St. John Frizell
As seen in:
MSN,
Bon Appetit,
Epicurious,
Men's Journal,
Liquor.com,
Saveur,
Fine Cooking Magazine,
PUNCH,
Imbibe Magazine
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by St. John Frizell
The Spirit of Summer
In his classic 1940s cocktail book The Fine Art of Mixing Drinks, David Embury wrote, “Of all the liquors in the world, gin is probably the most misunderstood, the most maligned, the most abused.” He claimed that the bad reputation gin acquired during Prohibition was as undeserved as it was hard to shake. Postwar drinkers in America remembered gin as something gangsters made in bathtubs. But before Prohibition, gin was a colossus of the spirits world, and its popularity straddled the globe.
The 3 Frozen Drinks You Need to Make This Summer
One day in 1942, when the fishing was no good, Ernest Hemingway ran into a friend at a bar in Havana. “We drank 17 double frozen daiquiris apiece,” he wrote after the ensuing bender, “without leaving the bar except for an occasional trip to the can.” Hemingway’s tolerance for alcohol is mind-boggling. But his love for frozen drinks? That we understand. At least we do now. Today, the boozy, slushy concoctions are getting a much-deserved makeover.
The 19 Best Undiscovered Cocktail Bars in America
Two years ago, New Yorkers Jake Cerese and Kate Claeys stumbled across the old Silver Jack Inn in Baker on their way to Great Basin National Park to watch a meteor shower. “We didn’t see meteors, but we saw a Chinese rocket re-enter the atmosphere,” says Cerese. The debris formed a fireball visible across five western states.
The 19 Best Undiscovered Cocktail Bars in America
Two years ago, New Yorkers Jake Cerese and Kate Claeys stumbled across the old Silver Jack Inn in Baker on their way to Great Basin National Park to watch a meteor shower. “We didn’t see meteors, but we saw a Chinese rocket re-enter the atmosphere,” says Cerese. The debris formed a fireball visible across five western states.
The 19 Best Undiscovered Cocktail Bars in America
Two years ago, New Yorkers Jake Cerese and Kate Claeys stumbled across the old Silver Jack Inn in Baker on their way to Great Basin National Park to watch a meteor shower. “We didn’t see meteors, but we saw a Chinese rocket re-enter the atmosphere,” says Cerese. The debris formed a fireball visible across five western states.
Star-Spangled Sangria
In Federico Fellini's 1965 film Juliet of the Spirits, a woman comes home to find a tall, dark Spanish stranger mixing Sangria in her moonlit garden. "It quenches the thirst of those who drink it," he says as he fills her tumbler.
We Went on an Epic Bender in Nashville and Lived to Tell the Tale
Welcome to Eat Like a Local ! From late-night burgers in Nashville to a life-changing date shake in Palm Springs, we traveled across the U.S. to find the spots that are really hitting home. Call it Hank’s Law: Wherever you find a lot of great country singers, you’re going to find a lot of great bars.
Kirsch au Café
MONTH January February March April May June July August September October November December DAY 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 YEAR 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 1973 1972 1971 1970 1969 1968 1967 1966 1965 1964 1963 1962 1961 1960 1959 1958...
Flamed Cocktails Warm Winter Nights - Imbibe Magazine
Every year around Christmastime, I start wanting to play with fire. I’m sure this goes back, as so much inevitably does, to my years as a young and enthusiastic Catholic. When I was an altar boy, my devout grandfather made sure I was always early for my shift, which meant I got to walk around the church with a long brass candle-lighter, stopping purposefully at every wax taper. And during the weeks of Advent, there were always so many more candles to light.
Mixing With Mezcal: Smoky, Strong, and Delicious Cocktail Recipes
Mezcal is tequila’s older country cousin, made from different types of agave that infuse it with big, brawny flavors — think smoke, sweat, and petrol. As such, it doesn’t always play well with others. In Mexico, people drink the stuff undiluted and have for hundreds of years. Mezcal seemed to prefer it that way. That’s why I used to say that mixing cocktails with mezcal was like trying to teach a pig to sing: It wastes your time and annoys the pig. Best just to leave it alone.
