Melissa Watson


Easy As One, Two, Three: Your Guide to No Math Cocktails

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I recently had an epiphany. A customer asked how he could easily increase the number of cocktails in his home bar repertoire but still genuinely wow his friends. I started to write out a list of my favorite recipes and quickly noticed a pattern emerging. It hit me: all the drinks I make on a regular basis, at least the way I make them, use absolutely no fractions. Not necessarily equal parts but whole parts. Keeping things simple allows me to whip up stylish drinks without a lot of fuss.
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Gateway Gins for People Who THINK They Don’t Like Gin

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Whenever someone tells me they don’t like gin, my response is always: “You just haven’t tried the right gin yet.” It tends to be true. It was true for me!
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Three Kinds of Vermouth People

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When it comes to vermouth, there are three kinds of people in the world: people who think it is all terrible (aka people who have almost certainly only had vermouth that had gone bad), people who think it is all the same (aka people who have yet to experience how a different vermouth totally changes a cocktail), and people who won’t bat an eye at all if I say something like “Well, this is my favorite vermouth for a Manhattan but this over here is my favorite vermouth for a Negroni.”
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How to Make a Spritz: Way More than Just Aperol

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The Aperol Spritz has been everywhere lately. It’s a San Francisco brunch favorite. I live in the suburbs and a local restaurant even named their happy hour Spritz Hour!

I’m sure you’ve seen it around. Bubbly and bright orange. Day drinking appropriate. Won’t knock you on your butt too fast. Approachable like a glass of wine but enough of a mixed drink to lend a little cocktail cred. But the spritz has been around longer than Aperol so you shouldn’t be afraid to tinker and come up with your own variations. 

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Amaro + Artichokes: an education and a cocktail recipe

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Bitter tends to be an acquired taste to most palettes so don’t be surprised if you don’t enjoy Amaro at first, I didn’t! I’ve been into this category of liqueur for most of a decade and I love how many people have decided to join me on the bittersweet side of life. Most amaros (or amari if you pluralize properly in Italian) are made in Italy but American distillers have been creating their own versions more and more.
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