Best International Bar Nomination: VCC

Posted by Darcy O'Neil on April 27, 2015

It is that time of year when Tales of the Cocktail requests nominations for the best bars and bartenders from around the world. This year I will enthusiastically tip my hat to the Vintage Cocktail Club in Dublin Ireland. So why I am so enthusiastic about VCC? Well, read on and find out.

In February 2015, my girlfriend and I decided that a trip to Ireland would be a fun way to escape the brutal cold of a Canadian winter. Sure, Ireland is not quite… Continue

Last Call for Abbott’s Bitters

Posted by Darcy O'Neil on January 15, 2015

The barrel is dry and the last of the Extinct Abbott's bitters have been bottled. That means there are only 300 bottles left and once they are gone, that will probably be the end. Have no doubt they are a great tasting bitter and the research does point to this being the original Abbott's recipe. However, these bitters are not easy to produce and even harder to market. Getting the key ingredient requires a flight to the Caribbean and the Tempus Fugit trademark application has created too… Continue

Pedro Ximénez Phosphate

Posted by Darcy O'Neil on August 14, 2014

When you think about the fortified wine called sherry, the soda fountain probably doesn't come to mind, but it should. People have done a great job sanitizing the evils of the soda fountain from our collective mind, but just like bars, soda fountains in the 1800s had a large repertoire of drinks including spirits and fortified wines. I'm sure you could get these alcoholic tipples straight, if you asked nicely, but the preferred way to serve them was mixed with soda, like the… Continue

Chemical Compositions

Posted by Darcy O'Neil on June 10, 2014

Tales of the Cocktail 2014 is just about a month away. As usual, I am presenting this year and I'm going back to my roots, chemistry. The Chemical Compositions session is about what chemicals make spirits taste like spirits. The coolest part is that we will be sniffing more chemicals than a 1980s hair metal band. I'm packing a bag full—9 to be exact—of individual chemical compounds that are core components of a number of spirits and liqueurs. Curious?

Understanding… Continue

Raw Milk

Posted by Darcy O'Neil on March 11, 2014

Since this is a site dedicated to all things drink related, and milk is a delicious drink, I should probably tackle the debate over raw milk. This is an interesting topic because it encompasses science, politics, health and flavour and I have become increasingly interested with the future of food, hence my Yokel side project. But let's talk about milk.

Louis Pasteur was one of the greatest scientists in human history. His research on germ… Continue

Twitter Updates

.@InWithBacchus the cigar presentation went very well. I'll post the slides on artofdrink.com in a few weeks. #summervacation
.@jakehparrott I haven't, but now I'm going to it
Research finds possible link between harmful drinking and ‘successful aging’ drnk.ca/1JEF7ho
At the world's best bar, a great cocktail meets an old-fashioned motif drnk.ca/1HOiIjM
Eating delicious things at Killer Poboys.
.@BeerAndAShot TF Abbott's is rather harsh tasting, though I tried.
Breakfast fine dining style at Brennan's today.