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Cheat Sheet Links

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

 If it's Wednesday, we must have links. Enjoy!

  • In the Washington Post, Jason Wilson tries his hand at blending cognac in the cellars of Remy Martin.
  • In the Philadelphia Daily News, Jason Wilson (the guy is everywhere!) visits the Hop Sing Laundromat — a laundry that serves booze!
  • In the San Francisco Chronicle, Gary Regan mixes up a drink from Old Havana: the Wil P. Taylor's Hotel Nacional Special. Great name — and it sounds delicious.
  • In the New York Times, Cathy Barrow talks about making your own citrus liqueurs at home. I think I might try this.
  • Also in the New York Times, Robert Simonson reports on a theater that is conversant in Scotch.
  • In the Los Angeles Times, Jessica Gelt samples a new bottle of Stoli vodka that costs $3000. It's made with pristine water from the Himalayan mountains, if that helps.
  • Also in the Los Angeles Times, Betty Hallock reports on a new series of vintage potato vodkas made by Karlsson's, a Swedish distiller.
  • Maggie Hoffman is also talking potoato vodka, including Karlsson's, over on Serious Eats.
  • In CLASS Magazine, three of their writers get together to taste 6 apricot liqueurs. Their top mark goes to De Kuyper XO Apricot Brandy. This is not available in the U.S., but it sounds delicious.
  • Also in CLASS, Simon Difford investigates the Daiquiri, one of my favorite drinks (and one of the world's most perfect cocktails).
  • Reuters reports on the efforts of Italian distilleries to make grappa an attractive spirit in the modern cocktail world.
  • On Liquor.com, tequila ambassador Jacques Bezuidenhout makes the case for why you should be drinking Mezcal. I think he convinced me!
  • Also on Liquor.com, some suggestions to help you get ready for baseball season — including a couple of very promising cocktail recipes.
  • Serious Eats visits Bar Agricole in San Francisco and asks head bartender Craig Lane to make his five favorite drinks on the menu.
  • British drinks conglomerate Diageo is reportedly getting close to buying Jose Cuervo, makers of the popular tequila.
  • Famed NYC bar Milk & Honey is moving its "secret location" to Murray Hill.
  • The United States agrees to recognize cachaca as a distinctive Brazilian product. What's really needed, I think, is a legal definition of what constitutes rum.
  • Speaking of rum…Over on The Spir.It, Amanda Schuster attended a lecture on rum given by F. Paul Pacult recently, and reports back with all the details.
  • More on the rum front: a new craft distillery is making the sugar cane spirit in Brooklyn. I guess if you can make it there…
  • Check out these very cool, but ridiculously expensive, bar carts.
  • As craft cocktails have become more popular, so have cocktail events. Case in point: Boston is mixing up a fun one, the Boston Cocktail Summit, coming this October.

That's it for now. If you have any suggestions for next week's round-up, please let me know.

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Cheat Sheet Links

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

 The Professor is ill this week, so I'll be dismissing class a little early today.

