Starting from top left and going clockwise: Sparkling Pear & Rosemary Punch, Mulled Cider, Port of Call, and Harvest Sour. Season's greetings and happy Thanksgiving everyone! I’ve been working feverishly to get this last batch of recipes out by turkey day (please excuse any typos that follow). I know most of you have likely already made cocktail plans, well done for being organized. Even still, here are some new recipes and ideas for today's holiday weekend, and those to com

Thanksgiving approaches! Time to get those cocktail plans in order. Which is why this week I went with the Port of Call - one of my cocktails from Clover Club's menu, a blend of gin, port, cranberry preserves, cinnamon syrup and lemon. It's a crowd-pleaser that's packed with evocative holiday flavors, but is still light, refreshing and not terribly strong (which is a real bonus if you’re like my family around the holidays, we get the party started early). Along with the re

I'm thrilled to have posted my first new technique page in almost a year (yikes!). It's a step by step guide for converting any cocktail recipe from a small format to a large one, which is particularly relevant now as we enter the season of holiday gatherings. If you prepare and serve cocktails for a group with traditional methods you’ll be shaking in the kitchen all night. The point is to enjoy the party you're hosting, which is why I'm a big fan of batching drinks or conver

Are you a fan of rye whiskey and fernet? Well then, allow me to introduce you to your new favorite cocktail. The Toronto is basically an Old Fashioned with a little bit of fernet, but that little bit pulls the drink in an entirely new, and deliciously bittersweet direction. For those who’ve tried it, fernet needs no introduction. There’s nothing quite like it. If you were to convert the word intense into a flavor, this is what it would probably taste like. Yet, the Toron

Great Scott! I didn't post a single new recipe page in October. For shame. It was a wild month that started off busy and never seemed to slow down. Oh well, here we are again. This week's new addition is one of the last essential classics I've been meaning to add to the site: the Pisco Sour. Pisco is an unaged brandy that hails from Peru. The drink, as you might imagine, follows the basic sour template, though while egg white is optional in many sours - like the Whiskey