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33 posts tagged with cocktails.
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In a not too distant cocktail lounge, about 5PM A.D

A tumblr collection of cocktails inspired by Mystery Science Theatre 3000 episodes
posted by The Whelk on Jul 26, 2014 - 43 comments

Tom Pynchon's Liquor Cabinet

Every drink in every(*) Pynchon novel. List of drinks by book. [more inside]
posted by chavenet on Jun 22, 2014 - 21 comments

strawberry-rosemary-gin peach-thyme-tequila raspberry-lavender-champagne

Three bartenders in a backyard teach you how to make three classic summer drinks on a budget: the daiquiri, the gin & tonic, and the mint julep. Not simple enough? How about the only summer cocktail recipe you will ever need?
posted by Juliet Banana on May 19, 2014 - 105 comments

Selecting the right glass can be key

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.
posted by filthy light thief on Dec 12, 2013 - 65 comments

A few cups of good cheer

A Bar Above presents 25 freely available classic bartending books providing a wealth of drinks (and otherwise fascinating information) to liven up your holiday season. These are hosted on Google's Play service, so a Google account might be necessary to access. [more inside]
posted by codacorolla on Dec 10, 2013 - 9 comments

Cocktail historian is a job? How might I qualify?

Lawyers need bartenders more than bartenders need lawyers. When it comes to cocktails and the names they’re given, a recipe can’t be copyrighted and a name isn’t usually trademarked, and there’s no governing body, no law of the liquor land that stops the duplication of a recipe or a cocktail name. Which makes cocktail naming—shall we call it mixonymics?—special among naming practices in the modern world: It’s the bartender tribe, not the law, that defines prior art.
"Swizzle Me This," Michael Erard, The Morning News (single link)
posted by Rustic Etruscan on Sep 18, 2013 - 20 comments

I could really go for a blue blazer right about now

How to Mix [Old Timey] Drinks with David Wondrich (slyt)
posted by special-k on Dec 20, 2012 - 18 comments

Drink-*hic*-ing Through History

Darcy O’Neil’s “Art of Drink” blog examines temperance images from the 1800s, the meaning of temperance, historical drinking and driving ads, and a couple of bitters labels for good measure. [more inside]
posted by Revort on Dec 13, 2012 - 15 comments

They can't serve it premixed because it's against the law.

I am fairly sure of these: Ginger, orris, galengal, lovage, chiretta, angelica, elecampane, hyssop, pomerance, camomile, lavender, coriander, pepper, cloves, star anis, allspice, nutmeg, cardamon, fennel, bitter orange, rose hips, quinine, licorice, tumeric, mace, saffron.

These are possibles: marshmallow, yarrow, burdock, curcuma, grains of paradise, cubeb, wintergreen, cassia, betony, purslane, borage, sandalwood.

Deer blood is a myth. Caramel is used as a sweetener. Your real problem is getting the proportions right.

And don't mix it with Red Bull. Drink it straight and cold.
posted by 256 on Nov 26, 2012 - 88 comments

Put That In Your Scorpion Bowl & Suck On It

I f*ckin love girly drinks! / Don't give a f*ck what what you think! / I f*ckin love girly drinks! / I f*ckin wanted that pink!! / I F*CKIN LOVE GIRLY DRINKS! (Generally NSFW-ish, unless you work in a bar)
posted by Pirate-Bartender-Zombie-Monkey on Nov 20, 2012 - 88 comments

Shall we have the other half?

Gin and Tonic, A Love Story It's summertime, and the sipping is easy. Time for an ode to the magical, malarial-fighting mixture of mother's ruin and tonic. "The final product looked like a box of Crayolas: thin curls of lemon and lime peel, floating pebbles of pink peppercorns, a wedge of star anise, and a few fresh mint leaves, lightly crushed between Andrés’ fingers at the last second. It was everything a gin and tonic hadn’t been before: complex, bracing, a world of sweets and sours and bitters to be discovered in every sip." Bonus: Recipes for making your own tonic water.
posted by cyndigo on Jun 12, 2012 - 77 comments

Warning: May become more difficult to read after use

Constitutions of Classic Cocktails - A single image that charts the ingredients of many well loved drinks.
posted by quin on Feb 11, 2012 - 61 comments

