I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but
When making jello shots, what proportions do you typically use? For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the je
Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces th
I've been looking for a bottle of Rose's Grenadine for quite a while without luck, so when I saw a big ol' liter of Llord's at the liquor store, I grabbed it. I
Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?
My preferred pre-dinner drink is the Manathan, but I have difficulties finding ANGOSTURA bitters. Is there anything else that I could use instead of it?
I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome. We make a lot of margaritas, but always with pre-made mixes.
I found this recipe for a Halloween cocktail known as a "Bloody brain", here's a link, and I was wondering how I would go about making a non-alcoholic version.
How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?
When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this
When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
I would like to make a foam using a cordial, lime juice and egg whites. SHould I add lecithin and what would the portions be? Also what would the effect be if
Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
I'm looking at recipes for Hot Buttered Rum, as I have plenty of rum and it's cold out. Several of the recipes call for vanilla ice cream. Is that traditional?
A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searc
I'm trying to make a palindrome cocktail: made by building the components, like for example the classic B52; and also having the same ingredients going from to
I love Long Islands. In fact, all I make are Long Islands. Yet every time I make one, I have to independently mix the four liquors I use: Vodka, Tequila, Gin
I have a well stocked bar at home so from time to time I mix some drinks. Many popular drinks list Vermouth (e.g. Noilly Prat) as an ingredient. Basically, Verm
I am testing out ideas for edible fruit cocktails that I would like to serve as an opener at a dinner party. So far, my tests have been successful, but it occu
Most people are probably familiar with the line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a diff