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Category: Cocktails

  • Frozen Cocktails Are Back—With a Twist

    Frozen Cocktails Are Back—With a Twist

    Why Slushie Season Isn’t Just for College Spring Break Anymore.

    Memorial Day has come and gone, and with it, a not-so-subtle shift in our cravings—from brooding reds and stirred-and-strong classics to something frosty, fun, and wildly refreshing. Yes, friends, frozen cocktails are back—and they’ve gotten a glow-up.

    No longer confined to the realm of sugary, syrup-soaked blender bombs, today’s frozen drinks are culinary cocktails with balance, craft, and (dare we say) sophistication. Whether you’re chilling poolside, planning a backyard bash, or just dodging the Florida humidity, it’s time to fire up the blender and embrace slush season—with a twist.

    The Icy Origins

    Frozen cocktails have a richer history than most give them credit for. In fact, the first frozen cocktail machine wasn’t invented for piña coladas—it was a repurposed soft-serve machine, famously used by Mariano Martinez in 1971 to serve frozen margaritas at his Dallas restaurant. Legend has it that Mariano was inspired by a 7-Eleven Slurpee machine, and the rest is cocktail history.

    Photo by Kim van Vuuren on Pexels.com

    But long before that, bartenders in Havana were hand-shaking and blending frozen daiquiris for sweltering summer sippers. Ernest Hemingway—yes, that Hemingway—was a loyal customer at El Floridita, where his bartender, Constantino Ribalaigua, became legendary for his blended drinks (the “Hemingway Special,” frozen with grapefruit juice and maraschino liqueur, lives on today).

    By the 1980s and ‘90s, frozen drinks were more party than palate—think cloying piña coladas, neon blue hurricanes, and anything served in a yard glass. But today’s frozen renaissance is reclaiming the category with real spirits, fresh ingredients, and grown-up flair.

    The Modern Frozen Cocktail Movement

    What sets today’s frozen drinks apart? It’s all about balance and texture. Rather than leaning on artificial mixes and excess sugar, the modern frozen cocktail scene champions:

    • Fresh juices (no bottled lime here)
    • Real fruit purées (or even roasted fruit for depth)
    • Herbs and spices for complexity
    • Bitters, vermouths, and aperitifs to layer flavor
    • Creative bases, from frozen Champagne to botanical gin

    And the machines? We’ve evolved. High-powered blenders (think Vitamix or Ninja), countertop slushie makers, and even batch-friendly freezer techniques make frozen drinks easy to execute at home—no bartender degree required.

    Photo by Dominika Polu00e1kovu00e1 on Pexels.com

    🔥 Summer’s Must-Try Frozen Twists

    Here are some of our favorite next-gen frozen cocktails—perfect for your post-Memorial Day revelry:

    Frozen Negroni Slush

    What it is: A bitter-sweet, icy twist on the classic Negroni
    Recipe tip: Blend equal parts Campari, sweet vermouth, and gin with a splash of orange juice and a touch of simple syrup. Add ice. Garnish with an orange twist.
    Why it works: The bitterness cuts the richness of summer foods—perfect with charcuterie or grilled sausages.

    Basil-Lime Frosé

    What it is: A garden-inspired take on the pink wine classic
    Recipe tip: Freeze a bottle of rosé into cubes. Blend with fresh basil syrup, lime juice, and strawberries.
    Why it works: Herbaceous and citrusy with just enough fruit—serve it with Caprese skewers or grilled shrimp.

    Mango Mezcal Margarita Slush

    What it is: A smoky, tropical, south-of-the-border stunner
    Recipe tip: Blend ripe mango, lime juice, agave, and a mix of mezcal and blanco tequila. Rim glass with Tajín.
    Why it works: Smoke + sweet + heat = beach bonfire in a glass.

    Spiked Frozen Arnold Palmer

    What it is: Boozy iced tea + lemonade for grown-up porch sipping
    Recipe tip: Blend chilled black tea, fresh lemon juice, honey syrup, and bourbon. Add ice, freeze, or shake until slushy.
    Why it works: It’s the iced tea of your summer dreams—with a Southern drawl.

    Champagne Granita with Elderflower & Mint

    What it is: A fizzy, floral dessert cocktail
    Recipe tip: Combine Champagne (or a dry sparkling wine), St-Germain, mint syrup, and lemon zest. Freeze and scrape into flakes.
    Why it works: Light, bright, and so elegant after grilled peaches or lemon tarts.

    Pairing Frozen Cocktails with Summer Vibes

    Frozen cocktails aren’t just about cooling down—they’re an experience, a mood, and sometimes, a moment of nostalgia. Here’s how to pair them beyond food:

    • Poolside + Piña Colada with Coconut Cream Ice Cubes
    • Outdoor Movie Night + Frozen Espresso Martini
    • Post-Gardening Wind-Down + Cucumber-Gin Slushy with Dill
    • Tinned Fish Picnic + Frozen Sherry Cobbler

    Yes. Frozen Sherry Cobbler. It’s a thing. And you’re welcome.

    Fact: The Sherry Cobbler is a historic cocktail that’s criminally underrated—and refreshingly easy to love. It dates back to the early 1800s and was once the most popular cocktail in America, praised for its chilled simplicity and citrusy brightness.

    Here’s a classic version plus a frozen twist to beat the summer heat.

    Classic Sherry Cobbler

    Ingredients:

    • 3 oz Amontillado or Oloroso Sherry
    • ½ oz simple syrup (1:1 ratio)
    • 2–3 orange wheels, muddled
    • Optional: 1–2 fresh seasonal berries (strawberry, blackberry)

    Instructions:

    1. In a shaker, muddle the orange wheels and berries (if using).
    2. Add sherry and simple syrup.
    3. Fill the shaker with ice and shake well—until very cold.
    4. Strain over crushed ice in a tall Collins or julep glass.
    5. Garnish with a mint sprig, powdered sugar dust, and an extra berry or citrus wedge.

    Pair With:

    Charcuterie, grilled peaches, deviled eggs, or tinned fish tapas like smoked mussels and sardines.

    Frozen Sherry Cobbler (Slushy Style)

    Ingredients:

    • 3 oz Pedro Ximénez (for sweetness) or Amontillado (for a drier version)
    • ½ oz lemon juice
    • ½ oz orange juice
    • ½ oz simple syrup
    • ½ cup frozen mixed berries
    • 1–1½ cups ice

    Instructions:

    1. Add all ingredients to a blender.
    2. Blend until smooth and slushy.
    3. Pour into a chilled goblet or stemless wine glass.
    4. Garnish with a citrus twist, fresh berries, and a mint bouquet.

    Pair With:

    Grilled chicken skewers with chimichurri, summer salads with feta and berries, or lemony seafood pastas.

    Final Thoughts from the Freezer

    The frozen cocktail revival is here to stay—not because it’s trendy, but because it’s delightfully effective at turning ordinary moments into celebrations. It’s cocktail culture without the pretense. It’s hot weather salvation in a coupe, rocks glass, or even a beach tumbler.

    Photo by Rodrigo Ortega on Pexels.com

    So dust off your blender, raid your herb garden, and give your favorite classic a frosty facelift.

    Because frozen cocktails are back—and this time, they’re cool for the right reasons 🍹

    Cover Photo by Kseniya Kobi on Pexels.com

  • Equal Parts, Endless Magic

    Equal Parts, Endless Magic

    Celebrating the timeless art of the perfectly balanced cocktail.

    When it comes to the eternal dance between wine and cocktails, wine often takes center stage — with its terroir-driven complexity and built-in pairing charm. But there are moments when a cocktail, not wine, is the star the evening deserves (hard to believe–right?). Especially when it comes to a rare and beautiful class of drinks: the Equal Parts Cocktails.

    Simple to remember. Sophisticated to sip. This family of cocktails has fueled iconic moments from smoky speakeasies to the most refined brunches. And when the right dish meets the right glass? Pure magic.

