The Curious Evolution Of The Americano
The current approved written history of the Negroni goes like this: Count Camilo Negroni, a supposedly flamboyant Italian gentleman who was obsessed with American culture, walked into a bar in Florence one day and ordered an Americano with gin in place of the soda water.… Now that’s a great story. But it’s a little suspect. Normally, when people substitute something in a drink, it’s a one-to-one substitution. We normally swap vodka for gin. Or lime for lemon. Nobody in their right mind would swap gin for soda water. It’s just not natural. But supposedly that’s what Count Negroni came up with, and he inadvertently spawned an entire category of drinks. The Bijou. The Louisiane. The Tipperary.… But then the story gets even stranger.
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?
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)
Constitutions of Classic Cocktails - A single image that charts the ingredients of many well loved drinks.
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]
"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]
Jerry Thomas' Bar-Tender's Guide or How to Mix Drinks.
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...