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

Some fun stuff for your reading pleasure this week. 

  • In the Washington Post, Jason Wilson discusses "How cocktails happen."
  • In the San Francisco Chronicle, the great Gary Regan recommends a cocktail for Valentine's Day: A Rogue's Romance. Sounds delicious!
  • Jim Meehan, from NYC's PDT cocktail bar, is the hot bartender of the moment. (And for good reason.) Here he discusses Boston's cocktail culture.
  • Dushan Zaric, owner of NYC's Employees Only bar, talks about Calvados, the French apple brandy, including three cocktail recipes.
  • More from Zaric: three videos showing you how to make a Daiquiri, Mint Julep and Mojito. The Daiquiri is one of my favorite drinks — it really showcases a fine Rum.
  • In other how-to videos, Simon Ford shows you how to make a Martini, Vesper and Gimlet. Simple, classic, elegant.
  • In case you hadn't noticed, bitters have maintained their place at the forefront of the craft cocktail movement. Here's another article about them, focusing specifically on Bittermens. (For the record, I think bitters are both essential and amazing. Although I also think that, as with most things, people are getting a little carried away with them.)
  • Bartender Evan Zimmerman demonstrates how to choose a bar spoon and stir a drink.
  • If you don't know much about Chartreuse, Sean Kenyon has the scoop on this green liqueur made for centuries by monks in the French Alps.
  • Here are some pictures of a few amazing home bars. They put me to shame.
  • Have you heard? Cocktails are coming back!
  • The latest rage (one of them, anyway) in mixology is making your own ingredients. Here's how to make Falernum. (I might actually try this one of these days.)
  • Need some more ideas for Valentine's Day cocktails? Here are a few.
  • Seema Gunda reviews Trader Joes' new line of "Trader Moon" wines. My wife has tried a few of these and has good things to say about them.
  • If you're going to showcase your homemade cocktails to their best effect, you'll need some nice glasses and other tools.
  • Andrew Strenio rounds up the three artisanal liqueurs from Art in the Age of Mechanical Reproduction: Root, Snap and Rhuby. I haven't tried any of them, but they do sound interesting.
  • Bartenders love Fernet, one of the most interesting of the Italian Amari, with a fascinating bitter, herbal flavor. Here's a recipe for bartender Eric Swan's Bitter Pill, a cocktail made with Fernet and aged Rum.
  • Ginger Beer is essential for making cocktails like the Dark 'n Stormy and Moscow Mule. I buy it at the store. But you can make your own.

That's it for now. Cheers!

One thought on “The Cheat Sheet: The Professor’s Guide to the Best Cocktail and Spirits Links

  1. The first “cocktail party” ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walsh invited 50 guests to her home at noon on a Sunday.

Leave a Reply

Your email address will not be published. Required fields are marked *