Seriously Fun

Current Magazine, March 2012

Classic Manhattans

Jackson County Legal News, January 26, 2012

Here's to the Manhattan. A classic cocktail with roots to the 1860's. One of the six "basic cocktails" listed in David Embry's 64 year old "The Art of Mixing Drinks." One of five variations on a theme, all named after New York City boroughs. One superb and sublime combination of whiskey, sweet vermouth, bitters and a maraschino cherry.

"Ugh. Do you know how they make maraschino cherries?" responds my go-to cocktail expert, Tammy Coxen ( "They are bleached, which removes the color and firms up the cherry, then sweetened with corn syrup, and dyed with artificial color." She loves Manhattans, but won't use commercial maraschinos.


Making Superior Cocktails

Frederick News-Post, December 21, 2011

Talking with Tammy about cocktailing is always illuminating, and lately she's been distilling her knowledge into teaching cocktail classes in Ann Arbor. After we got back to our respective homes, we were chatting online about how to make cocktails better at home. As I expected, she had plenty of ideas, and I'd like to share them with you as you prepare to mix up your own concoctions for Christmas, Hanukkah and New Year's. Combined with my experience organizing catering bars, surely we can help you make some outstanding libations this holiday season.

  • Use hand-squeezed citrus juices in your drinks. Tammy calls this "the single biggest step to better cocktails" for good reason. It's worth taking a few minutes to juice some oranges, grapefruits, lemons and limes before party time. The payoff is in fresh flavor, plus the aroma of fresh citrus can't be beat.

Stirred, not shaken — or why James Bond got it wrong

Motion Magazine, September 25, 2011

Classic cocktails are making a comeback. And Tammy Coxen ( is here to tell you that James Bond got it wrong.

I recently attended a class Tammy held, at the hip Ravens Club in Ann Arbor. About a dozen attendees learned to make a martini, Manhattan, an Old Fashioned, and more obscure drinks. Although I tended bar for many years, the craft has changed. Many bars are taking as much care with the ingredients of their drinks as the chefs do with food, experimenting with recipes, making their own syrups and mixes, and paying attention to the visual presentation as well.


Shhh! Underground Supper Clubs

Concentrate Magazine, August 24, 2011

TT Supper Club offers a more intimate experience at its monthly dinners for eight people. Prepared by "enthusiastic amateur" cook and organizer Tammy Coxen, TTSC's dinners are often inspired by trendy restaurant cookbooks and benefit nonprofit groups with missions about food or education.

Coxen has a lot of regulars. Sometimes half the diners have attended TTSC already.

"Her presentation... is magazine-worthy. The food quality equates, if not surpasses... other fine dining experiences, at... much less than comparable restaurants. It feels good to know you are helping make a difference just by enjoying a fantastic meal. It is elegant, yet comfortable, simultaneously," TTSC regular Jennifer Clay says by email.

Coxen says, "I like it that it's one table, one conversation. I get people together who would never meet one another otherwise."


Easter Chocolates from Tammy's Tasting

Kitchen Chick, March 8, 2008

Kitchen Chick: Tell me a bit how you became a food enthusiast. You know, some people were interested in being a chef since they were little, while others have some transformative event in their lives. What's your story?

Tammy: I don't know that I have a transformative event. I've been interested in cooking and baking for as long as I can remember, and I've forged most of my best friendships around the dinner table. But when I look back at my life, I realize that I've always had an affinity for food-related businesses. When I was a kid, it was sidewalk bake sales. Later, my boyfriend and I made bread and sold it to friends and coworkers - we didn't have a car, and I remember us carrying home 20lb bags of flour on the back of his bicycle!