    Today, we dive deep into the history, lore, recipes, and perfect pairings of the most celebrated equal-part cocktails — plus, we’ll uncover when and why cocktails trump wine at the table.

    Photo by Bianca Jelezniac on Pexels.com

    Why Choose a Cocktail Over Wine?

    Before we jump into shaker tins and coupe glasses, let’s get one thing clear: wine is incredible — but cocktails can offer precision, intensity, and immediate vibrancy that wine sometimes cannot.

    • Complexity in One Sip: Equal-part cocktails are built to showcase bold, diverse flavors in perfect harmony.
    • Palate Awakener: Their vivid acidity, herbal notes, and bittersweet elements “wake up” the palate, making them the perfect aperitif or pairing for bold foods.
    • Timing Matters: Brunches, cocktail hours, sultry late-night soirées — these are moments when a lively cocktail enhances the occasion more than a glass of wine ever could.

    The History of Equal-Part Cocktails

    The equal-parts formula finds its roots in the early 20th century, during the golden age of cocktails. The Prohibition Era (1920-1933) challenged bartenders to create drinks that masked rough spirits with a symphony of harmonious ingredients. The solution? Recipes that used precision balance — often, simply equal measures of four ingredients.

    This style exploded with classic cocktails like the Corpse Reviver No. 2 and later evolved into the Last Word, a legendary pre-Prohibition concoction that made its roaring comeback in the craft cocktail renaissance of the early 2000s.

    Equal parts = artistic freedom + foolproof structure.

    Classic Equal-Part Cocktails You Need to Know

    The Last Word

    History & Lore:
    Born at the Detroit Athletic Club in the 1920s, the Last Word was almost lost to history until Seattle bartender Murray Stenson resurrected it in the early 2000s. Now? It’s a cult classic among bartenders and cocktail nerds alike.

    Recipe:

    • ¾ oz Gin
    • ¾ oz Green Chartreuse
    • ¾ oz Maraschino Liqueur
    • ¾ oz Fresh Lime Juice

    Shake with ice and strain into a chilled coupe. Garnish with a cherry or a lime twist.

    Perfect Time to Serve:
    An adventurous aperitif to kick off dinner parties or to open a late summer garden gathering.

    Perfect Pairing:

    • Prosciutto-Wrapped Melon: Sweetness and salt balance the herbal Chartreuse and tart lime.
    • Goat Cheese Crostini: The creamy tang cuts through the cocktail’s high-toned complexity.
    Photo by Helena Lopes on Pexels.com

    Corpse Reviver No. 2

    History & Lore:
    The “Corpse Revivers” were intended as hangover cures, with the No. 2 being the most famous — a bright, zesty tonic to jolt you back to life. Harry Craddock immortalized it in The Savoy Cocktail Book (1930), with the delightful note: “Four of these taken in swift succession will unrevive the corpse again.”

    Recipe:

    • ¾ oz Gin
    • ¾ oz Cointreau (or another triple sec)
    • ¾ oz Lillet Blanc (or Cocchi Americano)
    • ¾ oz Fresh Lemon Juice
    • Dash of Absinthe (rinse the glass or add a couple drops)

    Shake well with ice, strain into an absinthe-rinsed coupe.

    Perfect Time to Serve:
    At a luxurious brunch (post-celebration) or before a decadent seafood dinner.

    Perfect Pairing:

    • Oysters on the Half Shell: The clean brine meets the cocktail’s citrus brightness beautifully.
    • Lobster Salad: Creamy, lemony shellfish dishes sing alongside this refreshing classic.

    Paper Plane

    History & Lore:
    Created in 2007 by Sam Ross (of Milk & Honey fame), the Paper Plane is a modern equal-parts marvel, riffing on the Last Word with bourbon warmth and bittersweet Amaro Nonino.

    Recipe:

    • ¾ oz Bourbon
    • ¾ oz Amaro Nonino
    • ¾ oz Aperol
    • ¾ oz Fresh Lemon Juice

    Shake with ice, strain into a coupe glass. No garnish needed — the color alone is gorgeous.

    Perfect Time to Serve:
    Fall evenings, cozy cocktail parties, or after a hearty autumn dinner.

    Perfect Pairing:

    • Charcuterie Board: Salty meats, funky cheeses, nuts, and dried fruits make perfect companions.
    • Duck Confit Tacos: Rich, gamey flavors balanced by the Paper Plane’s bittersweet lift.

    Honorable Mentions

    • Boulevardier: Equal parts bourbon, sweet vermouth, and Campari. (Think of it as the Negroni’s American cousin.)
    • Naked & Famous: Equal parts mezcal, yellow Chartreuse, Aperol, and lime juice. Smoky, herbal, and tangy.
    • White Negroni: Equal parts gin, Lillet Blanc, and Suze. Lightly bitter and stunningly elegant (featured in our second book: Sips & Stories: Cocktails of the Garden (2025)).
    Photo by Antoni Shkraba Studio on Pexels.com

    Tips for Serving Equal-Part Cocktails

    Always measure precisely — even 1/8 oz matters when balancing strong flavors.

    Serve in a pre-chilled coupe or Nick & Nora glass to maintain temperature and elegance.

    Small bites are ideal companions — these cocktails pack flavor that needs food with texture and fat to harmonize.

    When Balance is Bliss

    Equal-part cocktails embody the soul of perfect balance — between simplicity and sophistication, between power and poise. They’re a sommelier’s dream when the dish demands brightness, precision, or boldness that wine alone cannot deliver.

    So next time you’re planning a gathering, a date night, or simply need a reason to shake up something extraordinary, remember:
    Equal parts create unequaled moments.

    Cheers, friends!

    Cover Photo by ROMAN ODINTSOV on Pexels.com

  • Trendy Cocktails: The Martini

    Trendy Cocktails: The Martini

    Elegance in a glass.

    Few cocktails carry the mystique, elegance, and sheer cinematic cool of the Martini. It’s a drink that whispers power in boardrooms and purrs seduction in smoky lounges. Whether served bone-dry, extra dirty, or with a citrus twist, the Martini is less a cocktail and more a lifestyle—a reflection of taste, confidence, and unapologetic flair.

    Let’s take a proper dive into the history, culture, variations, and irresistible appeal of this liquid legend.

    A Spirited Mystery

    Like many classic cocktails, the Martini’s exact origin is murky—like a shaken one, some would say.

    The most popular theory traces it to the late 19th century with the Martinez, a sweeter precursor that included Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters. Others point to the Knickerbocker Hotel in New York, where bartender Martini di Arma di Taggia is said to have served the first dry gin Martini in the early 1900s to John D. Rockefeller.

    Regardless of who poured the first, one thing is clear: by the 1920s, the Martini had become the go-to drink for flappers, bootleggers, and high society alike.

    Photo by Taryn Elliott on Pexels.com

    Shaken vs. Stirred: The Great Divide

    Ah yes, the eternal debate.

    Stirred (Greg’s Favorite)

    • Pro: A properly stirred Martini is silky, crystal-clear, and elegant. Stirring gently chills and dilutes without bruising the gin or introducing air bubbles.
    • Con: Requires finesse and a bar spoon.

    Shaken (Tammy’s Favorite)

    • Pro: Quicker and sexier. Thanks, Bond. The resulting drink is colder, with ice shards and a cloudier appearance—some say it has more bite.
    • Con: “Bruises” the gin (read: aerates and dilutes it more), altering its nuanced aromas.

    Verdict? Both are valid. If you’re sipping a gin Martini with a reverence for botanicals, stir it. If you’re feeling cinematic or want a colder, rougher edge, shake away.

    Photo by Taryn Elliott on Pexels.com

    Martini Variations You Must Know

    Classic Dry Martini

    • 2½ oz London Dry Gin
    • ½ oz Dry Vermouth
    • Stir with ice. Strain into a chilled coupe. Garnish with a lemon twist or olive.
      (Note: Ratios can vary—some go 5:1, others 15:1. Adjust to taste.)

