GSN Alert: June 19th – National Martini Day


The Martini is well deserving of its own day, as it is the most widely recognized cocktail in the world.  At its most basic, it is a combination of gin and dry vermouth.  On the auspicious occasion, GSN is proud to share a few of our favorite Martini recipes from the last 150 years.

1 1/2 oz gin
3/4 oz dry vermouth
1 dash orange bitters
Stir in mixing glass with ice & strain
Add olive

1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz Benedictine
1 dash orange bitters
Stir in mixing glass with ice & strain

Dry Martini
2 oz gin
1/4 oz dry vermouth
Stir in mixing glass with ice & strain
Add olive or lemon twist

2 oz gin
1/2 oz dry vermouth
Stir in mixing glass with ice & strain
Add onion

Hoffman House
1 3/4 oz gin
3/4 oz dry vermouth
2 dashes orange bitters
Stir in mixing glass with ice & strain
Add olive

2 oz gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
Stir in mixing glass with ice & strain
Add olive (or lemon twist)

1 3/4 oz gin
1/2 oz dry vermouth
1/4 oz Red Dubonnet
Stir in mixing glass with ice & strain
Add orange peel


GSN Alert: Top 10 Nominees for the 12th Annual Spirited Awards

American Categories

American Bartender of the Year presented by Bacardi USA

Tyson Buehler, Death & Co – Denver, CO

Kevin Diedrich, Pacific Cocktail Haven – San Francisco, CA

Marcovaldo Dionysos, ABV – San Francisco, CA

Abigail Gullo, Compère Lapin at The Old No. 77 Hotel & Chandlery – New Orleans, LA

Franky Marshall, Le Boudoir – New York, NY

Micah Melton, The Aviary – Chicago, IL

Ezra Star, Drink – Boston, MA

Kellie Thorn, Empire State South – Atlanta, GA

Yael Vengroff, Spare Room – Los Angeles, CA

Jillian Vose, Dead Rabbit – New York, NY

Christine Wiseman, Broken Shaker – Los Angeles, CA

Best American Brand Ambassador

Kiowa Bryan, Spiribam

Tim Cooper, 86 Co.

Gardner Dunn, Suntory Whiskies

Erin Hayes, House Spirits

Vance Henderson, Monkey Shoulder

Lynn House, Heaven Hill

Anne Louise Marquis, Campari America

Jessamine McLellan, Irish Whiskey, Pernod Ricard

Robin Nance, Beam Suntory

Trevor Schneider, Reyka

Best American Bar Team presented by William Grant & Sons

Clover Club – Brooklyn, NY

Columbia Room – Washington D.C.

Dante – New York City, NY

Drink – Boston, MA

Herbs & Rye – Las Vegas, NV

Leyenda – Brooklyn, NY

Pacific Cocktail Haven – San Francisco, CA

Sportsman’s Club – Chicago, IL

Sweet Liberty – Miami, FL

Williams & Graham – Denver, CO

Best American Cocktail Bar presented by Pernod Ricard

ABV – San Francisco, CA

Amor Y Amargo – New York City, NY

Anvil – Houston, TX

Bar Goto – New York City, NY

BarMini by Jose Andres – Washington, D.C.

Lost Lake – Chicago, IL

Pacific Cocktail Haven – San Francisco, CA

PDT – New York City, NY

Pouring Ribbons – New York City, NY

Trick Dog – San Francisco, CA

Best American High Volume Cocktail Bar presented by William Grant & Sons

Bitter & Twisted Cocktail Parlour – Phoenix, AZ

Drink – Boston, MA

Harvard and Stone – Los Angeles, CA

Occidental – Denver, CO

Pagan Idol – San Francisco, CA

Polite Provisions – San Diego, CA

Roosevelt Room – Austin, TX

Sportsman’s Club – Chicago, IL

The Anderson – Miami, FL

The NoMad Bar – New York City, NY

Best American Hotel Bar presented by Bacardi USA

Brother’s and Sister’s at The Line Hotel – Washington D.C.

