Recipe: Corpse Reviver No. 2

The Savoy Cocktail Book suggests that a Corpse Reviver No. 2 “be taken before 11 a.m., or whenever steam and energy are needed.” For us, it is usually a brunch cocktail, enjoyed in the morning (or afternoon depending on our “steam and energy”).

Recipe: Hemingway Daiquiri

Once upon a time the Daiquiri was not the gloppy sweet, faux fruit beverage dispensed from a slushee-machine at your French Quarter/Las Vegas/insert-other-home-of-debauchery-here tourist trap. It was once a fine sweet but tart drink, savored in pre-revolution Cuba, Florida, and elsewhere.

Tales of the Cocktail Seminar: SavourEase

It should come as no surprise that proper storage and handling are key to preserve the potency of your flavoring herbs and spices, and to help avoid wasting a lot of ingredients creating a flat cocktail.

The Oregroni

We’re fortunate in Portland to be able to eat a very diverse and enjoyable 100-mile diet. That started me thinking about 100-mile cocktails, too. Now that we have numerous gins, an Italian-style amaro, and vermouth produced in the Portland Metro Area, here’s my 100-mile take on the classic Negroni, which despite likely, and deserved groaning, I will call the Oregroni, because all of the finished ingredients are produced in Oregon.

Diageo’s ‘Cocktails Through the Decades’ Party

The Cabildo overflowed with mixologists and cocktail connoisseurs alike during Diageo’s “Cocktails Through the Decades” party in New Orleans.

Maker’s 46

The initial taste is that of slight caramel, but more of oak and sourdough bread with some traces of sour cherry also coming out. It’s toasty and slightly nutty, with a trace of leather on the aftertaste.

Tales of the Cocktail Small Batch Roundup

While big names like Diageo, Bacardi and Pernod seem to dominate Tales of the Cocktail, there are some small batch producers in the mix, too. Some nice stand-out spirits we tasted included the following.

Hanky Panky – A Recipe for Seduction

We tried many different gin and vermouth pairings in our quest for a true cocktail of seduction.

Cask-Aged Cocktails at Clyde Common

Let me start off by saying, of course, barrel-aging is absolutely vital to the production and creation of the character of many spirts. However, my first reaction when hearing that Clyde Common was barrel-aging finished cocktails for a short term was to think it sounded like a gimmick, and wouldn’t have much effect. Well, color me wrong.

House Spirits Krogstad Aquavit

First, a disclaimer: I’ve been drinking Linea for quite some time, and Aalborg and other less palatable aquavits/akvavits, too, in part to pretend to get in touch with my Danish heritage. This has been a mistake. I should have waited for this aquavit before embarking on such an effort.

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