    Dirty Martini

    • 2½ oz Gin or Vodka
    • ½ oz Dry Vermouth
    • ½ oz Olive Brine (or more if you’re a savage)
    • Shake or stir. Strain into a coupe or Martini glass. Garnish with olives.

    Vesper Martini (Bond’s Favorite)

    • 3 oz Gin
    • 1 oz Vodka
    • ½ oz Lillet Blanc (or Cocchi Americano)
    • Shake until ice-cold. Strain and serve with a lemon twist.
      (“Shaken, not stirred,” just like Ian Fleming ordered in Casino Royale.)

    Martinis in Pop Culture

    The Martini is as much a character in books and film as any leading man or femme fatale.

    • James Bond may be the most famous Martini drinker, though purists scoff at his vodka-laden, shaken approach.
    • Dorothy Parker, ever the wit, quipped: “I like to have a Martini, two at the very most. After three I’m under the table, after four I’m under my host.”
    • In Mad Men, it was the official beverage of existential crises and Manhattan charm as the focus and fuel of the show’s iconic three-martini lunches.
    • Artists from Picasso to Hopper have alluded to Martini glasses in works capturing modernity, solitude, and sophistication.

    Even today, a Martini in hand telegraphs timeless cool, whether in a hipster bar in Brooklyn or a penthouse soirée in Paris.

    The Martini remains as crisp as a tailored tuxedo and as iconic as the figures who have sipped it. But no lore is more entertaining (or more debated) than the notoriously dry preferences of Winston Churchill.

    The British Bulldog was said to have such an aversion to vermouth that when mixing his Martini, he’d simply glance at an unopened bottle from across the room—or, more theatrically, bow in the direction of France—then proceed to pour nothing but gin into his glass. Whether truth or tall tale, Churchill’s “recipe” became the stuff of cocktail legend, a tongue-in-cheek protest against adulterating a proper gin with anything less than pure botanical might.

    Churchill wasn’t alone in his dry convictions. Ernest Hemingway preferred his Martinis icy cold and incredibly dry—famously favoring a version called the Montgomery, with a 15:1 gin-to-vermouth ratio (named for British Field Marshal Bernard Montgomery, who supposedly wouldn’t attack unless the odds were 15 to 1).

    The Martini has long inspired theatricality and ritual, from Noël Coward‘s quip that “a perfect Martini should be made by filling a glass with gin and waving it in the general direction of Italy,” to Alfred Hitchcock’s claim that a Martini only required a bottle of vermouth in the same room. In the world of Martinis, it’s not just what’s in the glass that matters—it’s the story that swirls around it.

    How to Enjoy a Martini (Without Regret)

    1. Glassware matters – A chilled coupe or classic Martini glass elevates the experience.
    2. Ice is your friend – Use large, fresh cubes to avoid over-dilution.
    3. Fresh vermouth – Keep it refrigerated. Oxidized vermouth is the graveyard of good Martinis.
    4. One is classy, two is daring, three is… questionable.
    5. Set the mood – Jazz. Dim lighting. Linen napkins. That smug sense of superiority? Optional.

    What to Eat With a Martini

    A Martini begs for something salty, briny, or umami-rich. Here are some slam dunks:

    • Oysters on the half shell – Raw and dressed simply with lemon or mignonette.
    • Blue cheese-stuffed olives – Or Castelvetrano olives, chilled.
    • Smoked salmon or gravlax – On rye toast with crème fraîche.
    • Caviar – If you’re feeling grandiose.
    • Prosciutto-wrapped melon – Sweet, salty, and clean.
    • Sushi – Especially tuna or yellowtail sashimi.

    And for dessert? Try a lemon posset or olive oil cake—subtle, citrusy treats that don’t overwhelm the palate.

    Modern Twists & Martini Mania

    The Martini has inspired a whole universe of spin-offs. The Espresso Martini (yes, it’s a Martini in name only), the Appletini, the French Martini (vodka, pineapple, Chambord), and countless other “-tinis” were born from its iconic shape and swagger.

    Yet, nothing beats the stripped-back, elegant structure of a real Martini. The way it hits your tongue and unlocks your senses. The way it makes any room feel like the final scene of a noir film.

    Why the Martini Still Matters

    The Martini is a paradox. It’s minimalist and maximalist. Fiercely traditional and endlessly customizable. It’s a drink of precision—measured, stirred, strained, and styled. Yet it invites improvisation, variation, and attitude.

    It’s the drink you order when you’re not just thirsty… you’re making a statement.

    So whether you’re a Bond aficionado, a vermouth nerd, or someone just discovering the magic of gin and glass, remember: the Martini isn’t just a cocktail. It’s a ritual.

    Cheers—and may your olives be chilled, your gin top-shelf, and your decisions as crisp as your drink.

    Gregory Dean, SOMM&SOMM

    Cover Photo by Tim Durand on Pexels.com

  • Sangria: A Storied Sip Through Time, Terroir, and Tradition

    Sangria: A Storied Sip Through Time, Terroir, and Tradition

    Sangria isn’t just a fruity summer sipper—it’s a centuries-old wine tradition that’s steeped in history, shaped by terroir, and endlessly customizable. This refreshing wine punch has evolved from ancient practices into a beloved warm-weather drink enjoyed around the world.

    In this post, we’ll explore Sangria’s history, grape varietals, cultural cousins, and offer you a few vibrant recipes and pairings to make your own unforgettable pitcher this season.

    A Brief History of Sangria

    Roman Origins

    The roots of Sangria trace back to 200 B.C., when the Romans planted vineyards throughout the Iberian Peninsula. They often mixed wine with water, herbs, and fruits to improve flavor and ensure safe drinking. This laid the foundation for fruit-infused wine traditions across Europe.

    Moorish Influence & Medieval Spices

    In the Middle Ages, wine-based drinks like hippocras (wine spiced with cinnamon, ginger, and clove) became popular. The Moors introduced distillation to Spain, paving the way for brandy—now a key Sangria ingredient.

    The Rise of Sangria

    By the 18th century, Spain had embraced a red wine punch known as Sangria, named after sangre (Spanish for “blood”) due to its deep red hue. It gained popularity in the Americas in the 19th century and skyrocketed into global stardom after being served at the 1964 World’s Fair in New York.

    Photo by Aida Shukuhi on Pexels.com

    Wines & Grape Varietals Used in Sangria

    A great Sangria starts with good wine. Here are the key grapes to know:

    Red Wines for Classic Sangria

    • Garnacha (Grenache): Juicy, low-tannin, strawberry-forward
    • Tempranillo: Earthy, structured, with subtle spice and red fruit

    White Wines for Sangria Blanca

    • Albariño: Citrus-zesty, coastal, floral
    • Verdejo: Crisp, melon-like, herbal
    • Cava (Sparkling): Spain’s dry bubbly—adds zest and elegance

    Rosé Wines

    • Dry Spanish or Provençal rosés offer bright berry notes and beautiful color, perfect for spring and summer takes.

    Sangria’s Global Cousins: Wine-Based Refreshers Around the World

    🇪🇸 Tinto de Verano (Spain)

    Red wine + lemon soda. Simple, refreshing, less sweet than Sangria.

    🇪🇸 Kalimotxo (Basque Country)

    Red wine + cola with a twist of lime. Bold and unexpectedly delicious.

    🇺🇾 Clericó (Argentina, Uruguay)

    White wine-based punch with tropical fruits. Often served during holidays.

    🇩🇪 May Wine (Germany)

    White wine with sweet woodruff and strawberries—sipped in springtime.

    🇪🇸 Zurra (Spain)

    A richer, brandied variation of Sangria with stone fruits and sometimes fortified wines.

