Egg White Wizardry (Mountain Cocktail, p. 66)

When made well, there’s nothing quite like a cocktail with egg whites, but we’ve struggled to master the technique. Mr. Boston’s recipes all call for just shaking all the ingredients well with cracked ice and pouring, but that hasn’t worked out for us. All our egg white cocktails have been a little flat at their…

Moscow Mule (p. 66)

Fentimans ginger beer is fancy and usually a bit pricey, so we snatched it up when we found it for $1 a bottle at one of our local delis. It’s “botanically brewed” and fermented, herbal and a little funky, so we thought it might play well with smooth Tito’s vodka in a Moscow Mule. There’s…

French “75” (p. 38)

This project turned a year old on June 18. We’ve posted 111 times, which means we’ve done a lot of thinking and drinking this year. Some parts of this  have been harder than we’d imagined. We have no idea how we’re going to scale down some of the punch recipes (even if milk punch is…

Podcast: Amari

We meet with the brilliant minds behind Grade “A” Fancy and Liquorsnapper every couple of months for themed cocktail tastings. When it was our turn to host, we decided, since it was almost Negroni season, to test out various Amari. We’ve been really digging these bitter liqueurs since our Italian travels, and they’re obviously having a moment– there’s…

Whiskey Smash (p. 108)

The school where Liz works has a rooftop garden, and she was lucky enough to score a mess of fresh mint leaves. It’s horse racing season, so we immediately thought of the mint julep, but we don’t have a great technique for shaving ice in our little apartment (and we were out of nice bourbon)….

Cabaret Cocktail (p. 20)

We’ve found many of our favorite cocktails are simply minor tweaks on others: the Bobby Burns is just a Rob Roy with a bit of Benedictine, the Boulevardier is a Negroni with whiskey instead of gin. This Cabaret cocktail is a martini variant with bitters and Benedictine. We had moderately high hopes for this one,…

Blood & Sand (p. 9)

Neither of us enjoy wild cherry brandy, but we have this bottle of Mr. Boston’s stuff, and we had some orange juice handy, so we decided to try it in a Blood & Sand. We weren’t sure what to think. It’s one of the few drinks in Old Mr. B’s 1963 guide that we’ve actually…

Cherry Blossom (p. 23)

One of the greatest joys of springtime in Brooklyn is seeing the cherry blossoms at the Botanic Garden, and we managed to catch them in their super-short peak bloom this week. To celebrate, we thought we’d try Mr. Boston’s Cherry Blossom cocktail. We didn’t have high hopes for this one, since we would be using…

Froupe Cocktail (p. 39)

Some nights, we just open the book at random and pick whatever drink on the page looks most palatable (and, in this case, easy to make). Sometimes this works out super well. Aside from some references to someone named Monsieur Froupe (or Floupe?) in the Savoy Stomp, nobody seems to know the origin of this…

Whiskey Sling (p. 108)

The first meal Chris ever cooked for Liz was fried chicken. It was his go-to celebration dinner, and we used to love a good chicken dinner and bourbon sweet tea at Peaches Hothouse. Now, he’s a vegetarian, but we’ve found a pretty good dupe: frozen vegan delicious chicken at May Wah Vegetarian Market in Chinatown. …