Charmaine’s at The Proper Hotel – San Francisco, CA

Compère Lapin at The Old No. 77 Hotel & Chandlery – New Orleans, LA

Covina at Park South – New York City, NY

Libertine Social at The Mandalay – Las Vegas, NV

Midnight Rambler at The Joule – Dallas, TX

Sable Kitchen & Bar at The Palomar – Chicago, IL

The Broken Shaker at The Freehand – Miami, FL

The Living Room at The Dewberry Hotel – Charleston, SC

The Roof at Park South – New York City, NY

The Spare Room at The Roosevelt Hotel – Los Angeles, CA

Best American Restaurant Bar presented by Woodford Reserve

Bad Hunter – Chicago, IL

Bar Agricole – San Francisco, CA

Cherry Circle Room – Chicago, IL

Clyde Common – Portland, OR

Gramercy Tavern – New York City, NY

Kimball House – Decatur, GA

LihoLiho Yacht Club – San Francisco, CA

No. 9 Park – Boston, MA

Nopa – San Francisco, CA

Silver Dollar – Louisville, KY

Best New American Cocktail Bar presented by Maison Ferrand USA

Attaboy Nashville – Nashville, TN

Broken Shaker LA – Los Angeles, CA

Death or Glory – Delray Beach, FL

Diamond Reef – Brooklyn, NY

Navy Strength – Seattle, WA

Nickel City – Austin, TX

NoMad LA Giannini Bar – Los Angeles, CA

Prairie School – Chicago, IL

The Aviary NYC – New York City, NY

The Pool Lounge – New York, NY

International Bartender of the Year presented by Bacardi USA

Sullivan Doh, La Commune – Paris

Marcis Dzelzainis, Sager and Wilde – London

Roman Foltan, ATLAS – Singapore

Chris Hysted-Adams, Black Pearl – Melbourne

Chris Moore, Coupette – London

Tess Posthumus, Flying Dutchmen Cocktails – Amsterdam

Remy Savage, Artesian – London

Joe Schofield, Tippling Club – Singapore

Kaitlyn Stewart, Royal Dinette – Vancouver

Luke Whearty, Operation Dagger – Singapore

Best International Brand Ambassador presented by G.H. Mumm

Georgie Bell, Malts – Bacardi

Ian Burrell, Global Rum Ambassador

Dickie Cullimore, Bacardi

Gareth Evans, Absolut Elyx

Daniyel Jones, Angostura

Roberta Mariani, Martini

Joe McCanta, Grey Goose

Raj Nagra, Bombay Sapphire

George Nemec, Becherovka

Nicola Riske, Macallan & Edrington Malts

Meimi Sanchez, Havana Club International

Best International Bar Team presented by The House of Angostura

Baxters Inn – Sydney

Black Pearl – Melbourne

Licoreria Limantour – Mexico City

Lost & Found Drinkery – Cyprus

Manhattan Bar – Singapore

Swift – London

The American Bar, The Savoy – London

The Clumsies – Athens

The Connaught Bar – London

Tippling Club – Singapore

Best International Cocktail Bar presented by Pernod Ricard

ATLAS – Singapore

Bulletin Place – Sydney

Happiness Forgets – London

Le Syndicat – Paris

Licoreria Limantour – Mexico City

Lost and Found Drinkery – Cyprus

Native – Singapore

Operation Dagger – Singapore

Speak Low – Shanghai

The Gibson – London

Three Sheets – London

Best International High Volume Cocktail Bar

Baba Au Rum – Athens

Baxters Inn – Sydney

Callooh Callay – London

Central Station – Beirut

Dirty Dick – Paris

Eau-de-Vie – Melbourne

HIMKOK – Oslo, Norway

La Factoria – San Juan

Oriole Bar – London

Panda and Sons – Edinburgh

Super Lyan – London

The Barber Shop – Sydney

The Clumsies – Athens

Best International Hotel Bar presented by Japan Shochu and Sake Maker Association

