mixology

Mixology and the Maker Movement

Mixology and the Maker Movement

Make:’s Emily Coker sits down with mixologist friend Jared Hirsch to discuss the history of craft cocktail culture and how it fits into today’s Maker Movement.

Continue Reading
Frozen food dye in ice cube = cocktail color time-bomb

Frozen food dye in ice cube = cocktail color time-bomb

I love it when people get really, really serious about the preparation of drinks. Beverage and spirits writer Camper English is such a person. He has done some interesting experiments with freezing large pieces of crystal-clear ice at home (He reports boiling it first does not work), and freezing bottles of liqueur inside large blocks of it. His latest brainchild is this ice cube with a pocket of food color frozen inside, which is slowly released as the ice melts. The potential permutations on this trick are numerous: different colors in different cubes, different colors in the same cube, colors that react with citric acid in the drink and fade awhile after being released, etc., etc. [via NOTCOT]

Continue Reading

How-To: Maker’s and Canton Two Ways

Last week I shared an Elder Scottish Rose cocktail that was sweet and feminine. It was very pretty, with torn rose petals and sugared grapes. This week, I’ve taken things in the opposite direction, with a Maker’s and Canton on the Rocks. As the name implies, its made with Maker’s Mark Bourbon and Domaine de Canton, a ginger liqueur from France. Imagine a bourbon and ginger ale, but more potent. Its adorned with a curled lemon rind, which I will also teach you how to make. Keeping the garnish simple creates a classic look that’s modern at the same time.

Continue Reading