Binny's Blog

The 1980s were a time of excess, and that included the cocktails. Every thing was overly sweet and overly proofed.

This Mardi Gras favorite is one of America's first cocktail gems. Many party goers have enjoyed the Sazerac since the early 1800's. Whether you pour rye whiskey or cognac, you can't go wrong.

Thirsty for a New Orleans classic? How about one that’s named in honor of the French Quarter – the Vieux Carré. You can think of it as an “improved Manhattan”.

The Demo Kitchen likes things on the modern tip but when it comes to Mardi Gras, we like to kick it old school. Here are our spins on a combo of classics.

Tiki cocktails are one of Roger's passions. But some members of the Barrel to Bottle Crew don't want to go through the hassle of mixing a 15-ingredient cocktail. Maybe you're the same way? If you don't want to stock up on multiple fruit juices, syrups, liqueurs and types of rum, this is the perfect episode for you.

The Quarantini Chronicles heads to warmer climates on this week's Barrel to Bottle episode. Roger has put together some recipes that don't require 15 ingredients, for these quarantine times.

Join the Whiskey Hotline and Bacardi Global Ambassador David Cid for a tasting of the limited release, and previously Bacardi family only, Facundo rum line.

Join the Whiskey Hotline and MGP Master Blender David Whitmer for a bourbon tasting featuring our newest handpicked single barrels of George Remus.

Join the Whiskey Hotline and The Real McCoy founder Bailey Pryor and master distiller Richard Seale for a tasting of the iconic rums from Barbados.

Mardi Gras is right around the corner. Are you ready to celebrate? Looking for something to serve besides Abita beer? How about the official cocktail of New Orleans – The Sazerac.