Interview with Troy Sidle of Pouring Ribbons and Alchemy Consulting

In today’s interview we sit down with Troy Sidle of Pouring Ribbons which recently opened in NYC. In just a short time it has become one of my favorite bars in NYC due to its welcoming atmosphere coupled with exceptional drinks. If you haven’t already you can read my full review of Pouring Ribbons here

The Mix Lab’s Guide to: Cinnamon Syrup

There are a number of species that are often sold as cinnamon. They all have similar yet different flavor profiles and textures. Ceylon cinnamon is the “true cinnamon” and has a more aromatic and delicate flavor than Cassia or Chinese cinnamon which is the most common form found in the US. Vietnamese or Saigon cinnamon

The Mix Lab’s Guide to: Hibiscus Grenadine

Grenadine is supposed to be a pomegranate syrup. In order to reduce production costs the fruit juice has been replaced with artificial ingredients. Most commercial grenadines are now just high fructose corn syrup and Red #40 and Blue #1 – just colored sugar with no real flavor. Real grenadine is sweet, tart, and rich in

7 Daiquiri’s in 7 Days: the Look Normal & Freshman Daiquiri

This drink is an original creation of Matt “Rumdood” Robold a bartender at 320Main and creator of the blog. When it comes to rum, his blog is my go to source for answers and from the limited interaction I’ve had with him on the web he seems like a really down to earth guy.

7 Daiquiri’s in 7 Days: La Florida Cocktail

The original drink appears in Trader Vic’s Bartenders Guide from 1972 and is sometimes referred to as the Floridita Cocktail. The La Florida Cocktail is the creation of Constantine Ribailagualt and was one of the signature drinks of the La Florida bar in Havana, Cuba. It’s name is strikingly similar to the Floridita Daiquiri but