Helpful Constraints


Rum At Me, Bro

2 oz Amber Rum [Albany Distilling Co]
1/2 oz Sweet Vermouth [Dolin]
1/4-1/2 oz lime juice (to desired tartness)
Few dashes Dry Sarsaparilla Bitters [Bad Dog Bar Craft]

Shake with ice, strain into an ice filled rocks glass.  Garnish with lime twist.


Don’t get me wrong, I love my bar.  Over the years, I’ve amassed a nice variety of bottles that allow me plenty of options when it comes time to mix a drink.  Sometimes though, those endless options can be paralyzing (see: The Paradox of Choice).  I’ll stare blankly at the bar trying to formulate various combinations in my head.  This can be exhausting (first world problems, I know – but still). Continue reading

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Instructions or Suggestions?


Hop On, Hop Off

2 oz Rye Whiskey [Rittenhouse]
3/4 oz Grapefruit Liqueur [Giffard]
1/4 oz Hopped Elderflower Collins Syrup [Bittermilk]
Few dashes Hopped Grapefruit Bitters [Bittermens]

Stir with ice, strain into a chilled cocktail glass.  Garnish with hop flowers.


I’ve already talked about my love for tonic syrups, which can really take your G&T game to the next level.  Well the fun doesn’t stop there.  There are also syrups for other drinks, including the Tom Collins (aka G&T’s cousin).  Like this Hopped Elderflower number from Bittermilk.  It’s the same idea.  Grab some gin, citrus of your choice, and club soda, then combine all that with the syrup over ice.  Give a quick stir and your in for a real Collins treat.  But just cuz it’s labeled a Collins syrup, doesn’t mean you should only use it in a Collins. Continue reading

Hi, I’m Buckwheat


Wookin’ Pa Nub

1 1/2 oz Buckwheat Whiskey [Catskill Distilling Co]
3/4 oz Ramazzotti
1/2 oz Chile liqueur [Ancho Reyes]
1/4 oz Dry Vermouth [Westport Rivers Winery]
few dashes dry sarsaparilla bitters [Bad Dog Barcraft]

Stir with ice, strain in to a chilled cocktail glass. Garnish with lemon butterfly (or a twist will do too)


Guess what?  I love whiskey.  Mostly of the American persuasion – your bourbons, ryes, and whatnot.  I’m always on the lookout for new distilleries or interesting mash bills.  So when I saw the bright yellow label of The One and Only Buckwheat Whiskey from Catskill Distilling Company beckoning, I had to answer its call. Continue reading

An Apple a Day


In-House Counsel

1 1/2 oz Apple Brandy [Short Path Distillery]
1/2 oz Suze
1/2 oz Punt e Mes
1/2 oz St. Germain [St. Elder]
Few dashes Fancy Tony’s barrel aged citrus bitters

Stir with ice, strain into a cocktail glass.  Garnish with lemon twist.


A while back while surfing instagram, I tagged a drink called the Kirkwood from Miguel’s @migsology feed (who in turn got it from Nic @ntitz).  Anyway, it was an interesting combo of Rye, Punt e Mes, Cynar, and St. Germain.  Since I didn’t have any Cynar at the time, I broke it down into its parts (base, fortified wine, amaro, sweet liquer) and then built it back up. Continue reading

Chewing (and drinking) the Fat


Duck Dive

1 oz Duck Fat bourbon* [Old Granddad Bonded]
1 oz Apple Brandy [Short Path]
1/2 oz Ginger Liqueur [Barrow’s Intense]
Few dashes lemon ginger bitters [Hella Cocktail]

Stir with ice, strain into a rocks glass. Garnish with lemon twist.

* Combine ~2 oz duck fat with ~8 oz bourbon in a glass jar. Let sit at room temperature for about an hour. Place in freezer for about 2 days. Then remove from freezer and discard fat cap (or save for later), and strain through coffee filter. Fat washed bourbon can be stored in the fridge for a few weeks.


For New Year’s Eve, I took my first stab at fat washing booze by infusing brown butter into bourbon.  It was super easy and, more importantly, delicious, particularly in an Old Fashioned.  I also did some cooking that night, including a sous-vide duck breast.  After searing it off to crisp up the skin, there was a fair amount of duck fat leftover.  Armed with my new fat washing experience, I poured it into some bourbon. Continue reading

Interesting Bubbles


Prince of Wales

3/4 oz Brandy [Copper and Kings]
3/4 oz Madeira [Broadbent Rainwater]
1/4 oz Triple Sec [Short Path]
Few dashes Titze Bitters Bear’s Den Aromatic Bitters (original recipe calls for Angostura]

Combine in a mixing glass, stir with ice and strain into champagne flute.  Top with ~3 oz Champagen (or Prosecco, or Cava), and lightly stir to combine.  Garnish with lemon twist.

Taken from Mr. Boston Official Bartender’s guide.


Welp, it’s that time again.  The weather’s getting cold, the calendars are turning over, and parties are being planned.  Rest assured no matter where you celebrate Sunday night, there will be bubbles.  And it’s my yearly duty to remind you that you can do better than just champagne on New Year’s Eve. Continue reading

Reading Companion


Learn About It, Be About It

1 1/2 oz Gin [Detroit City Distillery]
1/2 oz Amaro Angeleno
1/2 oz Yellow Chartreuse
1/4 oz Grand Marnier
1/4 oz Dry Vermouth
Few Dashes Charred Cedar Bitters [Black Cloud Bitters]

Stir with ice, strain into an ice filled rocks glass.  Garnish with orange twist.


For the last ten years, my work commute has been by car.  The bad news is I read a lot less books since I no longer take public transportation.  The good news is I have SiriusXM, which makes listening to the radio much more enjoyable.  My go to radio show on the way home is the All Out Show on Shade 45, hosted by Rude Jude Angelini. Continue reading