    Sangria Styles & Variations

    1. Traditional Red Sangria

    • Base: Garnacha or Tempranillo
    • Add: Oranges, apples, lemons, brandy, sugar
    • Taste: Juicy, bright, slightly spiced

    2. White Peach Sangria

    • Base: Albariño or dry Riesling
    • Add: Peaches, apples, pears, elderflower liqueur
    • Taste: Light, floral, elegant

    3. Rosé Berry Sangria

    • Base: Dry Rosé
    • Add: Strawberries, raspberries, orange slices, Aperol
    • Taste: Fruity, citrusy, vibrant pink hue

    4. Sparkling Sangria

    • Base: Cava or Prosecco
    • Add: Berries, citrus, mint, Grand Marnier
    • Taste: Effervescent and celebratory
    Photo by Charlotte May on Pexels.com

    How to Serve Sangria Like a Pro

    • Glassware: Stemless wine glasses or goblets
    • Presentation: Serve in clear pitchers to show off the fruit
    • Garnish: Fresh mint, basil, citrus wheels, edible flowers
    • Tip: Add ice to individual glasses, not the pitcher, to prevent dilution

    Perfect Pairings for Warm Weather Sangria

    • Classic Red Sangria: Tapas, grilled meats, Manchego cheese
    • White Peach Sangria: Shrimp ceviche, summer salads, goat cheese crostini
    • Rosé Sangria: Charcuterie, watermelon & feta salad, berry tarts
    • Sparkling Sangria: Brunch fare, fried appetizers, picnic plates

    Three Sangria Recipes to Try This Season

    🍊 Classic Red Sangria

    Ingredients:

    • 1 bottle Garnacha or Tempranillo
    • 1 orange, sliced
    • 1 lemon, sliced
    • 1 apple, diced
    • 2 oz Spanish brandy
    • 2 tbsp sugar
    • Splash of soda water (optional)

    Instructions:
    Macerate fruit and sugar for 15 minutes. Add wine and brandy. Chill 2–4 hours. Serve over ice.

    🍑 White Peach Sangria

    Ingredients:

    • 1 bottle Albariño or dry Riesling
    • 2 peaches, sliced
    • 1 green apple, sliced
    • 1 pear, sliced
    • 1 oz elderflower liqueur
    • 1 oz brandy
    • 1 tbsp honey

    Instructions:
    Combine all, stir well, and chill 4 hours. Garnish with fresh mint before serving.

    🍓 Rosé Berry Sangria

    Ingredients:

    • 1 bottle dry rosé
    • 1 cup strawberries, halved
    • 1/2 cup raspberries
    • 1 orange, sliced
    • 2 oz Aperol
    • Splash of lemon-lime soda

    Instructions:
    Combine ingredients, chill for 2 hours, and serve cold over ice.

    Raise a Glass to Spring & Summer

    Sangria is more than a drink—it’s a celebration of wine, fruit, and fellowship. It reflects the soul of the regions that created it and adapts effortlessly to fresh fruit, seasonal vibes, and local wines.

    Whether you’re hosting a brunch, planning a beach picnic, or simply relaxing on the porch, Sangria is your invitation to slow down, sip, and savor.

    Salud! 🍷

    🔗 Want more wine knowledge, pairing tips, and cocktail stories?

    Subscribe and/or follow us on Instagram @SOMMandSOMM for more recipes, regional wine deep-dives, and seasonal pairing guides.

    Cover Photo by Alec Adriano on Pexels.com

  • A Feast of Revelry, History, and Unforgettable Pairings

    A Feast of Revelry, History, and Unforgettable Pairings

    Laissez les bons temps rouler! As beads fly through the air and jazz trumpets wail through the streets, it’s easy to get lost in the revelry of Mardi Gras. But how did this dazzling, over-the-top celebration begin? More importantly, how can we pair the best wines and cocktails with the rich, decadent cuisine that defines this feast of indulgence?

    Photo by Polina u2800 on Pexels.com

    The Origins of Mardi Gras: More Than Just Beads and Beignets

    Mardi Gras, or “Fat Tuesday,” has roots that stretch deep into medieval Europe, evolving from ancient Roman festivals celebrating the arrival of spring. As Christianity spread, these raucous festivals became intertwined with the pre-Lenten feasting season. French settlers brought the tradition to Louisiana in the 17th century, and by the 19th century, Mardi Gras had evolved into the colorful, masked celebration we know today.

    The official colors—purple for justice, green for faith, and gold for power—were chosen in 1872 by the Rex Organization, one of New Orleans’ most famous Mardi Gras krewes. Today, Mardi Gras isn’t just a party—it’s a cultural phenomenon, a last hurrah before the austerity of Lent, and a culinary extravaganza deserving of spectacular wine pairings.

    Wine Pairings for Classic Mardi Gras Fare

    Mardi Gras cuisine is as bold as the festival itself, featuring an array of Cajun and Creole delights. Here’s how to pair wines with some of the most iconic dishes:

    Jeremy Thompson, CC BY 2.0, via Wikimedia Commons

    Gumbo & White Rhône Blend

    A steaming bowl of gumbo, thick with seafood, sausage, and the holy trinity (onion, bell pepper, celery), needs a wine with enough weight to stand up to its smoky, spicy complexity. A white Rhône blend—like a Marsanne-Roussanne-Viognier mix—offers richness, spice, and just enough acidity to balance the roux’s depth.

    Jambalaya & Cru Beaujolais

    The spice-laden, tomato-based jambalaya, packed with shrimp, chicken, and andouille sausage, demands a wine that won’t clash with its boldness. A fruity yet structured Cru Beaujolais, such as Morgon or Fleurie, brings juicy red fruit notes with just the right touch of earthiness to complement the dish’s smoky kick.

    Crawfish Étouffée & Chenin Blanc

    This buttery, smothered crawfish dish pairs beautifully with a dry or off-dry Chenin Blanc from Vouvray or South Africa. The wine’s bright acidity cuts through the richness, while its notes of pear and honeysuckle enhance the natural sweetness of the crawfish.

    King Cake & Sauternes

    No Mardi Gras is complete without King Cake, that sugary, cinnamon-laced pastry crowned with glittering icing in purple, green, and gold. A luxurious glass of Sauternes (or even a late-harvest Gewürztraminer) complements the cake’s sweetness with its own honeyed richness and vibrant acidity.

    The Voodoo Queen: A Mardi Gras Cocktail to Remember

    To truly embrace the spirit of the season, let’s craft a cocktail as colorful and mystical as Mardi Gras itself: The Voodoo Queen. This spellbinding sipper blends Caribbean spice, Creole flair, and just the right amount of voodoo magic.

    The Voodoo Queen
    Ingredients:

    • 2 oz dark rum
    • ¾ oz passion fruit liqueur
    • ½ oz lime juice
    • ½ oz falernum
    • ¼ oz absinthe rinse
    • ½ oz orgeat syrup
    • 2 dashes Peychaud’s bitters
    • Crushed ice
    • Lime wheel & edible purple orchid for garnish

    Instructions:

    1. Rinse a tiki glass or coupe with absinthe and discard the excess.
    2. In a shaker, combine rum, passion fruit liqueur, lime juice, falernum, orgeat, and bitters.
    3. Shake vigorously with ice, then strain into the prepared glass over crushed ice.
    4. Garnish with a lime wheel and an edible purple orchid.
    5. Raise your glass and prepare to toast!

    Laugh Loud, Feast Well, and Dance On

    Here’s to beads that don’t break, hurricanes that don’t knock us down, and a feast so grand it makes even Bacchus blush! May our glasses stay full, our laughter stay loud, and may we all find the baby in the King Cake—just not in our drink! Santé, y’all!

    Gregory Dean, SOMM&SOMM

    So go forth, celebrate, and pair boldly. Mardi Gras is a time of indulgence, joy, and culinary adventure. Whether you’re sipping a Beaujolais with your jambalaya or letting the Voodoo Queen cast her cocktail magic, let the good times roll!

