Art of Drink

Poll Results: Favorite Primary Spirit

2008-07-01T22:54:06Z

Well, I left this poll up for a fairly long time. But I watched it closely and noticed that the results changed the longer I left the poll open. Initially whisky was in first place, not surprisingly at about 48% and rum and gin were number two and three respectively. But as the poll gathered votes, vodka started to make a rapid climb in the standings, from about 5% to the current 24% and whisky declined to 31%. So what does this tell us?

Spirited Dinners: La Cote

2008-06-25T23:12:23Z

One of the more recent editions to Tales of the Cocktail has been the Spirited Dinners. Basically, local restaurants are paired up with bartenders from around the world, in an effort to create a unique dining experience. The restaurants chef creates a unique menu for the evening and then the paired up bartender (aka the bar chef) creates a matching menu of cocktails. The goal is to try to compliment the courses with a cocktail and really experience how cocktails can be integrated into dining, not just aperitif’s and digestif’s. This year I’m pairing up with La Cote Brasserie.

TotC: Sensory Perception Teaser

2008-06-19T00:26:55Z

There is now less than one month to go before Tales of the Cocktail. I’m looking forward to going, again, this year and I’ve started assembling my presentation, Sensory Perception and Mixology (What Your Taste Buds are Telling You). If you are a bartender, chef, enthusiastic mixologist or just anyone who likes to know what they are drinking, then this session is a must. Sure, I like my presentation, but let me explain why you will really enjoy it.

Bourbon and Birch

2008-06-17T00:32:07Z

Another Mixology Monday is upon us, with the topic being Bourbon and our host being Scofflaw's Den. When I think of bourbon, I sometimes reminisce about the perception it has compared to Canadian whiskies. Bourbon is bold fiery and strong; Canadian whiskies are light, easy going and smooth. Now, obviously this isn’t going to apply to all whiskies from either category, but a lot of people, on both sides of the border, have this idea stuck in their heads. Obviously these people have never tried one of the finer bourbons or the wonderfully smooth Maker’s Mark. What can we do to change this perception on Mixology Monday?

Birch Syrup

2008-06-14T23:58:49Z

As we all know, sugar seems to be the motivating factor behind the majority of modern cocktail menu’s. If you walk into a standard, college oriented, bar and ask for “something special” you will usually get some sort of dessert like drink, served in a martini glass. Along with that, I’d say that 98% of restaurants treat cocktails as something that needs to be served sweet. Obviously, the main culprit is sucrose and / or high fructose corn syrup. If you are keen to the idea that a cocktail is more than just something to satiate a sweet tooth, then working with alternative sweeteners, like birch and agave syrups, might be something to look into.

English Harbour Rum

2008-06-11T00:37:33Z

On a sweltering day, what spirit is the spirit you enjoy most? If you said rum, then I like you already. If you said Tequila, I still like you, but not as much. The Tiki crazed people know it, and I doubt there are any vodka bars in the Caribbean, so rum must be the spirit of summer. That is the perfect excuse to go and buy another bottle of rum. So after a little research I decided on English Harbour rum, because of one influential magazines review. That’s not the best reason to buy rum, but who really needs a reason?

Planter's Punch

2008-06-08T01:00:01Z

The heat and humidity have finally arrived and it is time to break out some summer sippers. The Planter's Punch is a pretty common summer drink and one that I haven't had in a very long time. I remember having one many years ago, but it was pretty basic and was probably just rum, sour mix and grenadine. Lots of grenadine. I only had one and went back to drinking beer I'm sure. But it doesn't have to be this way, since the Planter's Punch doesn't have a single recipe, it is more of a free style drink. It does have some rules though.

A Word About Our Sponsors

2008-06-01T01:18:40Z

The world of blogging is interesting, to say the least. To be successful, you must be passionate about your topic and secondly you must write without reservations or expectations. That means you do it because you like to, not because you get paid. For most bloggers, in the cocktail realm, that is the standard. Sure there are perks, like free booze mail, which causes a Pavlovian response everytime the UPS truck drives past the house. Or better yet, there are a few advertisers that pay to place a banner on our sites and I’d just like to make mention of it.

