How Absinthe Can Improve Just About Any Cocktail

Forget about the hallucinations; one needs to dish this thing out in drops.

6th Oct 2011

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 alcoh...

How to Brew the Perfect Cup of Coffee

Tristan Coulter of Chicago's Metropolis Coffee Explains the Pour-Over Technique

16th Aug 2011

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I discovered the first inklings of my obsessive nature while making coffee in college. So many things can go wrong. So many ways to go right off the cliff. What should be routine and pleasurable becomes stressful, maddening, disappointing. The beans, the water, the tools, the process, and the thin line between greatness and mediocrity. None are exempt from mistakes.  And of course, no one has i...

How to Enjoy Hotel Bars and the Seelbach Cocktail

Nick enjoys the comforts of a 100 year old recipe.

12th Jul 2011

I have a thing for hotel bars. It helps if they are opulent old ones, designed to comfort the wealthy traveler from a 100 years ago. Sure, the drinks aren't necessarily the best, and the service can be uninspired and overly corporate, but I feel immediately relieved when I walk into some grand old space like Chicago's exquisite Palmer House in the Loop. Plus, I'm just not sure there is a bet...

Homemade Ginger Beer and the Dark ''n'' Stormy

Ginger, Lemon, Sugar, Yeast...and 24 hours.

8th Jun 2011

Ginger Beer

File this one under projects that seem a lot harder than they actually are.

A week or two ago, my wife tore out a couple pages in the New York Times Style magazine about a shop in Melbourne, Australia that combines style, bespoke fashion, and great food under one roof called Captains of Industry ( here it is as an interactive online feature ).  Besides all the cool ideas and wavelengths...

Homemade Rhubarb Syrup and the Rhubarb Daisy

For those who don't particularly like rhubarb.

24th May 2011

"I hate rhubarb." That was the first sentence uttered by my local butcher after I described this sauce I wanted to make to pair with some pork chops. To be fair, rhubarb is a much-maligned spring vegetable. I was just convinced that I had to love it, and that I’d instantly find all kind of amazing uses for it.

Though rhubarb and I don’t have much history to contend with, in cooking more tha...

Philadelphia Fish House Punch

Or how to restore punch to its former glory

28th Mar 2011

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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 Winter Gimlet | Province Restaurant, Chicago

A Variation on a Classic That Goes Down a Little Easier

10th Feb 2011

Winter Gimlet with Old Tom Gin

Ah, gimlets. I've always been too much of a wuss to enjoy them. The gimlet is all harsh lime and bracing alcohol, befitting to manlier men like the British seaman who invented it, at some point in the 19th century, halfway across the Atlantic. They were looking for their allotment of vitamin C (scurvy sucks), had Rose's lime juice , and they were drinking a lot of gin. How's that for a cockt...

Two Cocktails to Celebrate New Years Eve in Style

With one secret ingredient

31st Dec 2010
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For the third year in a row, Nick and I will be spending our New Years Eve with friends eating tacos and drinking cocktails. It's become something of a tradition, fondly known as Cocktails and Carnitas , and I can hardly wait.

It's a given that the food is good. But we also believe in drinking very, very good cocktails. Cocktail. Rather than conjuring up images of sugary vodka-laced conco...