Stills from the Latest Video

Click on the link below to see the latest video from KEVIN'S COCKTAIL MINUTE: "I FELL FOR A NUTCASE" "I Fell For A Nutcase" ( ) "Rapidly shifting emotions... er, I mean flavors." "Cluster-B Personality Disorder!" "Cluster-B?!? OMG! That's the WORST!" Why are there so many crazies out there? I need a drink... Oh, FYI, don't f#@! with a writer who has his own TV show!

I Fell For A Nutcase

The latest signature cocktail is like "The Vesper Martini", strong and delicious, with lots of Russian vodka, with the hint of lemon and elderflower. Created in the throes of love, like "The Vesper", it outlived the love itself (see drink name). Revenge is a drink best served cold, and in a chilled cocktail glass. Click on the link below for the video in KEVIN'S COCKTAIL MINUTE... "I FELL FOR A NUTCASE" As an addendum, check out my article in The Huffington Post (under my pseudonym, Kevin Kunundrum) entitled: "Why I Hate Online Dating" And on a related note, this new cocktail video: "Dating is Hell on Earth" Also, check out my RETRO COCKTAIL for August, 2016: "The Vesper Martini" Not the

A Cocktail for Wimbledon

I created this cocktail in honor of Andy Murray who won Wimbledon in 2013, making him the first Brit to do so since Fred Perry in 1936! Enjoy! ANDY MURRAY WINS WIMBLEDON 1 part Absolut Hibiskus Vodka ½ part Domaine de Canton* ½ part Malibu Caribbean Rum with Mango Liqueur 2 parts Looza brand Peach juice** ½ part fresh-squeezed Lime juice 4 ice cubes Put everything in a blender and blend. Pour into an elegant glass. 
 Garnish with a lime wheel. *You can substitute St. Germain for the Domaine de Canton. **Looza Peach juice is awesome!

Stills from the Latest Video: Frozen Happiness

Here are some exciting stills from the latest episode of KEVIN'S COCKTAIL MINUTE! (Click on the link below to watch the video) "FROZEN HAPPINESS" "Today... Today... Today..." Waiting on the blender... Because I'm happy, even though it's a chimera. Happiness, that is. Don't blame me, blame Schopenhauer!

A New Summer Cocktail: Frozen Happiness

The NEWEST episode from KEVIN'S COCKTAIL MINUTE is here! "Frozen Happiness" is a bold, invigorating summer cocktail. Rich tropical fruit flavors of pomegranate, passion fruit, and lime, with the bite of ginger, and the unique flavor of Yellow Chartreuse. Schopenhauer once said: “Happiness is a chimera.” Well, he never had this drink! Click on the link below for video... "FROZEN HAPPINESS" Doesn't this make you happy?

The Perfect Martini is Here!

The quest that began with my BLOG entry of March 8, 2016: In Search of the Perfect Martini has reached fruition with the LATEST VIDEO from KEVIN'S COCKTAIL MINUTE! Check it out by clicking the link below. And stay dry! POST SCRIPT: I love "James Bond", so all my martinis must be shaken, not stirred. It doesn't diffuse and dilute it that much more than if it were vigorously stirred. The point, after all, is to get it nice and cold, and shaking gets a drink colder than does stirring. (Besides, there's something about those little flecks of ice that float around, like precious jewels.) And don't believe it if they say shaking will "bruise the gin." Gobbledygook! If the liquor's taste is a bit

Why I Love Gin

I hated gin for decades. Like so many people who went to college, in addition to occasionally studying and going to class, I tested the limits of excess on a weekly, sometimes daily, basis. One night on a whim, I took this glass pitcher my roommate and I had swiped from one of the local watering holes (on an especially crowded and drunken night), and measured out what it took to fill it with martinis. A martini. The fabled drink of James Bond and polite society. A far cry from the PBR my friends and I lived off of while perfecting our skill at beer pong (and seeing who would be the last to pray to the Porcelain God). A martini, with Tanqueray gin (and some Vermouth I can’t remember), because

Sévérine: A New Cocktail Inspired by James Bond's "Skyfall"

Yes please. Inspired by the James Bond film Skyfall, Sévérine is the most beautifully sad of all the Bond Girls. The drink itself is lighter, with a gorgeous red-orange color, with the complex flavor of Aperol, the smoothness of white cranberry, the exotic bite of Vietnamese ginger. Click on the link below to see the video in KEVIN'S COCKTAIL MINUTE... "Sévérine" And one of these as well. (Is that ginger on a pick?) "What's your sign?" "Um, you're standing on my toe."

Down For The Count: A New Negroni

In celebration of "National Negroni Week" (June 6 through June 12), I offer to you a new twist on Count Negroni's famous creation. Hendrick's Gin, Vya Sweet Vermouth, and a variation on the Campari part of the recipe: the artichoke bitterness of Cynar, balanced by the bittersweet vibrancy of Aperol (with a splash of Crème Yvette for exotic flavor). And as the finishing touch, a dash of grapefruit bitters. Enjoy! DOWN FOR THE COUNT 1 part Hendrick’s Gin 
1 part Vya Sweet Vermouth
 ½ part Cynar
 ½ part Aperol 
splash of Crème Yvette 
dash of Scrappy’s Grapefruit bitters Stir over ice. Pour into a rocks glass. 
Garnish with an orange twist. A cameo appearance by Count Negroni! The good

Pardon My French: A Sophisticated New Cocktail

The wonderful tastes of hibiscus and green Chartreuse, lime and extra dry vermouth infuse this drink with a smoothness and complex flavor that transports you to a sidewalk café in Paris. Please click on the link below for the making of this drink in KEVIN'S COCKTAIL MINUTE! "Pardon My French" Photo: Ashby Wratchford (Magnifique, n'est-ce pas?) Hemingway once had a drink or two here.

Retro Cocktail for June: The White Lady

We keep coming back to the two Harrys*. Harry MacElhone (ABC of Mixing Cocktails) and Harry Craddock (The Savoy Cocktail Book). “The White Lady” (also known as “Delilah”) was invented by the former in London, in 1919. Originally, it had crème de menthe instead of gin. But when the first Harry founded Harry’s New York Bar in Paris in 1923, he substituted gin for the crème de menthe. The drink became popular, not only for its taste, but for its elegant appearance. And in 1930, the other Harry, Harry Craddock, published the recipe in his seminal cocktail manual, increasing the amount of gin, making it drier. Subsequent recipes have included the addition of an emulsified egg white. *Actually, it

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                                     ©2016, ©2017 by Kevin Postupack.


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