Friday, October 31, 2014


If you want to create a black-hued cocktail, the go-to colorant is squid ink. 
That’s fine if you’re okay with a salty, briny cocktail (like this ebony take on a martini). 
But if you want, say, a black-as-night gimlet, you probably don’t want the flavor of the ocean to take over your fresh, limey drink. 
Enter charcoal. 
Just a small amount of charcoal from over-the-counter activated charcoal capsules can turn any cocktail into a spooky, eerily black Halloween drink in seconds—without adding any flavor.

Wednesday, October 29, 2014


You don't need a heavy wool coat to warm you up as the weather gets colder — just a well-crafted cocktail.


Fireball Whiskey has come under fire recently for containing a chemical ingredient commonly used in anti-freeze or a preservative. 
Norway, Finland, and Sweden have recalled the popular cinnamon whiskey for containing propylene glycol, a substance that is classified by the Food and Drug Administration for “generally being recognized as safe” for consumption in small doses, but nevertheless is recognized by scientists as a toxin in higher doses. 
The chemical is used in anti-freeze, preservative, and is also used to create the artificial smoke during fire safety training seminars, as well as e-cigarettes.
According to Alko, Finland’s state alcohol administration, the substance is not necessarily detrimental to one’s health, and can actually be found in certain other alcoholic beverages for flavoring purposes. 
However, the beverage is still being recalled because it does not meet the EU’s recommended levels of safe propylene glycol consumption.

Sunday, October 26, 2014


Arak Attack in Bali, Nicolashka in Russia and Hollywood's Zombie: The world's most dangerous holiday cocktails revealed

  • London's infamous Flaming Ferrari said to floor drinkers after three rounds
  • Ernest Hemingway's Death In The Afternoon has champagne and absinthe
  • Drinkers have to inhale alcohol fumes to enjoy Chicago's Vaportini  

Wednesday, October 1, 2014


One of the hallmarks of a great vodka is its seamless mix ability. 
Like makeup, stain remover, or computer special effects, you shouldn't be able to tell when it's being used. 
This chameleon-like quality makes vodka a great way to pack a little more punch into drinks without changing the flavor too drastically. 
But it also rewards the patient among us by providing a simple and fun way to experiment with cocktails through infusion.
"Infusion" is a hip word that really just means "leaving a bunch of your stuff in liquor for a while."
 I rely heavily on Reyka Vodka as a main medium for infusion. 
Clean, incredibly smooth and made from Icelandic glacial water, Reyka is high-quality enough to make some impressive infusions but is cheap enough that you won't feel bad when your Peanut Butter & Jelly Vodka doesn't turn out as well as you planned.
Really, all you need is a large mason jar (quart-sized works great), a bottle of Reyka, some empty space in your pantry for your mixture to sit, and a good idea. 
Four or five stalks of chopped rhubarb along with 1/3 cup of raw sugar sealed in a jar with a bottle of Reyka makes for a delicious Rhubodka in about four weeks' time. 
For Halloween, a cup of candy corn infused with a bottle of Reyka makes a syrupy sweet holiday drink that's ready in about a week. 
And for the more intrepid, four or five sliced and dehydrated lemons dipped in sugar is all you need to make a quick limoncello with a bottle of Reyka.