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bitters

Rum and Falernum — the Corn ’n Oil Cocktail

Drinks are named for places, religions, sweethearts, politicians, even political parties. Some drinks draw their names from song lyrics, some reflect ideas and aspirations. And some have names are utterly inscrutable, like the Corn ’n Oil Cocktail.

Continue reading “Rum and Falernum — the Corn ’n Oil Cocktail”

Bitters and Brandy—the Alabazam Cocktail

Historians tell us that humans have been mixing medicinal tonics for ages—and trying to get past their intrinsic bitterness for just as long.

This age-old interest in making medicines palatable is one of the things that led to the mixture of bitters into a glass of sweetened brandy or whiskey.   Continue reading “Bitters and Brandy—the Alabazam Cocktail”

The Handsome Devil

I love that scene in Amadeus where the Emperor chastises Mozart for using “too many notes.” That cracks me up. Continue reading “The Handsome Devil”

The Metropole Cocktail

I characterize the Metropole as a brandy-based cocktail, though the original formula suggested equal parts brandy and vermouth.

Probably invented somewhere around 1890, the Metropole was the house cocktail of New York City’s Metropole Hotel.  Continue reading “The Metropole Cocktail”

Arnaud’s Special Cocktail

Scotch whisky has a very small repertoire when it  comes to mixing cocktails; only a handful have achieved fame, and even fewer popularity—Blood and Sand, Rob Roy, Rusty Nail, perhaps the Mamie Taylor. There’s a reason for this, of course—malt, peat, and smoke are assertive flavors, and you have to favor them just to get into the game; even if you like Scotch, there is no guarantee that mixing it with other stuff will provide an acceptable result. Continue reading “Arnaud’s Special Cocktail”

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