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Richard Goldsmith Archive

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  • Bartending tips from days of old

    Published January 19, 2012

    Modern-day bartenders are dipping into old tomes for tips to make great cocktails today.

  • Digestifs of the World

    Published January 12, 2012

    The digestif was the antacid of our forefathers. And while the tradition is similar across the globe, each country has its own preferences for the type of spirits they prescribe for blissful digestion. 

  • Cocktail Trends for 2012

    Published January 05, 2012

    What's hot and not for drinks and cocktails in 2012.

  • The Blood and Sand

    Published January 05, 2012

    This classic cocktail is making a comeback. There aren't many Scotch cocktails out there, but the smoky peat is a bracing match for the sweet tang of the orange juice and balances perfectly with the sweet liqueurs.

  • Cranberry Citrus Shrub

    Published January 05, 2012

    A shrub isn't just a low-lying bush. It's a method of preserving fruit that stems from the colonial era: combining sugar, fruit and vinegar to make a well-balanced syrup. These syrups are being added to modern cocktails to add a sour tang that balances the warmth of the alcohol nicely.  This winter appropriate shrub is tart and tangy, with just enough sweetness to balance it and add an intriguing sour note to any cocktail.  It is easy to make at home too.  Try it with a vodka or even gin.

     

  • Cocktails for Santa

    Published December 24, 2011

    Santa works hard. After all, he'd have to in order to make it to billions of homes every year to drop off gifts for all the good little girls and boys in one night. And while milk and cookies may be his traditional reward for a job well done, a man under that much stress could use something a bit stronger to pair with his baked goods.

  • Candy Cane

    Published December 22, 2011

    Candy canes are the jolly elf's bread and butter, so recreating those flavors in a boozy beverage ought to get anyone off the naughty list. A touch of sweet raspberry liqueur merges with peppermint schnapps and crème de cacao to deliver a mouth-watering winter concoction. Capturing all the childlike glee a candy cane can provide while muting the bite that usually accompanies peppermint with a hefty dose of candied fruit, courtesy of a solid lug of grenadine, it's a wintery aperitif few could turn down – especially not a man on his 300 millionth home visit.

  • Silent Night Chocolate Martini

    Published December 22, 2011

    Toward the end of the night, even Santa needs a little Irish courage to finish his appointed rounds. So if you're at the tail end of his run, it may be wise to put together a more potent expression of Christmas Spirits. Bailey's Irish Cream is the quintessential Christmas booze, and it plays a key role here, making a chocolate martini far more rich and complex in concert with coffee liqueur and delivering a massive chocolate payload that no icon of Christmas could possibly turn down.

  • Portuguese Egg Nog

    Published December 22, 2011

    It's no surprise that Santa is a sucker for egg nog. But the man guzzles gallons of it every holiday season and probably would welcome a twist on the formula. The complex mix of ruby port and rum in the rich creamy mixture brings a warmth and spice that traditional eggnog just can't match. The bright fruits and heat of the port marries with the molasses notes in the rum and keeps the nog from being the cloyingly sweet mess so many versions are. It merges into a cohesive whole that can't help but bring to mind thoughts of roaring fires, presents under the tree, and the smiling faces of loved ones.

  • Gifts for Beer Lovers

    Published December 15, 2011

    For beer lovers the world over the holidays mean an opportunity to get their hands on new toys to fuel their obsession. Here are just a few.