A “Shrub” is Not Shrubbery: Rediscovering a Historic Recipe for Cocktails

by Warren Bobrow When is a “shrub”, not a shrub?  When it is a drink, not a plant!  In fact, these aciduated (read vinegar based) beverages are as old as ...

Sin and the Silver Screen: The Birth of Spirited Hollywood

Much of Hollywood’s history is wound up in alcohol. Whether it was drinks named after the stars, drinks named after the famous clubs, or simply drinks consumed by one and ...

RECIPE: Tomatoes Stuffed with Shrimp

by Julian Brunt I have the most wonderful Italian cookbook that is full of great regional recipes, advice, and wisdom. It was written by the late Marcella Hazan, and is ...

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On the Bayou — Of Airboats, Crawfish, and Cocktails

by David Solmonson This is an edited version of a story originally published October 5, 2014 on www.12bottlebar.com Around the 12 Bottle Bar household, we try to adhere to the belief that experiences are inherently worth more than possessions, and that the ultimate measure of “winning” is not collecting the most toys but rather having […]

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Chef John Currence Leads the Renaissance in Deep South Cooking

It is hard to think of a revolution as complete as that which has occurred in the restaurant scene of the Death South. It was not long ago at all that, unless you were in a big city, the restaurants you might find in any small Southern town served exactly the same kind of food […]

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Touring the Cocktail: “Art Beyond the Glass”

SoFAB Media presents Touring the Cocktail: “Art Beyond the Glass,” showcasing the annual event staged by bartenders for bartenders — and the public — which celebrates both the craft of the cocktail and the art that those who make the drinks make outside their time behind the stick. Executive produced by Philip Dobard.  

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Mr. Tomato – How Does Your Garden Grow?

by Julian Brunt The Mississippi Gulf Coast is blessed with piney woods and great Live Oaks, but in truth the sandy soil will support little else. Look in people’s back yards – how many gardens do you see? When you do find one, compared to gardens in the Hill Country, and certainly the Delta, they […]

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The Allure of “Old Spirits”: An Interview with Edgar Harden

I met Edgar Harden through the magic of the Internet.  Edgar owns a business very near and dear to my heart.  He has magic at his fingertips in the form of the procurement of classic liquors, many of which pre-date his customer’s date of birth.  His stock-in-trade is “gently-used” liquor in the original bottles, all […]

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“The Field Guide to Drinking in America” — Know the Rules Before You Imbibe

by Jennie Merrill We have all been there. As we become more global — and mobile, we often find ourselves in other states on business, or a wedding, or holiday, mouth agape that we can’t get a drink. Whether you’re looking for a post-conference Happy Hour only to come up dry, or wanting to go […]

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MOTAC Hosts “Vive L’Apéritif!” at Scopa Italian Roots

by Lesley Jacobs Solmonson   This last year in bars across the country, there was a passionate revival of the apéritif, that often fizzy, usually slightly bitter, pre-prandial  sipper. Of course, in Europe, the apéritif has never gone out of fashion. In Italy, sweet vermouth is still savored solo.  In France, aromatized wines like Lillet and […]

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Mickey Mouse + Cinco De Mayo = Liquid Gold

by Lesley Jacobs Solmonson Happy Cinco de Mayo! In honor of the holiday, we offer up this non-tequila based margarita — and the story that inspired the tweak. Re-posted and edited from 12bottlebar.com 2 oz. 2 oz Genever 1 1/2 oz. Mango Puree 1/2 oz. Lime Juice 2 tsp. Agave Nectar Tajin Seasoning, for rim Rim […]

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Tony Abou-Ganim’s “Vodka Distilled” Redefines the Spirit

by Kelsey Parris I can’t say that I was properly introduced to vodka before I read Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails by Tony Abou-Ganim and Mary Elizabeth Faulkner. Vodka was always present at college parties, a shot or two required to start the night or to up the ante on […]

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Pay Your Taxes and Have A Drink: The Income Tax Cocktail

by David Solmonson This story was previously posted on 12bottlebar.com   1 1/2 oz. Dry gin 3/4 oz. Dry vermouth 3/4 oz. Sweet vermouth 1/2 oz. Freshly squeezed orange juice 2 dashes Angostura bitters Add all ingredients to a mixing glass. Stir with ice and strain into a coupe. Garnish with an orange twist. * * * […]

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