Vermouth

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 do", that's… [Continue]

An opportunity to present drink history to the bar community in New Orleans always inspires my creativity. With so many great bartenders and mixologists churning out great cocktails, my efforts are less public than they once were. I’ve eschewed the shotgun approach for the more refined sniper tactics. The Wet Grave is one of those bullseye cocktails that combines everything I love about drinks.… [Continue]

I just spent the last two Saturdays whipping up some cocktails at the LCBO and came to the realization that there are some big gaps in the knowledge people need to make a decent martini, or any cocktail for that matter. Art of Drink has always been about the dissemination of information for the betterment of cocktails so we’re going back to basics. Even though a lot of us are good at discussing… [Continue]

Most aspiring mixologists love to create unique cocktails by combining an array of flavours. The use of bitters is one example of an ingredient that has become popular again. For many years bitters were left out of Manhattans and many bars didn't even stock them. But times are changing and with the cocktail… [Continue]

While I was thinking about what to write, I glanced up and notices my collection of Food & Drink magazines from the Liquor Control Board of Ontario (LCBO). I decided somewhere in one of those magazines there must be something that would inspire me to write. The first issue I pulled out was from the summer of 2004 and had a recipe for the Mint Divine, a rye, mint and lemonade recipe. Basically… [Continue]

You know the world of the cocktail is changing when a vermouth company reformulates their product to the original recipe. This seems to be happening more frequently now that people have started to appreciate more complex flavours and less syrupy sweetness. Noilly Prat Original has just hit the airwaves in Ontario, with their rediscovered love for the past. Prior to this epiphany, Noilly Prat had… [Continue]

A few months ago I drove two hours to pick up a bottle of Lillet Blanc (pronounced Lee-Lay), so I could make a Corpse Reviver II. The Corpse Reviver II was okay, but the Lillet intrigued me. Lillet Blanc is an aperitif from the Bordeaux region of France that was created in 1887… [Continue]

Last year I drank Sazerac's, this year it seemed Vieux Carré's were my drink of choice. New Orleans has such an interesting history, especially as the birth place of the cocktail. But, finding a good cocktail in New Orleans can be a task. Forget Bourbon Street, except for a rare few establishments. Some other places in the French Quarter offer potential, but aside… [Continue]