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About Lesley Jacobs Solmonson

Lesley Jacobs Solmonson has been writing about food and drink for over fifteen years. Her cocktail book "The 12 Bottle Bar", co-written with her husband David Solmonson, was released in July 2014. Prior to that, she wrote “Gin: A Global History” (Reaktion, 2012); she is currently working on “Liqueur: A Global History” (Reaktion). She is a senior editor at Chilled magazine, as well as the Editor-in-Chief of SoFAB Magazine and the cocktail/spirits writer for the LA Weekly. Lesley serves on the Advisory Board of the Museum of the American Cocktail.
Latest Posts | By Lesley Jacobs Solmonson
The Lyricism of American Brandy According to Joe Heron of Copper & Kings
7 months ago

The Lyricism of American Brandy According to Joe Heron of Copper & Kings

Under the guidance of founder Joe Heron, Copper & Kings wants to make American brandy great again. When people think of historical American spirits…
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Crafting Cocktails with Squid Ink
10 months ago

Crafting Cocktails with Squid Ink

Squid ink has long enjoyed popularity in Italy and Spain, where it often finds its way into pasta, risotto, or paella…
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4 “New” Old Fashioned Cocktails
1 year ago

4 “New” Old Fashioned Cocktails

When the original Cocktail, notably with a capital “C”, was created, it was a noble communion of spirit, sugar, water, and bitters.

If this combination sounds a lot like an …
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Willy Shine: The Meister of Jäger
1 year ago

Willy Shine: The Meister of Jäger

The Brand Ambassador has become a familiar fixture on the spirits circuit and Willy Shine is well known for his pivotal role for many brands…

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Lucas Bols Is Empowering Female Bartenders Through Education and Experience
1 year ago

Lucas Bols Is Empowering Female Bartenders Through Education and Experience

It might be surprising that a company as old as Lucas Bols (celebrating 440 years this year) would create a titillating campaign called Girls With Bols. But then, Bols isn’t …
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On Fifth Anniversary of Tsunami, Suisen Shuzo Shares “Hope” with America
1 year ago

On Fifth Anniversary of Tsunami, Suisen Shuzo Shares “Hope” with America

For the Japanese, sake is a part of life, a part of history.

In the town of Rikuzentakata, that history was literally washed away five years ago in March …
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Welcome to the Wonderful World of Craft Whiskey, Ladies!
1 year ago

Welcome to the Wonderful World of Craft Whiskey, Ladies!

We all know that girls just want to have fun.

And that’s what Whiskey Girl flavored whiskies from Dark Corner Distillery want to celebrate. In recent years, the craft spirits …
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Villa Massa Limoncello: Sharing A Family Recipe
1 year ago

Villa Massa Limoncello: Sharing A Family Recipe

Before the advent of our global economy, people had to go to Italy to experience the blissful joy of sipping limoncello, which was very much a local specialty, usually made …
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How to Order a Drink in a Chain Restaurant
1 year ago

How to Order a Drink in a Chain Restaurant

The trickle-down theory has reached the cocktail kingdom. Where craft cocktails were once the realm of only, well, craft cocktail bars, they now can be found at chain restaurants of …
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Four Big Name Champagnes for NYE
1 year ago

Four Big Name Champagnes for NYE

The soft “puff” of the cork releasing. The gentle fizz inside the bottle. The swirl of bubbles in the glass.

There is nothing quite like sparkling wine. In colors that …
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The Chilled Gift Guide – Spirits, Wines, Beer, and Do It Yourself Gifts
2 years ago

The Chilled Gift Guide – Spirits, Wines, Beer, and Do It Yourself Gifts

Don’t just give the usual bottle with a bow. Personalize it based on your pals’ interests.

From wine geek to spirit connoisseur, beer lover to the Do-It-Yourself-er, the Chilled gift …
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The Chilled Gift Guide – Accessories, Boozy Foods, Gift Sets, Stocking Stuffers, and Indulgences
2 years ago

The Chilled Gift Guide – Accessories, Boozy Foods, Gift Sets, Stocking Stuffers, and Indulgences

The holidays offer the ideal opportunity to show others your own very good taste.

Giving a bottle of something is a go to choice for gift giving. But we …
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