Micro-distilling is not a new process. During the 1700s it was quite common to find small stills on most American farms. Read More

Champagne is special. Cocktails are special. Put the two together and you get something even better than the individual parts: a champagne cocktail. Read More

Whenever I make a Shirley Temple for someone I remember being little and going to Prime ‘n Wine in Colerain for a fancy dinner. Read More

The word “punch” is a loan from the Hindi word “panch,” meaning five, as it was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. Read More

In Germany it’s popular to take tequila shots with an orange wedge sprinkled with some freshly ground cinnamon. I thought this inspiration would make a fantastic cocktail. Read More

Georgetown, Ohio’s La Vigna Estate Winery produces wines via the pre-Prohibition philosophy of on-time harvesting, conveying the essence of the Ohio Valley vineyard Read More

No one really knows when the distillation of Irish whiskey began or, for that matter, who began it. Read More

The traditional Manhattan cocktail is a proper mix of Italian vermouth, American whiskey and Angostura bitters—garnished with a cherry—and always stirred. Read More

The first Tiki bar appeared in 1934 when Donn Beach (born Earnest Raymond Beaumont Gantt) opened the Polynesian-themed restaurant Don the Beachcomber in Hollywood. Read More

Gin. Some of you might love it and others won’t touch the stuff! Read More

I love bringing back many of cocktail writer Charles H. Baker Jr.'s recipes, including the one I have for you this month: Armillita Chico! Read More

I love making classic cocktails. I love the stories that go with them, the air of mystery and romance they conjure up. Read More