PUNCH | Is Japanese Gin the Next Big Thing?
“Japanese gin”: for contemporary American bartenders, a more pure phrasal catnip couldn’t be engineered in a lab. It combines the world’s most mixable spirit with the most obsession-inspiring cocktail culture. Even as back bars become crowded with gins from all over the world, Japanese gin—which calls on the country’s bounty of indigenous flora—feels automatically indispensable.
Beyond Tom: The Case for the Summer Collins - Men's Journal
The Tom Collins has been my go-to summer drink since I was seven. Back then, green bottles of Canada Dry Collins Mixer, which sadly is no longer sold, would show up at my house around the time the patio furniture came out of the basement. I took my Collins without gin at the time, but it wasn’t entirely kids’ stuff. It was fizzy as hell, bracingly acidic, and as much a part of my summer as the sound of the ice cream truck.
Upgrade Your Flask (and What You Put In It)
Not many objects generate immediate goodwill the way a flask does. It's sort of a handshake in liquid form, one that's both neighborly and conspiratorial. Pull a hip flask out of your pocket and offer it to someone — a friend, an enemy, a complete stranger — and together you're breaking a taboo against drinking in public.
Punch Drunk: Three Holiday Recipes to Kick Off the Season Right
Come winter, no tradition is as sacred as getting toasted on holiday punch. Yuletide hosts have been soothing their guests' seasonal anxiety with big bowls of hot booze for as long as alcohol has existed. Northern Europeans have always been especially good at this. In the orchards of England, winter meant drafts of wassail, a mulled, rustic broth of hard cider or ale. In the snows of Scandinavia, it was glogg, warm red wine spiked with spices, citrus, and brandy.
Windfall Punch Recipe | SAVEUR
Inspired by the wealth of high-quality, dry American cider available today, St. John Frizell of Fort Defiance in Brooklyn created a low-ABV punch that riffs on a classic champagne punch recipe found in Jerry Thomas' Bartenders Guide (1862), which calls for lemon, orange and pineapple juices.
15 Best Mezcal Brands to Buy Now
Years ago, if you wanted good, artisanal mezcal from Oaxaca, Mexico, it was easy enough to find. Your neighborhood mezcalero would fill your empty Coke bottle for a few pesos. Of course, if you didn't live there, you were out of luck. Since then, some things fortunately have remained the same. Sure, there are commercial producers pumping out mezcal in factories. But the really good stuff is still made in the campo.
Why Japan Does the Art of the Cocktail Better Than America
Inside a tall, bland office tower in downtown Sapporo is the greatest drinking experience you've never heard about. The bar is quiet, the drinks are perfect, and the bartender is irreproachable. To get there, you need to take an elevator to the second floor and walk through a quiet, brightly lit hallway. Except for a sign on the door, you would hardly know it's there.
A Handy Guide to Buying Traditional Tequila
Distilling a batch of tequila once took weeks. Huge hearts of agave had to be slow-cooked for days, then left to ferment in the open air before being crushed by millstone. The process was simple, natural, and efficient enough — at least until Americans decided they liked tequila, too. So to keep up with demand, producers introduced all manner of modernity to the ritual: industrial shredders, artificial chemicals and enzymes, pressurized steam ovens.
Rum, With a Twist
You may think of rum as an island booze best left to fruity drinks and swim-up bars. But you don't know rum. Unlike bourbon or scotch, which are forced to meet very strict aging and fermenting requirements, rum can be anything from a single-barrel spirit aged in old wine casks to a clear liquor filtered, like vodka, through charcoal. In Martinique they make an earthy version, called rhum agricole, from pressed-sugarcane juice.
Bartender in a Bottle: How to Make Cocktails to Go
Facebook just added to your Activity: This Article My grandfather was a deliberate man who liked to be prepared for emergencies. To him that meant a drawerful of batteries, an up-to-date AAA membership, and a full bottle of premixed Manhattans, ready to be broken out for unexpected guests or whenever the mood struck. I've only recently realized how wise that is.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with St. John
Contact St. John, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack