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Gary Allard
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Our last recipe was about how to turn average vodka into remarkable gin so, it seems only fitting that we make a remarkable cocktail with it. Continue reading
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A friend recently declared that "gin is the bacon of alcohol." Much like bacon it is quite versatile, has a strong decisive flavor, and generally can mix successfully with just about everything. Continue reading
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"You should have a bushwacka! That's a reeeal mon's drink," said the bartender. He let the words hang there like a dare. Well. I guess that's that. I'll have one. Continue reading
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Now that spring is here – though, it is alluding some parts of the country – sunshine is on our minds and that bottle of tequila starts to look good again. Continue reading
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Along with that trend there's been a spike in the number of local beer festivals, tastings and cask nights. I won't say that's a bad thing but it's hard to keep track of them all. So, when one lands on our radar with plenty of lead time and a discounted pre-sale, we're on it. Continue reading
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There was a time not so long ago when every drink served in a cocktail glass was dubbed a martini. Thank goodness that trend has all but disappeared. Continue reading
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Death in the Afternoon is not your grandma's champagne cocktail. You won't find this at Sunday brunch, where it would most likely be unwelcome anyway. It's a drink that Hemingway himself invented and it's got teeth – perhaps even fangs. Continue reading
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Last week I had a spark of inspiration from of my favorite Thai dish, red curry. Sweet, spicy, sour, savory -- the Four S combo. I scribbled out a rough recipe for a cocktail and was off to the market. Continue reading
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Our friends guide us through a heavy wall of stacked kegs, and we slip into a secret room. The backlit wall of golden skulls provides just enough light to read the parchment menus. Continue reading
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Sometimes I'm forced to improvise. This Thursday it's particularly challenging. It's the official Mexican independence day and tequila seems like a natural choice but margaritas are too predictable. Continue reading
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This Thursday, we're giving you not just one cocktail recipe but five. And we're doing it with four (or fewer) common ingredients. Plus a heads up on a smooth San Diego gin ... Continue reading
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The Painkiller, on paper, looked appalling to me. All that sticky sweet coconut and pineapple finished with dark rum, one of the more sugary spirits, sounded like nothing I could enjoy. But, being that it was the unofficial drink of the British Virgin Islands, I had to give it a try. Continue reading
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Kneeling in the tall grass, framing up early morning sun through the lens, I smelled the unmistakable scent of fresh mint. I looked to my right to find I'm surrounded by a thick growth of spearmint. It's not yet 8:00 AM but I know what I'll be mixing up for happy hour that night. Continue reading
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It started out "hot", then soon became "ridiculous" and quickly moved into "absurd." The thermometer sneered 110ºF yet we were still outside, still trying to enjoy ourselves. Continue reading
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A couple of sailing trips around the British Virgins Islands gave me a new appreciation for rum -- previously not my favorite spirit. Now, rum drinks taste like salt air, lazy sunshine and a gently rocking sloop. Continue reading
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Here's a little secret: All these fancy recipes we list here? I mix them for guests but when it comes to me, it's a good measure of bourbon in a chunky rocks glass. Continue reading
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With the gear soaked, wind picking up and Shelly and I dripping, we decided to head home and start our happy hour a little early with something hot and soothing. Continue reading