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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”

Tequila and Grapefruit — the Paloma

It’s May of 1862, the early days of the American Civil War. Mexico had a war on its hands, too; they were fighting the French, and it was going poorly.

Continue reading “Tequila and Grapefruit — the Paloma”

Confounding Vodka: The Night of the Hunter

I still remember a science class in second grade where we sampled unflavored gelatin. I had never eaten anything that had no flavor at all. It was very, very strange.

Vodka cocktails remind me of that day in class.

Continue reading “Confounding Vodka: The Night of the Hunter”

Mixing with olive oil: the Oliveto cocktail

When I first encountered Pip Hanson’s Oliveto, my reaction was one of wonderment, bordering on denial.

Olive oil? In a cocktail?

I have no idea how people dream these things up, but my incredulousness gave way to intrigue. I had to try this. Continue reading “Mixing with olive oil: the Oliveto 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”

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