Red Vodka

For your next date night, an international adventure awaits—and it’s heavy with intrigue and ambiguous motives. But rather than clocking a thousand miles and infiltrating hostile environments in disguise to reach your objective, we suggest simply drawing the shades, dressing to the nines, and carrying out an exhaustive investigation of our Red Vodka Box right…

The Kikori Light

Here’s a new cocktail recipe from Vivian making use of more of her leftover Shaker & Spoon syrups! You can also find more of her drinks photography on Instagram at @thetipsymuse. The Kikori Light Kikori whiskey is a single-grain whiskey made entirely from rice, aged for three years, with notes of melon and wood spice….

Rum Sour with Fève

Here’s a third cocktail recipe from Vivian making use of more leftover Shaker & Spoon syrups! You can also find more drinks photography from Vivian on Instagram at @thetipsymuse. Rum Sour with Fève This is my second experiment with the “magic bean.” This time, I infused one in 4 ounces of Smith & Cross Rum…

Siam Sour

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. Siam Sour I infused some gin with fresh lemongrass and pink peppercorn to make a gin sour that highlights the flavors of Thailand. This is also a drink for…

An Efflorescence of Spring

One of our subscribers, blogger Vivian Cromwell, has created a series of original cocktail recipes with some of her leftover Shaker & Spoon syrups—and we’re sharing them here in case you’d like to give them a try, too (or just enjoy her mouth-watering photos)! Here’s the first one below. You can also find more drinks…

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 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…

Rum Wild

Rum—and its relatives of yore distilled from byproducts of the sugar cane plant—had a centuries-long history on the open seas aboard Navy vessels and pirate ships before striking land in the Caribbean for mass-production in the 1600s. There have been changes and a lot of geographic expansion along the way, but the adventurous, sea-centric soul…

Kiss Me, I’m Whiskey

This month, by popular demand, we’re re-releasing one of our past boxes—so that those who missed it the first time can give it a try, and those who loved it last year can come back for seconds! So we hope you’re excited to experience March’s Kiss Me, I’m Whiskey Box and learn to enjoy Irish…

Rye Oh My!

Like many American spirits, rye whiskey almost disappeared after Prohibition and has only recently begun to be resurrected. As bartenders turn their attention to classic cocktails, they’re returning to rye for their old fashioneds, Manhattans, and whiskey sours—drinks all originally created with rye in mind. And in January’s Rye Oh My! Box, we’re featuring some…

Behind the Black Gold

We sat down with Watson Barry of Oakland’s Le Cheval to chat about his work, his inspirations, and his drink for December’s Applejack of My Eye Box, the Black Gold! S&S: What’s it like to work at Le Cheval? WB: Oakland is really tight-knit, and Le Cheval has been a member of that community for over thirty…

Applejack of My Eye

Applejack was originally created in colonial times by leaving fermenting apple cider outside in the wintertime to be freeze-distilled (“jacked”) into a higher-proof spirit. Since alcohol freezes at a lower temperature than water, producers were able to remove water content (and thus concentrate the alcohol content) by going out and discarding the ice as it…