I have discontinued posting to this blog.
I will give you some good starting points for using the blog.
First, and foremost, the blog was started to document my quest to make every cocktail in the Post-Prohibition classic, The Savoy Cocktail Book. The posts start with “The Abbey” and continue until “The Absinthe Frappe“. Another way to access them is through the “Savoy Cocktail Book Index“. Along those lines, one of the most common questions is how to interpret the cocktail recipes in the Savoy Cocktail Book, this post, “Savoy Cocktail Volume“, covers my thoughts on that matter. I’ve also started on a Savoy Cocktail Book ingredient glossary, which is cross referenced to the cocktails containing those ingredients: Savoy Cocktail Ingredients
Perhaps one of the most essential posts, then is "Why The Savoy Cocktail Book"? Or, "Why did you make all those Savoy Cocktails, Erik?"
The whole Savoy Project culminated with a trip to London organized by Plymouth to celebrate Craddock’s Birthday in 2013. “Once in a Lifetime“, about sums it up.
My adventures in bartending are categorized under “Crazylandia” and begin with the post, “Homework“.
Aside from that, probably the most popular topic has been my coverage of The Great Kina Lillet Controversy, which started with “The Quest for Kina Lillet” and culminated 4 years later with “Kina Lillet, 2012“.
The ingredient “Hercules“, also generated a fair bit of interest, this posts cover most of the details, “New Life Cocktail” and “Hercules Redux“. The most recent recipe is here, “Savoy Sunday, Dec 2012“.
Over the years, there have been a lot of “Food” posts, along with the cocktails. Probably the thing I make the most often is still my version of New Orleans Take Out‘s Jambalaya, here posted for a “Bachelor Dinner“.
Most recently, I experimented with soft drinks, delving into the history and ingredients of Root Beer. My favorites are still the Bitter Beers I made, like this one, “Bitter Beer v1.3b”
Finally, I experimented with yeast fermented Ginger Beer, which I really enjoyed. My favorite was this vinegar acidulated version, which I called “Switchel-ish“.