Recent Articles

Disregard the purists. The sky’s the limit when it comes to variations on the old fashioned—especially when you make your own bitters or syrup, or when you change things up with the whiskey.

In this first of a two-part series, Devon Trevathan lays out the basics of what it takes to make a successful liqueur—from choosing a spirit base to flavoring and filtration. The most important ingredient, however, may be trial and error.