Iron Spike Blonde

2008-05-25T00:17:39Z

With all of the mega-brewers heading in the same direction (i.e. mergers) we will eventually have a monobrew that doesn't offend anyone, nor does it excite anyone. Thankfully, we have a bevy of microbrewers that are creating something unique for those of us that appreciate choice in our life. One of those microbrewers has just started production 20 minutes from my doorstep, so I thought I'd venture out and support some local talent. Now let us see if Iron Spike Blonde is worthy of the trip to St. Thomas.

AoD Facebook Group

2008-05-21T17:49:22Z

Well, I've decided to bring the Art of Drink to Facebook. Why? Because it is the trendy thing to do of course. On AoD I like to do long winded diatribes about what I love and hate about all things drink related. But, Facebook should give me an opportunity to do shorter, more tolerable, soap box preaching on all things drink. Sound like fun doesn't it? Come join the fun, you know you want too.

Life in a Cocktail Backwater

2008-05-18T15:18:43Z

The cocktail is going through another “golden age”, but it seems to be happening in only a handful of locales. This is understandable, since renewed ideas take time to grow and spread. But, in the city I live, London, Ontario (Canada) the idea of a good, or interesting, cocktail is about as alien as life from another planet. I am literally stuck in a cocktail backwater where ordering anything that is not a Cosmopolitan or Vodka Martini is effectively impossible. If I want to have a good cocktail I can drive two hours to Toronto or possibly 90 minutes to Detroit. Having said that, Detroit probably won’t be a cocktail mecca anytime soon.

Mixology Monday: Rum

2008-05-13T02:43:01Z

This months Mixology Monday topic is rum, which is a spirit I very much enjoy. I have a fairly decent collection of rum and most of it is purchased based on reviews, curiosity or recommendations. To celebrate Mixology Monday I decided to add another bottle of rum to my collection, and this time it falls under the “curiosity” category. Why, you may ask? Well, because the 2008 San Francisco Spirits Competition picked it as a gold medal winner in the dark rum category. “Big deal” you say, “everything wins a medal in San Francisco”. But this time it was a rum I’ve passed by many times, never giving it a second thought, but with that gold medal, they at least increased their sales by one bottle.

Mx Monday: Fruit Liqueur

2008-04-15T00:08:09Z

This months topic is all about fruit liqueur, and is being hosted by Anna at Morsels and Musings. The topic of fruit liqueur is wide open, and that makes things fairly easy, well at least no emergency trips to the liquor store for me. Even better though is the fact that I have something to write about that is easily available in Ontario but not available in the US. My US based friends may have creme de Violette and elderflower liqueur, but I have Cherry Marnier. It always seems I’m envious of all the cool new liqueurs that hit the mainstream market in the US, but not today, it is your turn, my US friends, to be a little jealous!

Canada's Hottest Bartender

2008-04-03T16:15:19Z

Tabasco is looking for Canada's "HOTTEST" bartender and is offering a $10,000 prize and a trip to Tales of the Cocktail in July. Are you a bartender with a spicy cocktail that makes people weep with joy? Well, enter it for your chance to win!

Sensory Perception and Mixology

2008-04-01T01:16:23Z

Why do certain people recoil in horror at the taste of Italian bitters and why do others gag on super sweet drinks? Then of course we've all know the guy who can't get enough suicide sauce in his Caesar (Bloody Mary) or the Dirty Martini addict. Maybe you are one of them. Have you ever wanted to understand how people taste and why there is such diversity. If you are an aspiring mixologist or a professional who wants an edge, then knowing how people perceive flavours is a very important thing. Luckily, I'll be discussing this very stuff at Tales of the Cocktail in July and in this session we'll be doing a genetically specific taste test to help figure out who you are plus a whole lot more. Read on for more details.