Cocktail recipes, rants, videos and more to shake up your beveraging skills, via Jeffery Morgenthaler.

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We’ve taken up part-time residence in Manhattan and discovered that our downstairs neighbor is Tobin Ludwig, one of the partners in Hella Bitters. We were having cocktails in his apartment when he passed around some exquisite cantaloupe. In season, it was juicy and sweet; chewing, Tobin said, “This would go great in a cocktail.” And the challenge was on. He would follow the local and seasonal in creating an elegant summer cocktail using cantaloupe and the basil that is in full flourish, infusing reposado tequila, made from the highly vegetal cactus plant, with this herbaceous leaf. “Basil is a great cocktail ingredient,” Tobin says, “because it’s so versatile. It can go savory or sweet.” To infuse spirits with herbs, combine torn leaves with the spirit of your choice for 48 hours and strain. For basil Read On »

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Taking up part-time residence in New York City last month, I was delighted to meet a downstairs neighbor, Tobin Ludwig, who makes the lovely Hella Bitters. What good karma for our new old building! “What is your favorite use of bitters?” I asked. For someone who makes bitters, he struggled. I pushed. He relented and said, “A rum old fashioned.” What a splendid idea, I thought. Last night a tweet asked me for a cocktail with a good rum. And so there it was. The rum old-fashioned called. The weather has cooled, I have some most excellent rum, and the sweetness and the bitters combine for a great summer rum cocktail. But lo—there was more, karma-wise. I returned to my original old-fashioned post and noticed that I’d used Hella bitters, long before I’d met Tobin! Read On »

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We are now in the full throes of summer, and there is no better cocktail to conclude a summer’s day than a gin and tonic. It is simplicity itself. It can be made extra-special if you use an excellent gin and, more importantly, an excellent tonic. But an inexpensive gin and some diet Schweppes will do the trick if that and a lime is all you have or want. This is a seasonal drink. The bitter and bubbles refresh, the gin eases, and the citrus brightens. I like to use both lime and lemon, because lemon makes just about anything better and the bright color makes the glass more inviting. If you want to simply enjoy a cooling cocktail at the end of a hot day, then I encourage economy over quality. But if you Read On »

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We’ve been on the road visiting our son at camp and have returned to the usual sea of email and backlog of work. So forgive me for reposting this classic, the Mojito. I’m not sure if everyone has seen the nightly news, but there are reports of a widespread heat wave. Just wanted to make sure you all knew. So if you’re in just about any place in the Lower 48, I definitely recommend preparing this cocktail in its traditional manner, in a highball glass, topped with soda water, plenty of it if temps are in the high nineties where you are. Originally posted June 8, 2012 I’ve loved seeing the mutability of cocktails simply by changing the spirit during these Friday Cocktail Hour posts. This cocktail is in effect a mint julep made with Read On »

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