DrinkBoy: Adventures in Cocktails

Cocktail: Fourth Regiment Cocktail

Wed, 27 May 2009 20:36:44 GMT

This is a drink which I would not have previously listed, since it uses "celery bitters". There are a few old cocktails which reference this product, but to the best of my knowledge it hasn't been made for over a hundred years. Fortunately, the folks over at "The Bitter Truth" have been able to bring this product back to the market, and so some of these old cocktails can once again be brought back into practice.

Cocktail: Vacation

Zane Harris (2008) — Wed, 20 May 2009 13:59:41 GMT

This drink was created by Zane Harris, bartender at Vessel which is an excellent craft bar in downtown Seattle. I asked him for some ideas on a “summertime” cocktail, and he said this is one that he had recently worked up. He said it was a good summertime drink not only because it uses cachaça, but also because of the use of egg whites. Zane had noticed that during the summer, people tend to gravitate towards his egg white drinks more than they do the rest of the year.

Cocktail: Twenty-First Century Cocktail

Jim Meehan, for PDT in New York City — Wed, 20 May 2009 13:29:00 GMT

The 20th Century cocktail has been around for… well… about a century. Isn’t it time we had something a little more up-to-date? Jim Meehan, of PDT in New York City, felt the same way, and so he came up with this delightful variation that is well worth trying. I appreciate it because it uses tequila, and I personally think the world needs a few more good tequila cocktail recipes.

Cocktail: Seelbach

Seelbach Hotel, Louisville Kentucky (~1917) — Tue, 08 Dec 2009 07:51:27 GMT

Cocktail: Corpse Reviver #3

Sun, 17 May 2009 08:46:13 GMT

This third variation of the Corpse Reviver is very rarely seen. So rare in fact that I have scoured through my library trying to find where I encountered it at, but so far haven't been able to find it again.

Cocktail: Corpse Reviver #1

"The Savoy Cocktail Book" by Harry Craddock (1930) — Sun, 17 May 2009 08:44:24 GMT

Corpse Revivers were a style of drink which were intended for a bit of the hair of the dog (an expression that refers to alcohol used as a treatment for a hangover). Hard to say exactly what it was about these drinks that made them seem more appropriate for this use than other drinks. This particular version isn't seen very often.

Cocktail: Jolly Roger

Robert Hess (2000) — Sat, 25 Apr 2009 09:35:59 GMT

Cocktail: Grasshopper

Phlibert Guichet - Tujague's, New Orleans — Mon, 27 Apr 2009 13:46:54 GMT

According to some sources, this cocktail was created by Phlibert Guichet, the owner of Tujaque's bar in New Orleans. As the story goes, it was submitted as an entry to a New York cocktail contest which was held, amazingly enough, just before Prohibition was repealed.

Cocktail: Norwegian Wood

Jeffrey Morgenthaler (2009) — Mon, 01 Jun 2009 18:43:50 GMT

A delightful cocktail created by Jeffrey Morgenthaler of Clyde Commons in Portland. He was challenged by a liquor rep to make something with aquavit, a far under-represented spirit, and this is what he came up with. It has a nice bright crispness along with a well layered complexity. Perhaps not one for the novice, but when you're ready for a little adventure, I'd definately pull this one out. You can read about this drink in Jeffrey's own words on his blog.

Cocktail: Smoke and Mirrors

Neil Kopplin (2009) — Fri, 05 Jun 2009 15:20:47 GMT

This cocktail was created by Neil Kopplin, bartender at Clyde Commons in Portland Oregon. I regularly like to substitute aquavit for the gin in my Negronis, but Neil has taken this one step further by essentially substituting Cynar for the sweet vermouth. While Cynar is quite a bit more robust than sweet vermouth is, it still behaves much the same way in this drink when balanced against the Campari. If you like drinks like the Negroni, and the Trident, you'll definately like this drink too.

Book: Hawai'i Tropical Rum Drinks & Cuisine by Don the Beachcomber

Arnold Bitner, Phoebe Beach — 8/10/2008 9:32:07 AM

Don the Beachcomber was the originator of the famous "Tiki" restaurnat craze which spread across the nation in the middle of the 1900's. This book contains a variety of food & drink recipes which Don Beach featured in many of his restaurants. Arnold and Phoebe also provide a variety of interesting historical insights and observations about who Don Beach was, and how his ideas sparked a culinary phenomenon.

