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,…

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 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…

Orgeat on My Mind

Need more almond joy in your life? Look no further than a bottle of orgeat, a syrup made from almonds, sugar, and either rose or orange flower water, that—hey!—is also an ingredient in one of next month’s Campari Hard cocktails. “Or-what?,” you may be asking. That’s “ohr-zhat,” with a second syllable that sounds like “Jacques,”…