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Andrew Bohrer

Lists

The Best Dive Bars in Seattle

It's important to have a few oases where nobody knows your name—anonymous, but spirited dives where you can pound a beer and be on your way (or sit stagnant for the next…

  • story: Talia Baiocchi
Cocktails

Why Was the Aviation Google Zeitgeist’s #1 Cocktail in 2013?

How, after never having placed in the top 10 before, did the Aviation—a classic, but obscure purple-hued gin drink—edge out all of the competition?

  • story: Leslie Pariseau
  • photo: Daniel Krieger
Cocktails

Ease Your Winter Blues with a Cocktail (or Five)

We're not suggesting you drown your January sorrows. But here are five of our favorite winter drinks just in case.

  • story: Punch Staff
  • photo: Daniel Krieger
recipe

Crimson and Clover

This Gin Fizz-inspired cocktail contains an added layer for the winter season—equivalent to a mulled wine snowsuit.

  • story: Leslie Pariseau
  • photo: Daniel Krieger
Cocktails

The (Totally Unofficial) Lego Bartender Collection

Brad Thomas Parsons talks with Andrew Bohrer, bartender, spirits educator and confessed AFOL (Adult Fan of Lego) about casting the world’s top bartenders in plastic.

  • story: Brad Thomas Parsons
  • photo: Andrew Bohrer
recipe

Rye Whiskey Syrup

Equal parts rye and sugar, this strong play on simple syrup is a necessary component of the Bitter Handshake, a recipe from Brad Thomas Parsons' book, Bitters.

  • story: Leslie Pariseau
recipe

Bitter Handshake

Bartender Andrew Bohrer developed this after-dinner Fernet old-fashioned digestif of sorts, with an ingenious rye whiskey syrup subbing in for the standard simple syrup.

  • story: Leslie Pariseau
  • photo: Lizzie Munro
recipe

Blood Orange Reduction

This jewel-colored winter citrus reduction is one part of the Bitter Handshake, a cocktail by Andrew Bohrer from Brad Thomas Parsons' book, Bitters.

  • story: Leslie Pariseau
The Resurgence of the Lion’s Tail
Featured Article

The Resurgence of the Lion’s Tail

How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.

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