As even the occasional reader of this blog can attest, we generally are a bit circumspect when it comes to newly minted cocktails. When we were reading Ti Adelaide Martin and Lally Brennan‘s book, In the Land of Cocktails, and they described being at Lally’s house for the first Marti Gras after Katrina… Read More »Whoa, Nellie!
The last post on the blog, Intro to Aperol, by Audrey Saunders at Pegu Club, got me thinking about the name sake of that establishment: the orginal Pegu Club, in Burma. The 1930 edition of Harry Craddock’s The Savoy Cocktail Book (I have the reprint edition) describes it as “The… Read More »Pegu Club
B & I were looking through the liquor cabinet in search of inspiration this Sunday and came across our bottle of Aperol. A quick perusal of our blog revealed an omission of a really great cocktail gem. Although not, in strictest terms, a vintage cocktail (originally being published around 2009,… Read More »Intro to Aperol
The tax man cometh here at CocktailswithM. And by way of balm to solace our ragged nerves, we have today’s post. After a bit of digging in to the back story on the Income Tax cocktail, I have to confess to be about as stymied as I was on Form… Read More »The Income Tax Cocktail
Even here in this happy oasis of a cocktail blog, one cannot completely escape the inexorable march of time. So, hopefully one of these will ease your forgiving this belated homage to All Hallows’ Eve. We decided what better way to celebrate Día de Muertos than by appeasing some of… Read More »Brains… Must have brains…
This is a CocktailswithM first—a cocktail of our own creation. Normally we stay away from this because 1) in more than a century of mixing a limited number of ingredients together, it’s probably already been done, and 2) if it hasn’t been written down before, it probably sucks. That being… Read More »The Russell Cocktail
This weeks post is a bit of a departure from the usual cocktail recipe and discussion. Instead I want to discuss something essential to so many great cocktails, which would not be terribly hyperbolic to call it the essence of a cocktail. What, at least in my opinion, distinguishes a… Read More »A bitter edge
A bit of a short post in the continuing tribute to Imbibe Magazine’s quartet of “Simple Cocktails”. Unlike the High Noon that cleverly paired several ingrediets that go very well together (tequila and triple sec, tequila and grapfruit juice, grapfruit and Campari), this cocktail takes on a more recalictrant loner… Read More »The Graduate