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Cynar and Scotch: The Choke and Smoke Cocktail

I’ve always had trouble with Scotch whisky when it comes to making cocktails. I’m pretty sure I’m not alone in this—the long history of cocktailing has only managed to come up with a handful of Scotch-based cocktails that have any semblance of balance and finesse.

Continue reading “Cynar and Scotch: The Choke and Smoke Cocktail”

Short and evil: the Devil’s Soul cocktail

Gaz Regan first published Ted Kilgore’s Devil’s Soul cocktail in 101 Best New Cocktails 2012. As Regan says, it combines “ingredients that absolutely positively do not belong in the same glass,” yet somehow they work together to form a complex and sophisticated success.

Continue reading “Short and evil: the Devil’s Soul cocktail”

The Black Manhattan Cocktail

I’m always happy to return to my favorite food group: the Manhattan. This time, it’s the Black Manhattan. Continue reading “The Black Manhattan Cocktail”

Mixing with Fernet Branca—the Hanky Panky Cocktail

I have no idea where I first came across the Hanky Panky, nor why I thought it would be a good idea to try a drink with such an off-putting, cutesy name (it turns out there’s a Prohibition-era story there), and made with Fernet-Branca, an ingredient with what Paul Clarke described in a recent Imbibe article as a “caustic reputation.” Continue reading “Mixing with Fernet Branca—the Hanky Panky Cocktail”

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