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
Archive for Mixed Drinks
Sea Breeze
by Dennis Mayer on October 4th, 2011 | Cocktails, Liquor, Mixed Drinks
In French cafés you have to drink the least offensive of the musical comedy drinks that go with them, and Bond always had the same thing–an Americano–Bitter Campari, Cinzano, a large slice of lemon peel and soda. For the soda he always specified Perrier, for in his opinion expensive soda water was the cheapest way to improve a poor drink.
- Ian Fleming, Casino Royale
James Bond (whose tastes ranged much more widely than the vodka martinis most associate with him) was right - an expensive mixer is the best way to perk up a cheap drink. The
Sazerac
by Dennis Mayer on August 26th, 2011 | Cocktails, Mixed Drinks
Most people who would know agree that the Old-Fashioned was one of the first (if not the first) cocktail ever regularly prepared and served. It was a simpler drink then, not weighed down by the cherry or orange that have become de riguer in the modern version. Then, the drink was strictly whiskey (or brandy), bitters, sugar, and, if you were in the mood, just enough soda water to make the thing lively. (You can watch Jon Hamm make an Old-Fashioned on Mad Men here - he acts like he knows what he's doing.) I've even read theories that suggest
Raspberry-Basil Vodka Smash… (or build your own)
by Dennis Mayer on July 26th, 2011 | Cocktails, Mixed Drinks
I'm always a little put-off when people ask me for a particular drink recipe. "How do you make that?" If it didn't sound so glib, my response would always begin with "Well, how do you want it?"
Drink recipes are, after all, fluid (forgive the pun.) Do you like your mint julep with a spritz of soda water? A slice of lime? Then that's the right way to make it. Sure, it might not have been the way to make a "traditional" julep - but if julep drinkers in the antebellum South had ready access to limes, chances are they'd try
Drink recipes are, after all, fluid (forgive the pun.) Do you like your mint julep with a spritz of soda water? A slice of lime? Then that's the right way to make it. Sure, it might not have been the way to make a "traditional" julep - but if julep drinkers in the antebellum South had ready access to limes, chances are they'd try
Between the Sheets
by Dennis Mayer on July 15th, 2011 | Cocktails, Martinis, Mixed Drinks
Cocktails fall into two main categories.
The first, more refined category includes any drink with one primary spirit and secondary ingredients to complement it. Examples range from the Manhattan (vermouth and bitters to complement your bourbon) to the margarita (curacao and lime juice to punch up tequila) to the Godfather (a splash of amaretto to sweeten up a Scotch on the rocks) and countless others. Simple, classic cocktails, designed by bartenders who had limited ingredients and hoped to give their customers the best tastes possible (or at least mask the flavor of whatever rotgut booze was available in more austere times.)
The
The first, more refined category includes any drink with one primary spirit and secondary ingredients to complement it. Examples range from the Manhattan (vermouth and bitters to complement your bourbon) to the margarita (curacao and lime juice to punch up tequila) to the Godfather (a splash of amaretto to sweeten up a Scotch on the rocks) and countless others. Simple, classic cocktails, designed by bartenders who had limited ingredients and hoped to give their customers the best tastes possible (or at least mask the flavor of whatever rotgut booze was available in more austere times.)
The
