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POPSA cocktail bar with no drink menu: Drink (Boston, MA) More: As the cocktail authority Dale DeGroff has noted, the cocktail is “as American as jazz, apple pie, and baseball.” Classic cocktail bars are to the toper what the new crop of “classic” baseball stadiums are to the sports fan—places where we can cheer a return to our roots.… I admire what Drink is doing in eliminating the cocktail menu: asking you to put yourself in the hands of a knowledgeable guide who can edge you beyond your comfort zone into a new experience. Still, I hope it eventually prints one up. Sometimes the bartender will be too harried to take a full patient history, and perusing a list of drinks and their ingredients is a great education. I also hope Drink might embrace another new trend, that of listing obscure classic cocktails interpreted by and credited to talented bartenders working today in other cities. Such a list is like a blog with links to other worthwhile blogs, except that the links are potable.
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POPSDry martini – the king of cocktails To reiterate, a martini is gin and vermouth . More: My Favorite Version (also called the Crisp Cocktail): • 1 ½ oz. Tanqueray 10 Gin • 1 ½ oz. Dolin Dry Vermouth • 1 dash Orange Bitters Combine ingredients in pre-chilled mixing glass. Add ice--lots of it. Stir gently but with purpose. Thirty strokes, taste. Continue until diluted sufficiently that the drink is still pungent and oily. Strain in to chilled cocktail glass. Cut a 1 ¼" circle from an orange rind. Spray zest on top of Martini and discard. Add lemon twist.
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POPSHow to stock a basic bar Didn't have room to clip the specific recommendations – click through for those. Things NOT to buy: sour mix; "maraschino cherries" (ptui!); most flavored vodkas.
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POPSGary Regan: 10 essential cocktails you can make at home The article says once you can make a margarita you'll also be able to make a sidecar, a kamikaze, even a cosmopolitan This is because they all fall in the drinks family known as New Orleans sours . And I'm LMAO at the commenter who snippily opined "The author obviously does not know how to make a martini." Um... it's Gary Regan . Not that the man is a god, but most cocktailians would put him on any list of the top 10 cocktail experts. (And 4-to-1 is a perfectly reasonable balance for a martini. All you "just whisper 'vermouth' over the glass before you pour the vodka" people? You're not drinking a martini. You're not even drinking a vodka martini. You're drinking straight vodka, maybe with an olive. Deal with it.)
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POPSNew, improved bartenders can be quite old-fashioned: 8 bartending philosophies They give a couple of shouts-out to the Bay Area: Daniel Hyatt at the Alembic Bar in San Francisco…The movement is at its fullest flower on the West Coast, with its 12-month growing season… At Cyrus in Healdsburg, Calif., Scott Beattie’s Meyer Beautiful incorporates Charbay Meyer lemon vodka.… Martin Cate’s Forbidden Island in Alameda, Calif., offers a Don the Beachcomber formula called the Nui Nui, with fresh citrus, pimento liqueur, cinnamon and vanilla syrups, and aged Barbados rum. I live less than four miles from Forbidden Island – less than three, as the crow flies (or goose swims). How is it that I've never tried a Nui Nui? It sounds tasty!
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