I rarely gush over modern cocktails. For me, I usually prefer the classics. Not the riff of a riff that ends up being okay but too far from the much better original. Most cocktail books these days include those types of riffy drinks made with proprietary ingredients and rare spirits the average home bartender can't find at their . . .
You can get a bittered sling at any bar in town
Most of the cocktails I make are incorrect in terms of bartending books, the mixologists at the snooty bar down the street, and the social media glamour bar coalition of Instagram. There are lots of opinionated drinkers out there with strong drinking beliefs. It seems that everything has a specific way to do it down to making simple . . .
I'll have a #nofilter martini with a twist
I recently read Cal Newport's new book, Digital Minimalism, and loved it. It reaffirmed some ideas I have tried to incorporate into my life over the last few years of social media mania. His explanations on why people are posting and waiting for likes, thumbs ups, and comments and how those things correlate to the apps that are . . .
Carbro from 3 Bottle Bar
These days we stop for nothing. Go-go-go. The emails never stop. Twitter never stops. Instagram never stops. The subway runs 24/7. I can grab a Slurpee at any time ever. What do you stop for?
I like to stop for the cocktail.
The ritual and the rite of making a drink can almost stop time dead in its tracks because . . .
The home bar trifecta
To cut to the chase, I am talking about making the bedrock of your home bar a bases-loaded collection of gin, whiskey and white wine.
They are some of my favorites
Cocktail books are a dime a dozen these days. Every big name bar seems to be releasing their own tome. When the The PDT Cocktail Book came out in 2011 it quickly and sadly became the Bible of bartenders everywhere. I say sadly because everyone took the recipes as gospel when they should have been used as guidelines. That book set so . . .