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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
How to Order a Drink in a Chain Restaurant
4 years 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
4 years 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
4 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
4 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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Mixing Bacardi Cocktails with The CHILLED 100’s Steven Dragun
4 years ago

Mixing Bacardi Cocktails with The CHILLED 100’s Steven Dragun

What do you do when you have degrees in music performance and theory, but need to make extra money post-graduation?

If you’re Steven Dragun, you start bartending. Music took him …
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Port and Cocktails: A Love Affair
4 years ago

Port and Cocktails: A Love Affair

Historically, port was a key ingredient in many classic cocktails.

It’s slightly to intensely sweet profile, depending on the style, makes it an ideal secondary ingredient. Its fruitiness, courtesy of …
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Drink Pink for Breast Cancer Awareness
4 years ago

Drink Pink for Breast Cancer Awareness

Let’s talk facts. Each year, more than 200,000 women are diagnosed with breast cancer; one in eight women will be diagnosed with breast cancer in their lifetimes.

Even men are …
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Even an Earthquake Didn’t Stop Rhum Barbancourt
4 years ago

Even an Earthquake Didn’t Stop Rhum Barbancourt

On the outskirts of Port-au-Prince, Haiti, Rhum Barbancourt is an oasis of rhum (French for rum) production.

Flowers burst forth from the bushes lining the always between the gray stone …
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Mezcal: The Cocktail Miracle
4 years ago

Mezcal: The Cocktail Miracle

The modern passion for cocktails and spirits has thrown wide the door to innovation.

Gin has been welcomed with open arms. Rye has seen a resurgence that would make the …
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Cherry Heering Celebrates the Singapore Sling’s 100th Anniversary
4 years ago

Cherry Heering Celebrates the Singapore Sling’s 100th Anniversary

Cocktail history is often nebulous and frequently questionable. In the case of the Singapore Sling, the story changes depending on who you ask.

Created by Ngiam Tong Boon at the …
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“Milk & Honey Time”: A Tribute to Sasha Petraske (1973-2015)
4 years ago

“Milk & Honey Time”: A Tribute to Sasha Petraske (1973-2015)

At 9 PM (in each country’s respective time zone) on August 31, 2015, the cocktail world raised their collective glasses to Sasha Petraske, one of the key figures in the …
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5 “Bad” ’70s Cocktails Grow Up
4 years ago

5 “Bad” ’70s Cocktails Grow Up

Jeremy Allen of MiniBar in LA had a dream.

He wanted to help drinks of the pre-cocktail revival era prove that they were better than just their sometimes syrup-y, generally …
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