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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.

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Cheat Sheet Links

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

Hopefully you're recovered from Valentine's Day. Here is some recommended reading to get you through the rest of the week.

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Cheat Sheet Links

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!