The Black Pearl is another Minneapolis original by Johnny Michaels. With its sweet combination of vodka, sparkling wine, and blackberry syrup, it is, as Michaels says, “another vodka-based favorite for the peoples.”
I never knew anyone who actually built a Cold War bomb shelter, though I do recall the very useful hide-under-your-desk drills in grade school. It didn’t occur to me at the time that I was one of millions of Americans living in harm’s way with respect to our open-air atomic tests and their fallout. Continue reading “Under my desk with the Atomic Cocktail”
OK, so you have champagne for your New Year’s brunch. Seems a little blah, doesn’t it? Try the Champagne Cocktail instead.
The Champagne Cocktail is one of the oldest of cocktails, and one of the quickest and easiest to make. It turns a glass of everyday champagne into a much more sophisticated flavor treat. Continue reading “The Champagne Cocktail”
It’s the Seelbach Cocktail‘s extraordinary ingredient list that caught my eye. The Seelbach is a champagne-based cocktail, which in itself is uncommon—there are only a handful of champagne cocktails in the canon. And it includes a healthy dose of bourbon as homage to its Kentucky heritage. But the shocker is that it also includes seven dashes—seven—of Angostura bitters.
But wait, there’s more: we need seven dashes of Peychaud’s, too. What th’…? Continue reading “Got bitters? — the Seelbach 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”