"Cocktails & Dreams" on Youtube. My college girlfriend loved both the 1988 Tom Cruise vehicle "Cocktail" and cocktails too much, and in retrospect the first should have been a warning of the second. The people behind "Greenboy", all Mr. Show vets and other alt-comedy types, have taken on a new project - making "Cocktail" watchable. They shortened it to 10 minutes, and added Chris Fairbanks, Greenboy himself, to every scene. It's a funny testament to the power of technology to change history. Lenin would be proud. (Minor NSFW for language and art stuff)
Drinking My Way Through the Literary 1930's : "The backbone of this blog is the amazing and unfortunately out-of-print book, So Red the Nose. To this 1935, somewhat tongue-in-cheek recipe book, thirty bestselling contemporary authors submitted original cocktails, based around their own original works ... My mission, then, is to recreate 29 of these cocktails ... and combine them with their namesakes, ... discovering which books are classics tragically forgotten and which are better left to collect dust in library basements." [via mefi projects] [more inside]
The good people at Information Is Beautiful took the data from the "75+ classic cocktail recipes from the International Bartender’s Association’s list of drinks every bartender should know" and turned into into a beautiful reference chart. As an added bonus, they converted the ingredients to proportions for easy scaling. Cheers!
While Prohibition may have withered the American drinker’s palate and understanding & sent the most talented drink-slingers into exile, cocktails are back, and better than ever! And who are the people that have brought the all-but-dead art of America’s contribution to world drinks culture (and the profession & craft of the Bartender) back to stunning, exuberant life? Hey Bartender! [more inside]
'It’s hard to describe what Fernet Branca tastes like; it mostly tastes like Fernet Branca.' Fernet Branca is a kind of fernet, themselves a classifcation of amaro, bitter Italian digestifs. The Fernet Hot House: Don't Let Hipsters Ruin It For You [more inside]
Can the shape of your glass enhance the taste of the wine? Do you need to change your glass depending on what you're drinking? "I'm pretty sure that the right glassware can't make a bad wine good, but it can make a good wine more enjoyable." With that in mind, here is a guide to selecting the proper wine glass. A few bonus links: how to choose the right cocktail glass, and Beer Advocate breaks down glassware by types of beer.
Often hailed as Canada's favourite cocktail, the Caesar is a combination of vodka, Clamato, Tabasco, salt and pepper, and Worcestershire sauce served in a glass rimmed with celery salt. It is almost unheard of outside of Canada. [more inside]
Writing for the Globe & Mail's "Wine & Spirits" section, Beppi Crosariol interviews some bartenders and suggests that there are some drinks you should never order in a bar. [more inside]
"Legalizing pot would, in addition to engendering medical miracles and rendering moot a large sector of illegal-drug-related crimes, allow quantum leaps in the world of cooking. Maybe if we all pray really hard to Jah, pot will one day infiltrate snooty haute cuisine and local artisanal eateries alike, all over America." GQ reports on some incredible edibles. [more inside]
My machine converts words into cocktails. And, yes, it does work. Now I can literally taste the flavor of my words. [more inside]
"The Bloody Mary has been called the world's most complex cocktail, and from the standpoint of flavor chemistry, you've got a blend of hundreds of flavor compounds that act on the taste senses. It covers almost the entire range of human taste sensations -- sweet, salty, sour and umami or savory -- but not bitter." Research that's part of the International Year of Chemistry.
A little more than a year after leaving New Orleans, I miss the culture of sophisticated drinking. Sure, maybe not on Bourbon Street, home of the sickly sweet hurricane and Hand Grenade. But you head off Bourbon and you can get a very pleasant Pimms cup at the Napoleon House. And just down the street is a military antiques store that was once the pharmacy where Antoine Amadie Peychaud invented the sazerac, which lays claims to being the word's oldest cocktail. Any good bartender in New Orleans will be able to make you one; finding a sazerac-capable bartender outside the city is almost impossible. Of course, just outside the French Quarter, in the Fairmont Hotel, is the Sazerac bar, but, surprisingly, their specialty is not the sazerac, but the favorite drink of Huey Long, the delicious Ramos Gin Fizz. Nearby, back in the Quarter, on an upper floor of the Pharmacy Museum, was the former home of the Museum of the American Cocktail -- now seemingly in transit after Katrina. At the opening, cocktail chef Dale Degroff served up his specialty -- pre-Prohibition cocktails, including a brandy crusta that still makes me weep from the pleasure of it. Sure, up here in Minneapolis we invented the cosmopolitan, but somehow a drink that's also become popular as a perfume doesn't have that same Crescent City je ne sais quoi.
The view (with humour) from two people who serve you drinks. One a cocktail waitress in Vegas, the other a bartender in Cincinnati.
Hangover Heaven By The Sea: In 1969, Canadian Montenegran Walter Chell invented the Caesar Cocktail as the perfect reflection of (and introduction to) Italian food, by mixing tomato juice, clam juice and oregano with Brazilian lime juice and Russian vodka. Canada, Montenegro, Italy, Russia, Brazil, California: is this the perfect multi-ethnic hangover-buster or what? [More inside.]
The Cocktail Season Is Upon Us! Get That Cocktail Season Off Of Me! For I regret, Mesdames, Messieurs, that 2003's best little cocktail website is in French. Sacré Bleu! [More inside.]
Almost the weekend. A handy little site that will help you feel a little tippsy.