Drink Links

We have a ton of excellent drink links, covering topics ranging from a 400lb pig roast to the best airlines for in-flight beer.  What can I say, we serve a broad audience.

Bartending takes off in Singapore.  "Once seen as an unglamorous low paying job in Singapore, it has evolved to a point where bartenders now have a semi-celebrity status that is equal to that of well-known chefs."

Angustora Bitters Shortage Update.  "Well, it seems the shortage is over."  Go ahead, make a Sazerac, in honor of the averted crisis! 

Fruity cocktail article from an Indian newspaper.  Note the double entendre of "Indian summer" when an American audience reads the quote:  "It's a long and hard Indian summer, and the cocktails are meant to soothe and refresh."

New York City Bars, new ones anyway, worth checking out.

The end of the bar car?  Say it ain't so!

Sign of the apocalypse...Burger King may being featuring mimosas.  Oy vey, I don't know what to make of this.  The classic Pulp Fiction scene whereby the guys are talking about ordering beer at an overseas fast food restaurant is WHOLLY DIFFERENT than champagne mimosas at a nearby Burger King.  God help us all. 

Washingtonians: Pig roast at Poste, tonight, 9pm.  They're opening the patio and cooking a 400lb hog.  Wait, one second, did they say a 400lb hog?!  Run, don't walk.  Warren, I'm looking at you.
And finally:

The best airlines for in-flight beer!!  See!  You knew that subscribing to our RSS feed was going to pay dividends!  Next step, excuse to fly on Alaska Airlines...

Tomorrow, we're making the Pall Mall - see you then!


For more content, updates, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Drink Links

Some Drink Links (patent pending), to get you through the workday.

-  Cocktail Camps

Portland is one of my favorite places.  It's the only city I've been to in which I did not have a single bad meal.  Not one, out of like 15 opportunities.  Every meal was excellent, and every cocktail was superb (shout out to Alberta Street Oyster Bar, whose lead bartender was outstanding).

And now, The City of Roses has come up with a cool concept called Cocktail Camps - whereby participants pay $10, and learn the ins and outs of cocktail making.

-  Pulitizer Prize Parties in DC

The Pulitzers are being handed out today - and if you're in the DC area, find out the places to celebrate or hang your head in shame.  Deep, unforgivable shame.  Anyone want to bet a drink on the National Enquirer getting a big prize for the John Edwards work?  Anyone?

-  $14 cocktails with bacon

This is really a story about bacon with the briefest mention of the $14 bacon cocktail (in fact, you've already read the part about the cocktail by reading the above link headline).  A cocktail with bacon sounds intriguing, and awful. 

-  French 75 cocktail recipe

A nice little write-up about the French 75 cocktail, with recipe.  Well worth a look.


For more content, updates, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Drink Links

Last night's game took a lot out of me.  My friends and I saddled up to the bar early to grab a spot for the game, and six hours later I was exhausted and my team defeated.  Unfortunately, upon returning home around midnight, I didn't have anything left in the tank to make a drink. 

Incidentally, anyone else think there will be a run on bulldogs as a result of Butler's NCAA run?  I do!  Just look at Blue II, the official mascot of the Butler Bulldogs.  Who wouldn't want one?!?  In the year 2025, the only dogs available will be bulldog and portuguese water dog mixes.

In any event, today we have some drink links to fill the void until tomorrow. 

Drink Links

New Orleans Cocktail Museum to talk about soda's influence on their drinks.  This isn't so much an article as an event reminder, but it gave me two drinks that I'm unfamiliar with: the Roffignac and the Ramos Gin Fizz.

According to one website, the Roffignac recipe is:

2 ounces Cognac or good rye whiskey
1 ounce raspberry syrup
Soda water or seltzer

Sounds interesting, and probably refreshing if served cold, in the New Orleans heat.

The Ramos Gin Fizz is comprised of many different ingredients:

2 ounces gin (Old Tom gin if you can get it)
1/2 ounce lemon juice
1/2 ounce lime juice
1 ounce simple syrup
3 small dashes orange flower water
2 drops vanilla extract (very optional; there's some controversy over whether this was ever really used, but it does add a nice touch)
1 ounce cream
1 egg white
Soda water

I'm up for making both, but it appears as though I need some added time to make the Ramos Gin Fizz. If you're in the NOLA area, this event may be worth a visit.

April is the drunkest month.  Don't take my word for it, take the newspaper of record's word for it.   Also featured in the posting is a link to some poetry-themed drink recipes.  Well worth a look.

The Manhattan Cocktail Classic is back!  If you're in the NYC area, check it out.  The convention will run begin May 14th and will end on May 18th.  Among the covered topics, "...the role of Curaçao in cocktails; a history lesson about the late-19th-century New York bartender Harry Johnson, a revered figure in liquor circles; an examination of "monk-inspired" cocktails (think Chartreuse and Benedictine); a discussion of non-aged whiskeys known as "White Dog"; and a session on "Bar Myth Busters"".

Check back tomorrow when I'll make the Alexander - a gin based drink that looks suspiciously like the Toreador. 


For more content, updates, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Drink Links

Today's Drink Link is to The Atlantic magazine online, and a great article my friend Matt showed to me about supersized cocktails and their decline in modern culture.

My favorite quote of the article involves a drink called the "Corpse Reviver":

He told me he’s intrigued by recipes for even smaller drinks, such as the original Corpse Reviver, consisting of brandy, apple brandy, and dry vermouth—“something very small, with a big burst of flavor, like a little pick-me-up,” he said. Such drinks were originally created as bracers with which to greet the dawn, and Day hopes to add others to his menu.

What a great line: "Such drinks were originally created as bracers with which to greet the dawn..."

It's great to read about old drinks.  So many of them were consumed for a purpose, as opposed to just the pleasure of drinking.

You can read the full article here: 
http://www.theatlantic.com/magazine/archive/2010/01/supersized-cocktails/7827/