High-resolution tables and charts posted

If you’re new here, you may want to subscribe to our RSS feed. Thanks for visiting! Thanks to eGulleter @Rafa for pointing out that many of the tables and charts in the book don’t render properly on smaller kindle devices. I will say that they render nicely on desktop version of kindle, but if you […]

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Back to Basics: What Makes Water Taste Great?

Camper English has an excerpt from my new book on his comprehensive blog, Alcademics. Go check out the secrets behind great-tasting water!

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Fortune Flip…福到

1.5 oz. Bols Genever 0.5 oz. Lemon Juice 0.5 oz. Cherry Heering 0.25 oz. Benedictine 1 whole Egg Dry shake, then shake with ice. Strain into chilled cocktail glass. Spray over “福” stencil with Angostura Bitters using an atomizer. Getting ready for Chinese New Year! Ryan Lee and I came up with the idea to make a flip […]

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Instant homemade allspice dram (ok – almost instant)

allspice, cinnamon, nutmeg, cloves, and black pepper

The trick to this recipe is using a blender and high-proof alcohol to quickly extract the flavorful essential oils and aromatics from common kitchen spices.

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Caramel syrup: a kick-ass way to add depth to cocktails

bottled caramel syrup - black gold!

While I was fooling around with making my own sweet vermouth (more on that later), I discovered the awesomeness of simple caramel syrup, an incredibly complex and overlooked ingredient.

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RSS

Just a quick note – For anyone following Craft Cocktails at Home using an RSS reader, please use our new feed at http://feeds.feedburner.com/CraftCocktailsAtHome 

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Nightly Drink: A visit to Trio Bar (三重奏), Taipei, Taiwan

Trio Napkin

When people go out to drink in the United States, they usually order one drink at a time. Once in a while, you might order a pitcher of something to share (like sangria). But drinking in Taiwan is all about bottle service. A group of friends get a table or a 包廂 (VIP booth/enclosed seating […]

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How to Make Clear Ice at Home

beautiful clear ice

If you are a true cocktail geek, you have probably pondered how to recreate the perfectly clear ice cubes used by the best cocktail bars at home. Over at my other blog, Science Fare, I explain. Go check it out!

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Nightly drink: The Gimlet, old and new

I know that the Gimlet and the Rose’s Lime Juice vs. fresh juice and simple syrup argument have been written about many times before. However, I would like to briefly stir up the discourse once again.

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Nightly drink: The Jack Rose Cocktail – two ways

Jack Rose cocktail - two ways

Most sources I’ve seen uses the standard recipe below. Due to the higher proportion of lime juice, it has a sharper citrus bite. To me, this creates a very “fresh”, even bracing quality. The flavor is most reminiscent of sour apples. However, in this version, the grenadine is much less pronounced.

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