    Cover photo credit: Tulane Public Relations, CC BY 2.0, via Wikimedia Commons

  • The Rise of Irish Whiskey Cocktails

    The Rise of Irish Whiskey Cocktails

    Irish whiskey has been experiencing a renaissance, reclaiming its place among the world’s finest spirits. Once the most popular whiskey in the world before the decline of the 20th century, Irish whiskey has made a stunning comeback, thanks to a new generation of distillers reviving traditional methods while embracing modern innovation. This resurgence has sparked a renewed interest in Irish whiskey cocktails, going far beyond the beloved Irish Coffee and introducing a diverse array of sophisticated and creative drinks.

    Photo by The OurWhisky Foundation ud83eudd43 on Pexels.com

    The History and Styles of Irish Whiskey

    Irish whiskey dates back to at least the 12th century, when monks first began distilling a spirit they called uisce beatha, or “water of life.” By the 18th and 19th centuries, Ireland had hundreds of distilleries producing smooth, triple-distilled whiskey, setting it apart from the bolder, often smokier Scotch whisky. However, political and economic struggles, including Prohibition in the U.S. and trade wars with Britain, led to a dramatic decline, leaving only a handful of distilleries operational by the mid-20th century.

    Today, Irish whiskey is thriving again, with a variety of styles that offer versatility in cocktails:

    • Single Malt: Made from 100% malted barley and distilled in pot stills, offering rich and complex flavors.
    • Pot Still: Unique to Ireland, this style combines malted and unmalted barley for a creamy, spicy character.
    • Blended: A mix of different styles, offering balance and approachability.
    • Grain: Typically lighter and used in blends, but increasingly bottled on its own for a delicate, smooth profile.
    • Peated Irish Whiskey: While not as common as in Scotland, some distilleries are experimenting with peat for a smoky twist.

    With this diversity, Irish whiskey is becoming a staple in craft cocktail culture. Let’s explore some of the exciting drinks making waves today.

    Trendy Irish Whiskey Cocktails (Beyond Irish Coffee)

    The Tipperary

    A classic yet underappreciated Irish whiskey cocktail, the Tipperary is a beautifully balanced drink that combines the herbal complexity of Green Chartreuse with the sweetness of vermouth.

    Recipe:

    • 1.5 oz Irish whiskey (try Redbreast 12-Year)
    • 0.75 oz sweet vermouth
    • 0.5 oz Green Chartreuse
    • 2 dashes orange bitters
    • Stir with ice and strain into a chilled coupe glass.
    • Garnish with an orange twist.

    Food Pairing: Serve with a charcuterie board featuring aged cheddar, dried fruits, and dark chocolate.

    The Emerald

    Often called the “Irish Manhattan,” the Emerald swaps rye or bourbon for Irish whiskey, creating a softer, more floral version of the classic cocktail.

    Recipe:

    • 2 oz Irish whiskey (try Powers Gold Label)
    • 1 oz sweet vermouth
    • 2 dashes Angostura bitters
    • Stir with ice and strain into a coupe glass.
    • Garnish with a cherry or orange peel.

    Food Pairing: This cocktail pairs beautifully with beef stew or shepherd’s pie, complementing rich, savory flavors.

    Photo by The OurWhisky Foundation ud83eudd43 on Pexels.com

    Irish Old Fashioned

    A simple yet effective twist on the traditional Old Fashioned, this cocktail brings out the vanilla, honey, and spice notes in Irish whiskey.

    Recipe:

    • 2 oz Irish whiskey (try Jameson Black Barrel or Teeling Small Batch)
    • 0.25 oz simple syrup (or 1 sugar cube)
    • 2 dashes Angostura bitters
    • 1 dash orange bitters
    • Stir with ice and strain over a large ice cube in a rocks glass.
    • Garnish with an orange twist.

    Food Pairing: The rich yet smooth character of this cocktail complements roasted pork, glazed carrots, and nutty desserts like pecan pie.

    The Shamrock Sour

    A creative riff on the Whiskey Sour, this green-hued drink adds herbal complexity with a touch of basil.

    Recipe:

    • 2 oz Irish whiskey (try Bushmills 10-Year Single Malt)
    • 0.75 oz fresh lemon juice
    • 0.5 oz simple syrup
    • 0.5 oz green Chartreuse
    • 1 egg white (optional, for texture)
    • Dry shake (without ice), then shake again with ice and strain into a coupe glass.
    • Garnish with a basil leaf or lemon twist.

    Food Pairing: Serve with light seafood dishes like grilled shrimp or smoked salmon crostini.

    Irish Gold Rush

    A honey-forward cocktail that highlights the smoothness of Irish whiskey while adding a citrusy zing.

    Recipe:

    • 2 oz Irish whiskey (try Tullamore D.E.W.)
    • 0.75 oz honey syrup (equal parts honey and warm water)
    • 0.75 oz fresh lemon juice
    • Shake with ice and strain into a rocks glass over fresh ice.
    • Garnish with a lemon wedge.

    Food Pairing: Perfect with fried chicken, honey-glazed ham, or buttermilk biscuits.

    The Future of Irish Whiskey in Cocktails

    As bartenders and home mixologists continue to explore Irish whiskey, the spirit is finding its way into an ever-expanding repertoire of drinks. From herbal and floral-infused creations to bold, spirit-forward twists on classics, Irish whiskey cocktails are proving that the category is far more than just Irish Coffee. Whether you’re a seasoned whiskey drinker or a newcomer looking for something fresh, these cocktails invite you to explore the rich flavors of Ireland’s finest spirit.

    So, grab your favorite bottle of Irish whiskey, shake (or stir) up something new, and toast to the exciting future of Irish whiskey cocktails. Sláinte!

  • Wine & Spirits of the Zodiac

    Wine & Spirits of the Zodiac

    A Cosmic Guide to Your Perfect Pour.

    We love finding connections between personalities, traits, styles, and experiences with the various expressions of wine and spirits. This passion has been on full display in our recent articles The Artistry of Wine, An Intricate Dance Between Poetry and Wine, and Sipping the Notes. Exploring how flavors, textures, and aromas intertwine with personality and emotion is a journey that never ceases to fascinate us.

    Pearson Scott Foresman, Public domain, via Wikimedia Commons

    The stars have guided sailors, farmers, and romantics alike, but have you ever let them guide your wine or cocktail selection? Astrology has long been associated with personality traits, fortunes, and fate, so why not extend that celestial insight to our drink choices? With the Chinese New Year recently celebrated, there’s a fascinating parallel between Western zodiac signs and the symbolic significance of the lunar calendar. Both systems influence celebrations, personality interpretations, and even what flavors we gravitate toward.

    The zodiac in a round dance around the world, from Les etoilles animées, by J.J. Grandville, 1847, coloured engraving

    Let’s journey through the twelve astrological signs, uncovering their origins and pairing each with a wine or spirit that perfectly complements its traits. Plus, we’ve included an interactive cocktail recipe for each sign—because the best way to embrace your celestial self is with a perfectly paired drink in hand.

    Capricorn (December 22 – January 19) – Ambitious, Disciplined, and Refined

    Wine Pairing: Bordeaux – Structured, elegant, and built to age.
    Spirit Pairing: Scotch – Complex, refined, and timeless.
    Cocktail: The Classic Capricorn (inspired by the Rob Roy)
    Ingredients:

    • 2 oz Scotch
    • 0.5 oz sweet vermouth
    • 2 dashes Angostura bitters
      Stir with ice and strain into a coupe. Garnish with a cherry.

    Aquarius (January 20 – February 18) – Innovative, Free-Spirited, and Unique

    Wine Pairing: Orange Wine – Unconventional, thought-provoking, and distinctive.
    Spirit Pairing: Absinthe – Visionary, artistic, and ahead of its time.
    Cocktail: The Electric Aquarius (inspired by the Corpse Reviver #2)
    Ingredients:

    • 1 oz absinthe
    • 1 oz elderflower liqueur
    • 2 oz tonic water
      Build over ice in a highball glass and garnish with a lemon wheel.

