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The Violet Hour Mantra: Fill it to the Rim with Pimm’s

01.07.11 by  

The Violet Hour Mantra: Fill it to the Rim with Pimm’s

When a mix-master of cool champions a cocktail — even one with a seemingly suspect hip factor — we listen. Toby Maloney, the genius tending Chicago’s most stylish mixology den, tells us why he’s single-handedly spurring the rebirth of Pimm’s, one cup at a time. Count us in.

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Gin Punches with Street Cred

12.10.10 by  

Gin Punches with Street Cred

These 3 holiday concoctions, created by the experts, give your punch bowl a pro mixology feel. (Warning: They go down easy — keep grandma away from the mistletoe.)

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Cocktail Texture: Clean, Crisp, Refreshing

11.15.10 by  

Cocktail Texture: Clean, Crisp, Refreshing

NYC’s Duane Fernandez Jr. talks cocktail texture. Part 1 of a 5-part series.

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Warning: Alcohol Consumption Improves Judgment

09.24.10 by  

Warning: Alcohol Consumption Improves Judgment

The next time you’re in Washington DC, skip the White House tour and hit up the Gibson for the Jonathan Harris cocktail experience. There’s a whole lot more going on than meets the glass. Think history meets art meets science, set to Jimi Hendrix.

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Bar Party 101: Liqueurs

07.02.10 by  

Bar Party 101: Liqueurs

School yourself in the art of blending science with your sideboard, courtesy of the cocktail masters at Bittercube. Part 5 of 5 in the mixology series.

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It Ain’t Easy Being Green

06.30.10 by  

It Ain’t Easy Being Green

When you’re a 100-year-old spirit with a bum rap, it takes a lot of work to change people’s impression. Master distiller Ted Breaux tells us why, despite the rumors, absinthe might be the most misunderstood spirit you need to get re-acquainted with.

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Small-Batch Coconut Water Cocktails. Cue the Sunset.

05.19.10 by  

Small-Batch Coconut Water Cocktails. Cue the Sunset.

More is more. Even more is even better. The exception? Handcrafted drinks using coconut water. Start with your favorite boutique spirits, a tall glass of island H20 and let the mixology begin. Our lab notes are below to inspire your own new recipes.

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Created: An Evil Spring Cocktail Menu

05.04.10 by  

Created: An Evil Spring Cocktail Menu

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During the Philadelphia Flower Show, which is a major event here, I decided to do a fresh take on an Aviation by shaking fresh violets into the cocktail. It worked so well that I bought a couple books on the subject and started experimenting with other edible flowers. Around the same time, I picked

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Jeffrey Morgenthaler

01.16.10 by  

Jeffrey Morgenthaler Read More