Highlight Reel: July

If your July was like ours, then the last four weeks have flown by in a blur. So just in case you’ve missed anything, here are some of Liquor.com’s best cocktails and spirits features from this past month.

Gourmet Shot:

What’s the secret to a great summer party? Refreshing Margaritas and gourmet bacon-and-tomato guacamole. Celebrity chef Rick Bayless shares a couple of his favorite fiesta recipes with us.

Behind the Cocktail:

Bars from New York to Hawaii serve the Mai Tai, a classic tiki cocktail. Read the fascinating story of how this faux-Polynesian drink became a tropical staple.

Big Easy Classics:

Can’t make it to New Orleans any time soon? Put on some Kermit Ruffins and mix up a round of classic NOLA cocktails, like the Sazerac, Ramos Gin Fizz and Brandy Milk Punch.

Spice It Up:

The Caribbean compatriots rum and spice have been mixed together in hot drinks and punches since at least the late 17th century. But now there’s a bounty of new spiced rums adding diversity to this suddenly booming category.

American Made:

Even though July 4th is over, you can still drink like a patriot. Taste these five excellent American-made spirits—from California vodka and Pennsylvania gin to Louisiana rum.

From our Friends

  1 Comment.

Discussion

  • Sean McClure posted 7 years ago

    Hello all.

    I couldnt help but notice the poll on your favorite new orleans cocktail. If you are a fan of the ramos gin fizz give this a shot. Its quite good.

    2oz old tom gin
    1/2oz fresh lemon
    1/2oz fresh lime
    1oz simple syrup
    1/8oz vanilla bitters
    1/8oz rhubarb bitters (fee brothers)
    1oz cream
    1 egg white

    -Combine all ingredients in a boston shaker making sure you finish with the egg and cream.
    -Fill with cold draft cubes.
    -Shake vigerously for a good 7-8 minutes.
    -Strain into a tall collins glass (should come right to the top)
    -Let set for about 10 minutes in the fridge.
    -Once set, poke a hole in the center of the cocktail making sure to go all the way to the bottom.
    -Pour 2-3 oz of club soda into the hole and watch it souffle above the glass.

    Have fun and lemme know what you think.

    -Sean McClure
    head bartender
    Craft Restaurant NYC


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