Exploring the World One Drink at a Time since 2005
When it is a Moxie’s Bellini! At my new bartending gig one of the signature drinks is the Bellini. It is a very popular drink but is more of a slushy than a classic Bellini. It seems that at some point in time, someone (Milestone restaurant chain) came up with the idea to ride on the coattails of Giuseppe Cipriani […]
Starting a distillery from scratch can be a daunting task, especially in Canada, but the gentlemen at Still Waters Distillery have succumbed to their passion and taken the leap anyway. For cocktail aficionados, they are planning to produce a 100% rye whisky, but with ageing that is a few years away. Single malt whiskies seem to be their true passion, […]
The idiom “jumping the shark” is defined as the moment in time when a creative effort moves beyond the essential qualities that initially defined its success and progresses into absurdity. The publication of “The Sorcerer of Shaken and Stirred” by the New York Times is a perfect example of the transition into absurdity. I’ve been holding my tongue on the […]
In the beginning, Art of Drink was a mere sketchpad used to document bartending and cocktail knowledge, without much expectation of developing a loyal readership. As the weeks ticked by, the daily readership grew from 3 people to 10 and then 20. Exciting times. Then the idea of transcribing and publishing Jerry Thomas’ Bartender Guide occurred, which was picked up […]
In the first article on energy drinks, I looked at the effects of sugar and caffeine when combined with alcohol. This time I’m going to take a look at the role of an amino acid called L-Carnitine, which is in many of the energy drinks. It is usually in the amount of 250 mg per serving. The reason this ingredient […]
The energy drink craze has taken hold in the past few years, and along with that, it has become a mixer of choice for a new generation. The king of all energy drinks is Red Bull, but there are a great number of competitors like Monster Energy, Sobe Adrenalin Rush, Woop Ass and Bawls. They one key ingredient in all […]
It seems like the fight between David and Goliath, but in reality, it’s just a battle between beer brewers. Obviously, there are the megabrewers like Anheuser Busch and InBev which generate beer as a branded commodity and target the mainstream market. Then there are the smaller brewers who craft their beers more as an art and target people who appreciate […]
When you say beer, most people think lagers like Molson Canadian, Budweiser, or Heineken. Even if a person thinks ale, they’ll be thinking of a pale ales or amber ales. But there is so much more the beer world has to offer. There is of course the stout category which most people have tried, but there is also a very […]
I’m often torn between a crafty cocktail or a good cold beer. Both are great, and both have a time and place. If I’m hitting a bar, at the beach with friends, it’s beer. If I’m going out for a fine dinner, it’s usually a cocktail and wine. Manhattans, or a properly made Mai Tai, seem to hit the spot. […]
With Tales of the Cocktail 2011 on its way, nominations for the Spirited Awards are being solicited. With that being said, I’d love to get Fix the Pumps nominated in the Best New Cocktail/Bartending Book category. I’m setting my expectations at a reasonable level, considering that it is my first book and was self-published, just being nominated would be a […]
Art of Drink was spontaneously created in October 2005 as a way to document information on all things drink related. Darcy O’Neil had been bartending for a few years by this time and was unsatisfied with the drinks he was making and serving. This led him on a path of discovery, but having come from a scientific background, he felt […]
Darcy S. O’Neil was born in Sarnia, Ontario and spent many of those years living near the beach. A cold Canadian beach, but a beach none-the-less. After high school, the decision of a career choice was whittled down to chemistry or the culinary arts. Chemistry was the winner. At the time it seemed logical that laboratory skills were more transferable […]