The development of “De la Tierre” Canadian Maple Tequila didn’t happen overnight, but was an instant success. My good friend Wayne Rezunyk and his friend Troy put their heads together one day and came up with the concept. After a little research and tasting, of course, they realized that they stumbled onto something special. That extensive testing and...
Earth Day is celebrated on April 22nd and to honor what it stands for I am offering up truly "green", farm-fresh, organic ingredients and cocktails for spring. As an added bonus, I list the best fruits, veggies, herbs, spices, and florals to be used in cocktails, infused spirits, syrups, purees, and juices for the season, best way to prepare...
Michael has been working in the bar and restaurant industry since 2000 as a head mixologist, liquid bar chef, spirits sommelier, bar manager, bar consultant, and cocktail expert. He holds an Advanced Certification in Mixology Bartending from the Professional Bartending Schools of America and is a former advanced mixology instructor at a prominent...
Raise Your Spirits is embarking on it's busy season so what better time to share with you the importance of hiring a qualified and professional service with an exceptional track record, like us. So you're having a party or event and you're interested in hiring a Professional Bartender/Liquid Chef to take care of you and your guests? Great choice! But...
(The cover photo courtesy of AJ Rathburn)
The Fizz family of drinks emerged in popularity in the 1910’s, 20’s, and 30’s, when citrus fruit juices (lime or lemon), carbonated water, a spirit, a sweetening agent, and other ingredients were combined to produce a concoction that kept people cool under their layers of clothing, even if hemlines have been...
#NationalAbsintheDay falls every year on March 5th. The term “absinthe” comes from “Artemisia absinthium”, the scientific name for its key ingredient, wormwood. Long before distillers discovered it, the herb was used for medicinal purposes.
Absinthe is an anise-flavored spirit that was originally 136 proof and made with grande wormwood. It is typically made by distilling neutral grain spirits...
In lieu of #NationalKahluaDay on Feb 27th, let's get to know a little more about that classification of alcohol known as #liqueurs or #cordials, the latter is the more widely used term in Europe, but liqueur in the USA. They are interchangeable. I personally prefer the term cordial so that will be used throughout this piece. Cordial...
n celebrating #NationalMargaritaDay on February 22nd, I give you a fully loaded post filled with history, factoids, info, and recipes.
The Margarita doesn’t begin showing up on bar counters until much later in cocktail history - well into the 1930s and '40s. The actual origin of the margarita has been obscured (too many margaritas, perhaps?), but it is not surprising it began showing up when it did. Thanks to the budding smuggling trade from Mexico into America during Prohibition and the scarcity of European brandies and spirits during World War II, tequila was becoming more common in bars across the country.
Raise Your Spirits is almost set to reveal their new spring/summer cocktail menu to the public. When you book with RYS, you have the opportunity to choose one, two, three, four, or five specialty hand-crafted cocktails exclusively through us. Many of these cocktails have stood the test of time and are proven libations. They have been used...
I meant to put this post together later in the week, but due to coordinating and doing three events this week, this V-day post comes early in the week. Giving you plenty of time to get the ingredients and perfect these cocktails before your date arrives.
Some of you may not be aware, but in my former profession,...
