Broken Bourbon

With a decidedly less spicy profile than rye or other cereal grain–based whiskeys, bourbon is punchy enough to stand on its own yet blends harmoniously into lighter drinks like sours or juleps. The spirit’s corn content (mandated to be at least 51%, but could be as high as 100%) produces a level of easily-detectable sweetness….

Behind the Tidy Martini

We sat down with Stacey Swenson of NYC’s Dante to chat about her work, vermouth, and her cocktail for April’s Vermouth: Never Uncouth Box, the Tidy Martini! S&S: Have you noticed a change in awareness or appreciation for vermouth over the last few years? Have your own views of it changed in that time? SS:…

Behind the Runaway Princess

We sat down with Adam Robinson of Portland’s Deadshot to chat about his work, vermouth, Portland’s drinking culture, and his drink for April’s Vermouth: Never Uncouth Box, the Runaway Princess! S&S: Have you spent time at the Oregon vineyards of Willamette Valley? AR: Yes, I have—over the last decade of living in Oregon, I have…

Watch Your Vermouth

Over the years, vermouth has gotten pretty good at modestly hiding in plain sight. It quietly increases the complexity and well-rounded flavor of many enduringly popular cocktails (such as the martini, Manhattan, Bamboo, and Negroni) by adding that certain something, but rarely gets any of the credit. And there are far too many bottles collecting…

Vermouth: Never Uncouth

Dependable, unassuming, and often overlooked, vermouth has a voice that produces breathtaking harmonies within a group but rarely if ever gets a solo. That’s just the way it’s been since the fortified and aromatized wine was first featured as a cocktail ingredient by Harry “The Dean” Johnson in his 1880 Bartenders’ Manual. But a funny…

Behind the Refresco en Vinagre

We sat down with Chris Simpson of Austin’s Academia to chat about his work, bartending in Japan, unique ingredients, and his drink for March’s Shift Drinks: Reposado Edition Box, the Refresco en Vinagre. S&S: You’ve run the gamut of bartending in different countries and styles of establishments. What would you say is the personal Chris…

Mortar & Pestle Food Pairing

Milo Salehi and Chef Arnold Eric Wong of The Beehive suggest pairing their Shift Drinks: Reposado Edition cocktail with the chef’s Duck Taco recipe. Their marinade has nutty and earthy background flavors that pair nicely with tequila, and the Asian ingredients go well with the Mortar & Pestle’s coconut agave. The addition of dark cocoa, coffee, and…

Last Night I Dreamed Food Pairing

Patrick Natola and Chef Justin Rucobo of Town Tavern suggest pairing their Shift Drinks: Reposado Edition cocktail with the chef’s Classic Cheeseburger recipe. The Last Night I Dreamed is similar to a margarita, so they drew inspiration from Jimmy Buffet songs! Classic Cheeseburger yield: 4 burgers Ingredients Thousand Island Dressing 1/2 cup mayonnaise 1/4 cup…

Refresco en Vinagre Food Pairing

Chris Simpson and Chef Manny Rocha of Academia suggest pairing their Shift Drinks: Reposado Edition cocktail with the chef’s Bánh Mì Fish Taco recipe. The Refresco en Vinagre cocktail’s hints of dill, coriander, and vinegar wonderfully lighten the taco’s fried fish, and the pickled sweet carrot and jalapeño in the taco also enhance the flavors…

Shift Drinks: Reposado Edition

At the end of each year, amidst a sea of annual recap editorials, restaurant industry insiders and members of the media come together to forecast the trends they envision taking hold in the year ahead. The continued expansion of food courts, fast-casual spots, oat milk, plant-based proteins, and phone-free dining were just some of their…

Behind the Let It Snow!

We sat down with Joel Carleton of Bee’s Knees Bar Services to chat about his work, Canadian rye whisky, running a bar services company, and his drink for February’s Rye Not Canada? Box, the Let It Snow! S&S: You’ve traveled and worked all over North America—what’s been your favorite scene so far? JC: I really enjoyed…

Behind the Home Is Canada

We sat down with Evelyn Chick of Prettyugly Bar in Toronto to chat about her work, Canadian rye whisky, Canadian drinking culture, and her drink for February’s Rye Not Canada? Box, the Home Is Canada! S&S: How would you characterize Canadian rye whisky relative to the many other types of whiskey out there? EC: Canadian whisky, I…