Great balls of ice

06/02/10

Great balls of ice

Spend any time with a craft bartender or cocktailian and before long the subject of ice will come up. One of the holy grails in ice is the ice-ball, traditionally prepared in Japan by hand. An ice-ball machine is a great alternative for those who value having ten fingers.

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Funkin’ For Jamaica

03/02/10

Funkin’ For Jamaica

One of the best products I sampled at Tales of the Cocktail last year was a new rum from Haus Alpenz. A traditional Jamaican rum with a flavour profile similar to that which was prevalent in the early 20th century, Smith & Cross isn’t exactly a sipper but does work wonderfully in drinks like the Montego Bay.

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A dash of Oh Gosh!

02/02/10

A dash of Oh Gosh!

Announcing A dash of Oh Gosh!, a new weekly(ish) email newsletter that will keep you updated about the site, provide the latest news from the cocktail world and links to the best newspaper articles and blog posts I’ve come across.

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Bourbon – Part III

28/01/10

Bourbon – Part III

In our final visit to Bourbon in Washington D.C. Owen Thompson makes his own twist on the Pimm’s Cup, made using his own homemade fresh ginger beer and a giant cucumber and salt garnish.

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Chasing the Green Fairy

January 24th, 2008

Chasing the Green Fairy

Absinthe, the Green Fairy, la Fée Verte – ask most people about this pale green spirit and they will probably conjure up tales of hallucinations and madness. Some may have even tried it in nightclubs, often in flaming glasses, but that really isn’t what absinthe is all about. So what is it all about?

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Corpse Revivers

January 5th, 2008

Corpse Revivers

Corpse Revivers are an old family of cocktails which were traditionally consumed as hairs of the dog – drinks to refresh you after a heavy night. Personally the idea of drinking even more alcohol when hung over sounds awful, but that doesn’t mean the cocktails aren’t tasty libations you can consume when not hung over.

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Sazerac

December 29th, 2007

Sazerac

A true classic, born in New Orleans, the Sazerac has survived many years and a change in base spirit to remain one of the finest cocktails ever invented. From the Cognac-based original invented by John B. Schiller, to the modern rye recipe espoused by Thomas H. Handy, find out what makes this classic drink.

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Orange Bitters

August 11th, 2007

Orange Bitters

With so many different orange bitters available these days just how do they differ, and which ones are worth using in your drinks? A comparison of Fee Brothers West Indian Orange bitters, The Bitter Truth Orange bitters, Regan’s No. 6 Orange bitters, Angostura Orange bitters and Stirrings Blood Orange bitters.

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The Clover Club

August 12th, 2008

The Clover Club

When you think about cocktails in New York, you think of the bars in the West and East villages that are famous the world over. However, Manhattan better watch out as Brooklyn is hot on the feels of its neighbour with The Clover Club, a brand new bar that’s being recommended by, well, almost everyone.

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