I’ve got Aperol on my mind. Maybe it was flipping through an old copy of Italian Farmhouse Cooking at a garage sale. Or because it feels like 104F outside. Or because Ryan Maybee, Manifesto mastermind and cocktailian extraordinaire, mentioned it on the phone today. Whatever the reason, Aperol just sounds good. It was created in… Continue Reading
July 4 is Sunday, and, amid the burgers and firecrackers, there’s the Wimbledon men’s singles finals. I’m not a huge tennis fan, but the event always makes me thirsty for Pimm’s. It’s the quintessential English summer cocktail, and some 200,000 glasses are served during the tournament each year. We certainly enjoyed our share at the… Continue Reading
White whiskey’s all the spirits rage these days, and another is now available in Missouri—Hudson New York Corn Whiskey, made by Tuthilltown Spirits of New York. It’s a 100% corn whiskey, unaged and bottled at 46 percent alcohol by volume. I haven’t tasted it yet, but distiller and co-owner Ralph Erenzo says it has a… Continue Reading
Years ago, back when we lived in London, we were desperate for margaritas. So desperate that we’d take an hour-long train trip, and then walk 20 minutes to get to a restaurant with both a frozen margarita machine and decent Mexican food. We’d savor our Cuervo slushies and enchiladas, and then happily slog back to… Continue Reading
I just had my first Aviation. It’s a classic gin cocktail, one of the current bar darlings, so I suppose I should have ordered one well before now. That said, it’s not really my fault. One of the drink’s essential ingredients, crème de violette, only found its way back to our shores a year or… Continue Reading