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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.

Categories
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!

Categories
Cheat Sheet Links

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

Posting will probably be light this week, so here are some things worth reading that will keep you busy in the meantime. 

  • Liquor.com offers up a list of the things they're looking forward to in 2012. The one on their list that's most interesting to me: Pierre Ferrand is introducing a classic cognac-based orange liqueur, Dry Curaçao Ancienne Méthode. Great news!
  • The Los Angeles Times has a cool piece on Neat, a new bar in Glendale, CA, that has more than 300 bottles of carefully selected spirits. The twist? They serve all their liquor straight-up (i.e., neat) with a variety of chasers. An eccentric idea, but I'd definitely visit.
  • Serious Eats has an excellent primer on rum, my favorite spirit. Well worth reading.
  • Speaking of rum, Simon Difford has very complimentary things to say about English Harbour's line of rums. (I've only got the 5 year in my cabinet.)
  • Meanwhile, The Spir.it provides an overview of tequila. I drink tequila on the rare occasion, but have never developed an appreciation for it.
  • New York Distilling Company, a new player on the craft spirits scene, is doing some interesting things. They're currently selling two types of gin — an American gin and a Navy-Strength gin — and later this year will introduce an Old Tom Gin and a Rock & Rye. If anyone is paying attention out there, please send me a bottle!
  • An article from a few months back: Eric Asimov wrote about Calvados for the New York Times. I've never tried Calvados — an apple brandy made in Normandy — although I have had American apple brandy.
  • Another one I missed a little while back: Camper English wrote about bartenders infusing their own spirits for the San Francisco Chronicle.
  • Simon Ford visited Moscow and reports back on the best bars to visit.
  • Tulare County, California — next door to my old stomping grounds of Bakersfield — grows lots of Meyer Lemons. Now Charbray Distillery is combining them into their small-batch vodka. I don't usually drink flavored vodka, but this sounds like it could be good.
  • Can you stock a bar with just 12 bottles? Here's a good way to start. I think one type of tequila would be enough, though. I would replace it with an amaro (or Campari) or a blended scotch.
  • Would you drink a beer called Wild Onion Hop Slayer? What if you knew it came in a can? Here's a list of 6 new extreme canned beers. (I'm at a loss to explain why the can is a selling point.)
  • What's the best brand of vodka? According to bartender Jessica Smith of Bubble Lounge (Fairfield, Conn) it's Absolut. I've never cared much for it myself. Sobieski or Stoli are better.
  • Will Gordon shares his thoughts on the best cheap spirits. The only one of these that I've tried is Cruzan Black Strap Rum — and it's recommended if you like your rum dark and molasses-y. Not a spirit you'd drink every day, but it has its uses.
  • Learn about bitters — an essential, too often overlooked cocktail ingredient — including some of the bartenders making their own.
  • Did you know you can make your own coffee liqueur? It's not even that hard. I never drink coffee liqueur, though, so I don't think I'll be doing this.
Categories
Cheat Sheet Links

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

Mrs. Professor was out of town last week, so I had to take care of the Little Professors by myself. Thus the lack of posts. Here are some links to catch you up:

That's it for now. Happy reading!

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Links

Wednesday Link-O-Rama

You've waited all week — now it's time to crack one open. A juicy collection of links, that is. Unless you'd like a drink. You can have one of those, too.

  • A nice, straightforward piece on gin from Bloomberg News. If you're not that familiar with gin, this is recommended.
  • Maggie Hoffman, Drinks Editor for Serious Eats, speculates on likely cocktail trends for 2012. I think her guesses are pretty good ones. I would add to the list: more beer and wine cocktails.
  • Some more cocktail trend predictions, these from The Spir.it. This set is more obvious.
  • Amari (bitter liqueurs) are going to continue to grow in popularity. Here's a good introduction ("All About Amari") that explains the category and discusses several different kinds, including some more obscure ones.
  • Speaking of beer cocktails – here's a place in Brooklyn that's brewing them up.
  • A very good guide to setting up a home bar. (Did I link to this one yet? I don't think so, although I've shared similar thoughts from Jason in the past. The man knows his stuff.)
  • Winter cocktails? Yes, please.
  • A new video from Robert Hess, this one demonstrating how to make a Champs Elysees. I finally broke down and bought a bottle of Chartreuse ($50 a pop!) so maybe I'll try this.
  • Another article on making cocktails with winter citrus fruits. The Citrus 75, a riff on the French 75 with Clementine juice, sounds especially good.
  • A good piece on Harry Craddock, one of the great bartenders of the Pre-Prohibition era.
  • I can barely manage to make dinner most nights, so am I going to make my own Vermouth? Probably not. But it does sound kinda cool. Here's how.
  • I really need to visit Portland. They have all the good new drinks.
  • Wanna see some pretty pictures of the Top 5 Vodka Cocktails?
  • I've never tried Pisco, a brandy that's very popular in Peru and other parts of South America, but it's trying to become the next vodka. Pisco Portón, in particular, in getting a serious marketing push. Anyone tried it?

We still need a new name for this feature, so please send in your suggestions or leave them in the comments below.