Last night I ordered a Last Word cocktail, which I've had a few times before. When it came, the waiter told me that the bartender had never made one before. I
I've recently taken an interest in mixing cocktails - I've never done it before or anything similar and I have a question about sourcing ingredients. I want to
Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance o
Does anyone know of a champagne cocktail with vodka and Grand Marnier called a Wild Mustang. We used to get it is Whistler but the bar has closed and we can't f
I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a
I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I'
I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominos
I make hot coffee drinks at home (espresso, 1/2&1/2, sugar). I'd like to shake them rather than stir. Is there such a thing as a shaker which can endure th
With Spectre being released in cinemas around the world soon, I've been looking for some James Bond montages on youtube. One of them that I came across was the
I saw that a local Asian supermarket sells durian, so I picked one up, and was thinking that making an alcoholic drink for Christmas would be a great idea, but
Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. Al
I bought a can of coconut milk (or a cream really, it is rather fat, around 17%) for my piña colada. I have never bought coconut milk before. It was weir
Residential freezers are reasonably set to just below 0 degrees C: any colder doesn't preserve food any better. But if I want to chill a liquid without overly
Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book
I never owned a cocktail shaker before and my friend gave me a mini cocktail shaker set from crate and barrel. From what he told me, I have a 3 piece shaker, a
What would be the most effective way of getting most of the juice from nectarine pulp? It seems too thick for a coffee filter and the metal screen I have is sma
I want to make cocktails that call for Cointreau (Orange Liquor), but it's rather expensive for a college student as myself. What can I substitute Cointreau fo
Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. Al
On a cold winter's day I was in a Irish-themed pub/restaurant and ordered an Irish Coffee. Some time later (could have been half an hour or longer), the waitres
I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "drip