In his answer https://cooking.stackexchange.com/a/24354/6279 @user5561 indirectly makes the claim that it is 'preferable' to mix whiskey with water from the sam
Inspired by a question about shaking vs stirring--part of what is unusual about Mr. Bond's request is that a martini is typically stirred rather than shaken; th
What is the purpose of small amounts of bitters in cocktails? For example, 1/32nd tsp angostura bitters in a Manhattan? Do they provide any function other tha
How do I choose the appropriate drinkware for cocktails? Is there really a difference between something served in a highball or shaker glass, and something s
I would like to infuse alcohol (gin specifically) with basil, but basil is quite a fragile plant and doesn't seem to react well to sitting in booze for a few da
You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender. Leave it out and it melts q
Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money? Is there
I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific br
Sometimes I end up with a nice even coating of sugar on my lemon drop's rim (it's served in a martini glass). But most of the time the sugar is clumpy and uneve
I'm trying to purchase some of these cocktail/martini glasses, but I can not find a name for them. If you search martini, you get a traditional martini glass (
Title says it all: How do I determine the alcohol content of a mixed-drink (Cocktail, Longdrink)? Note - I know the alcohol content of all ingredients.
It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Disc
My partner is a teetotaler and I have oral allergy syndrome, which means I am allergic to almost all raw fruit juices. We want to try making
I have a particular drink that is one of my favorites that I like to make at home. It's sort of an Old Fashioned, made with Jameson, Bitters, Cocktail Cherrie
When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the r
I would like to sell a pair of stemmed glasses, but do not know what to call them. They are quite large (7.5" tall, and the bowl is 5.75" wide) and say "0.5 de
I'm reading through a book of cocktails from 1865 and I often seen the measurement for a given ingredient listed as "do.". What does this mean? Examples: 4
Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is th
I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice
The recipe I have for a manhattan cocktail calls for 2.5:.5:.5 Bourbon:dry vermouth:red vermouth. Will mixing the dry and red vermouth together and storing bef