For those of you who don’t yet know Erik Lombardo, our trusty spirits advisor, allow us to introduce him: Erik has worked in restaurants and bars for a good long while -- including a few of our favorites, Maialino, and now, Marta -- and he’s also been with us here, teaching us the cocktails that will make us feel cooler and the techniques that will make us look cooler.
We’re taking a look back at the best things we’ve learned from him this year so that next year will be better and boozier than even your most racous holiday party. Do you have a drink in your hand yet? Make the first on this list, and let’s stumble into 2015 together -- and let’s mix better drinks when we get there.
How to Make a Classic Whiskey Sour
6 Ways to Instantly Make Better Cocktails at Home
When to Shake or Stir a Cocktail
The Glassware You Really Need at Home
How to Make Classic Eggnog
How to Make Mulled Wine Even Better
4 Ways to Up Your Garnish Game
How to Make a Classic Mai Tai
How to Make Big Batch Cocktails
The 4-Ingredient Martinez
How to Make a Mint Julep
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
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