Man Made DIY

A cocktail is a mixed drink that contains at least one base spirit and a modifier (liqueurs, bitters, fortified wines) mixed with something to give the cocktail a little flavor, such as another spirit, fruit juice, etc.

A highball, on the other hand, is much more basic. It's a single spirit and a non-alcoholic mixer, and rather than being built in a shaker or a mixing glass, they're typically assembled in the very vessel in which you'll drink… read more

At least where I live, making your own spirits at home is still considered moonshinin', and therefore illegal. Were it not, I think I'd try to built my own mini-still and experiement with distilling and aging my own spirits. 

Until then, I'm committed to the… read more

When I was a kid, we weren't allowed to drink soft drinks much at home, so my mom would often by club soda and lightly fruit flavored sparkling waters for a treat. They sat at the side of the fridge, and I learned the colors - blue for regular, pink for raspberry, and green for lemon lime. One day - a new flavor showed up (yellow!), and I was excited to give it a try.

And it was the worse thing I ever… read more

If you're not already aware, cocktail bitters are aromatic infusions that are used to give mixed drinks an incredible depth of flavor. Think of them as the spice cabinet for your home bar. Many of the standard flavors - Angostura, Peychaud's - originated as tonics to settle stomachs and cure sickness.

If you're also not aware, artisinal bitters have exploded on the cocktail and home mixology scene, and all the cool kids are mixing up their own. These make an awesome weekend project, as well as a great gift to give to your friends as favors or… read more

If you're not aware, the reason that aged spirits - such as bourbon and scotch whiskeys, reposado and añejo tequilas, brandy, dark rum, sherry, and even some wines and vinegars - are smoky and aromatic and, well, tasty, is due to a traditional aging in charred (or "toasted") oak barrels. The water content will absorb the flavors in the wood, such as such as vanillin and wood tannins, as well as the smoky flavors from contact with the wood.

The trend of barrel-aging whole cocktails has emerged among mixologists (likely attributed to expert Jeffrey Morganthaler), and in the absence of your own tiny casks, you can aged your own "white" cocktails for a mere $10… read more