    Pisces (February 19 – March 20) – Dreamy, Romantic, and Intuitive

    Wine Pairing: Riesling – Lush, poetic, and expressive.
    Spirit Pairing: Lavender Gin – Ethereal and enchanting.
    Cocktail: The Mystic Mermaid (inspired by the Bees Knees)
    Ingredients:

    • 2 oz lavender gin
    • 0.5 oz lemon juice
    • 0.5 oz honey syrup
      Shake with ice and strain into a coupe. Garnish with edible flowers.

    Aries (March 21 – April 19) – Bold, Fiery, and Adventurous

    Wine Pairing: Zinfandel – Robust, spicy, and energetic, just like Aries.
    Spirit Pairing: Mezcal – Smoky, intense, and unapologetically bold.
    Cocktail: Spicy Aries Smash (inspired by the Mezcal Mule)
    Ingredients:

    • 2 oz mezcal
    • 1 oz lime juice
    • 0.5 oz honey syrup
    • 2 slices jalapeño
    • 2 dashes orange bitters
      Muddle jalapeño in a shaker, add all ingredients, shake with ice, and strain into a rocks glass over fresh ice. Garnish with a lime wheel.

    Taurus (April 20 – May 20) – Sensual, Earthy, and Indulgent

    Wine Pairing: Cabernet Sauvignon – Luxurious, full-bodied, and grounded.
    Spirit Pairing: Cognac – Refined and complex with deep, earthy undertones.
    Cocktail: Velvet Bull (inspired by the Brandy Alexander)
    Ingredients:

    • 1.5 oz Cognac
    • 0.5 oz crème de cacao
    • 1 oz heavy cream
    • Grated nutmeg for garnish
      Shake all ingredients with ice and strain into a chilled coupe. Garnish with grated nutmeg.

    Gemini (May 21 – June 20) – Playful, Curious, and Witty

    Wine Pairing: Sauvignon Blanc – Crisp, zesty, and ever-changing.
    Spirit Pairing: Gin – Botanical, versatile, and endlessly creative.
    Cocktail: The Gemini Spritz (inspired by the French 75)
    Ingredients:

    • 1.5 oz gin
    • 0.5 oz elderflower liqueur
    • 2 oz sparkling wine
    • 1 oz soda water
      Build in a wine glass over ice, stir gently, and garnish with a lemon twist.

    Cancer (June 21 – July 22) – Nurturing, Sentimental, and Comforting

    Wine Pairing: Chardonnay – Warm, inviting, and soothing.
    Spirit Pairing: Rum – Sweet, nostalgic, and full of depth.
    Cocktail: The Cozy Crab (inspired by the Painkiller)
    Ingredients:

    • 2 oz aged rum
    • 1 oz coconut cream
    • 0.5 oz lime juice
      Shake with ice and strain into a chilled coupe. Garnish with grated cinnamon.

    Leo (July 23 – August 22) – Charismatic, Bold, and Regal

    Wine Pairing: Champagne – Effervescent, luxurious, and always the center of attention.
    Spirit Pairing: Bourbon – Strong, commanding, and unforgettable.
    Cocktail: The Golden Lion (inspired by the Gold Rush)
    Ingredients:

    • 2 oz bourbon
    • 0.5 oz honey syrup
    • 0.5 oz lemon juice
    • Champagne top-off
      Shake bourbon, honey syrup, and lemon juice with ice, strain into a coupe, and top with Champagne.

    Virgo (August 23 – September 22) – Practical, Detail-Oriented, and Sophisticated

    Wine Pairing: Grüner Veltliner – Crisp, precise, and refreshingly complex.
    Spirit Pairing: Vodka – Clean, structured, and classic.
    Cocktail: The Meticulous Martini (inspired by the Vodka Martini)
    Ingredients:

    • 2 oz vodka
    • 0.5 oz dry vermouth
    • 2 dashes orange bitters
      Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

    Libra (September 23 – October 22) – Charming, Balanced, and Sophisticated

    Wine Pairing: Pinot Noir – Elegant, harmonious, and effortlessly balanced.
    Spirit Pairing: Amaretto – Smooth, sweet, and socially engaging.
    Cocktail: The Libra Harmony (inspired by the Amaretto Sour)
    Ingredients:

    • 1.5 oz amaretto
    • 1 oz lemon juice
    • 0.5 oz simple syrup
    • Club soda
      Build in a highball glass over ice and top with club soda. Garnish with a lemon wheel.

    Scorpio (October 23 – November 21) – Intense, Mysterious, and Passionate

    Wine Pairing: Syrah – Deep, smoky, and enigmatic.
    Spirit Pairing: Amaro – Dark, brooding, and complex.
    Cocktail: The Dark Scorpion (inspired by the Black Manhattan)
    Ingredients:

    • 1.5 oz amaro
    • 1 oz rye whiskey
    • 0.5 oz black walnut liqueur
      Stir with ice and strain into a rocks glass. Garnish with an orange peel.

    Sagittarius (November 22 – December 21) – Adventurous, Free-Spirited, and Optimistic

    Wine Pairing: Malbec – Bold, vibrant, and full of life.
    Spirit Pairing: Tequila – Fun-loving, daring, and celebratory.
    Cocktail: The Wanderlust Paloma (inspired by the Paloma)
    Ingredients:

    • 2 oz tequila
    • 1 oz grapefruit juice
    • 0.5 oz lime juice
    • 0.5 oz agave syrup
    • Club soda
      Build over ice in a highball glass and top with club soda. Garnish with a grapefruit wedge.
    Photo by Tahir Osman on Pexels.com

    A Toast to the Stars

    Whether you’re an assertive Aries sipping a Spicy Smash or a dreamy Pisces enjoying an ethereal lavender gin ‘tini, the zodiac offers a celestial guide to enhancing your drinking experience. While astrology and wine pairings may not be scientific, they are undeniably fun—so why not embrace the cosmic influence on your next drink choice? Cheers to exploring the stars, one sip at a time!

    Which zodiac pairing is your favorite? Let us know in the comments, and don’t forget to tag us on social media with your cosmic cocktails!

  • Introducing ‘Sips & Stories: Twists on the Classics’

    Introducing ‘Sips & Stories: Twists on the Classics’

    Reinventing Cocktail Legends.

    There’s something undeniably magical about classic cocktails. From the crisp, bracing elegance of a perfectly balanced Martini to the rich, smoky depth of an Old Fashioned, these drinks have earned their place in the pantheon of timeless indulgence. But what if we told you that these beloved classics can be even more? What if a single twist—a splash of smoked maple syrup, a floral infusion, or an unexpected spice—could transform them into something truly unforgettable?

    Welcome to Sips & Stories: Twists on the Classics, the first installment in our brand-new cocktail series. As seasoned sommeliers, cocktail-enthusiasts, and educators, Tammy and I have spent decades exploring the rich, evolving world of spirits and cocktails. Our journey has taken us into hidden speakeasies, where whispered passwords lead to dimly lit rooms filled with the artistry of modern mixologists. We’ve spent countless nights in conversation with bartenders who view their craft as an extension of storytelling, shaping experiences through balance, aroma, and unexpected combinations. This book is a reflection of those experiences—a collection of recipes inspired by the best-kept secrets of the cocktail world and the people who keep them alive.

    What’s Inside?

    Sips & Stories: Twists on the Classics is more than just a cocktail recipe book. It’s an exploration of how subtle changes can elevate and redefine well-known drinks. In this volume, you’ll discover:

    • Reimagined Classics – Learn how a hint of lavender can breathe new life into a French 75 or how a touch of espresso can deepen the complexity of a Negroni.
    • Expert Tips & Techniques – We share insider tricks on everything from choosing the right glassware to mastering the art of balance and presentation.
    • The Stories Behind the Drinks – Because every cocktail has a past, and knowing it makes the experience even richer.
    • A Creative Invitation – The real magic happens when you experiment. We encourage you to take these ideas and make them your own.

