The Cocktail Chronicles

After a decade of covering cocktails the recently named Executive Editor for Imbibe, Paul Clark, explains why he penned his first book. Click here to order “The Cocktail Chronicles.”

Story Paul Clark

After 10 years of covering the booze beat, I saw there was a need for a work that would both offer a snapshot of some of the most compelling drinks from the current cocktail renaissance, and that could serve as an accessible on ramp for those looking to dive in themselves. I had a tremendous amount of resources and research material I’d compiled over the past decade, and the book gave me an opportunity to compile a lot of this material in one place for readers, as well as to share some of the aspects about spirits and cocktails that I’ve found so exciting over the years.

The past decade or so has seen an immense amount of change and creative development in the drinks world, and cocktails are growing increasingly complex; but to keep enthusiasm high and to maintain this kind of consumer interest, we can’t make cocktails too opaque or forbidding–drinks need to be accessible or else cocktail culture will collapse under its own weight.

When selecting the drinks for “The Cocktail Chronicles,” I prioritized simplicity and approachability, with the added requirement of deliciousness. “The Cocktail Chronicles” is mixology for the masses–life is complicated, but a good cocktail doesn’t need to be.

Kentucky Buck

• 2 oz. Bourbon
• ¾ oz. lemon juice
• ½ oz. simple juice
• 1 ripe strawberry
• 2 dashes Angostura bitters
• Chilled ginger beer

Glass: Collins
Garnish: sliced strawberry, lemon wheel
Method: Muddle strawberry in a shaker with syrup and lemon; add Bourbon, bitters and ice and shake to chill. Double-strain into ice-filled Collins glass; top with ginger beer.

Paper Plane

• ¾ oz. Bourbon
• ¾ oz. Aperol
• ¾ oz. lemon juice
• ¾ oz. Amero Nonino

Glass: cocktail
Method: Shake with ice to chill; strain into glass



Dixie Cocktail

• 2 oz. Bourbon
• 1 tsp. gomme syrup (or simple syrup)
• 1 tsp. curacao
• 1 dash Angostura bitters
• 3-4 dashes crème de menthe

Glass: rocks
Garnish: lemon twist
Method: Stir with ice to chill; strain into glass filled with fresh ice. Garnish.



Caroline Paulus
Caroline Paulus is the Senior Editor for The Bourbon Review. She lives and writes in Lexington, Kentucky. Follow her on Instagram @misswhiskeyhistorian to keep up with her latest in bourbon news - and a few old finds, too.