The Cheat Sheet: The Professor’s Guide to the Best Cocktail and Spirits Links

I had so many links this week, I decided to do a special edition.

  • In the Wall Street Journal, Cheryl Lu-Lien Tan discusses how to pair cocktails with food.
  • In the Baltimore Sun, Eric Maza reveals that the trend of beer cocktails has made its way to Charm City.
  • In Esquire Magazine, bartender Jay Porter (from San Diego's El Take It Easy) shares his recipe for The Long Goodbye (a Mezcal Gimlet). He created it as a tribute to Raymond Chandler, so I had to link to it.
  • NPR reports on the coolness that is Tiki, focusing on the Mai Kai restaurant in Fort Lauderdale.
  • On Liquor.com, Jordan Mackay extols the virtues of drinking vermouth by itself.
  • Also on Liquor.com, the great Dale DeGroff talks tequila cocktails, and includes a couple recipes for unique variations of Sangrita. (Here's my recipe for Sangrita.)
  • In Seattle Magazine, A.J. Rathbun investigate the true meaning of "happy hour."
  • On the AP wire, Michelle Lock reports on a trend I think you'll start seeing more and more of: barrel aging beer.
  • Also on the AP wire, Alison Ladman suggests some skinny cocktails to drink for Cinco de Mayo. The whole skinny trend has passed me by so far. (Obviously.)
  • Food and Wine magazine reports on high-tech cocktails, including ones made with liquid nitrogen, drinks heated sous vide, and (my favorite) cocktails shaken with an old paint-can shaker!
  • The Daily Times (Salisbury, Maryland) reports on a popular Ocean City cocktail called the Nor'easter. This drink is so insane, I think I have to make one just to see what it tastes like.
  • In Seattle Weekly, Sonja Groset tells you how to make a better gin and tonic. (The piece is mainly a discussion of the different types of gin, but that's always welcome.)
  • More gin news: the North Jersey Record proclaims it gin and tonic weather — and suggests 4 new gins you might not be familiar with.
  • In LA Weekly, Jenn Garbee shares the new design for the Tuaca bottle and pronounces it "fantastic."
  • In the Gloucester Times, Victoria Brown discusses the history of the Sidecar, a classic cocktail made with cognac, triple sec and lime juice.
  • It's almost Kentucky Derby time — do you know how to make a Mint Julep? Serious Eats tells you how.
  • Also on Serious Eats: 5 fruity Margarita recipes. The pineapple sounds pretty good. (Here's my recipe for a Frozen Watermelon Margarita.)
  • Portland bartenders (including Jacob Grier of Metrovino) are mixing up some exciting floral cocktails for spring. Why does Portland have so many good bartenders?
  • More spring cocktail trends, these reported by the San Francisco Bay Guardian. They are: bottled cocktails, a Pimm's Cup revival, and wine cocktails.
  • Spirits conglomerate Beam is buying Pinnacle vodka and Calico Jack rum. Whipped cream vodka for everyone!
  • The Weekly Pint investigates the new trend of brewers blending wine into beer. Ummm…huh?

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