Something wicked delicious this way comes

12 Bottle Bar, a site dedicated to classic cocktails for the home bartender, have transformed themselves in the run up to Halloween. Now they are... 13 Bottle Bar: Blood, Booze and Beyond, in which they review classic horror and post terrifying cocktails inspired by it. [more inside]
posted by DRMacIver on Oct 23, 2011 - 18 comments

Drink My Words

My machine converts words into cocktails. And, yes, it does work. Now I can literally taste the flavor of my words. [more inside]
posted by zamboni on Sep 23, 2011 - 39 comments

Drunk on Swedish meatballs

Animals drawn poorly on cocktail napkins with lasers shooting out of their eyes [more inside]
posted by Potomac Avenue on Jul 22, 2011 - 20 comments

On the Rocks

"Gourmet ice, often heavily filtered and hand-cut to guarantee the optimal amount of dilution, has officially become part of cocktail culture." That is all.
posted by Scoop on Jan 20, 2011 - 242 comments

Rachel Maddow, mixologist

Rachel Maddow is an Old Fashioned sort of girl, at least when it comes to her taste in cocktails. [more inside]
posted by device55 on Nov 28, 2010 - 65 comments

"The most intact, the largest, and the most ambitious tiki bar ever created in San Francisco."

Save The Tonga Room. The beloved Tonga Room in San Francisco, long threatened with extinction, may soon be a City historical resource, giving it a fighting chance at preservation.
posted by xowie on May 5, 2010 - 21 comments

Open Source Cocktails

The Violet Hour, a speakeasy styled lounge in Chicago with no sign, has been pushing the envelope in creative drink mixing since it opened in 2005. Toby Maloney, the Violet Hour's "Head Intoxocologist", had no problem posting on a Chicago food forum and sharing some of the drink recipes that have made his bar one of the most exciting in the country. [more inside]
posted by AceRock on Jan 7, 2010 - 35 comments

Ice Ice Baby

It's no secret that classic cocktails are back. Fresh fruit and house-made bitters and infusions are de rigueur, but no less important is the quality of the ice. Good ice and the right shake ensure that spirits are properly chilled and diluted and improve the cocktail's flavor profile.
posted by HumuloneRanger on Jun 12, 2009 - 70 comments

Cocktayle Napkinf

A retro set of cocktail napkins showing Eisenhower-era damsels and drunkards, with captions by The Bard. via
posted by Rumple on Dec 29, 2008 - 19 comments

The hard shake, on the balls, and edible cocktails

"In the U.S., they're mixing drinks with herbs and other weird ingredients, but in Ginza the best guys just polish their cocktails like jewels." And perhaps no Japanese mixology master has contributed more than Kauzo Ueda, who has perfected the art of the hard shake, a refinement over more traditional shake styles. He has a disciple in NYC's Eben Freeman, who now imparts the secrets of the hard shake via a video tutorial. [more inside]
posted by madamjujujive on Feb 1, 2008 - 49 comments

A new golden age for bitters

Bitters. This sharp-flavored, slightly medicinal liqueur, originally used as an aperitif, remains one of the defining ingredients in many classic cocktails, including the Manhattan, the Pink Gin, the Champagne Cocktail, and the Sazerac. Some popular herbal liqueurs, such as Campari and Jägermeister, are essentially just big bottles of bitters. But bitters had fallen on hard times, with most bars stocking only one brand, Angostura, or, if they were particularly sophisticated (or Southern), a second option, Peychaud's. Orange bitters, once an essential ingredient in the Martini, were forgotten and impossible to purchase. Times have changed, with companies such as Fee Brothers, Regan's, the Bitter Truth, and even Angostura, releasing their own versions of the orange stuff. In fact, bitters in enjoying something of a renaissance, with bars experimenting with making their own. Hobbyists, in the meanwhile, are reviving lost recipes.
posted by Astro Zombie on Aug 1, 2007 - 74 comments

Let us whisk you 5000 miles away to a land of romance and splendor

Arkiva Tropika is a huge archive of tropical-themed ephemera. Browse restaurant and drink menus, postcards, photos, brochures and matchbooks. Hours and hours worth of retro tiki goodness.
posted by Otis on Mar 8, 2007 - 9 comments

The Birth of Tiki

Tiki: How sex, rum, World War II, and the brand-new state of Hawaii ignited a fad that has never quite ended. (via)
posted by Otis on Sep 22, 2006 - 22 comments

"Bimbo Punch" sound better than its name would indicate

Jerry Thomas' Bar-Tender's Guide or How to Mix Drinks.
posted by kenko on Dec 11, 2005 - 9 comments