Bamboo Bar at the Mandarin Oriental- Bangkok

Charles H at the Four Seasons- Seoul

Dukes Bar at Dukes – London

Fifty Mils at Four Seasons Hotel- Mexico City

Lobster Bar at Island Shangri-La- Hong Kong

Manhattan Bar at Regent – Singapore

Punch Room at London Edition – London

Scarfes Bar at Rosewood – London

The American Bar at The Savoy – London

The Lobby Bar at The London EDITION

Best International Restaurant Bar

Blind Pig – London

Cub – London

Danico – Paris

Hawksmoor Spitalfields – London

Maybe Frank – Sydney

Sager & Wilde – London

Sexy Fish – London

Sober Company – Shanghai

The Clove Club – London

Tjoget/Linje Tio – Stockholm

Zuma Dubai – Dubai

Best New International Cocktail Bar presented by Maison Ferrand USA

Botanist – Vancouver, Canada

Coupette – London

Flying Dutchmen Cocktails – Amsterdam

Les Grands Verres – Paris

MOOTEE – Johannesburg

Scout – London

The Mint Gun Club – London

The Old Man – Hong Kong

The Strangers Club – Panamá

Two Schmucks – Barcelona

Waeska Bar at the Mandrake – London

Best Cocktail & Spirits Publication

1806 Magazine

Difford’s Guide

Fine Drinking Magazine

Neat Pour

Rumporter Magazine

The Daily Beast Half Full Section

The Spirits Business


Whisky Advocate

Best Cocktail and Spirits Writer presented by Fairmont Hotels & Resorts

Carrie Allan, The Washington Post and more

Simon Difford, Difford’s Guide

Aaron Goldfarb, PUNCH

Pableaux Johnson, New York Times, Imbibe, and more

Matt Pietrek, Cocktail Wonk

Clay Risen, New York Times

Noah Rothbaum, The Daily Beast

Robert Simonson, The New York Times

Hamish Smith, Class Magazine, Drinks International

Max Watman, The Daily Beast

Best New Cocktail or Bartending Book presented by Gra’it Grappa

Cocktail Chameleon by Mark Addison

FEVER-TREE The Art of Mixing Simple Long Drinks & Cocktails From The World’s Leading Bars by Charles Rolls and Tim Warrillow

Gin Tonica by David T. Smith

L’Heure du Cocktail / The Cocktail Hour by Marcel Requien & Lucien Farnoux-Reynaud

One-Bottle Cocktail by Maggie Hoffman

Meehan’s Bartender Manual by Jim Meehan

The Imbible by Micah LeMon

3 Ingredient Cocktails by Robert Simonson

The Cocktail Competition Handbook by Andy Ives

The Cocktail Guy’ by Rich Woods

Best New Book on Drinks Culture, History or Spirits

Barrel Strength Bourbon: The Explosive Growth of America’s Whiskey by Carla Harris Carlton

Beachbum Berry’s Sippin Safari by Jeff Berry

By the Smoke and the Smell by Thad Vogler

Distillery Cats by Brad Thomas Parsons

Masters of Craft: Old Jobs in the New Urban Economy by Richard E. Ocejo

Mezcal by Emma Janzen

Rum Curious: The Indispensable Tasting Guide to the World’s Spirit by Fred Minnick

STRAIGHT UP The insiders’ guide to the world’s most interesting bars and drinking experiences by Joel Harrison & Neil Ridley

The Curious Bartender’s Rum Revolution by Joel Harrison

The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom, Photography by Kohei Take

Best Broadcast, Podcast or Online Video Series

Bar None Podcast

BarChick Media Ltd.

