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  The world is full of thousands of cocktails, likely even into the tens of thousands. I’m not talking about the nuances, such as vodka martinis with olives versus a lemon twist, I’m talking about basic solid standalone drinks with their own personalities and flavors. From Long Island Iced Teas to Screwdrivers, Black Russians, Daiquiris and more. Some are as individual as the bartender who created them, or as common as margaritas in Mexican restaurants. But as much as there are as many cocktails as there are bar menus, there are a few which are universal and classic. These are the drinks which, even if they’re not on a menu the bartender can make them. They’re the first things we learn and likely the most popular we serve. For purposes of sticking to cocktails, straight spirits sippers, neat or on the rocks, are omitted from consideration. These are all mixed drinks. Here are the top, imperial classic cocktails which stand atop mixology. In their own way they define their categori...

I am reading Kevin Zraly's excellent wine education book Windows on the World Complete Wine Course . Despite the dense and dry title of the book it's a fast and fascinating read, all about wine from the different types to the impact it has on our senses. In fact, I've just finished the chapter dealing with the relationship between wine and our senses. In particular, taste and smell. In my line of work I am often asked for recommendations for wine, particularly with people who are just starting to explore their interest in it and may not yet have developed a full understanding or appreciation of their palate. I begin with a series of questions designed to help me find something the questioner will like. A lot of these questions have to do with the senses of smell and taste. "Are you drinking this by itself or with food?" "What kind of food are you serving it with," or "What kind of food do you like?" "Have you had any previous ...

The late author Harlan Ellison, a brilliant writer, friend and quasi-mentor of mine, was devoted to the proper use of language. As a writer and lover of the language he would often correct people who misspoke, those using words or phrases in the wrong way - usually involving his distaste for anyone using the word "like" as a pause, or "awesome" for anything that really, on the face of it, was not. "The universe is awesome. The Grand Canyon is awesome," he would observe, "your cheeseburger is not." And one of his biggest pet peeves was the phrase "Eat your cake and have it too." All too often it is reversed and people will be heard to say "Have your cake and eat it too." Harlan would point out that there's really no trick to having a cake and then eating it. The real trick is to eat your cake and yet still have it. Hence "Eat your cake and have it too." So. Why am I referencing this? What possible co...

Much is made of the lists generated by online and in print spirits reviewers. Oftentimes the very top echelon of reviewers - everyone from professional writers such as Jim Murray, Stephen Beal and Fred Minnick, to publications like Wine Enthusiast and Whiskey Advocate - love to publish their very own list of standout bottles from around the world. "Bob Smith's Top Ten Tequilas for 2020!" And that's great. Everyone should have a list of what is considered to be the standard bearers of the industry. Special bottles of bourbon, or scotch, or rums, gins and tequilas, etc. All fine and good. But what I have seen and heard for myself is that too many consumers will jump on bandwagons simply because someone else says "this is the best." They'll immediately run out and try to find a bottle of the stuff, regardless of what anybody else might say on the subject. Many of the unicorns - particularly in bourbons - have become to simply because someone say...

Last Halloween my neighborhood was deeply shaken by a tragedy which claimed the lives of an entire young family when an underage driver - given a bottle of Jack Daniels by a liquor store owner already known to have lost a liquor license - drove onto a sidewalk and hit them as they were walking. A mother, a father and their little boy. Countless lives impacted and a neighborhood in grief. As a certified bartender, spirits consultant and host of the upcoming A Bartender's Tour podcast, I thought I’d offer the following suggestions to make for a fun and safe holiday celebration for you and yours. Have a designated driver in your group. Or have Uber, Lyft or taxi service loaded on your phone and use it instead of trying to navigate home, even if you think you’re only a “little” buzzed. No underage drinking. Period. Not only are you keeping young people safe but you’re keeping the people around them safe as well. No offense to young people, but we were all the...

I am a fan of many types of gin, and appreciate when someone else discovers the category and joins in. Here Masterchef Dean Banks talks with The Spirits Business about his new gin . Unfortunately, I cannot agree with this chef's assertions against artisan gin. Yes, there is a lot to be said for a clean, straightforward gin. Those make for the best mixers. And can be quaffed clean, maybe on ice. And yes, some of the recent trend towards flavored gins - beyond the usual recipes and creations - has produced some excessive and even untasty products. But every palate is different. And - unlike most liquors - gin distillers create a unique recipe for each brand. It's one of the primary attractions of the category, although it also acts as a deterrent for people unfamiliar with gin. If the first gin you taste disagrees with your palate then you're unlikely to try something else. (Hence the argument for brands such as Hendrick's, Ford's and Tanqueray, which ...

Really love this very simple and delicious drink. I was working on creating the still-unfinished "Googie" and this one just popped into my head. Very citrus-y and refreshing. SPA DAY (Can be served on the rocks or on the stem) Rocks Glass 1 1/2 oz Triple Sec 3/4 oz Ty-Ku Citrus liqueur   Pour into shaker with ice, gently stir and strain over ice Mandarin Orange wedge or wheel garnish   Cocktail Glass 2 oz Triple Sec 1 oz Ty-Ku Citrus liqueur Pour into shaker with ice Gently stir and strain into chilled cocktail glass Mandarin Orange wheel garnish