Kevin's Cocktails 

The other night I invented one of the most delicious cocktails out of the 250-plus drinks that I’ve created. It’s made up of equal parts of three of my favorite things, so it has quite the pedigree. Liquore Strega, that complex, coniferous Italian digestif made with over 70 ingredients, including saffron, mint, and fennel. Aperitivo Cocchi Americano, the modern-day equivalent of Kina Lillet, with its notes of quinine and citrus. And Plymouth Gin, this very modern, botanical-f

First off, it’s a palindrome. And maybe that’s why this drink is so versatile and open to variation. The “Amore Roma” is refreshing, delicious, with just the right amount of sweetness, and it looks great too! It’s the perfect go-to cocktail, and it’s not snobby. If you don’t have fancy Vermouth, Tribuno will do just fine. (Although it does like its flavored Cîroc, so maybe it’s a little snobby.) And to top it off, it was a featured cocktail at the Rouge Bar in the MGM Grand

When the “Impressionists” first came on the scene in the early 1860s, what they were doing wasn’t even considered art by the current Powers That Be: the staid, stodgy, myopic Academy. Not only couldn’t they show their work in any gallery, but the general sentiment was that they were not even real artists. More like no-talent dilettantes who simply splashed paint on a canvas. It’s hard to believe that these people—whose work appears nowadays on ubiquitous calendars and coffee

My newest variation is one of the most complex and aggressive "Manhattans", with an assertive and overarching bitterness (from the artichoke-flavored amaro, Cynar, and the bittersweet Punt e Mes). The taste of Bulleit bourbon blends almost immediately with the Punt e Mes (like a hybrid of Sweet Vermouth and Campari). A split second later, an emphatic finish on the back of the palate from the Cynar, with the hint of sweetness (the spiced cherry bitters) dancing around the edge

A comforting cocktail for those dark days that occasionally befall us. The Dark: Reyka Vodka (from Iceland), with Chambord and Blue Curaçao (creating a color almost black). The Light: White cranberry (because we need a silver lining). The Fire: After Shock Cinnamon Liqueur, with Chili and Poblano peppers (so we can get back in the game). With two fresh blackberries as a garnish (one for you, and one for your inner demons). (Click on the link below to view the video in KEVI

In honor of the Day of the Dead, I present you with this new cocktail creation: "Día de los Muertos". Lugubriously jolly, spicy, and complex, there is a curious hint of black cherry throughout, although nothing in the ingredients suggests this. Perhaps it is an olfactory cue from the dried black cherries on a pick used as a garnish... DÍA DE LOS MUERTOS 1 part Broker’s Gin 
 1 part Ancho Reyes Ancho Chile Liqueur
 ½ part Pama Pomegranate Liqueur
 ½ part Punt e Mes* 
½ pa

In America, in the early 19th century, the “cocktail” was born. At first, it was simple and unadorned. Four basic ingredients: liquor (any kind), sugar, water, bitters. And out of this unassuming recipe arose a drink that has become not only a classic cocktail for over 150 years, but a drink that is synonymous with New Orleans itself: the "Sazerac" (and my Retro Cocktail for November). Its unusual name originated from the first ingredient in the drink, a French cognac calle