Most bars and restaurants have been using infused spirits for years - it's so mainstream that many liquor brands produce professionally infused spirits. We knew, intellectually, that the process was easy to do at home, but somehow it seemed daunting, and we put it off. That ended last month, when we bought a flat of mason jars, a huge bottle of cheap vodka and went to work. more ›

When it comes to naming the city's best mixologists, Adam Seger's name is usually one of the first to roll off one's tongue. The general manager of Nacional 27 is a Certified Culinary Professional and worked the lines in kitchens before hearing the sirens' call of the bar. Seger takes the approach of a chef to his cocktailing, sourcing artisan products, growing herbs and spices in the planters lining Nacional 27's sidewalk seating and infusing spirits in-house. more ›

For a digestif at Uncommon Ground Devon Saturday night we ordered a honey liqueur that paired well with the chocolate chip banana bread pudding and the whiskey gelato that topped it. Almost too well. Given that there was a slight chill in the air, that honey liqueur would have also made a nice addition to some tea or hot water, with lemon. more ›

During our visit to VTK we tried a few different cocktails, but the one that caught our eye (and our taste buds) was called the 10 Mangoes. It’s the most expensive cocktail on their list, at $9.50, but it was also the most distinctive. It’s made with mango puree and a homemade vanilla-lime syrup. It’s a little complicated to make at home, but worth the effort. Before you start thinking that it’s just a fruity drink, give it a try – it’s got a serious kick. One of the things we like best about the 10 Mangoes is that the mango and syrup don’t mask the taste of the rum. Below, find the official recipe, as well as some tips for making it at home! more ›