Ice, continued

I made this gigantic cube in my freezer using a metal baking pan and distilled water. For an Old-fashioned, it's exactly the consistency and texture to keep the mixture chilled and properly diluted. Try it! You'll like it.

Dizzy Sour

1½ oz dry gin
½ oz lime juice
⅓ oz Cointreau
1 bar-spoon Peychaud’s bitters
½ bar-spoon sugar syrup
Shake all ingredients with ice and fine-strain in to a cocktail glass. Garnish with a wedge of lime

Traveler's Companion

I left behind a spectacular bar and some even more spectacular friends when I moved across the county, but this issue of Ready Made Magazine has a simple sollution: make a trunk bar. Read more here:
http://readymade.com/projects/article/have_drinks_will_travel

Now Featured in Zelda: The Magazine of the Vintage Nouveau

Created by Diane Naegel, Zelda features the work of many talented and enthusiastic contributors (myself included) who are noted each issue. The premiere issue includes my signature cocktail, The Fitz. Get your copy today!

http://www.zeldamag.com/purchase.html