    A Taste of What’s Inside

    Floral French 75 from ‘Sips & Stories: Twists on the Classics’ ISBN: 978-1-300-87325-9

    One of our favorite recipes from the book is Floral French 75

    Ingredients

    • 1 oz gin
    • ½ oz fresh lemon juice
    • ½ oz elderflower liqueur (such as St-Germain)
    • ¼ oz lavender simple syrup (recipe below)
    • 3 oz champagne or sparkling wine
    • Lemon twist and lavender sprig (for garnish)

    Lavender Simple Syrup

    • ¼ cup sugar
    • ¼ cup water
    • 1 tsp dried culinary lavender

    Instructions for Syrup:

    1. In a small saucepan, combine the sugar, water, and lavender.
    2. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
    3. Remove from heat and let the syrup steep for 15-20 minutes to infuse the lavender flavor.
    4. Strain the syrup into a jar, discarding the lavender buds.
    5. Let the syrup cool completely before using.

    Instructions:

    1. Chill the Glass: Place a champagne flute or coupe in the freezer to chill.
    2. Mix the Base: In a shaker, combine the gin, lemon juice, elderflower liqueur, and lavender simple syrup.
    3. Add Ice & Shake: Fill the shaker with ice and shake for about 10-15 seconds until well chilled.
    4. Strain: Strain the mixture into the chilled glass.
    5. Top with Bubbles: Slowly top off with champagne or sparkling wine, pouring gently to preserve the bubbles.
    6. Garnish: Garnish with a lemon twist and a sprig of lavender for a fragrant finish.

    This elegant cocktail is a floral, effervescent twist on the classic French 75, perfect for any celebration or a simple night of refined indulgence. This delightful twist on a classic cocktail combines unexpected ingredients to create a drink that is both familiar and refreshingly new. Whether you’re shaking things up for a special occasion or simply unwinding after a long day, this recipe is sure to become a go-to favorite.

    What’s Next in the Sips & Stories Series?

    We’re just getting started! This book is the first of a 10-volume series that will dive deep into various cocktail styles, themes, and eras. Next up is Botanical Wonders: Cocktails of the Garden. Prepare to embark on another delightful journey through the world of mixology. This upcoming book will explore the vibrant flavors and aromas found in nature, showcasing how herbs, flowers, and botanicals can transform your cocktails into refreshing garden-inspired creations. Get ready to cultivate your palate and discover the exquisite interplay of flavors that can be found in the garden!

    Available now on Amazon!

    Volumes of Information: The Sips & Stories Series

    • Volume I: Twists on the Classics: Reinventing Cocktail Legends – Reimagine iconic cocktails (e.g., Martini, Old Fashioned, Margarita) with creative riffs.
    • Volume II: Botanical Wonders: Cocktails of the Garden – Cocktails featuring herbs, edible flowers, and botanicals.
    • Volume III: Spirits of the World: Global Cocktails and Their Stories – Highlight cocktails from different cultures and countries, showcasing local spirits.
    • Volume IV: Tropical Escapes: Island-Inspired Cocktails – Exotic, tropical drinks inspired by beachside locales.
    • Volume V: The Bitter Truth: Mastering Amaro and Bitter Cocktails – Explore cocktails based on bitters and herbal liqueurs like Amaro, Fernet, and Aperol.
    • Volume VI: Speakeasy Revival: Prohibition-Era Cocktails – A journey back to the 1920s with classic, prohibition-era cocktails.
    • Volume VII: The Art of Low and No: Crafting Low-ABV and Non-Alcoholic Cocktails – Focus on low-alcohol and alcohol-free cocktails that still pack flavor and complexity.
    • Volume VIII: Smoked, Infused, and Aged: Advanced Cocktail Techniques – For the advanced home bartender, focusing on techniques like smoking, aging, and infusing spirits.
    • Volume IX. Festive Sips: Cocktails for Every Celebration – Cocktails crafted for various holidays, festivals, and special occasions.

    Join the Journey

    We created this book—and the entire Sips & Stories series—to inspire creativity, conversation, and, above all, a love for the craft of cocktail-making. Whether you’re a seasoned mixologist or someone just beginning to explore the art of the drink, this book is for you. We hope it becomes a trusted companion on your journey to discovering new flavors and stories, one sip at a time.

    ‘Sips & Stories: Twists on the Classics’ is available now in paperback at Barnes & Noble, Amazon, and other retail outlets. Get your copy today, and let’s raise a glass to the joy of discovery!

  • Spirits & Stuff: Tequila

    Spirits & Stuff: Tequila

    Mexico’s Liquid Gold and the Spirit of Rebellion.

    Few spirits carry the mystique, complexity, and cultural significance of tequila. Born from volcanic soil and centuries of tradition, tequila is more than just a drink—it’s a symbol of Mexico’s resilience, artistry, and heritage. From its storied origins to modern innovations like cristalino, tequila continues to evolve while remaining deeply rooted in its past. Whether sipped neat, mixed into a cocktail, or celebrated in folklore, this agave spirit commands a place of honor in the world of fine beverages.

    Photo by Isabella Mendes on Pexels.com

    From Spanish Prohibition to Mexican Pride

    Wine and tequila share an unexpected historical link, forged through the laws of colonial Spain. When the Spanish arrived in Mexico in the early 16th century, they brought with them a love for wine and the European grapevine. However, King Philip II, fearing competition with Spanish wines, banned winemaking in the New World—except for sacramental use by the church. Deprived of their ability to craft wine, locals turned to indigenous fermentation traditions, refining the distillation of fermented agave juice into what we now know as tequila.

    This ban inadvertently fueled the rise of tequila, as Mexicans, undeterred by Spanish restrictions, perfected their agave spirits. By the 18th century, tequila had cemented itself as Mexico’s national spirit, and its production became an art form passed down through generations. Today, tequila stands as a testament to Mexico’s ingenuity and defiance, much like wine does in Old World traditions.

    Jimador using a coa to cut a piña – Ernesto Catedral, CC BY-SA 4.0, via Wikimedia Commons

    The Making of Tequila: From Agave to Spirit

    True tequila begins its journey in the sun-drenched fields of Jalisco, where blue Weber agave plants grow for six to ten years before harvest. Jimadores, the skilled harvesters, use a coa (a specialized blade) to trim the plant down to its heart, or piña. These piñas are then slow-roasted in brick ovens or steamed in autoclaves to convert starches into fermentable sugars.

    Tequila is made from agave, agave is a plant, and that makes this drink a salad. So here’s to staying healthy—one shot at a time!

    Gregory Dean, SOMM&SOMM

    After roasting, the cooked agave is crushed—traditionally by a stone wheel called a tahona or by modern roller mills. The extracted juice, or aguamiel, is then fermented in open or closed vats, sometimes with wild yeasts to add complexity. The fermented liquid is distilled twice (or even three times in rare cases) in copper pot or stainless steel stills to reach the required alcohol content.

    Juan Carlos Fonseca Mata, CC BY-SA 4.0, via Wikimedia Commons

    The Styles of Tequila: Understanding the Variants

    Tequila comes in five primary styles, each with distinct characteristics based on aging and production methods:

    1. Blanco (Silver/Plata) – Unaged or aged for less than two months in stainless steel or neutral oak, blanco tequila captures the pure essence of agave. Expect bright, peppery, citrusy notes with a crisp, clean finish.
    2. Reposado (Rested) – Aged between two months and one year in oak barrels, reposado tequila gains depth, subtle caramel, vanilla, and spice notes while retaining agave’s fresh character.
    3. Añejo (Aged) – Aged between one and three years in small oak barrels, añejo tequila develops a richer, smoother profile, with pronounced notes of oak, chocolate, dried fruit, and baking spices.
    4. Extra Añejo (Ultra-Aged) – Aged for over three years, extra añejo tequila rivals fine cognacs and aged whiskies, offering deep, complex layers of wood, tobacco, leather, and dark chocolate.
    5. Cristalino (Clear Aged Tequila) – A relatively new category, cristalino tequila is aged like an añejo or extra añejo but then filtered through activated charcoal to remove color. This results in a spirit with the smoothness and complexity of an aged tequila but the clarity and lightness of a blanco.

