“Spritzes are perfect for summer because they’re light, refreshing, and low in alcohol. On a sunny afternoon, a spritz just feels right,” Marcia Simmons, co-author of DIY Cocktails, told The Feast. “What I like most about making spritzes is that soda water and Prosecco pair well with almost anything, so it’s very hard to make a bad spritz. With only two or three ingredients, it’s easy to adjust them to your tastes or try new ingredients.”
Four Roses Bourbon is in the middle of an expansion that will eventually double production. A tour of the still-growing distillery shows a company keeping up with increased demand for bourbon while holding on to the craftsmanship that created the demand in the first place.
The Mercury News compares the Hawaiian and Californian versions of the Mai Tai … and comes to the conclusion they’re both delicious. I agree. The article includes the orgeat recipe from the DIY Cocktails book. Making your own orgeat (almond syrup) is easy, and it tastes great in coffee and other drinks, too.
Here’s my Mai Tai recipe. As a California native, I guess it’s no surprise it’s California-style. (Although I’ve had my share of Mai Tais at the Royal Hawaiian in Waikiki … and those are amazing.)
Lots of bars have jumped on the trend of serving housemade cocktails that they’ve bottled. You can do this at home. (I haven’t, but it’s on my to-do list!)
Tales of the Cocktail has a great photo tutorial about how to bottle a cocktail (with recipes, of course). If you try it before I do, let me know how it goes!
My latest for Tales of the Cocktail goes into the question of whether or not bars should (and could) ban customers from using cell phones.
Bartenders see it all the time: a customer who spends more time with their phone than with their friends. Social media has become such an integral part of life — and a marketing strategy — that most bars are hesitant to ban smartphones altogether.