The 151 Swizzle

Following Wednesday's post on the appeal of higher-proof spirits in cocktails, here's a drink that may appear formidable at first glance, but if treated with due respect is as gentle as can be: the 151 Swizzle.

Champs Elysees

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Cocktails can be rich and rugged like a Manhattan, or crisp and sharp like a martini, or...

Queen's Park Swizzle

Several months ago I spoke with Forbidden Island owner Martin Cate for an article I was writing about ice and cocktails (the article is in the September/October issue of Imbibe). While talking about swizzles--a classic style of Caribbean drink made with well-packed crushed ice, hence a slow-sipper of a drink--Martin recommended the ancestral swizzle, a true tropical drink that launched countless imitators, called the Queen's Park Swizzle.

Savory Cucumber and Green Chartreuse Frozen Daiquiri

Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.

Pago Pago Cocktail

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! It's late July, and summer has now reached its cruising altitude. Your sunglasses have become as essential...

Diamondback

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! [Flickr: Michael Dietsch] Sometimes, at this time of the year, you want a drink that's light and...

Champagne Julep

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean...

Green Ghost

This tasty drink highlights the Chartreuse and will impress anyone who likes a pretty drink because unlike many pretty drinks, this one has flavor to match its beauty.

The Blur

You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten.

Partly Cloudy

A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At the Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer.