A little something new! As we continue to work through style and format decisions to bring you more content focused on blues music that won't generate copyright concerns, we've harnessed the power of AI to turn our words and concepts into video. Please take a minute to watch, like, subscribe, and share. More to come...
We end our series with two very different sours, beginning with a modern twist on a classic born out of one of NYC’s most famous speakeasies, Milk & Honey. Then it's on down to the Big Easy for our most unique sour yet, a “New Orleans Style” sour.
We continue our journey through the world of whiskey sours with two variations that include what many consider a unique ingredient...raw egg whites. Raw egg is actually a fairly common ingredient used in a variety of cocktails and provides a soft, creamy mouth feel and dulls the "sharp edges" of the base spirit while enhancing the flavor profiles. Don't worry, modern pasteurizing as greatly reduced the risk of consuming contaminated eggs. We promise you don't want to miss out on these!
We've put together a short series covering the whiskey sour from it's roots as described by Jerry Thomas to the modern version of a traditional sour and through each of the common variations we see today. Chapter One focuses on the Jerry Thomas version as described in The Bartender's Guide and compares it to today's version of a traditional sour. These classic cocktails are filled with fresh citrus for a refreshing sip anytime.
A product of the craft cocktail renaissance of the mid 1990s and early 2000s, The Revolver marries bourbon with notes of coffee and orange with a subtle but notable sweetness. An easy cocktail to make at home for yourself, or to quickly turn out or a number of guests to enjoy.
We're taking a look at the evolution of the Old Fashioned cocktail for Father's Day. Starting out with the original Whiskey Cocktail, we mix our way through four evolutions of what has become an American classic. Recipes for each version are found in the attached article as always.
As veterans, we each spent more than 24 years in the service, through some very difficult times. We also both have long histories of service in our families. Memorial Day is important to us. It is important that on this day we remember those, not still serving or walking among us today, but who gave all there was to give in the course of their service. We created this special cocktail, using an Amaro made from Poppy, to toast our fallen heroes.
We all want to show those special ladies in our lives how much we love and appreciate them on Mother's Day. And so we give you Bourbon-N-Bubbles! A sweet, fruity, and refreshing blend of Bourbon, Champagne, and Sorbet. The bourbon is very subtle as the bubbly and sorbet take center stage here. Plus, by using Four Roses you have one more way to give her some flowers on her special day!
The Mint Julep is not merely a cocktail; it is a storied beverage woven into the fabric of American history and culture. From its ancient roots to its status as a symbol of Southern hospitality, the Mint Julep embodies a rich history that continues to evolve while maintaining its classic charm.
The Sazerac Cocktail is a classic cocktail with a rich history, originating in New Orleans in the 19th century. It is known for its complex and bold flavor profile, which combines the smoothness of whiskey with the herbal and aromatic notes of bitters and absinthe. The Stave & Slide version harkens back to the drinks origins, which used cognac instead of rye, by combining rye and cognac for this special edition of the beloved cocktail. We hope you'll enjoy it as much as we do!
The song has been covered by several artists since and serves as the inspiration for this week’s Stave & Slide featured cocktail. While not quite representative of the spirit of simplicity of the song, and not intended to knock you off your at home bar stool, the drink combines all three ingredients of the tune, no easy feat, and puts them together in a surprisingly delicious and refreshing way. This is Stave & Slide’s riff on Greg Seider’s original John Lee Hooker mixed up at Summit Bar in NYC.