The Cardigan Cocktail
Our last recipe was about how to turn average vodka into remarkable gin so, it seems only fitting that we make a remarkable cocktail with it.
Bathtub Gin
A friend recently declared that “gin is the bacon of alcohol.” Much like bacon it is quite versatile, has a strong decisive flavor, and generally can mix successfully with just about everything.
Skip and Go Naked
Whenever we pack up and hit the road, we consider where we’ll be on Thursday, for happy hour, and how we might toast the region and our latest projects. This time, the contrast of coastal sun and mountain snow leaves us just a little giddy … this beer cocktail is the perfect reflection.
The Standard-King Cocktail
I believe that limitation breeds innovation. Being a creative problem-solver is of great value to anyone, anywhere, in any situation. A recent road trip landed us in a [very cool] Bakersfield hotel with a half bottle of hooch and not much else and I was still able to scrape together a pretty tasty drink.
The Original Martini
There was a time not so long ago when every drink served in a cocktail glass was dubbed a martini. Thank goodness that trend has all but disappeared.
Kaeng Phet Cocktail
Last week I had a spark of inspiration from of my favorite Thai dish, red curry. Sweet, spicy, sour, savory — the Four S combo. I scribbled out a rough recipe for a cocktail and was off to the market.
The Eastside Cocktail
Our friends guide us through a heavy wall of stacked kegs, and we slip into a secret room. The backlit wall of golden skulls provides just enough light to read the parchment menus.
Ballast Point Old Grove Martini
This Thursday, we’re giving you not just one cocktail recipe but five. And we’re doing it with four (or fewer) common ingredients. Plus a heads up on a smooth San Diego gin …
Quiet Creek Cocktail
Kneeling in the tall grass, framing up early morning sun through the lens, I smelled the unmistakable scent of fresh mint. I looked to my right to find I’m surrounded by a thick growth of spearmint. It’s not yet 8:00 AM but I know what I’ll be mixing up for happy hour that night.
The Suffering Bastard
It started out “hot”, then soon became “ridiculous” and quickly moved into “absurd.” The thermometer sneered 110ºF yet we were still outside, still trying to enjoy ourselves.
