5 months ago Making an Imperfect Manhattan
To make an imperfect martini, you need to know how to play by the rules…
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2 years ago Chilled Drink of the Week: Bärenjäger Bees Knees
Welcome spring with Chilled’s drink of the week, a delicious Bee’s Knees cocktail made with Barenjager honey liqueur.
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4 years ago Chilled Drink of the Week: Bear Hunter
All Natural Mixmasters with Bärenjäger Honey Liqueur. I was bartending at a punk rock Chinese restaurant called Kung Pao Kitty in Hollywood…
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5 years ago Holiday Drinking is All about Enjoyment and Responsibility
As the holiday season slowly comes to a close, we have only one eventful evening left this year.
But before New Years’ Eve, we have decorations to pack up, presents …
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5 years ago The Imperfect Manhattan
When I started bartending at Fred Eric’s Vida in 2002, nobody in LA knew what rye whiskey was. In fact, the only point of reference we had for rye whiskey …
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6 years ago Cocktail Garnishes: Beyond the Lime Wedge
Garnishing cocktails seems so obvious.
The Mojito gets a fresh sprig of mint, or sometimes a lime wedge. Margaritas are graced with a lime wedge. So too are Vodka Tonics …
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6 years ago Mezcal Decoded – An Interview with Gilbert Marquez
Flavor, region, type of agave, and cooking method all define this complex spirit.
Gilbert Marquez has been working in the bar industry for many years. Formerly, he ran the bar …
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6 years ago “Do You Know How To Make an Old Fashioned?”
A Bartender’s Journey
When I was a waiter at the Manhattan Won Ton Company in Beverly Hills in 1998 a customer said to me “Do you know how to make an Old Fashioned?” …
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