Red beer with a Colorado vibe

Before we moved to Colorado 10 years ago, we’d never heard of a red beer. Our initial reaction when our friends offered one was something like, “Wait, you want to make a bloody mary with beer? Dood!” Clearly, we came to Colorado with a lot to learn, because red beers have become a common part…

Basics: Make your own simple syrup. Please.

I used to work at a liquor store, and I was continually amused at how often I would see people buying bottles of simple syrup. As they were content to pay $7.99 for a 12-ounce bottle, I wanted to scream “It’s just sugar water!” That probably wouldn’t fall under best retail practices, but still. You…

Happy National Cocktail Day. Let’s celebrate

Someone named March 24 National Cocktail Day, and that’s just not a date we can let go by uncelebrated. So we pulled out our copy of “The PDT Cocktail Book,” the beloved bartending guide that arose from the equally beloved speakeasy in New York City. The book is loaded with mixology advice and great recipes….

Gold Rush cocktail

The Gold Rush cocktail comes from PDT, the famous New York speakeasy. It’s a delicious mix of bourbon, honey syrup and lemon juice and is a lesson on how a few good ingredients can come together to make something great. You can find this recipe, along with a lot of great mixology advice and other…

Banana Jameson: The infusion of your dreams

We’ve long been fans of infusing flavors into various liquors, simple syrups and other ingredients to elevate the flavor of a dish or a cocktail. So when we ran across an article about Banana Jameson, our first delicious batch was not far behind. Banana what, you ask? Yep, Banana Jameson. Jameson Irish whiskey infused with…

Make a mint julep (while you still have mint)

Our weather had a cold gut-punch of reality for us: snow. It’s not terribly shocking to get snowed on in Colorado in October (even though it was 91 a week ago), but it was still concerning for a few reasons: I’m not over wearing flip flops yet. This will be the death of our herb…

Hang on to summer with this sparkling white sangria

I wore my slippers today. I’m in no hurry for flip flop season to end, trust me, but the chill in the air this morning forced me to take countermeasures. It also left me no room to hope that summer will last much longer in our Colorado foothills. But when  you’re on deck for another…

To make a good Manhattan, the vermouth is key

I was asked to make a Manhattan at a friend’s bar recently, so I went to his fridge to get the vermouth. “It’s in the cabinet,” he said. Uh oh. The red flag went up because vermouth is a variety of wine, so it will spoil if it isn’t refrigerated. It will keep for maybe…

The Sazerac: A sip of New Orleans

If your plan is to celebrate St. Patty’s Day with a cocktail (which is a novel approach, but we’ll play along), you will find many gimmicky green options to throw into your shaker. We won’t disparage those, having tried similar offerings in our day, but sometimes you just want to anchor to something more time-honored…

Classic Old Fashioned: Sometimes it’s just what you need

We had been bourbon lovers for a few decades before the first time we had our first Old Fashioned. We were sitting at a rooftop bar in Charleston, S.C., and we figured a southern locale like that would nail a proper Old Fashioned cold. Blindfolded. The drink that arrived had some fruit salad mashed into…