Ongoing – Michigan Radio
Tune into Stateside on Michigan Radio on alternating Fridays to listen to Tammy discuss cocktails with host Lester Graham. Check out past spots on the Michigan Radio website.
December 11, 2014 – MLive
Tammy’s Tastings was featured in the 2014 Ultimate Ann Arbor-area holiday gift guide.
March 16, 2012 – Damn Arbor
Bottom line: I had a great time at the class, both making cocktails and hanging out with the other students. The class size, about 20 or so was perfect for a lively atmosphere but also small enough to make sure nobody was neglected. I learned a great deal about rum, tiki culture and cocktail mixing and now feel confident in my ability to throw a tiki themed party. I think a class at Tammy’s Tastings could be a great date night or a fun evening out on the town if you want to get a little more intimate with your cocktails. Read more…
January 26, 2012 – Jackson County Legal News
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 (http://www.tammystastings.com). “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. Read more…
Motion Magazine – September 25, 2011
Classic cocktails are making a comeback. And Tammy Coxen (www.tammystastings.com) 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. Read more…