Fancy Cointreau Cocktails
Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few: Renowned mixologist Xaviar Herit from DANIEL in New York created the “strawberry &...
View ArticleLotus Cocktail
This week’s drink comes to us from Wilmington, NC, mixologist & author Joel Finsel. In his words, “One of my favorite summertime drink creations is the Lotus. It’s light, clean and refreshing....
View ArticleArgonaut
2010 marks the 150th anniversary of the Gaspare Campari’s creation of the bright red aperitif we all know and love today. To celebrate, Campari asked some of the world’s great mixologists to do there...
View ArticleAshes to Ashes
According to creator H. Joseph Ehrmann of Elixr in San Francisco, this cocktail honors the multicultural melding of Aztec and Spanish traditions from which Dia de los Muertos was born. Traditional...
View ArticlePass the Turkey
Created by Master Sommelier Fred Dexheimer, courtesy of Wild Turkey Bourbon.… Read more
View ArticleHow to Use a Boston Shaker
Imbibe’s Evan Zimmerman shows us how to use a Boston shaker like a pro. … Read more
View ArticleEmbarcadero Dandy
Last week, the Federated Media crew made a pilgrimage to the Boothby Center for the Beverage Arts in San Francisco for a cocktail class lead by 2010 Bartender of the Year, H. Joseph Ehrmann. H....
View ArticleApple Irish Coffee
Winter comes back with vengeance, luckily we got this recipe created by mixologist Daniel Hyatt of Alembic in San Francisco. Sure, there’s no Irish Whiskey, but the 100 proof Laird’s Applejack gives...
View ArticleAnnouncing DIY Cocktails!
We at Drink of the Week are proud to announce the release of our first book, DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks. With only ten ratios to master, you’ll shake, stir,...
View ArticleBackyard Barbeque Michelada
Father’s Day is around the corner and this year mix your Dad up a Backyard Barbeque Michelada, a cocktail created by mixologist Jim Meehan owner of PDT in New York City. He created this unique...
View ArticleTales of the Cocktail: Day 2 & 3
Two more exciting days at Tales of the Cocktail: The morning kicked off with a New Orleans take on an English Breakfast with Oxley Gin. Fried crumpets, oh my! A packed day of sessions and tastings...
View ArticleGreen Acre Punch
Ingredients:2 oz Flor de Caña 4-year old1 oz Flor de Caña 18-year old0.75 oz rich demerara simple syrup1 oz lime juice6 oz hot green tea1 mint sprig Directions:Combine all of the ingredients in a...
View ArticleCardamom and Pop Punch
Ingredients:2 oz Flor de Caña 7-year Grand Reserve4 sugar cubes3 green cardamom pods (can be found at any spice shop)3 oz club soda1 oz lime juice1 oz grapefruit juice1 dash of Regan’s Orange bitters...
View ArticleGoodnight Moon Punch
Ingredients:2 oz Flor de Caña 7-year Grand Reserve4 sugar cubes3 oz club soda2 whole cloves1 pinch of fresh grated nutmeg1 oz lemon juice2 oz Fuji apple juice2 dashes of Peychaud bitters...
View ArticleFlip Flop Punch
Ingredients:2 oz Chamomile infused Flor de Caña 4-year old4 sugar cubes3 oz club soda1 oz lemon juice1.5 oz grapefruit juice Directions:Dissolve the sugar cubes in 1 oz. of club soda (this generally...
View ArticlePreserved Bliss
This is made with a homemade strawberry jam(preserve) paired with gin, seedless muddled cucumber and fresh lemon juice. I paired the Strawberry Jam and cucumber together to highlight how much...
View ArticleMonsieur Hayden
In honor of one of spring’s most anticipated romantic comedies, Think Like A Man, Basil Hayden’s teamed up with top Austin mixologist, Rob Pate, to create Basil Hayden’s Monsieur Hayden. The cocktail...
View ArticleThe New North Beach
This week’s drink was is an original creation of mixologist Ben Smith of 15 Romolo in San Francisco. In his words: “It’s kind of a play off a Trinidad Sour. Which is 2 oz Angostura bitters and 1 oz...
View ArticlePeanut Manhattan
This drink was inspired from my adoration of Orgeat Syrup, and I had an ah-hah moment when I thought…why not try nut infused spirits or liqueurs.… Read more
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