For this month’s Mixology Monday, I decided to highlight a cocktail called the Diamondback, which I first saw in the September/October 2007 issue of Imbibe magazine.

Our taskmaster, Rick, demands we tax our livers with drinks that “contain at least 3oz of 80-proof spirit or have less than 1/2oz of non-spiritness.” No Rick! Don’t throw me [...]

Rye whiskey, port, lemon juice, simple syrup, and an egg white–from a small piece on egg-white drinks, by David Wondrich, in the April 2008 issue of Esquire. If you want the proportions, you’ll have to consult the mag, I’m afraid. (Photograph by Jennifer Hess.)

From the why-hasn’t-anyone-thought-of-this-before department, Reuters ran a story last week about an American ex-pat entrepreneur in Casablanca who’s opened a new cafe…named Rick’s, after the gin joint in one of my favorite films, Casablanca.

I don’t know whether I’ll be in Morocco any time soon, but somewhat closer to home, anyway, is the Cocktail Film Fest [...]

Recently, I set out to make another batch of dark simple syrup. My go-to sugar for this is normally Demerara raw cane sugar, but my local Whole Foods was out. I did, though, find both dark and light Muscovado. Both varieties are similar to brown sugar, but instead of adding molasses to refined white sugar, [...]