Bartender At Large

Cocktails For You

Difford’s Guide

Gin Foundry

Life Behind Bars

Shift Drink podcast with Ed Rudisell and Arthur Black

The Speakeasy


Best Bar Mentor presented by Barsmarts

Tony Abou-Ganim, The Modern Mixologist

Bridget Albert, Southern Wine and Spirits

Ryan Chetiyawardana, Mr Lyan

Alex Kratena, Pour

Francesco Lafranconi, Bar consultant

Christopher Lowder, Proof & Company, China

Dre Masso, Mentor

Nectaly Mendoza, Herbs & Rye

Mike Ryan, Kimpton Hotels

Andy Seymour, Liquid Productions, INC

Best New Spirit or Cocktail Ingredient

Creme de Banane, Tempus Fugit Spirits

Del Maguey Single Village Mezcal Jabali

Rieger & Co. Monogram Whiskey 2018 Sherry Bota

Laird’s Straight Applejack 86

MARTINI Riserva Speciale Bitter

Old Duff Single Malt Genever

Paranubes Oaxacan Rum

Privateer Rum Pot Stilled Overproof Rum- Tres Aromatique

Tequila Siembra Valles Blanco Ancestral

The Bitter Truth Bogart’s Bitters

World’s Best Cocktail Menu presented by Peroni

American Bar, The Savoy – Every Moment Tells a Story – London

Bitter & Twisted Cocktail Parlour – Phoenix, AZ

BlackTail – New York City, NY

Canon – Seattle, WA

Charles H, Four Seasons Hotel – Seoul

Dandelyan – London

Dante – New York City, NY

MACE bar – New York City, NY

The Aviary – Chicago, IL

Tippling Club – Singapore

World’s Best Spirits Selection

Amor y Amargo – New York, NY

ATLAS – Singapore

Mabel – Paris, France

Old Crow – Zürich, Switzerland

Rumba – Seattle, WA

Sexy Fish – London

Sweet Liberty – Miami, FL

The Baxter Inn – Sydney, Australia

The Office – Chicago, Illinois

Trick Dog – San Francisco, CA

Whitechapel – San Francisco, CA

GSN Alert: June 14th – National Bourbon Day

imagesBourbon is the quintessential American spirit, and today is a today to celebrate it!  GSN is proud to share some classic bourbon cocktails from some of the great cocktail guides of the past 150 years.

Bourbon Crusta
2 ounces bourbon whiskey
1/2 ounce triple sec
1/2 ounce maraschino liqueur
1/2 ounce lemon juice
2 dashes orange bitters
Garnish: Orange peel.
Shake with ice. Strain into a cocktail glass.

Bourbon Milk Punch
1 1/2 ounces bourbon whiskey
4 ounces milk
2 teaspoons simple syrup
2 dashes vanilla extract
Garnish: grated nutmeg
Shake vigorously with ice, strain into a brandy snifter or wine glass.

2 ounces bourbon whiskey
3/4 ounce white crème de cacao
1/2 ounce lemon juice
1 dash grenadine
Shake with ice. Strain into champagne flute.

Eastern Sour
2 ounces bourbon whiskey
1 1/2 ounces orange juice
1 ounce lime juice
1/4 ounce orgeat
1/4 ounce simple syrup
Garnish: Shell of the lime used for the fresh juice.
Shake with ice. Strain into an ice filled tumbler.

Lion’s Tail
2 ounces bourbon whiskey
1/2 ounce pimento dram
1/2 ounce lime juice
1 teaspoon simple syrup
1 dash Angostura Bitters
Shake with ice and strain into a chilled cocktail glass.

Mint Julep
2 ounces bourbon whiskey
4 whole sprigs mint
2 teaspoons sugar
Garnish: Mint sprigs dusted with powdered sugar.
Muddle in a cocktail shaker until the sugar is dissolved and the mint is blended in. Add ice, and then shake well. Strain into a glass filled with shaved ice.

1 ounce bourbon whiskey
1/2 ounce Cointreau
7 dashes Angostura Bitters
7 dashes Peychaud’s bitters
5 ounces champagne
Garnish: Lemon twist.
Build in a champagne flute.

Suffering Bastard
1 ounce lime juice
4 ounces ginger ale
1 dash Angostura Bitters
1 ounce bourbon whiskey
1 ounce gin
Garnish: mint sprig, orange wheel, and cherry.
Build in a rocks glass.

Ward 8
1 1/2 ounces bourbon whiskey
1/2 ounce lemon juice
1/2 ounce orange juice
1 teaspoon grenadine
Shake with ice. Strain into a cocktail glass.

