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Roger Kamholz head shot - Bon Appétit

Roger Kamholz

Roger Kamholz is an editor, writer, sometimes photographer, and marketing professional. He got his start writing about food and drinks in 2009 while living in Chicago, first by blogging for the Chicagoist and then for Serious Eats: Chicago. After filing weekly columns about the Windy City’s best noodle joints and vegetarian dishes, Roger homed in on the world of bars, cocktails, and spirits as his favorite beat.

He has since written for PUNCH, The Kitchn, Food & Wine, GrubStreet, and Refinery 29, among others, on topics like martini mixing methods, the rise of American absinthe, and homemade root beer. Roger now lives in Brooklyn, NY, with his wife and two kids and loves teaching the little ones how to cook so that one day he can hover around the kitchen and get in their way.

Recipes

Army & Navy

An almond syrup imparts rich body to this otherwise bright, citrusy gin sour.
Recipes

Easy Orgeat

This shortcut to cocktail orgeat is easy to pull off when you start with store-bought almond milk. 
Recipes

Bulletproof Rum Espresso Martini

Rum and velvety brown butter enhance this twist on the espresso martini.
Recipes

Salted Amaro Espresso Martini

This riff on the espresso martini invites luscious Amaro Nonino and citrusy Grand Marnier to the party.
Recipes

Espresso Martini

Pass on the trendy downtown bar and have a perfectly balanced espresso martini at home.
Recipes

Angostura Fizz

A spicy fizz that will make Angostura bitters your new favorite spirit.
Recipes

The Godfather Sour

This riff on the amaretto sour bolsters the cocktail with scotch, adding a subtle smoky note.
Recipes

Amaretto Sour

This refined amaretto sour recipe is not cloying or overly perfumed—it’s balanced by shaking in an orange and lemon peel.