Oleo Saccharum: Lemme Tell You Oil About It

Want to instantly up your cocktail game without too much effort? Look no further than oleo saccharum. This old-school ingredient, literally translating to “oily sugar”—or “sugared oil”—was used as far back as the seventeenth century. It’s believed that British sailors made punch with the ingredients largely available to them while traveling—rum, citrus, and tropical spices—then…

The Amaro You Know

Not too long ago I went on a date to an Italian restaurant with an extensive amaro selection on its bar menu. The date? It was a one-time deal. But I’ve been interested in learning more about amaro ever since. Amaro, meaning “bitter” in Italian, is a liqueur traditionally consumed as both an aperitif and…

Wash You Talkin’ About?

Several years ago, when I was first developing my appreciation for swanky bars masquerading as modern-day speakeasies, I went to one in Manhattan’s East Village. I wanted to order something for myself that I hadn’t had before, and that I thought would be difficult to acquire or otherwise make on my own. I didn’t know…

Nate’s Tiki Syrup Recipes

Nathan Dalton says that “one defining characteristic of a tiki drink is that it’s complicated to make. It’s not true in every case, but if you work a tiki bar, you get used to having to grab seven, eight, or nine bottles to make a single drink.” And his cocktail for July’s Pisco Fever Box,…

A Cocktail Tribute to Prince

We sat down with Russell Davis on the anniversary of Prince’s untimely passing to get the story behind A Whiter Shade of Purple, Russell’s cocktail tribute to Prince. The recipe appears below! S&S: What was the inspiration behind this cocktail? RD: Well, everybody loves Prince, you know, so that’s just kind of a given. And, quite…

Catching Up with Woodward Extract Co.

We chatted with Amy Nazer, founder of Woodward Extract Co., which produces and bottles small-batch flavor extracts at Brooklyn FoodWorks in the former Pfizer plant in South Williamsburg using a cold extraction process and organic, fair trade ingredients. You can find their Bird’s Eye Chili extract in this month’s Thank Goodness for Bourbon Box! S&S: What…

Let Me Eggsplain

Spoiler alert: one of next month’s cocktail recipes in Shaker & Spoon’s Campari Hard Box calls for an ingredient that some may consider unusual—a raw egg white. How eggs-actly should you feel about this? Are your thoughts on the issue scrambled? I mean, personal health is no yolk, but is there really a huge whisk…

Bitters—Believe it

Ever get a stomachache and drink a combo of club soda and bitters to help with the nausea? If you have, you know it’s an effective strategy; if you haven’t, give it a try next time! Bitter flavors stimulate optimal digestion, so they’re great not only after, but also before, a meal. No need to…

Shrub Me the Right Way

The Shrub-a-Dub-Dub cocktail (created by Kate Gerwin) is damn delicious . . . and I’m pretty sure the strawberry-rhubarb shrub has a lot do with it. Unsure what I’m talking about when I say shrub? Think Shaker & Spoon got a little Willy Wonka on some bushes? Maybe I should clarify: the cocktail pros at Shaker & Spoon didn’t invent a hybrid strawberry-rhubarb…