Whiskey Sour
2 ounces bourbon whiskey
1 ounce simple syrup
3/4 ounce lemon juice
1 teaspoon egg white (optional)
Shake with ice. Strain into a sour glass, or an ice filled Old Fashioned glass.

GSN Alert: Bols’ “Red Light Negroni” Debuts During Negroni Week: June 4-10, 2018

Lucas Bols USA announces that it will be a supporting sponsor of Imbibe Magazine’s Negroni Week 2018 through its Bols Genever brand, featuring the Red Light Negroni. The sixth-annual event will be held June 4-10 and raises funds for charitable causes around the world.

Over the course of Negroni Week, bars nationwide will serve the Red Light Negroni – Bols Genever, Campari, and sweet vermouth presented in a custom light bulb decanter. The drink is a cheeky homage to the Red-light District in Amsterdam, the birthplace over 350 years ago, of Bols Genever.

“A Drink for Your Cause”

Bols Genever has also created “A Drink for Your Cause,” a charitable fund of up to $15,000 that will benefit the charities chosen by participating bars across the country. Here’s how it works:

  • Bars register at and select an official Negroni Week charity.
  • During Negroni Week, every time a guest posts a photo to Instagram of their Red Light Negroni with the hashtag #RedLightNegroni and the account’s handle, Bols Genever will donate $1 to the account’s chosen charity.

“Watching the classic Negroni grow in popularity over the last handful of years has been an absolute revelation,” said Gilles Bensabeur, Bols Genever USA Brand Manager. Imbibe has obviously been instrumental in that growth and we’re extremely proud to sponsor Negroni Week and, hopefully, introduce Bols Genever, the original spirit of Amsterdam, to an even broader audience. That we get to do so to the benefit of such worthy charitable organizations makes it all the more worthwhile.”

“We are thrilled to partner with Bols Genever on Negroni Week 2018 and are grateful for their commitment to donate up to $15,000 in support of Negroni Week’s mission to raise money for charitable causes,” says Karen Foley, publisher of Imbibe Magazine. “Their support is yet another testament to the generosity of the hospitality world.


  • 1 oz Bols Genever
  • 1 oz Campari
  • 1 oz Sweet Vermouth

Combine the ingredients in a mixing glass filled with ice and stir well. Strain into the lightbulb decanter, serve it next to a rocks glass filled with ice and garnished with an orange twist.

About Bols Genever

Bols Genever, the original spirit of Amsterdam, is made with the knowledge and craftsmanship of over four centuries of distilling by Lucas Bols, the world’s oldest distilled spirits brand from Amsterdam since 1575. Bols Genever is made according to the authentic 1820 recipe that is on display at the House of Bols in Amsterdam.

About Negroni Week

Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charities around the world. From 2013 to 2017, Negroni Week grew from about 100 participating venues to over 7,700 venues around the world, and to date, they have collectively raised nearly $1.5 million for charitable causes.

For one week every June, bar and restaurants mix classic Negronis and Negroni variations for a great cause. To participate, each venue signs up at, chooses from our list of official charity partners, and makes an immediate donation to that charity. Then they can return during and after Negroni Week to make additional donations to their chosen charity. After Negroni Week is complete, we tally up how much was raised collectively by all of our participating bars, restaurants and partners.

GSN Alert: June 4th – National Cognac Day

704px-Map_of_Cognac_Regions3.svgIn honor of National Cognac Day (odd, I know, since Cognac is a French spirit), Good Spirits News is proud to present a selection of some of the best classic cocktails featuring this iconic spirit.

Editor’s note: French grape brandies made in the Cognac region are the only brandies that can be labeled as Cognac.blah

1 1/2 ounce brandy
1 ounce cream
1 ounce crème de cacao
Garnish: Sprinkle of nutmeg
Shake with ice. Strain into a cocktail glass.

Between The Sheets
1 ounce brandy
1 ounce light rum
1 ounce Cointreau
1/2 ounce lemon juice
Garnish: Lemon twist.
Shake with ice. Strain into a cocktail glass.

