Issue 30

Cocktails

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Crafty Cocktails

Yet another atomic bomb has landed in the bar and alcohol world. This one is called Craft. We’re in a slow progression away from the wonderful classic cocktails of yester-years such as the Manhattan and the Negroni, as well as

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The Julep

Every year, on the first weekend of May, the horses race. It’s the day for Churchill Downs, for floppy hats and sundresses, for an off-white suit, fedora, and pocket-watch, and it’s a day for Juleps. The exact reasons why Churchill

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Bar Chat: Bygone Days of Omaha’s Bar Scene

Those interested in dining or enjoying cocktails out in Omaha pursue these interests within a bar and restaurant environment that is in a state of constant evolution. Today’s bars and restaurants, and the customers that frequent them, bring fragments of

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Bar Chat: An Interview with Sam Bloomer at The Side Door

Bar Chat represents my ongoing efforts to shed some well-deserved light on the creative, innovative work being done by some of the area’s top bartenders & mixologists. The following is taken from an interview I conducted recently with The Side

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Publisher’s Picks #12

I often get asked for a recommendation on where to go eat, where to go drink, who has the best prices, cheapest drinks, best cocktails, the meal you can’t live without, you name it. So, in the interest of saving

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Bar Chat: An Interview with Binoy Fernandez

The following is an interview I conducted recently with Binoy Fernandez, whose new bar concept, IO Speak, is now open in the lower level of the Indian Oven. FSM: Describe IO Speak and its relationship to the Indian Oven BF:

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Libation Conversation: The Scofflaw Cocktail

The Scofflaw Cocktail. It sounds so dangerous and subversive! In fact, it isn’t dangerous at all (in moderation), and since the repeal of Prohibition in 1933, its subversive nature has long since dissipated. The Scofflaw is one of the few

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Bar Chat: An Interview with Steve Jamrozy of Side Door Lounge

Steve Jamrozy, the creative force behind the Flatiron Café since its inception in 1995, has earned a reputation for doing things differently than pretty much everyone else out there. His unorthodox approach seems to me to be fueled by a

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Libation Conversation: Pimm’s No. 1

If you’ve been to enough bars, you’ve noticed them. They’re the bottles seemingly all bars have, but few seem to know what they are or what to do with them. On the surface this seems sort of steeped in tradition

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Libation Conversation: Redicovering the Classics

Classic cocktails have become classic for a very compelling reason. When made properly, they’re delicious. However, the average cocktail consumer is subjected to a broad continuum of “interpretations” of these classics, many of which fail to demonstrate the true beauty

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