Weekend Cocktail Reading 10-Dec-2010

Shaken, not stirred

Better drinking through chemistry? The Royal Society of Chemistry explains what makes the Ramon Gin Fizz foamy, why James Bond wanted his vodka shaken and how to layer liqueurs in this story on molecular mixology.

60/30, #23-25: Three rounds with apple brandy

We share The Cocktail Chronicles' affection for apple brandy in the fall and winter. The three recommendations include the Fort Washington Flip, created by Misty Kalkofen, who Classic Mixology interviewed in October.

Holidaze 2010: Naughty and Nice Milk Recipes by Duggan McDonnell

“Milk is an essential ingredient to holiday cocktails because it adds a creamy, supple texture to drinks,” says McDonnell. “Serving milk-based drinks to your guests unleashes a burst of flavors they – and their taste buds – will love.”  We completely agree.

Holiday brews

Jacob Grier reviews seven beers for the holidays. With selections from Austria, Belgium, England, Norway and the US, you can hopefully find one near you.

Ouzo Cocktail: The Circean

Summit Sips is inspired to create a cocktail with ouzo. Give it a try and let us know if it should be added to the Classic Mixology database!