Book: Beachbum Berry's Taboo Table

Jeff Berry — 8/10/2008 9:25:13 AM

Following up on his successful "Tiki" cocktail guides (Grog Log, Intoxica), Jeff Berry this time presents an array of food recipes from many of the nations best known Tiki restaurants. He also of course includes a collection of drink recipes as well.

Book: Famous New Orleans Drinks and how to mix'em

Stanley Clisby Arthur — 8/10/2008 9:21:01 AM

Since it's initial publication in 1937, this book of New Orleans drinking culture and recipes has proven so popular as to be regularly reprinted. While some of the history it contains has to be taken with a grain of salt (for example, the Sazerac is NOT the drink that originated the term "Cocktail"), it is still an excellent snapshot of the drinks that were being served in New Orleans soon after Prohibition.

Book: The Complete Book of Spirits

Anthony Dias Blue — 8/10/2008 9:16:13 AM

Providing a details guide to a wide variety of spirits, this book includes historical details, production methods, tasting notes, as well as a variety of recipes for cocktails and other mixed drinks.

Book: Bartender's Guide

Jerry Thomas — 8/10/2008 9:08:04 AM

Following up on the 1862 edition, this book presents an updated collection of recipes. The number of cocktails presented in this book have doubled, from 10, to 20. A reprint of this book is available from http://www.vintagebook.net

Book: How's Your Drink

Eric Felten — 8/10/2008 9:03:36 AM

Presenting a compendium of his articles from the Wall Street Journal, Eric Felten provides a well rounded examination of many of the countries best cocktails. He wraps around these recipes an entertaining glimpse of historical details and personal insights.

Book: Bartender's Guide

Jerry Thomas — 8/10/2008 8:55:18 AM

The first bartender's guide was published in 1862, and included over 200 drink recipes provide by Jerry Thomas. There have been a number of reprints of this book over the years, the most recent, and perhaps the most impressive, is this one produced by Mud Puddle books in 2008, including a new introduction by famed historian David Wonrich.

Book: Jones Complete Barguide

Stan Jones — 7/13/2008 3:32:25 PM

While this book has been out of print since the 1970's, it is no doubt that at it's time of publishing it's over 4,000 recipes were an accurate accounting of most, if not all, of the recipes that had come before it. The recipes are presented in a rather sparse and jumbled fashion, with little in the way of details that might explain the tips and tricks as to how to make them properly. The well trained mixologist however will be able to ferret out the good from the bad, and be able to come away with a new collection of recipes that they can add to their repitoire.

Book: The Fine Art of Mixing Drinks

David Embury — 7/13/2008 3:29:49 PM

This highly valueable examnation of how to properly make a cocktail has long been out of print, with volumes often exceeding $400 on auction sites. Thankfully it has now been reprinted, and can once again inspire bartenders and home mixologists.

Website: Keg Nation

6/15/2009 9:34:22 AM

Keg Nation provides a selection of products focused on draught beer and liquor dispensing. They have a nice selection of ceramic beer towers, as well as electronic beer and liquor systems.

Article: Adjusting The Volume

Robert Hess — 5/22/2004 12:00:00 AM

One of my frustrations in the modern trend of cocktails, is that many people seem to think bigger is better. Why can't they learn that this isn't good for the customer, or the business.

Website: Chef Tools

5/18/2009 7:51:45 AM

Chef Tools provides a carefully selected collection of tools, cookeware, gourmet items, and of course barware. Many of the items they carry won't be found on other online shopping sites, so it is useful to browse through the site to see what you might discover!

Website: The Liquid Muse

5/18/2009 7:03:14 AM

Natalie Bovis-Nelsen "is" the Liquid Muse. On her site she covers a world-wide range of wine and spirits information, events, and products.

Website: Social Mixology

4/23/2009 6:37:26 AM

The idea is simple. Introduce people to the best bars and bartenders of Las Vegas by having a monthly social gatherings, events, and friendly competitions. If you are planning on traveling to Las Vegas any time soon, I highly recommend signing up and letting them help you check out the scene!

Article: Noilly Prat vs Noilly Prat

Robert Hess — 4/19/2009 12:00:00 AM

Or "Will the Real Noilly Prat Please Stand Up."... or perhaps I am the only one who remembers the old "To Tell The Truth" show?

Article: Drinking Las Vegas

Robert Hess — 3/22/2009 12:00:00 AM

Cocktails and mixed drinks fly fast and furious throughout this larger than life town, most however are culinary disasters. Thankfully, there are a few rays of hope which stand out, with the tantalizing promise of more to come.