    Cristalino: Trend or Fad?

    Cristalino has gained immense popularity in recent years, appealing to drinkers who love the refinement of aged tequila but prefer the aesthetic and mixability of a clear spirit. While some purists argue that stripping the color also removes some of the nuanced character, others appreciate the velvety texture and refined oak influence.

    Ultimately, cristalino’s staying power will depend on consumer tastes, but given its growing presence in premium bars and high-end tequila houses, it seems more than just a passing trend.

    Tequila Cocktails: Elevating the Spirit

    While tequila is often enjoyed neat, its versatility shines in cocktails. Here are three exceptional drinks that highlight its unique qualities:

    El Rey Old Fashioned

    A refined twist on a classic whiskey cocktail, perfect for showcasing añejo tequila.

    • 2 oz añejo tequila
    • 1/4 oz agave syrup
    • 2 dashes Angostura bitters
    • Orange peel for garnish
      Stir ingredients with ice and strain into a rocks glass over a large ice cube. Express orange peel oils over the glass and drop in as garnish.

    Smoky Paloma

    A mezcal-infused take on Mexico’s beloved Paloma, balancing citrus, smoke, and sweetness.

    • 1.5 oz tequila blanco
    • 0.5 oz mezcal
    • 2 oz fresh grapefruit juice
    • 0.5 oz lime juice
    • 0.5 oz agave syrup
    • Club soda to top
    • Grapefruit wheel for garnish
      Shake all ingredients except soda with ice, strain into a highball glass filled with fresh ice, and top with soda. Garnish with a grapefruit wheel.

    Verde Margarita

    A herbal, refreshing take on the classic Margarita with vibrant green flavors.

    • 2 oz tequila reposado
    • 1 oz fresh lime juice
    • 0.75 oz cilantro-jalapeño syrup (blend equal parts sugar and water with cilantro and jalapeño, then strain)
    • 0.5 oz Cointreau
      Shake with ice, strain into a salt-rimmed glass over fresh ice, and garnish with a lime wheel and cilantro sprig.

    Here’s to tonight—when tequila makes us fearless, our jokes funnier, and our dance moves legendary. And here’s to tomorrow—when coffee and regret remind us why we don’t do this every night!

    Gregory Dean, SOMM&SOMM
    Missvain, CC BY 4.0, via Wikimedia Commons

    A Spirit Worth Celebrating

    Tequila is not just a drink—it’s a story of innovation, resilience, and national pride. From its colonial-era roots as a wine replacement to its modern role as a sophisticated spirit, tequila continues to captivate and evolve. Whether you enjoy it neat, aged, in a cutting-edge cocktail, or as a conversation piece, there’s no denying tequila’s rightful place among the world’s finest spirits. Salud! 🥃

    Cover photo credit: Adrián Cerón, CC BY-SA 4.0, via Wikimedia Commons

  • A Sip Through Time: The Origin of Aperitifs

    A Sip Through Time: The Origin of Aperitifs

    The Art, History, and Enjoyment of the World’s Most Civilized Pre-Dinner Tradition.

    Aperitifs—those captivating, appetite-awakening drinks enjoyed before a meal—trace their roots to ancient times, when herbal infusions were used as medicinal tonics. The Latin word aperire, meaning “to open,” perfectly captures the purpose of an aperitif: to stimulate the palate and prepare the stomach for the meal ahead. From the vermouths of Italy to the bitter liqueurs of France, the world of aperitifs is a refined and storied tradition that continues to thrive today.

    The earliest known aperitif-style drinks can be traced back to Hippocrates, who concocted a bitter wine infused with wormwood as a digestive aid. This ancient elixir eventually inspired the creation of vermouth in 18th-century Italy. Meanwhile, in France, the 19th century saw the rise of iconic aperitifs such as Lillet and Dubonnet, beloved by aristocrats and artists alike. The European café culture of the Belle Époque further cemented the aperitif as a social ritual, where Parisians sipped bitter, herbal, and citrus-infused concoctions while exchanging ideas and indulging in lively conversation.

    The Styles and Characteristics of Aperitifs

    Aperitifs generally fall into one of the following categories, each offering distinct flavors and purposes:

    Vermouths (Italy & France)

    Aromatized and fortified wines infused with botanicals, vermouths can be dry (perfect for a Martini) or sweet (ideal for a Negroni). French vermouths, such as Noilly Prat, tend to be drier and lighter, while Italian vermouths, like Carpano Antica, are richer and sweeter.

    Bitter Liqueurs (Amari, Quinquinas, and Gentian-Based Aperitifs)

    From Campari’s bold citrus-bitter profile to Suze’s floral gentian root notes, bitter liqueurs balance bitterness with herbal complexity. Dubonnet, famously favored by Queen Elizabeth II, adds a touch of quinine for depth.

    Anise-Based Aperitifs (France & Italy)

    Pastis, Pernod, and Ricard are hallmarks of the French Provençal tradition, while Italy offers Sambuca. These anise-flavored spirits cloud when mixed with water, a transformation called the “louche.”

    Wine-Based Aperitifs (Lillet, Byrrh, and Pineau des Charentes)

    These softer aperitifs blend fortified wine with botanicals or fruit essence, creating a gentler yet equally intriguing drinking experience. Lillet Blanc, a Bordeaux-based classic, was a favorite of James Bond in Casino Royale.

    Phoney, CC BY-SA 3.0, via Wikimedia Commons

    Serving Aperitifs: Classic & Creative Presentations

    The simplest way to enjoy an aperitif is to serve it chilled or over ice with a citrus twist. However, for those looking to expand their experience, here are some unique ways to enjoy aperitifs:

    • Vermouth Spritz – A lighter, lower-alcohol alternative to an Aperol Spritz, mixing dry vermouth, tonic, and an orange slice.
    • Pastis Provençal – Served with ice-cold water in a 5:1 ratio to highlight its herbal complexity.
    • Lillet Rouge & Ginger – A bold yet refreshing mix of Lillet Rouge and ginger beer, garnished with a sprig of rosemary.
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    Cocktails Using Aperitifs for Colder Months

    Aperitifs are not just for summer evenings on a Mediterranean terrace; they can be the perfect foundation for winter-friendly cocktails, offering warmth, spice, and herbal depth. Here are three creative cocktails for the colder months:

    The Alpine Glow

    A warming, citrus-spiced take on a classic Manhattan.

    • 1 oz sweet vermouth (Carpano Antica recommended)
    • 1 oz Amaro Montenegro
    • 1.5 oz rye whiskey
    • 2 dashes orange bitters
    • Garnish: Orange twist and star anise

    Stir ingredients with ice and strain into a coupe glass. Garnish with an orange twist and a floating star anise.

    Suze & Cider Hot Toddy

    A gentian-forward twist on a winter classic.

    • 1 oz Suze
    • 2 oz hot apple cider
    • 0.5 oz honey
    • 0.5 oz lemon juice
    • Garnish: Cinnamon stick

    Mix Suze, hot cider, honey, and lemon in a mug. Stir well and garnish with a cinnamon stick.

    Dubonnet Royale

    A luxurious, bubbly cocktail inspired by the late Queen’s favorite aperitif.

    Build in a flute glass by adding Dubonnet and Cointreau, then top with Champagne. Garnish with an orange twist.

    The Enduring Magic of Aperitifs

    Whether you sip a bitter Negroni, a delicate Lillet spritz, or a warming vermouth-based cocktail, the aperitif remains a timeless invitation to pause, savor, and anticipate the pleasures of the table. So, in the spirit of the legendary aperitif lovers—from Hemingway to Queen Elizabeth—raise a glass and toast to the rich tradition of pre-dinner drinking. Santé! Cin cin! 🍷

    Cover photo credit: Photo by Polina Kovaleva on Pexels.com