Cienfuegos opened almost 10 years ago at 95 Avenue A. After nearly a decade of slinging rum and Latin American food, it was closed by Ravi DeRossi to undergo a revamp. Speaking to East Village publication EV Grieve, Ravi said: “I was either going to update the decor, menu, etc., or completely change the concept.… Continue reading Honeybee’s NYC – First Look
Avuá Cachaça Prata, Amburana, and Oak Review
Cachaça has had difficulty gaining a strong foothold in the U.S. In fact, it wasn’t until 2013 that cachaça was officially recognized in the U.S. as a distinct Brazilian spirit. Cachaça is made from fresh sugar cane juice and by law must be made in Brazil. Avuá Cachaça is single-sourced and pot distilled at a… Continue reading Avuá Cachaça Prata, Amburana, and Oak Review
Los Vecinos Mezcal Del Campo Review
Los Vecinos del Campo is a mezcal project from the Sazerac Company and Casa San Matías, one of the oldest tequila distilleries in Mexico It is produced in the Valles Centrales region of Oaxaca by a group of 10 families who have been using traditional methods to produce agave based products. The mezcaleros use locally… Continue reading Los Vecinos Mezcal Del Campo Review
Zarzamora by Troy Sidle
The Zarzamora created by Troy Sidle (currently head bartender ZZs Clam Bar) way back from the 2009 Violet Hour Chicago menu. A complex take on a whiskey sour/fizz. Couldn’t decide on a pic. Comment below your favorite and why? Zarzamora 2 oz Wild Turkey 101 ¼ oz Fernet-Branca 3/4 oz Lemon Juice 3 Blackberries .75… Continue reading Zarzamora by Troy Sidle
Afrohead Rum and the To Sir, With Love
Last month, The Mix Lab partnered with Afrohead rum on a unique project. We highlighted the life of a Bahamian and a specially crafted cocktail. It was fitting to start with Sir Sidney Poitier and a Rum Old Fashioned. In 1964, Poitier became the first Bahamian and first black actor to win an Academy Award… Continue reading Afrohead Rum and the To Sir, With Love
The White Russian – A Rum Version
The White Russian was the signature drink of the Dude in the Big Lebowski. His enthusiasm for the cocktail helped raise the drink to cult status. This is a simple variation on the original creating a drink thats just as tasty while adding an extra layer of complexity by using Art in the Age ROOT (I… Continue reading The White Russian – A Rum Version
Yuzuri Yuzu Liqueur Review
Yuzu has been the making waves in the US market. It wasn’t long before a Yuzu flavored liqueur would make it to American shores. Yuzuri Yuzu Liqueur is a new liqueur from Japanese Soh Spirits. The whole Yuzi fruit is blended with pure rice spirits, sugar beets, and Australian sugar cane. This mixture is then… Continue reading Yuzuri Yuzu Liqueur Review
The Best Frozen Mudslide Milkshake Variation
Some drinks are the results of happy accidents. I was looking to experiment with ice cream based drink but when I opened the freezer, there was none. However, I did have some Talenti Coconut Almond Chocolate Gelato. I knew this would go perfect as a mudslide. A traditional take on the mudslide is Vodka, Kahlua,… Continue reading The Best Frozen Mudslide Milkshake Variation
Rockey’s Milk Punch: A Conversation with Eamon Rockey
New alcohol products are constantly appearing on the market. Many of them are retreads of products that already exist; a new quadrupled distilled vodka, a r(h)um from another country, or a flavored liqueur. However, when I stumbled across Rockey’s Milk Punch, I knew I had to try it. I had previously made milk punch before… Continue reading Rockey’s Milk Punch: A Conversation with Eamon Rockey
The Sagebrush Swizzle by Sother Teague
The Sagebrush Swizzle is a creation from Sother Teague of Amor y Amargo from his relatively new book: I’m Just Here for the Drinks. If you haven’t had a chance to read it be sure to make it one of the next cocktail book purchases. Sagebrush Swizzle Fresh sage leaves .75 oz tart cherry juice… Continue reading The Sagebrush Swizzle by Sother Teague
