Content about Dave Wondrich
October 6, 2011
Forget about the hallucinations; one needs to dish this thing out in drops.
I'm not sure if there is a better drink to write about for the launch of an improved website design than my favorite cocktail of the moment — a drink so good it's literally called an "Improved Cocktail." (If only modern drinks had enough courage to pronounce their worth.) Think of it as a relaunched product's "new and improved" guarantee, except that this one was made back in 1876 and is alcoholic....
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March 28, 2011
Or how to restore punch to its former glory
Until recently, my first thought upon hearing the word "punch" was a frat party, something electric red, and indiscriminate drinking--a concoction spiked with a slew of spirits that might be laying around and then covered in Koolaid. That seems to be the reputation punch has gotten—but if cocktail writer Dave Wondrich has anything to say about it, we are all missing the point. Punch is not the currency of undistinguishing...
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April 9, 2010
Substituting brandy in this variation on a classic cocktail.
Making cocktails is a tricky business. The balance--between sour and sweet, harsh and smooth--can easily be lost if one isn't careful; most recipes are so expertly calibrated that making any kind of substitution is a bad idea. A cocktail is often a significant investment that goes down the drain if you screw it up (or in my case, gulped down with a wince because I am incapable of admitting defeat). Some rarer cocktail ingredients are...
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October 2, 2009
Whisky and sugar combine to make an unforgettable cocktail.
Recently Nick and I were in the gritty West Loop neighborhood of Chicago, after a long, pork-ridden meal at The Publican, where we fed on cracklins, rillettes, belly, shoulder, and all manner of sausages. We slipped out of the restaurant happy and stuffed into the long fluorescent shadows, in search of a good bar to aid all the oncoming digesting to be done.
We ended up at Matchbox, a slender little bar no more than 10 feet wide, but well...
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May 23, 2008
The perfection introduction to mixed drinks.
Over the past year or so, Nick and I have developed a kind of unhealthy obsession with cocktails -- some could argue literally. We've quietly stocked our cabinets with liquers, liquors, bitters; our fridge doors are weighed down with vermouths (yes, they should be refrigerated) and simple syrups; a regular supply of rye whiskey, bourbon and gin comes and goes, mixed with a recurring stockpile of freshly-squeezed citrus...
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All content copyright Nick Kindelsperger and Blake Royer.
