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…

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 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…

Behind the Leather & Lace

We sat down with Christopher Sinclair of the Kasbah Lounge in Sacramento to chat about his work, Canadian rye whisky, Sacramento, and his drink for February’s Rye Not Canada? Box, the Leather & Lace! S&S: How would you characterize Canadian rye whisky relative to the many other types of whiskey out there? CS: Canadian rye…

Behind the Cherchez La Femme

We sat down with Kellie Thorn of Empire State South in Atlanta to chat about her work, brandy, and her drink for January’s Brandy, She’s So Fine Box, the Cherchez La Femme! S&S: How did your journey lead to Empire State South? KT: I was the lead bartender at TAP, a beer-focused bar, in 2010….

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…

Book Box: The First Gineration

The sun has set on summer and we’ve immediately hit the books—the cocktail books, that is. Over the years there have been many great published works that combine enlightening facts and histories with brilliant photos and recipes. The earliest known compendium of techniques and drinks was mixology founding father Jerry Thomas’s Bartender’s Guide in the…

Behind the Señor Rojo

We sat down with Sam Jimenez to chat about his work, Mexico, mezcal, and his drink for September’s Celebrate Mezcal Box, the Señor Rojo! S&S: In what ways does the Señor Rojo represent the flavors of Oaxaca? SJ: Señor Rojo is a cocktail that assimilates boldness, spices, citrus, smokiness, and flavor. To me that’s part of…