Ask any bar manager what’s the most important skill for a bartender and you’ll get a lot of different answers. Some will respond that speed is critical; others will say a good personality, more will say appearance is important, and then you’ll get one or two who say mixology skills
Digging up old cocktails—or in this case fizz recipes—has led me to this interestingly named drink called the Peach Blow. The article is from the May 2nd, 1909 edition of the Philadelphia Inquirer. A reader asked for the recipe of the Peach Blow and the Lilac Fizz. The newspaper was
Recently I’ve been musing about the Manhattan Cocktail and with Woodford Reserve and Esquire Magazine launching the “Craft the Ultimate Manhattan” contest, it has given me an opportunity to put my thoughts to pixels. Why? Because the recent trend in Manhattans has been to make it the most flavourful drink
The Manhattan is still widely regarded as one of the greatest cocktails ever created. Personally, a well made Manhattan is a cocktail I truly enjoy. It’s perfectly in balance, simple and as a guy I can drink this cocktail anywhere and not feel out of place. It’s also as strong
The topic of protecting ones creative cocktail works has amp’d up lately. After Eben Freeman’s session on cocktails and intellectual property (which unfortunately I couldn’t attend due to a conflicting event) the conversation has started to polarize and two camps are forming – for protection and against protection. Articles have
In the world of drinks, a smash is usually a drink that contains a spirit, mint, sugar and sometimes lemon or lime. The Mint Julep and Mojito are technically smashes. From this basic recipe you can make a wide variety of drinks that encompass a corner of the cocktail world.
Why do people order dry vodka martini’s? Is it because they don’t know what else to order? Is it the herding effect? Or do people actually think they taste good? This is as much a study in psychology as it is in drinking trends. Remember the term “monkey see, monkey