by Vince Keenan
What’s in a name? When it comes to cocktails, sometimes not enough. Continue reading
Tag Archives: Vince Keenan
Letter from the Editors
Dear Friends,
We know that you are busy at this time of year and don’t want to overwhelm you. This week we have chosen a few offerings to provide you some laughs and good holiday cheer. Continue reading
DOWN THE HATCH: Negroni Sbagliato, Margarita, Gimlet, Lime Cordial
by Vince Keenan
I didn’t spend a gorgeous summer weekend in bartending class because of some misguided notion of launching a second career. Continue reading
Down the Hatch: The Deshler, the Crux, and the Opera
Credit: ocdviewer.com.
by Vince Keenan
It’s always a pleasure to spy the Deshler, an underrated rye cocktail, on a menu. Continue reading
Down the Hatch: East India Cocktail, Boukman Daiquiri, Gin Basil Smash and Paul Clarke’s THE COCKTAIL CHRONICLES
by Vince Keenan
Paul Clarke’s The Cocktail Chronicles is often my first and only stop when researching a drink. Continue reading
A Century of Cinematic Sherlocks—and MR. HOLMES
by Vince Keenan
In 2012, the Guinness Book of World Records certified Sherlock Holmes “the most portrayed literary human character in film and television.” Continue reading
Down the Hatch: The Toronto and the Vancouver
by Vince Keenan
We’re all facing the same problem right now: planning our Canada Day cocktail menus for July 1. The most popular drink among our neighbors to the north is the Caesar. Continue reading
Down the Hatch: “American Spirits: The Rise and Fall of Prohibition,” the Turf, and the Scofflaw
by Vince Keenan
“Prohibition? They tried that in the movies and it didn’t work.”
—Homer Simpson Continue reading
Down the Hatch: The Rob Roy, the Blood and Sand, and the Mamie Taylor
by Vince Keenan
They’re scarce beasts, Scotch cocktails. Whether smoky or peaty, Scotch whisky is viewed as a lonely, Brontë-esque figure on the moors, demanding to be savored in solitude. Continue reading
Down the Hatch: The Claridge, the Pendennis, and the Culross
by Vince Keenan
Page through any vintage cocktail book and you’ll find apricot brandy called for with regularity. If you sampled the product a few years ago, you’d be entitled to wonder why. Continue reading
Down the Hatch: The Left Hand, the Jasmine, and the Last Word
by Vince Keenan
Want a surefire way to ruffle feathers? Suggest an abundance of effort has been for naught. Continue reading
eatdrinkfilms.com 