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RECENT COCKTAILS: JUNE 6, 2010
Gin, Dry sherry, Bénédictine, Orange bitters, Bitters, Soda water, Lemon juice
Bourbon, Apricot liqueur, Bitters, Lime juice, Rich demerara syrup 2:1
Cachaça, Aperol, Elderflower liqueur, Lemon peel
Eau de vie of Douglas Fir, Elderflower liqueur, Lemon juice
Gin, Sloe gin, Blackberry liqueur, Grapefruit juice, Lemon juice, Simple syrup, Lemon peel
Rye, Sweet vermouth, Maraschino Liqueur, Maraschino cherry
Campari, Sweet vermouth, Soda water, Orange
Bourbon, Amontillado Sherry, White port, Orange bitters, Simple syrup, Orange, Lemon
Gin, Triple sec, Orange liqueur, Lime juice, Ginger
Gin, Dry vermouth, Sweet vermouth, Orange liqueur, Orange bitters, Orange juice, Orange peel

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Building a Better Bar

In many ways, my home bar is an extension of my passion for cooking. Years ago, when vanilla beans were on sale, I’d make vanilla extract for friends or flavored vodkas with weird ingredients that I’d invariably take a sip of and shove into the back of the pantry. Over time, the bottom shelf of the pantry became an exercise in forensics – I never really labelled anything, so color and smell became a clue as to just what I’d done.

Intermixed with all of those science experiments was my collection of spirits. Back then, I was lucky enough to work in a large liquor store, and part of my training was to be able to speak fairly authoritatively about most things we sold. Talking to my coworkers led me to amass about a dozen bottles – things like Cruzan Blackstrap, Maker’s Mark and Monopolowa vodka.

The power of the Anvil

The trouble really began when I met Bobby Heugel. I wandered into Anvil on a tip from a friend in my CSW* study group, and was dutifully impressed. A few weeks later, I popped in after work (still in my work shirt), and the friendly conversation quickly became much more professional. Bobby ran to the back and came out with a three page annotated list of liquor that he wanted to sell, but no one in Texas could find for him. I took the list in to our liquor buyer and after some initial hesitance, he agreed to pretty much bring in whatever Bobby wanted.

So now I had to learn how to talk to liquor reps. Between having Bobby in one ear and liquor reps giving me puzzled looks until I figured out how to get what I wanted from them, I learned a lot about liquor in a fairly short period of time. Sitting at Anvil, I got a crash course in period cocktails and how to think about liquor in the same way I thought about wine. And because I could see physical inventory throughout a large chain of retail liquor stores, I got to buy a few special bottles of things that are now hard to come by.

Recent Additions

  • Ten Years Later — Gin, Almond liqueur, Pear liqueur, Cranberry bitters, Grapefruit juice
  • Golden Barnacle — Rhum Agricole, Jamaican rum, Allspice Dram, Don's Mix, Lime juice, Blood orange
  • Phantastic Voyage — Blanco tequila, Sotol, Herbal liqueur, Crème de Cacao, Orange bitters, Chocolate bitters, Star anise
  • Chorizzo Bandito — Blended Scotch, Almond liqueur, Amaro, Ancho Reyes chile liqueur, Lime juice
  • Sea Deck Landing -- Dark Night — Gin, Amaro, Fernet Branca, Dark Crème de Cacao, Bitters, Sea salt

Recent Discussion

  • Re Rest in Pieces of Eight, 1 day ago dsimsion commented:

    Funky & flavorful

  • Re Ellen's Fancy, 5 days ago danoman89 commented:

    Turns out an amaro margarita works great

  • Re The Eyrie, 5 days ago Mixin In Ansley commented:

    Alpine lake.

  • Re The Raging Bull, 6 days ago pedlund commented:

    I took the Averna down to 3/4oz and bumped the aquavit to 1.5oz. Less sweet and a little more caraway forward.

  • Re Teatro, 1 week ago Craig E commented:

    Sother Teague’s cited book does indeed have this as equal parts (1 oz each), while the more recent Imbibe page citing him moves the balance away from Chartreuse which I agree does seem sensible. If I had to guess, perhaps early on he borrowed the ratio from the Bijou (which the book cites as inspiration), and more recently decided to adjust the spec. I’ve curated the recipe to conform to what appears to be the latest version.