Rum And Rum Cocktails

Yo Ho Ho And A Bottle Of Rum! In August, one's lazy fancy turns naturally to sex mush daiquiris; caipirinhas; mojitos; piña coladas and other rum cocktails. Why is the great cane spirit, infinitely complex and delightful - which, in its young, white distillation can be used instead of vodka or gin in any highball or cocktail - so neglected nowadays? And whatever happened to the most politically delicious reason for drinking Coke: the embargo-busting Cuba Libre, made with delicious, sinful Cuban Havana Club?
posted by MiguelCardoso on Jul 31, 2003 - 54 comments

The Old-Fashioned Cocktail

You've Come A Long Way, Baby: Unfortunately, you picked the wrong one, dear old Old-Fashioned, dean of cocktails. Robert Hess's definitive essay on the ever-changing ways of making one shows just how contentious a cocktail recipe can be. It also bears sad testimony to how the great classics are being fruited up, iced up, fizzed up, shaken till obliteration and generally girlied, dumbed and boozed down. So how do you stand on the cherry, the pineapple and the orange? And don't even bother commenting if you're a seltzer fan! ;)
posted by MiguelCardoso on May 21, 2003 - 51 comments

Disgruntled Housewives On The Rampage

The New Shaker Wives Aren't Really Into Furniture or puritanism or bonnets. But kickass cocktails? And revenge? That, yes. Oh yes. Empowering? I should bloody well think so. Disgruntled housewives you say? I say their boring, stupid husbands don't appreciate their luck, more likely. Explore their website, enjoy and learn! [Offered as a companion-piece to tranquileye's June 2002 Ladies For The Preservation Of Cocktails post. P.S. This is neither here nor there but the more I live and know, the more I love and respect women and the less I like men.]
posted by MiguelCardoso on May 16, 2003 - 12 comments

Stop Wining Laddie - And Pass the Macallan!

Stop Wining Laddie - And Pass the Macallan! Why bother with sissy wines and beers when you can have whisky all through your meal? A new trend in dining is pairing spirits and cocktails with food. Russian aristocrats still refuse to drink vodka unaccompanied by comestibles while modern Italians and Americans cook with it. The Japanese love their straight Cognac and Chivas with everything bar sashimi and eccentric old Englishmen stick with Port from start to finish. I guess they're all on to something, no? In case they're not, here, by way of consolation, is a wonderful interactive food and wine matcher for the dullards and traditionalists among us. Cheers!
posted by MiguelCardoso on Nov 5, 2002 - 15 comments

Try Saying Kentucky Derby, Kentucky Tea And Mint Julep Without Smiling:

Try Saying Kentucky Derby, Kentucky Tea And Mint Julep Without Smiling: it can't be done. Coz June is busting out all over in Bourbon country and the mint is as high as an elephant's eye. For this we all rejoice. But - wait - did you know that, for that most perfect Summer drink, the thirst-quenching nec plus ultra they call the Julep, "the most important ingredient is a T-shirt for the mint juice extraction"? Oh yes! The time has come. Here comes the sun. Mmmm...
posted by MiguelCardoso on Jun 5, 2002 - 23 comments

Ladies United for the Preservation of Endangered Cocktails:

Ladies United for the Preservation of Endangered Cocktails: "dedicated to the Gin Fizz, the Widow's Kiss, and the Singapore Sling, the drinks our mothers and grandmothers drank, and the drinks we strive to save from extinction as a small measure of remembering those great women and their great cocktail parties."
posted by tranquileye on Jun 4, 2002 - 16 comments

For Lent, I'm Giving Up Not Drinking Cocktails - What About You?

For Lent, I'm Giving Up Not Drinking Cocktails - What About You? I collect cocktail books but there are two web sites* that are just as good as the best bartender's bible. The first is Dale DeGroff's. The second, sadly discontinued but still invaluable, is Paul Harrington's. Both are very personal and reveal a deep knowledge and love of this quintessentially American and civilized art form. Cocktails may very well be the only truly democratic and universally accessible pastime. They can be made at home quite cheaply by anyone and be just as delicious as the very best served in the very best bar to the richest imbiber in the world. Not to mention their incredible Valentine's Day potential... so what's it to be, pal? *Webtender, Drinkboy and Esquire's cocktail guides pale by comparison
posted by MiguelCardoso on Feb 13, 2002 - 53 comments

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