It's really been bugging me that there wasn't Margarita page on the site yet. Now, finally I can say there is. In addition to my recipe for making the perfect Margarita are also recipes for three of the most popular Margarita variations: strawberry, jalapeño and watermelon. Get the recipes!
The Hot Buttered Rum is a tricky drink to get right. If you miss the mark, it’s a big greasy disappointment, which is how my first attempt came out years ago. But when you nail it, it's a drink that is almost too delicious to bear. Also on this page is a recipe for infusing rum with browned butter. Yummmmmmmm. Go to the recipe!
The Claridge is one of my favorite Martini variations. It uses two fruit liqueurs, which might seem but a little strange but is surprisingly successful. Definitely one worth adding to the rotation. Go to the Recipe Page!
Full disclosure, the Martinez recipe is already listed on the Martini page under variations. But now it has a page all it's own, and deservedly so. The Martinez is actually the predecessor of the Martini, and sort like a cross between that and a Manhattan. If you like classic boozy cocktails, this one should absolutely be in your rotation. Go to the recipe!
I snuck in two more recipes that are perfect for Valentine's Day, both are personal creations of mine and in a very similar ballpark. The Magic Hour came first and is a combination of Lillet rose, grapefruit juice, a dash of yellow Chartreuse, topped with Champagne. The La Vie en Rose uses the same formula, but with rose Champagne and a dash of Campari. Not sure which one I love more. Happy Valentine's Day all! Visit the Magic Hour Page!
All alcoholic beverages begin with fermentation, wherein yeast eats sugar and turns it into booze. Yay! Of course, it's not as neat and tidy as that. It can only be certain types of yeast (the Saccharomyces genus is most common) and certain types of sugar (simple sugars). And then there's the other stuff that fermentation creates, carbon dioxide and "congeners", which is a catchall term of other chemical compounds and substances that supply all the flavor, the good, the bad
If you ask me, nothing sets a romantic mood like Champagne. That's why this Valentine's Day, you should be making French 75s, the king of Champagne cocktails. It also has many attributes beyond inciting ardor. This is also one of the easiest cocktails to modify and a great option to make at a party. On the new page, you'll find details on all of these topic and more (including how it's named after a piece of early 20th century French artillery). Visit the new French 75
This is the first page I've added to the liquor guide section, which will eventually be one of the major branches of Social Hour. This first step is all about spirits production and includes some basic information. In the coming weeks I'll add more pages covering the major stages of spirit -making - fermentation, distillation and post distillation techniques - more in details, before getting into specific spirit categories. There is much more to come! Visit the How Spirits
This week we have the official cocktail of New Orleans and one of the enduring classics of the Pre-Prohibition era: the Sazerac. When made well few drinks are it’s equal. It’s a close relative of the Old Fashioned, featuring whiskey, sugar and bitters, but a few additions and a unique preparation that propel it in a completely different direction. It may not look like much in a plain glass with no ice and no garnish, but that’s part of the Sazerac’s it’s charm. It’s a pr