Behind the ’Chata

We sat down with Frank Kurt Maldonado of NYC’s Employees Only, to chat about his work and his cocktail for September’s Rum Away With Me Box, the ’Chata! S&S: Is there an ingredient or technique you’re currently fascinated with? FKM: I’m always exploring and playing with new ingredients, I try to use ingredients that no other bartender…

Rum Away With Me

What makes rum dark versus light? Dark rums are aged longer and in charred barrels or made with blackstrap molasses. Both roads lead to a richer taste with lingering flavors including toffee, vanilla, chocolate, butterscotch, nuts, spice, honey, tobacco, and caramel. And when mixed with the right delicious ingredients—provided in September’s Rum Away With Me…

Use Your ImaGINation

What makes gin, gin? The one real requisite is the distilling of a neutral grain alcohol with juniper, and that’s actually pretty much it. What distinguishes the various gins from one another, on the other hand, is a far more interesting question! With so many distinct flavors, no two gins are truly alike (luckily we…

Behind the Last Guinea Pig in Cuzco

We sat down with Nathan Dalton of Piscobar in the Catahoula Hotel in New Orleans to chat about his work, the history of pisco, and his cocktail for July’s Pisco Fever Box, the Last Guinea Pig in Cuzco! S&S: What’s your specialty? ND: I guess I would have to say pisco is my specialty. I recently opened a bar/café…

Pisco Fever

Hot summer nights call for the spirit of the Incan gods: pisco, one of the purest spirits known to man. The only thing that enters the bottle is the grapes—and nothing else can be added, not even water. The result is the remarkably delicious and shockingly versatile unaged Peruvian brandy that’s sure to be the…

Behind the Tokyo Love Story

We sat down with SeongHa Lee, lead bartender at Las Vegas’s Zuma at The Cosmopolitan, to chat about his work and his cocktail for June’s Sake It To Me Box, the Tokyo Love Story! Photo c/o Krystal Ramirez. S&S: You’ve tended bar all around the world—what’s been your favorite scene so far? SHL: I can say my favorite…

Sake It To Me!

In recent years, sake has crossed the Pacific and graced our cocktails with its presence here in the US. The shapeshifting fermented rice liquor is quickly becoming popular among bartenders due to its intense umami-ness (the fifth taste), complex flavor profile, and increasing availability and variety, though many people still haven’t discovered sake libations. That’s…

Behind the Under Sage Drinking

We sat down with Russell Davis to get the story behind his cocktail for April’s box, Vodka, Adventures, and Spring, Oh My! S&S: What are some of your specialties? RD: World travel, drinking culture, cocktails, spirits, fire blowing, bartending, bars, bar business, adventure. Any order. S&S: Is there an ingredient or technique you’re currently fascinated with? RD: I’m…

Vodka, Adventures, and Spring, Oh My!

Can you smell spring in the air? We sure can. We’re celebrating the welcome return of milder weather, as well as a special milestone for our cocktail club. In April, it’ll be one year since Russell Davis—former co-star of and expert on Spike TV’s Bar Rescue and Nightclub & Bar’s 2012 Bartender of the Year—joined…

Kiss Me, I’m Whiskey

Did you make some lofty New Year’s resolutions this year? Did they involve having more fun, bringing people together, or discovering brand-new delicious cocktails? If so, we’re here to help! Buzzfeed called us one of 23 Subscription Boxes to Help You Keep Your New Year’s Resolution (and also one of the boxes to get if…

Behind the Tea & Honey

Here’s a sneak peek of what’s coming up next! We sat down with Stephen Berry, manager of the bar program at Sacramento’s Kru Contemporary Japanese Cuisine, to chat about his work and his cocktail for March’s Kiss Me, I’m Whiskey Box, the Tea & Honey! S&S: What’s your specialty? SB: I’d have to say tiki. Although…

Time to Afterparty

If you’re anything like us, you probably bought more bubbly for your New Year’s festivities than you ended up drinking, and now the leftovers are just sitting there, right? (Good thing the stuff doesn’t spoil!) Luckily we have the perfect way to put those bubbles to use—we’ve assembled some awesome recipes to keep the celebration going….