Ginger is one of the most common ingredients in modern cocktailing. It’s infused into vodka and gin; muddled into the bottom of martinis; and crystallized as a garnish. It adds an exotic, spicy twist to a ton of classic cocktails without turning them into something you’d find wrapped in cellophane in the candy aisle of the grocery store. So, the last time we were browsing the shelves at our local liquor superstore and found Domaine de Canton Ginger Liqueur, we decided to take a risk and try something new. After drinking almost an entire bottle, we’re glad we did. more ›

Recently, during our visit to RL Restaurant, we came across two old favorites that aren’t often found (at least in non-fusionized form) on restaurant cocktail menus: the Sidecar and the Champagne Cocktail. RL’s cocktail list is filled with old favorites, but any good bar should be able to make either of these drinks. Both drinks are slightly sweet but not cloying, and both are based on brandy, a liquor not often seen in modern cocktails. The brandy lends both of these drinks a depth that vodka cocktails too often lack. more ›