  • News from the San Francisco World Spirits Competition is starting to trickle out, and one of the big winners was Knob Creek. The brand, owned by Jim Beam, was the category winner for Best Rye Whiskey (with Knob Creek Rye, hitting the market soon), and also took home Double Gold medals for Knob Creek Bourbon and Knob Creek Single Barrel Reserve. [Edit: Looks like the full results are now online.]
  • Serious Eats presents an excellent guide to bourbon. (Previously they covered Irish whiskeyblended Scotch whisky and single malt Scotches.)
  • Food Republic spills the details on the birth of Beefeater 24 gin. (It took Master Distiller Desmond Payne a year and a half to come up with the formula.)
  • At CLASS Magazine, Ian Cameron rounds up 7 coffee liqueurs. He gives the highest marks to Lua Licor de Café, a liqueur made in Spain that I'm not familiar with.
  • Also in CLASS, Simon Difford discusses the history of Bacardi, the famed rum producer, and includes reviews of several of their spirits.
  • At Liquor.com, David Wondrich takes us behind the scenes of the Blood Caesar, a variation on the Bloody Mary that is Canada's national drink.
  • The Contra Costa Times discusses Concannon Irish Whiskey — whiskey made by Cooley Distillery in Ireland and then aged in used Concannon Vineyard barrels.
  • Saveur Magazine investigates the Las Vegas cocktail scene and finds it fine. I haven't been to Vegas in so long, I doubt I'd recognize the place.
  • Tullamore Dew Irish Whiskey is returning home, breaking ground on a distillery in the town of Tullamore, a small village in Central Ireland. (It's been produced elsewhere for the past 60 years.)
  • In other distillery news, the old Willett Distillery, one of Kentuck's most famous producers of bourbon, has resumed operation.
  • In GQ UK Magazine, Ian Cameron discusses the new trend of bottle aging cocktails. (I suppose the oxidation from the air in the bottle would change the flavors — but I think it might just make it taste bad.)
  • The Epicurious blog has some nice things to say about Rhuby, the rhubarb-flavored spirits from Art in the Age.
  • A company called Cedar Ridge is making bourbon in Iowa now — the state's first — and the Beverage Tasting Institute has pronounced it "exceptional."
  • Rum season is fast approaching, and Hamptons Online recommends Brugal rums, and shares some recipes.
  • George Washington's whiskey distillery, located at his Mount Vernon estate, has resumed production for the season. Visitors can stop by and see how the U.S.'s first president made rye whiskey — although, sadly, there are no samples to be had.
  • Speaking of Washington's distillery…Some of Scotland's best master distillers came over to make the first single malt whiskey at Mount Vernon.
  • John Mitchell, Scotland's cocktail king, reveals the secrets of life behind Scotland's busiest bars.
  • Eight great cocktails mixed up by the fine folks at Philadelphia's The Franklin Mortgage & Investment Co. These all sound good.
  • Bartender Simon Ford visits the best bars in Amsterdam.
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Cheat Sheet Links

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

Another week, another round-up. Please send in your suggestions for next week.

That's it for this week. Cheers!

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Cheat Sheet Links

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

 We're back with this week's regularly scheduled linking.

That's all for now. The week is half over!

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Cheat Sheet Links

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

Not surprisingly, there was a ton of coverage of Irish whiskeys and the like since our last links round-up. I decided to gather the best ones into this special post. Hopefully, reading it will help get you over that hangover.

  • In the Philadelphia Daily News, the wise and knowledgable Jason Wilson writes about Irish whiskey. (He also manages to mock flavored vodka in the same piece.)
  • A companion to the piece above, Jason recommends several whiskeys under $50.
  • In the Irish Times, Ronan McGreevy gives an excellent history and overview of Irish whiskey.
  • In the National Post (Canada), Margaret Swaine gives Irish whiskey a similar treatment, with a nice look at the spirit, including recommendations.
  • The Guardian (UK) does its part, with a piece by Fiona Beckett. Like so many folks, she especially likes the Redbreast 12-Year-Old.
  • In the New York Times, Patrick Farrell writes about Irish Coffee. With a name like that, he ought to know, right?
  • In the Wall Street Journal, Elva Ramirez shows you how to make the Hibernian Flip, a cocktail with Bushmills Irish Whiskey, Bailey's and Guinness.
  • Also in the Wall Street Journal, Kevin Sintumuang recommends softening the bite of Jameson's by infusing it with bananas. (Huh?)
  • In the Columbus Dispatch, Jesses Tigges recommends four top Irish whiskeys.
  • BlackBook magazine rounds up a nice selection of fine Irish whiskeys, with tasting notes and recommendations.
  • The Minneapolis Star-Tribune writes about a new "Irish" whiskey, 2 Gingers, that's made in the Twin Cities. (I put "Irish" in quotes because true Irish whiskey has to be made in either Ireland or Northern Ireland.) Regardless, I'd still try the man's whiskey.
  • The San Diego Reader does a taste test of Irish whiskeys. They don't really reach a consensus (I think they were all too drunk), but they seemed most fond of John L. Sullivan Irish Whiskey.
  • In the Washington Times Communities, Sherrie Perkovich writes about the intersection of California winemaking and Irish whiskey: Concannon Irish Whiskey, a whiskey that is aged in old wine barrels from California.
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Cheat Sheet Links

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

With St. Patrick's Day coming up this weekend, a lot of folks have some drinking in their future. Here are some links to get you started.

