I don’t usually review specific liquors, because I really don’t want to get into all the minutiae about the merits of cold distilling, charred barrels, or whether the sun was shining when the grapes were picked.  There’s value in being thorough, but in this forum, Tessin endeavors to deliver the bottom line on what’s important [...]

I have taken mixology somewhere it has never been.  Luckily, mixology will survive.
EE was making dinner last weekend, her first Sunday chili of the colder months, and I was puttering around in my mixology cabinet, trying to create a chili-friendly cocktail.  EE had left some New York sharp cheddar cheese on the counter cut and [...]

“Hey, come out, a bunch of us are having a drink.”
“XYZ Class HAPPY HOUR! DIVE BAR near you!”
“There’s gotta be a bar somewhere near that subway stop, wait for me there.”
Any of the above can easily lead to a dive bar. I’m using the dive designation broadly to encompass anywhere that:

has a digital jukebox
smells pleasantly [...]

Much has been written on the topic of mixologists around the world getting fanatical about their ice (Sasha Petraske, who I greatly admire, being a prime example).   Why is ice so important?  Well, it melts into the drink and becomes an ingredient: WATER.
Water from ice both chills the drink and, obviously, adds water.  Notice that I did not [...]