Post Prohibition

Issue No. 25

This summer I went out west on a cocktail tour, which included Seattle and Portland. I was sitting at the Tavern Law in Seattle and across the way I saw a guy that looked like one of the producers of …
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Issue No. 24

I was lucky enough to meet the very personable Curt Goldman who is a partner of Cadre Noir, an importer of artisanal French liqueurs, crèmes and spirits. I emailed Curt and he promptly came out to the Maryland Club to …
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Issue No. 23

This is the first of many WEBisodes to come. I’m excited to present more videos in the future and hope they’re helpful. If you’ve ever wanted to make Post Prohibition original cocktails at home this is a great tutorial on how to do so. That Satin Doll has a wonderful presentation, making it a sure fire crowd pleasure at holiday get-togethers. Cheers!

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Issue No. 22

I usually make a blueberry infused spirit, but it seemed time to expand my blueberry horizons by making a liqueur. I’m glad I did. It wasn’t hard at all and only took a little patience

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Issue No. 21

Today we’re going to explore Ransom Old Tom Gin, a Pre-Prohibition stye gin made by a modern day artisan producer of small batch organic wines and spirits. This gin harkens back to a popular style of gin from the mid 1800’s, an era that gave us the bulk of what we call classic cocktails today.

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Issue No. 20

Bonal Gentiane Quina shares many characteristics with vermouth, amari and chartreuse. That’s because it’s an infusion of gentian root, cinchona (quinine) and herbs of the Grand Chartreuse mountains, all in a Mistelle base (fortified wine). Mistelle is the result of adding alcohol (usually brandy) to the juice of crushed grapes rather than fermenting them to produce the alcohol. This technique offers a sweeter, fresh fruit tone since the fructose hasn’t been converted to alcohol.

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Issue No. 19

Orgeat is a sweet almond syrup with a lovely touch of orange and rose flower water. If you’re lucky you might be able to find a bottle at your local liquor store, but quite frankly nothing beats the homemade stuff. It’s a lot easier to make than you might think too.

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Issue No. 18

Campari and Aperol are an acquired taste. I’m sure you know a few people who won’t touch the stuff and some that swear by it. I fall into the latter category. I appreciate their sophisticated depth and find the bitter …
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Issue No. 17

Spring is finally upon us. So lets kick it off with a bottle St. Germain Elderflower Liqueur. If you go to the St. Germain website they’ll tell you the lovely story behind their artfully complex liqueur. It all begins at the foothills of the Alps, during but a few fleeting days of spring. Locals will handpick wild elderflower blossoms and bike sacks of these blossoms down the hillside to market.  These sacks will be the entirety of what will become St. Germain Elderflower Liqueur.

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Issue No. 16

Seriously, who knows more about overindulgence in food than Italians? Necessity is the mother of invention. That’s how we have amaro or if you have a couple then it’s amari (plural). Italians gave us this bittersweet, herbal liqueur. It actually means “bitter” in Italian.  It’s usually consumed as an after-dinner digestif in Europe. Amari are typically chock full of ingredients.

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