

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Just in time for spring, a fresh twist on the vodka martini

When my husband and I were dating, we used to go to the Vietnamese restaurant LemonGrass in its old location (farther south on South Grand) so often we didn’t have to order. The servers all knew what we wanted, which meant we got our food in record time from what …

February 28, 2007

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The Wapango may be perfect for fickle passions

Most people have a favorite drink, the one they order every time, no matter where they are or whom they’re with. Then there are the rest of us – we don’t have any idea the first time we’re asked, we’re even more confused the second time and finally, under pressure, …

January 31, 2007