Smoke and mirrors: Dave Arnold plays around with liquid nitrogen in a cocktail glass during his interview with NPR's Ari Shapiro.
November 28, 2014 You don't need to have liquid nitrogen at your next cocktail party — but it's certainly a sure-fire way to impress your guests. Expert mixologist Dave Arnold walks you through it.
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World Shattered, a cocktail by Tyler Fry of the Chicago bar The Violet Hour. The drink includes R. Franklin's Original Recipe Malort, and tames the bitterness with lemon, honey syrup, raspberry and mint.
Courtesy of Eden Laurin
May 10, 2013 After Swedish immigrants moved out of the city, the traditional Swedish spirit was adopted by different ethnic groups. Bartenders eventually rediscovered the bitter spirit, too, and have helped to fuel its revival in Chicago.
Bartender J.P. Fetherston demonstrates his shaking technique while making a pisco sour at Rappahannock Oyster Bar in Washington, D.C.
Karen Castillo Farfán/NPR
January 11, 2013 The way bartenders shake their cocktails has practically evolved into their signature beats. Some shake hard, some shake over the shoulder, some shake in front. Most bartenders say the shake is essential to a perfect drink — but is it all style or is there some substance to the claim?
Alexandra Bookless, head bartender at The Passenger, suggests starting off with Fernet in a cocktail like the Hanky Panky.
July 24, 2012 In a world of citrusy, sugary drinks that can all taste alike, Fernet Branca stands alone. It has a cult following within the U.S. that elicits a strong reaction, whether its your first sip — or a regular ritual. As we found out at a recent tasting, Fernet's centuries old secret recipe delivers.
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