That's it for now. Don't drink too much this weekend. Happy St. Paddy!

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Cheat Sheet Links

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

Here's a hand-crafted collection of links to brighten your week.

  • In the San Francisco Chronicle, Gary Regan writes about cocktails and poetry, including a recipe for The Mute Appeal.
  • In the Washington Post, Jason Wilson discusses what's happening with port today — the answer is: not much. But it is increasingly finding its way into cocktails.
  • In Esquire Magazine, David Wondrich explores the proliferation of world whiskeys that are hitting the market.
  • In the New York Times, Jeremy W. Peters looks for the perfect martini while out on the campaign trail.
  • Proving that international whiskeys are all the rage these days, the Times runs a piece on the growing popularity in the U.S. of Indian Whiskey.
  • In the Times-Picayune, Todd A. Price writes about the new version of Mr. Boston's Official Bartender's Guide. Although some of the previous versions of this book were lousy, this one is solid. I've used it several times.
  • The Los Angeles Times Magazine writes about smoking cocktails, including a bunch of recipes.
  • In CLASS Magazine, Simon Difford and Ian Cameron round up five green melon liqueurs. The version from Gabriel Boudier gets the best marks.
  • Also in CLASS, Camper English visits Seattle's best bars.
  • In Charleston, bourbon is big business. I've never even heard of Virgil Kaine Bourbon & Ginger, but it sounds tasty.
  • Serious Eats asks: which cocktail ingredients should you buy and which should you make yourself? My position is: if you can easily buy a high-quality ingredient without spending a bunch of money, why go to the trouble of making it?
  • Also in Serious Eats, a guide to blended Scotch whisky. Blended Scotch is made by mixing different single malts along with other grain whiskies, and is the most popular category of scotch whisky. (They previously discussed single malt Scotches.)
  • Speaking of which…Wayne Curtis tells how to make your own spiced rum. This might actually be worth it, as most spiced rums I've tried aren't very good.
  • Liquor.com shares some advice on stocking your home bar.
  • Following up on last week's post on the Manhattan, a recipe for the Red Hook, another popular variation on the classic cocktail.
  • Speaking of the Manhattan…Bartenders Dushan Zaric and Brooke Arthur show you how to make one, along with a Rob Roy and Whiskey Sour.
  • In more Brooklyn news (Red Hook is a neighborhood in Brooklyn), rum is gaining popularity in the borough. As well it should!
  • Even more New York news: Hearth, a bar in NYC, has a new line-up of New York-themed cocktails. The Maria Tallchief sounds interesting.
  • Ashlee Casserly is trying to introduce poitin (Irish white whiskey) to America. I've seen a couple bottles of this raw spirit (sometimes called potcheen) floating around, but never tried it.
  • The Spir.It tells you how to infuse your own spirits.
  • Is stout and pancakes the new breakfast of champions? Seems unlikely — never cared much for stout.
  • Following the trend of spirits infused with honey, two new ones are hitting the market: Barenjager Honey & Bourbon, and Bushmills Irish Honey. I haven't tried any of the honey spirits yet, but I'd give these a shot.

That's it for this week. Cheers!

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Cheat Sheet Links

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

You want stories? We got stories.

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Cheat Sheet Links

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

I had so many interesting articles to link to this week that I decided to mix up a special edition of the Cheat Sheet. Enjoy!

That's it for now. What are you drinking this weekend?

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Cheat Sheet Links

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

 Some good stuff on tap this week. Enjoy!

I still have quite a few articles queued up, so I might make a special edition Cheat Sheet later this week. Let me know if you'd find that useful.