MetaFilter posts tagged with cocktails

Ice Ice Baby

HumuloneRanger — Fri, 12 Jun 2009 10:02:45 -0800

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.

Cocktayle Napkinf

Rumple — Mon, 29 Dec 2008 00:10:18 -0800

A retro set of cocktail napkins showing Eisenhower-era damsels and drunkards, with captions by The Bard. via

The hard shake, on the balls, and edible cocktails

madamjujujive — Fri, 01 Feb 2008 02:27:38 -0800

"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. * A review of the solid drinks pictured in the "weird ingredients" link. * The cocktails you eat * Cocktails enter the ice age * In Japan, giant ice balls are often hand carved (as in the videos in "polish" and "jewels") but if you don't want to carve your own, there is an easier way to make your own giant ice balls. * For some great cocktail recipes and a sidebar of kickass links to cocktail blogs and sites, you can't do better than Looka! The Gumbo Pages by Mefi's own, Chuq.

A new golden age for bitters

Astro Zombie — Wed, 01 Aug 2007 08:45:59 -0800

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.

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

Otis — Thu, 08 Mar 2007 07:35:44 -0800

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.

The Birth of Tiki

Otis — Fri, 22 Sep 2006 12:35:32 -0800

Tiki: How sex, rum, World War II, and the brand-new state of Hawaii ignited a fad that has never quite ended. (via)

"Bimbo Punch" sound better than its name would indicate

kenko — Sun, 11 Dec 2005 18:00:05 -0800

Jerry Thomas' Bar-Tender's Guide or How to Mix Drinks.

Rum And Rum Cocktails

MiguelCardoso — Thu, 31 Jul 2003 20:03:13 -0800

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?

The Old-Fashioned Cocktail

MiguelCardoso — Wed, 21 May 2003 15:09:44 -0800

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! ;)

Disgruntled Housewives On The Rampage

MiguelCardoso — Fri, 16 May 2003 21:54:52 -0800

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.]

MiguelCardoso — Tue, 05 Nov 2002 10:57:10 -0800

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!

MiguelCardoso — Wed, 05 Jun 2002 10:26:19 -0800

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...

tranquileye — Tue, 04 Jun 2002 18:49:49 -0800

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."

MiguelCardoso — Wed, 13 Feb 2002 08:41:53 -0800

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