Letters and Liquor
July 7, 2017 5:35 PM   Subscribe

"Because my love for the culture of cocktails is so strong, it was only a matter of time before it became part of my professional work. As a graphic designer, my specialty is lettering, and the spirits world is replete with lettering styles. This blog is an attempt to merge my knowledge of cocktail history with the developments in lettering that accompanied it."
posted by jenkinsEar (10 comments total) 31 users marked this as a favorite
 
I really like this.

The artist does not understand design before the 1890s at all, but I really like it.
posted by TheWhiteSkull at 5:58 PM on July 7, 2017


This is lovely.

Clearly I am going to have to mix up something classic tonight.
posted by Artw at 6:40 PM on July 7, 2017


Ugh, now I have to go and drink all of these.
posted by vorpal bunny at 8:09 PM on July 7, 2017


TheWhiteSkull, do you care to elaborate?
posted by rebent at 8:21 PM on July 7, 2017 [2 favorites]


Sometimes, my love for the culture of cocktails gets so strong I can't stand up!
posted by Paul Slade at 1:32 AM on July 8, 2017


"As a graphic designer" doing this kind of work, your job is to have an understanding of typography and the historical placement of different fonts and lettering styles. Or maybe there's an artistic ethos at work here I'm not getting.

(The Pimm's one seems on point though?)
posted by DarlingBri at 6:17 AM on July 8, 2017


I was all prepared to roll my eyes and move on but this is actively enjoyable and now I'm thirsty and well, it's five o'clock somewhere and that gin in the freezer isn't getting any colder...
posted by 1f2frfbf at 8:06 AM on July 8, 2017


I have to agree that the Antica vermouth really knocks a Manhattan out of the park.

My own personal preference there is to use a couple of frozen cherries in it. Keeps the drink cold without watering it down.

(I've used the Antica to make a martini before and it TASTES fine to me, but ends up a pale golden color rather than crystal clear. Perhaps it's more of a Martinez at that point? Anyway it is fun to experiment and I like that the author isn't too much of a pedant about how to make a "proper" martini.)
posted by caution live frogs at 1:37 PM on July 10, 2017


Interesting. I've gotten good results from fancy vermouths in Martinis before but I haven't found a sweet one that's worked better in a Manhattan than bog standard Martini Rosso - I'll have to give Antica a shot.
posted by Artw at 2:59 PM on July 10, 2017


I see they recommend Regans orange bitters for the Martini, which is my go to (Aviation gin, Noilly Prat, lemon twist).
posted by Artw at 9:01 AM on July 11, 2017


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