I first encountered Nick Kosevich’s cocktails back in the days when he tended bar at Town Talk in south Minneapolis. (In fact, it was Kosevich’s Sidecar that inspired my first Cold Glass article in 2009.) His back bar was lined with dropper bottles and dashers, evidence of his fascination with tinctures, bitters and flavorings. Continue reading “Trinity Bitters and the Older Fashioned Cocktail”
You could think of the Old Cuban as a Mojito for grown-ups—more refined, more complex, and more sophisticated than the popular, tall summer drink. It starts with the same set of fundamental flavors—rum, sugar, mint, lime, soda—but expands on them to arrive at a delicious and memorable cocktail. Continue reading “The Old Cuban Cocktail”
The Toronto Cocktail is another delightful way to exploit your bottle of Fernet-Branca, this time with whiskey.
It would please me if the drink were actually invented in Toronto, but I’ve found no evidence for that. Continue reading “Mixing with Fernet-Branca—the Toronto Cocktail”