Simple syrup is an essential ingredient called for in a wide variety of classic cocktails, and a bar staple that is so simple to make, riff on, and use, you’ll always want to have some around! “Simple syrup” refers to a syrup composed of equal parts water and sweetener. The sweetener can be pretty much…
Category: All About Cocktails
Behind the Duppy Conqueror
We sat down with Jordie Ho-Shue to chat about growing up in Jamaica, what to drink when you visit, her work, and of course, rum! S&S: Could you share a bit about some of your favorite memories from living in Jamaica? JHS: That’s such a great question. For context, my mom flew to Florida to…
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…
Why Choose Shochu?
Packed with exciting ingredients that fall all across the spectrum of familiarity, our Daijoubu Box is ready to hit the road. The bold and full-flavored cocktails within feature tons of fun touches and represent the personal journeys of their Asian American creators, with each cocktail sharing one common element in a central role: wonderful and…
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…
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…
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…
Behind the Mediterranean Sunset
We sat down with Robert Sickler to chat about his work, his travels, some very unique cocktail recipes, and his drink for December’s Pleased as Punch Box, the Mediterranean Sunset! S&S: Your Mediterranean Sunset punch draws from geography and a sense of environment for inspiration. Is that a common way for you to conceive of…
Behind the Tipo Chichero
We sat down with Andres Chopite-Parra to chat about his work, Venezuela, rum, and his drink for November’s Rums of Origin Box, the Tipo Chichero! S&S: How important is rum to Venezuelan history and culture? ACP: It’s imbedded in our culture. It’s part of who we are. I’ve always said there are three things that Venezuela didn’t…
Behind the Massive Carnage
We sat down with Christine Wiseman of LA’s Broken Shaker to chat about her work, bourbon, LA’s cocktail scene, and her drink for May’s Broken Bourbon Box, the Massive Carnage! S&S: What’s it like to work at LA’s Broken Shaker? How did your journey lead there? CW: It is the best job that I have ever had!…
Behind the Papa-Oom-Mow-Mow
We sat down with Dan Watson of Cleveland’s Porco Lounge and Tiki Room to chat about his work, his inspirations, the wide world of rum, and his drink for April’s Rum Wild Box, the Papa-Oom-Mow-Mow! S&S: What’s it like to work at Porco Lounge? DW: I get to spend my days alongside my dysfunctional Porco family in the…
You Don’t Know (Apple)Jack
Lately, my Instagram feed’s been filled with all things autumnal: Halloween costumes, multi-hued landscapes, and, yeah, a whole lot of apple picking. I’m personally into the coziness of the season and everything the dropping temps are traditionally associated with, but between apple cider and pumpkin spice lattes, seeing a lot of the same admittedly has…
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