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  • January 22, 2018 Melissa Watson

    Three Kinds of Vermouth People

    When it comes to vermouth, there are three kinds of people in the world: people who think it is all terrible (aka people who have almost certainly only had vermouth that had gone bad), people who think it is all the same (aka people who have yet to experience how a different vermouth totally changes a cocktail), and people who won’t bat an eye at all if I say something like “Well, this is my favorite vermouth for a Manhattan but this over here is my favorite vermouth for a Negroni.”
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  • January 22, 2018 Mish Sukharev

    Not Your Basic Birch, Liqueur

    I first fell in love with Birkir when a good friend shared the birch snaps  with me upon returning from Iceland. I was instantly enamored with the uniqueness of the spirit — a warmth and softness that I did not expect were at the center of a familiar but ineffable flavor that quickly immersed me in memories of childhood afternoons spent in the birch groves of suburban Moscow. 
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  • January 22, 2018 Joe Barwin

    I Found Religion in Barcelona, It Was at the Gin & Tonic Bar

    The idea of adding 6 blueberries and 3 basil leaves into a Gin & Tonic doesn’t instinctively get me thinking, "oh Joseph get ready this is going to be soooo great!" Then it is. A sip that totally catches me by surprise will always be one of my favorite things about cocktails, when something incredibly simple adds up to so much more in the glass than it does in my head. It’s the sense of a totally new and slightly incomprehensible result that makes me think mixology-mixschmology, this is some alchemy shit. AND with Gin Tonics you don’t even have to muddle, squeeze, shake, or strain a single thing.
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  • January 22, 2018 Preston Lai

    How to make a Rosemary flavored cocktail: Romero Pacífico Recipe

    With the slow transition from the summer months into the fall (or not so slow in SF), it’s great to have a cocktail that can be sipped in the heat of July or in the midst of a November chill.

    The Romero Pacifico is an egg white sour that brings together the tart fruit of a sherry and the deep herbs of St. George’s Terroir gin. The flamed rosemary garnish adds a delicious aroma with every sip, all the flavors reminiscent of a Thanksgiving feast, yet still refreshingly light with the egg white.

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  • January 22, 2018 Joe Barwin

    3 Classic Whiskey Cocktails Worth Adding to the Mix

    When you ask someone for 3 whiskey cocktails, they’ll probably give you a whiskey sour, an old fashioned or a Manhattan. These classic drinks, while absolutely delicious, can get a little boring sometimes. So it’s time to expand your horizons and try these next 3 whiskey cocktails that most may not know by name, but can easily be made at home, or by your favorite bar tender.
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  • January 22, 2018 CJ Best

    Viking Cocktails : How is this not a thing?

    Since attending a Viking themed Tiki party and having some friends visit Sweden and Norway I’ve become enthralled with my ties to the region and baffled by how little of its culinary wonder has penetrated the American landscape.

    Two of my Great-Grandparents immigrated to America from Norway and Sweden. I can still remember my Great-Grandfather singing the Swedish National Anthem at his 100th birthday.

    But besides great genetics I don’t see a lot of other imports from the Northern European countries especially in the cocktail scene. Which is a shame because there are so many fun flavors to play with.

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