Monthly Archives: April 2011

The Barrel-aged Cocktail Experiment Begins

I just got my mini-barrel (about 6 inches tall and roughly 1 liter in volume) from Thousand Oaks Barrel Co. in Virginia. I opted for a little barrel to start my cocktail aging experiment for a couple of reasons: first, … Continue reading

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The Anti-Bed Bug Fragrance May Already be Here

Back in January, I wrote about bug repellents, and reviewed an all-natural herbal bed bug repellent (by scent alone; mercifully, I have not had the opportunity to personally test its efficacy). “Many of us,” I wrote, “are looking for a … Continue reading

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The Cost of a Drink: The Trident Cocktail

I’ve been dying to try Robert Hess’s Trident Cocktail, a variation on the Negroni that substitutes each ingredient for something more unusual and adds peach bitters. I’m excited to make this drink because it’s one of a very few that … Continue reading

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Aviary’s Ice-Bound Old Fashioneds

Browsing a blog post by Wayne Curtis, a cocktail columnist for the Atlantic Monthly, I recognized the subject: the not-yet-open but already celebrated Chicago bar, Aviary. I posted a video earlier this week about their project of barrel-aging cocktails. In … Continue reading

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Vermouth 101

I wish there were a website as good as Vermouth 101 for everything in the cocktail world. It’s a simple, well-organized introduction to one of the most common but least understood cocktail ingredients. Here are some of the more enlightening … Continue reading

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Video: Barrel-aging Cocktails

The Basics: Portland bartender Jeffrey Morgenthaler’s blog post about barrel aging cocktails (read the comments, too) Robert Simonson’s New York Times article on barrel-aged cocktails Bars that serve barrel-aged cocktails: Clyde Common in Portland, Oregon is where it all started. … Continue reading

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Dr. Brown’s Cel-Ray Soda and the Fresh Smell of Celery

In yesterday’s post about Serge Lutens’ Jeux de Peau, the fragrance that smells like “buttered toast,” I mentioned that a friend detected notes of celery in it, specifically Dr. Brown’s Cel-Ray soda. As promised, I cracked open a can of … Continue reading

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