Book: The Essential Bartenders Guide

Robert Hess — 3/13/2009 3:46:12 PM

The Essential Bartender’s Guide is a great overview guide on proper technique, details, recipes, and overall mixology guidance that almost anyone, regardless of their skill level, will find useful.

Article: A Proper Chill

Robert Hess — 11/25/2005 12:00:00 AM

Getting a properly chilled cocktail simply means making the best use of ice in chilling it down. There are however many methods of doing this which might at first "sound" like a good idea, but in fact aren't.

Article: Sour Mix: How to Wield That Hammer

Robert Hess — 11/21/2009 12:00:00 AM

Sour mix is an ingredient that many beginners find to be rather confusing. Hopefully I can assist in removing some of the mystery off this very simple ingredient, as well as provide some pointers on it's proper useage.

Website: Uber Bar Tools / ProDesign

10/28/2009 9:54:49 AM

Michael Silvers created ProDesign, an integrated design, manufacturing, and fulfillment company which produces unique and elegant barware. UberBarTools is the result of this project and can be relied on as a source of innovative and exciting tools for any bar, home or professional.

Website: Miss Charming

10/28/2009 9:42:27 AM

Cheryl Charming has turned her love of bartending and instictive creativity into an ever broadening set of opportunities and resources. On her site you will find facinating information for consumers, bartenders, and bar owners.

Website: Cocktail Kingdom

10/28/2009 9:24:27 AM

Greg Boehm, owner of Mud Puddle Books, has turned his facination for classic cocktails into a thriving business. Starting out by simply providing accurately reproduced reprints of some of the most acclaimed cocktail books from the past, he has expanded the offerings available on his site to also include a variety of imported barware that is difficult, if not impossible, to find in the US. He also provides a great selection of bitters which are so crucial to a craft cocktail.

Website: Summit Sips

10/28/2009 8:55:51 AM

Summit Sips is an ongoing collection of musings about recipes, techniques, tools and other cocktail-related topics. Subjects include classic and contemporary cocktails, homemade ingredients, bars, restaurants and other social aspects of life in and around St. Paul.

Website: Cocktail Enthusiast

10/27/2009 10:46:02 AM

Cocktail Enthusiast is a blog operated by Kevin Gray, a Dallas-based cocktail enthusiast (hence the name) which provides a personal exploration of cocktails and spirits, mixology and drinking culture. It has emphasis on both classic cocktails and modern innovations. It will often list cocktail recipes, liquor reviews, along with the occasional bar review and news piece.

Article: Cocktails: The Liquid Cuisine

Robert Hess — 10/15/2006 12:00:00 AM

Why is it that combining ingredients and flavors in the kitchen are easily thought of as "culinary", while doing the same thing with liquid ingredients behind the bar isn't? Personally, I think it's about time for a change.

Website: Mister Mojito

10/1/2009 8:07:05 PM

David Nepove has long been a well respected bartender in San Francisco, and like most bartenders constantly bemoaned the quality of barware available. Unlike most bartenders however, he decided to do something about it. First he designed his own line of mudders, and then he sourced a variety of great tools to compliment them. I've been using several of his products for many years, and highly recommend them.

Article: Definitions and Precisions

Robert Hess — 1/27/2009 12:00:00 AM

Far too many people are mixing cocktails simply by following a recipe, without really understanding the role that the different ingredients or methods play in the final product. I'd like to use one of the focus points of Molecular Gastronomy, and by association Molecular Mixology, to perhaps provide some additional insights on the art of the culinary cocktail.

Article: Your First Drink

Robert Hess — 1/2/2005 12:00:00 AM

Everyone has to start somewhere... where did you start with your first drink? And how might that have set the stage for the style of drinking you would move toward next? If your first tentative steps are well placed, it puts in in that much better of a position to really enjoy what the future might hold.

Article: On Molecular Mixology

Robert Hess — 1/19/2009 12:00:00 AM

Molecular Mixology seems to be the "hot and trendy" thing these days. Bartenders messing around with foams, alginate, liquid nitrogen, and a variety of other devices that would make a mad scientist envious. But lets not religate MM to being just another "fad", instead lets take a closer look at it and really discover what it's all about.

Article: Culinary Evolutions

Robert Hess — 1/1/2004 12:00:00 AM

To appreciate, or even understand, the cocktail as a culinary artform, it is important to take a close look at cuisine in general and how it has evolved over the centuries.