Behind the Darkened Summer Moon

We sat down with Christian “Suzu” Suzuki-Orellana to chat about his work, the matsuri, and his cocktail for Puttin’ on the Spritz, the Darkened Summer Moon! S&S: What is your creative process typically like during recipe formulation? SUZU: I try to re-create memories or flavors that I remember from past experiences. I have a journal…

Behind the Matriarch Martini

We sat down with Haley Traub of NYC’s Attaboy to chat about her work, Speed Rack, and her cocktail for May’s Girls Just Wanna Have Bourbon Box, the Matriarch Martini! S&S: How does one train or prepare for Speed Rack? HT: While everyone’s process is different, it ultimately comes down to practice, practice, practice. The…

Girls Just Wanna Have Bourbon

It’s a bird, it’s a plane . . . it’s Speed Rack! A timed-skills competition like no other, Speed Rack began almost a decade ago when Lynnette Marrero and Ivy Mix devised a multi-round, traveling tournament that was part performance by the world’s leading female bartenders, part pep rally aimed at shaking up what was…

Behind the Seoulful Sour

We sat down with Parker Luthman of Providence’s the Eddy and the Dean Bar to chat about his work, cocktail competitions, and his cocktail for February’s Daijoubu Box, the Seoulful Sour! S&S: How did your journey lead to the Dean Bar? PL: So, I first started bartending at the Eddy in 2016, right after I graduated…

Behind the Sili-con Valley

We sat down with Mary Palac of San Jose’s Paper Plane to chat about her work, San Jose’s cocktail scene, shochu, the Philippines, and her cocktail for February’s Daijoubu Box, the Sili-con Valley! S&S: How did your journey lead to Paper Plane? MP: George Lahlouh, the managing operator, was one of my first bar managers…

Behind the Highlands and Tani

We sat down with Caer Maiko Ferguson of Austin’s The Roosevelt Room and The Eleanor and the pop-up bar Daijoubu to chat about her work, her favorite Scotches, and her drink for September’s Scotchtember Box, the Highlands and Tani! S&S: What is Daijoubu, and how did the idea for it come about? CMF: Daijoubu is…

King Colada

Here’s another cocktail recipe from Vivian making use of her leftover Shaker & Spoon syrups. You can also find more drinks photography from Vivian on Instagram at @thetipsymuse. King Colada This is the first Colada I have ever had, and the first one I’ve made in five years. I started with the standard recipe, but…

Tony & Friends: A Bonus Negroni Variation

Loved the Milano from our Negroni Box? Well, here’s another bonus recipe from Tony Abou-Ganim for you to enjoy! Tony & Friends Ingredients1 1/2 oz vodka1/2 oz Campari1/2 oz homemade limoncello1 1/2 oz fresh-squeezed orange juice1 Tbsp egg whitesoda water Glasswarefizz glass Directions1. Add all of the ingredients except for the soda water to a…

Behind the Danger Juice

We sat down with Mia Mastroianni to chat about summer drinks, amaro, Negronis, and her cocktail for June’s Negroni Box, the Danger Juice! S&S: Your Danger Juice and the approach of summer has us dreaming of beach days. What are some of your favorite summer cocktails?  MM: In the summer I tend to lean toward light…

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…

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…