Negroni Week Is Here Try the Coffee Negroni & Negroni Slushy  

  Negroni Week launched in 2013, presented by Imbibe Magazine and Campari, as a celebration of one of the worlds greatest cocktails and an effort to raise money for charities around the world. Over the last two years it has grown from 100 participating bars to over 1,300 and has raised over $120,000 for various

Brockmans Gin Review

Brockmans gin is the product of four men named Kevan, David, Bob and Neil who wanted to create a gin that would change the perception of modern gin. Created in England, it is made using 10 botanicals including Bulgarian coriander, blueberries and blackberries as well as Valencia orange peels, in addition to your usual cast

The Volstead Act Company Tonic and Ginger Syrup Review

The Volstead Act Company is a brand new company formed in July 2013. They are a family owned and ran business. Currently they produce a limited range of 2 different varieties of bitters and 2 different syrups. In this review we will cover the 2 syrups that they currently offer: tonic and ginger syrup. Tonic

Interview with Jamie Boudreau of Canon, Seattle

In this weeks interview, we chat with Jamie Boudreau of Canon in Seattle. Throughout the years he has won countless awards including the Cheers Rising Star award in 2010. He has become one of the most influential members of the bartending community first on his blog spiritsandcocktails and now as the host of Raising the

Jamie Boudreau’s Cherry Fizz

This cocktail was created by Jamie Boudreau, of Canon in Seattle, who’s work I really admire. For more great cocktails check out his show, Raising the Bar on the Small Screen Network. The following recipe is an adaptation of the original which can be found here on the Imbibe Magazine website. The only difference being

Caorunn Scottish Gin Review

Caorunn is distilled at the Balmenach Distillery which dates back to 1824. It was one of the first distilleries in Scotland to be licensed to product Scotch. Simon Buley oversees every step of the distillation process. Caorunn’s recipe includes six traditional gin botanicals: juniper, coriander, lemon peel, orange peel, angelica root, and cassia bark. In

Edinburgh Gin Review

When thinking of gin many people’s minds immediately leap to London Dry. And while this will continue to be the case for some time, Edinburgh gin is continuing the long and storied history of Scottish gin. In fact in the 1700’s Edinburgh was an epicenter of distillation. Edinburgh Gin was launched by the Spencerfield Spirit