Monthly Archives: August 2010

Raspberry, coconut, and lime – oh my!

Labor Day is knocking on the back door, imploring you to bask in its sunshine and grill untold pounds of meats. One last romp, for old time’s sake, before entering the bitter cold of winter.

But I’m not quitting on you yet, summer. This combo of raspberry, coconut, and lime, which highlights the freshest ingredients of the season, is pretty much synonymous to sunshine and beach time.  Making this drink even more of a winner, the ingredients to purchase are incredibly light on the wallet and the recipe itself is far from ‘labor’ intensive.


I can’t believe I actually cracked that joke.  Forget I said that and go enjoy the cocktail!

Summer State of Mind

Build first three ingredients over ice in a Collins glass and top with lemon-lime soda. Optional garnish with a lime peel.



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In case you missed it:

I recently was extended the opportunity to join the team of talented booze-y bloggers and writers at Bar None Drinks and am proud to be included in this wonderful spirits community.

I am thrilled to let you all know that my first column is up online! And you should go read it! Like, right now! This month’s post is a discussion surrounding absinthe and the lesser known Bohemian Style that is making headlines for its mixability in cocktails.

So continue to check back here and at Bar None Drinks for cocktail and spirits news. If there is a particular topic you’d be interested in learning more about, leave me a comment. I’m always eager to dig up the goods on the spirits you are most excited about.


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A How To on Making Bourbon

A humungous component of my job is reading and participating in the discussions happening online in the spirits community. So you can bet that I’m spending time reading up on the many talented and knowledgeable cocktails and spirits bloggers.

One of my favorite reads from this past week comes from Ryan over at Boozeblogger and his storied attempts at making his own Bourbon at home. But, as one can only imagine, there are innumerable steps of prep work before getting to the booze making itself. Part One of Ryan’s adventure finds him curing the two oak barrels before any spirit can be aged (this all takes place from the comforts of his home bathroom, despite his best attempts to disguise it…).

But, alas, I’ve probably said too much already. Go give Ryan’s story a read.


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Whiskey Sour Variations

Labor Day and – dare I speak its name – autumn are right around the corner. My past weekend of SUN, SUN, and SUN has shifted to gloom and rain and took a major temperature dip in my corner of New England.

However, I’m not quitting on you yet, summer. And the celebration of National Whiskey Sour Day is the perfect cocktail to keep me in the spirit. The Sour in general has been my go-to drink this summer, perfect for patio drinks and dining. I’ve explored mixing it in a multitude of base spirits: brandies, orange liqueurs, and bourbons have been among the major players.

Today, with a company end-of-summer picnic as the backdrop, I’m feeling the mood has been set to try a Jameson Whiskey Sour.

Jameson Whiskey Sour (recipe from Bar None Drinks)
2 parts Jameson Irish Whiskey
1 dash Bitters
1 part Egg White
1/2 part Lemon Juice
1/3 part Simple Syrup

Pour ingredients into a cocktail shaker and shake over ice. Strain into a rocks glass and garnish with an orange twist. (I personally enjoy a cherry or two thrown in as well)

What other whisk(e)y varieties and/or recipe ratios do you use when making the perfect Whiskey Sour? I’d love to hear your feedback!



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Your Weekend Cocktail: Mango Tango

SUN, SUN, SUN! That’s what the weekend forecast is telling me right now. Lots of SUN! Goodness knows it doesn’t take more than that to make me a happy camper, but throw in a cocktail and I’m sure to be over-the-top elated.

This weekend I’m planning to stir up a Mango Tango cocktail (or two) as I soak in some sun. There’s a couple of reasons why I really enjoy this cocktail; besides the fact that it is built around my favorite base spirit, the Mango Tango is a super-easy cocktail to assemble and is super-easy on the wallet, which is something we are all watching these days. Plus, it tastes remarkably fresh – not syrupy or processed like some cordials can tend to be. I hope you enjoy this recipe as much as I do!

Mango Tango

  • 1 ½ parts premium tequila
  • 1 part Hiram Walker Mango Schnapps
  • ½ part Hiram Walker Triple Sec
  • 3-4 parts pineapple juice

Serve over ice in a rocks glass. Optional garnish with a pineapple wedge.



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Prep for Rum Day: Beachcomber

Photo from

You can’t talk about rum and its post-prohibition popularity without mentioning the name Ernest Beaumont-Gantt.

“Ummm…Who?” you may ask.

Gantt, better known as Donn Beach, was one of the pioneers of the Tiki phenomenon of the 1940s and 50s. He opened a successful Hollywood restaurant, Don the Beachcomber, and concocted such famed drinks as the Zombie.

It seemed more than appropriate to dedicate a post today to Donn Beach as today is National Rum Day; Beach’s cocktails turned the rum category from the foreign and exotic to something of a staple. So today, I’m offering up the Beachcomber cocktail as a fitting Tiki tribute to Donn Beach.

Beachcomber (from our friend Robert Plotkin’s recipe database at
1 ½ oz. Light Rum
¾ oz. Raspberry Liqueur
½ oz. Triple Sec (I use Hiram Walker)
½ oz. Rose’s Lime Juice
1 ½ oz. lemon sour mix
Pour the ingredients into an iced mixing glass. Shake and strain into a specialty glass with ice. Garnish with a limed wedge.



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Prep for Rum Day: Between the Sheets

Cocktail Culture is bringing you a slew of rum-based recipes in preparation of National Rum Day on August 16. This first post is a reprint of a previous CC entry, as it is one of the most widely read posts on our site.

Google “Between the Sheets” and you’ll probably find an ad from Bed Bath & Beyond, a lingerie fashion show article, and a few NSFW sites. Learn from the mistake I made and google “Between the Sheets cocktail” instead if you’re looking to find a few great articles on this tasty tipple.

I first read about Between the Sheets on the White On Rice Couple blog. It sounded delicious, yet simple, and their wonderful photography made it look all the more appealing. A variation on the Sidecar, this cocktail was created at Harry’s New York Bar in Paris during the 1930’s (according to Jay over at Oh Gosh! And trust me, he knows what he’s talking about). Here it is—

Between the Sheets

¾ oz. Cognac (I like Colleen’s suggestion to use Apricot Brandy instead!)

¾ oz. Light Rum (Appleton Estate White)

¾ oz. Triple Sec (Hiram Walker)

½ oz. Lemon Juice

Shake ingredients well in a cocktail shaker filled with ice. Strain into a chilled cocktail glass and garnish with a lemon twist.



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