East India House
2 ounce brandy
1 teaspoon pineapple syrup
1 teaspoon maraschino liqueur
1 teaspoon orange curaçao
3 dash Angostura Bitters
Garnish: Lime twist
Shake with ice, strain into a cocktail glass.

Fog Cutter
2 ounce lemon juice
1 ounce orgeat
2 ounce light rum
1 ounce brandy
1/2 ounce gin
1/2 ounce sweet sherry
Shake everything, except the sherry, with ice. Pour into a tall ice filled tiki mug or chimney glass. Float the sherry over the top.

2 ounce brandy
1 ounce Cointreau
1/2 ounce lemon juice
Shake with ice. Strain into a cocktail glass.

1 ounce brandy
1/4 ounce white crème de menthe
Garnish: Fresh sprigs of mint, and serve with a glass of water.
Stir with ice. Strain into a cocktail glass.

Vieux Carre
3/4 ounce rye whiskey
3/4 ounce brandy
3/4 ounce sweet vermouth
1/8 ounce Benedictine
1 dash Peychaud’s bitters
1 dash Angostura Bitters
Garnish: Lemon twist.
Build over ice, in an Old Fashioned glass.

GSN Alert: May 30th – National Mint Julep Day

mint_julepYou would think that National Mint Julep Day would be held at the same time as the Kentucky Derby, but it is not so.  But, any day is a good day for this iconic American creation.  It turns out that the Mint Julep is most likely the oldest cocktail served in the United States, going back to the original 13 colonies.

Author and cocktail historian David Wondrich recently published his findings in his revised and expanded version of Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar.  Here’s a pertinent excerpt from a recent interview Dave had with Robert Simonson.

RS: There’s new material on drinks in the new book, particularly the history of the Julep, which you say is a much older drink than previously thought.

DW: It’s a much earlier drink. In 1770, in Virginia, there are two solid references to the julep being a recreational drink. That’s a big deal, I think. I had looked at the part on the julep in the original edition and I was shocked and disappointed. I wrote almost nothing about it. I wanted to kick myself, because that’s the most important drink.

RS: You call it the “first true American drink.”
DW: It’s a foundational drink. It’s how we started to be different. The mint julep is also the only drink that I’ve championed that hasn’t been revived yet.

RS: Really? People make nice mint juleps at many places.
DW: Some. Not so much. Nobody really specializes in them. People will make them if you ask.

RS: And it was a brandy drink originally?
DW: In the 1700s, it was a rum drink. The Revolutionary War years and a little after, a whiskey drink. Once the country got rich again and started making money again, it was a brandy drink, up until the Civil War.

RS: Can we say it was originally a Virginia drink?
DW: That seems to be the case. But I think it was [bartender Orsamus] Willard at the City Hotel in New York who popularized the iced version.

And here is Wondrich’s favorite (and authentic) version for you to try at home:

The Prescription Julep
1.5 ounces VSOP cognac or other good brandy
0.5 ounce rye whiskey
2 tsp sugar (to taste), dissolved in 1/2 ounce water
2 sprigs fresh mint, plus more for garnish

Place the sugar and water in a tall glass or julep cup and muddle until sugar is dissolved. Add mint leaves to the sugar syrup and gently press to release the flavorful oil (don’t get too aggressive: smashing up the mint releases bitterness in the leaves). Add the spirits and stir to combine. Fill glass with crushed ice and stir with bar spoon until the glass begins to frost, adding more crushed ice if needed. Garnish with a fresh sprig of mint; serve with a straw.

GSN Alert: May 20, 2017 – World Whiskey Day


World Whisky Day invites everyone to try a dram and celebrate the water of life. Events are taking place all over the globe. If you can’t find an event happening near you why not host your own World Whisky day event? All you need is a bottle of whisky to share with your friends. World Whisky day celebrates all types of whisky/whiskey and encourages everyone to enjoy whisky responsibly.

World Whisky Day is all about making whisky fun and enjoyable. It’s not about being exclusive or prescriptive. You can drink it however you enjoy it (ice, water, mixer – whatever works for you). We want to be all inclusive and that means any kind of whisky/whiskey from anywhere in the world.

For more info go to: World Whisky Day