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Barrel to Bottle: The (Barrel to Bottle) Muppets Make Manhattans

We love a good tasting experiment on Barrel to Bottle, so this week we're making Manhattans. A lot of Manhattans. So many Manhattans that we can't keep track of how many we're making. We tried 21 different bitters to see which one makes the best Manhattan.
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Barrel to Bottle: IPA III

IPAs can be a bit polarizing. Some people love them, some people hate them. Some people miss the classic bitter IPAs, while some people love searching out the latest hazy IPA with some new, experimental hop combo they’ve never had before. The good news is there’s still plenty of IPA out there for all tastes.
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Barrel to Bottle: IPAs for Pat and Greg

Pat and Greg are notoriously...difficult...about the current state of IPAs. So Roger tailor made today's selection of IPAs to hopefully satisfy them. Will it work?
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Confessions of a Mixologist: Jazz Age

Originally, the Sazerac cocktail was made with French brandy. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey. We decided to recreate the original with Hennessy Cognac - plus ginger syrup, a few dashes of barrel aged bitters, and of course, a heavy absinthe rinse.
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