Delirium tremens is commonly the technical term for an alcoholic delirium and a possibly live-threatening complication in the context of alcohol addiction or an alcohol overdosis. Whoever takes a look at the bottle presented today may wonder with what kind of swill we’re dealing here. Read More →

Rye whiskey has long been virtually disappeared from the market. But in recent years more and more producers have once again – partially also because of the cocktail renaissance – concentrated on this style of whiskey and so it became popular again. So what are your opportunities to use it in a drink? Read More →

Although the summer is irrefutably gone, today’s article is once more about a Caribbean drink. In the Caribbean people have a little bit more luck with the seasons and can certainly easily enjoy a refreshing cocktail in October. Maybe it will help a little if you close your eyes for a while when having the first sip of today’s cocktail… Read More →

Of course you know the moment when you suddenly realize the start advent of a new season. This can either be shocking or a nice moment of joy. This year, I really like the first days of autumn: The leaves glow in the brightest of colors and the whole package of autumnal romance descends on you. Read More →

To Lovers of smoky whisky the procedure of smoking malt will be quite familiar: malted grain (usually barley) is kilned over fire and the phenols in the smoke add a strong, smoky flavor to the grain, which can vary between mild and very strong. What might not be familiar to everybody: this procedure is also used when making some kinds of beer. Moreover, it has long been something of a standard in the brewing process. Read More →

The present days are a little bit more influenced by thoughts on different craft beers, which have to do with my plan to visit some friends in Berlin very soon where we plan to spend some time trying new brands, talking about the matter and visit some special places being famous for their supply of different beers. Berlin offers a lot of opportunities in comparison with the Ruhr Area that I will try to make the best of. Nevertheless, today I want to carry the regional flag. Read More →

Brooklyn has always been considered an important center for the American brewing tradition and so it is not really surprising that Brooklyn is the home of many quality craft beers and one of the cradles of the American craft beer movement. Read More →

Lemon curd is a speciality that’s not too well known outside of English-speaking countries, but does enjoy an increasing popularity in a globalized world even outside of the UK, Canada and the United States. It is essentially made of eggs, lemons and/or lime and sugar while it is eaten as a topping for bread. A very nice ingredient of lemon curd is the citrus zest with its spicy-tart flavor, thereby making lemon curd quite suitable as a cocktail ingredient as well. Read More →

The name of a cocktail can transport a certain flair but also might give a foretaste of the actual aroma the drink will finally offer. Of course not every cocktail has all these information in its name, but at least the name should trigger some curiosity and interest. This can also be achieved by a very simple name, such as today’s Tulip Cocktail does. So, how does actually a liquid tulip taste like? Read More →

I must admit: the weather in Central Europe is all but Cuban in these days, but that does not mean it can’t be a good time for a good cocktail. Even though today’s drink is certainly of rather summery nature, it also fits very well into the autumn season due to a crucial detail: Although it does not look like it, the Cubano Highball is a complex beer cocktail. Read More →

As I have noted time and again: My favorite beer styles are Porters or Stouts. I have also stated more than one time that there is no real difference between the two styles of beer because both terms are historically grown, partly with respect to the differing strength of the beers. Today’s Porter is nonetheless something special: it is a “smoked” Porter… Read More →

Some beers are meant for everybody while others are definitely a matter of (as I think: good) taste. These certainly include the Belgian Geuze beers. Some people will probably mistake a Geuze for being something else but not a beer. And there are good reasons for that. Read More →

As I have already noted from time to time in other contexts, mezcal still isn’t the big name in the European bar scene, at least not as it is in the United States and of course in his native country Mexico. This is of course mainly due to the geographical distance and the associated import difficulties, but certainly also to a large extent because of the fact that many people actually do not really know Mezcal or simply don’t like it. Too bad. Read More →

The Daisies are an old, yet classic category among the Cocktails and the question of what exactly a Daisy Cocktail is and how to distinguish it from other categories can easily result into long discussions if you’re in the right company. Thus, the question of definition is also an excellent example for the difficulty of strictly delineating a certain cocktail category. So I will try to put it as simple as possible by a very simple definition: Read More →

Have you ever heard of Märzenbier? Probably you won’t unless you’re an expert for German beer varieties.  At least the name is quite easily explained: it was traditionally brewed in March (März is the German word for March). But as with so many traditions this is not really the case anymore. Read More →

They still exist out there: the uncomplicated classics that can be easily mixed with very few few ingredients and they do not have lost any of their compelling advantages despite their proud age. Unfortunately, in Germany and also in other European countries outside of the United Kingdom these classics are not particularly well-known; this may be due to the historical distance to the major venues and birthplaces of cocktail culture. So it is time to make a small contribution to their dissemination. Read More →

The Eeyore’s Requiem is a type of cocktail I absolutely love. It is clearly more at home on the bitter side and is once again a twist on the Italian classic Negroni. But it contains a higher aromatic complexity of bitter tones, which I find really exciting. Time to lift the secrets of the Eeyore’s Requiem! Read More →

The “Riegele Biermanufaktur” is a German brand for craft beer products founded by beer-sommelier Sebastian Priller-Riegele, who pays tribute to the many different varieties of brewing styles by offering some interesting specialties within the Riegele range. Read More →

Some time ago I have read an interesting article about Eau de Vies, fruit brandies and especially pears on the website of the Mixology magazine. I had already noticed on several occasions that lately many bar menus and also many spirit retailers started to rely more and more on noble fruit brandies and their French interpretation, the Eau de Vies. Especially the pear seems to be the fruit of the hour when it comes to such spirits. In this respect, I set out to experiment with the matter myself. Read More →

In 1988 a certain John Hall opened up a small pub in Chicago, where home-brewed beer was sold to the public. It was named after the neighboring Goose Island. Today, the Goose Island Brewery is a prestigious address in the US Craft Beer Market and nowadays there are Read More →