Category Archives: Cocktails

Mix it, shake it, & serve it. Covering classics to modern bar drinks.

Friday Cocktail Hour: Moscow Mule

By Michael Ruhlman | Published: May 25, 2012

The Moscow Mule/Photo by Donna Turner Ruhlman

By request and for my own curiosity, for my fascination with ginger beer, and most, my compulsion to SCREAM ... indoor voice, Michael ... deep breath ... if you're going to drink vodka, either admit you simply want to mainline alcohol (not a judgment! I'm there frequently myself!), or drink vodka that actually has flavor, such Ohio's own OYO made from soft red winter wheat grown near its Columbus distillery. The Standard Bartender's Guide, revised and enlarged by James A. Beard (originally published in 1940, before the Moscow Mule existed), instructs simply this: "Squeeze into a 12-ounce glass 1/2 Lime and drop in the Rind. Add ice cubes and 1-1/2 jiggers Vodka and fill with Ginger Beer. Stir and serve." How easy is that?! (Verdict: cool, light, and ...

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Mint Juleps, the Good and the Bad

By Michael Ruhlman | Published: May 18, 2012

An excellent mint julep. Photo by Donna Turner Ruhlman

My first mint julep was made for me by a guy who remains one of my dearest friends and confidants. We were wayward, then, but he has gone on to be a talented and superlative writer, generally. Having at the time (1987) a Kentucky girlfriend and having recently spent four years at Tulane, he knew his juleps. The night ended badly. Blown speakers at my girlfriends apartment and roof tar all over her nice wood floors—she was pissed, and I staggered out into the early spring sunshine. On the subway home the next morning from 110th and Amsterdam to 39th and 1st—wouldn’t you know it—I heard, “Michael?!” An old high school girlfriend had spotted me, my first kiss actually, and still dear friend. She picked lint out ...

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Making Gin

By Emilia | Published: May 14, 2012

An oldie but a goodie from Gourmet magazine; how to make gin at home,via Gourmet.com

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Friday Cocktail Hour: The Negroni

By Michael Ruhlman | Published: May 11, 2012

Michael's favorite cocktail, the Negroni. Photo by Donna Turner Ruhlman.

I actually hadn’t heard of a Negroni until Bourdain ordered one after an event we did at the 92nd Street Y. It wasn’t like him to be order a girly drink, I thought, when the server arrived with a pinkish, on-the-rocks concoction, so I took note.

It would become one of my favorite cocktails, and I like it both on the rocks and up. It’s a simple but complex elixir originally created in Italy, comprising equal parts Campari, sweet vermouth, and gin. I prefer Hendrick’s gin for this but am not sure why—probably because of the cool bottle.

Any decent gin will do. The VTR likes to flame orange zest oil over the drink. I prefer an actual squeeze of orange, its citrusy ...

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Friday Cocktail Hour: The Whiskey Sour

By Michael Ruhlman | Published: May 4, 2012

The Whiskey Sour/Photos by Donna Turner Ruhlman

I had my first cocktail with an egg white in it at The Best Bar in the World, and it was a revelation. A Ramos gin fizz. The egg white gave it the kind of body I'd never felt. (And nutrition! If LA starlets can call an egg white omelet a meal, I can call my cocktail a meal!) I've since become a huge fan of what an egg white can bring to a drink. I even put the VTR Whiskey Sour in Ruhlman's Twenty! Herewith the Friday Cocktail Hour a classic whiskey sour. It's typically made with bourbon, and that's fine, as is scotch. But after last week's Manhattan, which used Old Overholt Rye, I had a rye on the rocks to evaluate it ...

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