For such a ubiquitous cocktail, the Cosmo hasn't been around for that long. A quick run-down of the drink's etymology suggests that the drink is younger than many of its drinkers (though perhaps not younger than they claim to be.) The Cosmo isn't a terrible drink, if it's made correctly, though its association with Sex and the City gives it an unfortunate link to stuck-up socialites and bachelorette parties.
At its core, though, the Cosmo is a model of the blueprint we use to create just about every flavored martini. There's a long pour of a base spirit (in
Archive for Martinis
Sugar-Rimmed Glasses
by Dennis Mayer on April 12th, 2012 | Ask the Bartender, Cocktails, Martinis
A few of the martinis that I have ordered at restaurants have been presented in a cocktail glass with a sugar coated rim. To make the same presentation at home, can I use regular white sugar? Also, what would I use to make the sugar stick?
You can use plain sugar -- most bars do as well. The fancier bars use superfine sugar, a granular sugar with a thinner consistency than "regular"' white sugar, that is also known as "baker's sugar." Superfine sugar is still granular, so it's not quite as thin as powdered sugar, but the smaller granules stick
You can use plain sugar -- most bars do as well. The fancier bars use superfine sugar, a granular sugar with a thinner consistency than "regular"' white sugar, that is also known as "baker's sugar." Superfine sugar is still granular, so it's not quite as thin as powdered sugar, but the smaller granules stick
French Martini
by Dennis Mayer on March 27th, 2012 | Cocktails, Liquor, Martinis
I disparage vodka a bit too easily, and I shouldn't. It's true that the spirit doesn't have a lot of complexity to it (at least, it won't if it's made well.) But it's got its place. As a shot, either neat or chilled, it can be clean and bracing, and vodka is, admittedly, about the simplest and purest form of alcohol you can get. There's a certain basic precision to it ... and I'm not advocating any sort of overindulgence (at least, not in print), but if you're looking for a bit of a pleasant buzz, or a
Lemon Drop Martini
by Dennis Mayer on March 9th, 2012 | Cocktails, Martinis
I've written before about how important quality ingredients can be in a cocktail recipe. You can order the most expensive liquor on a bar's menu, but if you mix it with some simple bargain cola, you're still only getting an (albeit expensive) inferior cocktail. This isn't just a hypothetical situation; you'd be shocked how often I have someone order Grey Goose mixed with Sprite, or Johnny Walker Black mixed with Coke. I never say this to my customers, but that's just a waste of good liquor.
So what does that mean to you, the home bartender? It means more than
So what does that mean to you, the home bartender? It means more than
Saketini? Sakitumi
by Jason Lightner on December 2nd, 2011 | Liquor, Martinis, Mixed Drinks
Sometimes a man just knows what he wants out of a drink. Tonight, I wanted something to go well with about ten pounds of raw fish from a little place in Chestnut Hill, PA called Hokka Hokka. Cozy, with a splash of style and class, this is one sushi restaurant that I will definitely be returning to, but let's get back to that drink, shall we?
I decided that because I was at a sushi place that it would be apropos to order something with Japanese flair. The night wasn't as cold as the nights prior, so I opted
I decided that because I was at a sushi place that it would be apropos to order something with Japanese flair. The night wasn't as cold as the nights prior, so I opted
