Cocktails and other drinks tend to fall in and out of favor, like most anything else. Does anyone else remember the evolution last fall of whipped cream vodka, then whipped cream vodka and fruit juice, then the thankfully short-lived whipped cream vodka and pumpkin beer? Fortunately, the current drink trend is much tastier and much more versatile.
When I asked one of Keene, New Hampshire's, favorite bartenders, Steve, what was most popular with people in their mid-20's today, he recommended a Jamaican 10-speed. There are other variations on this drink, each named after a type of bicycle – 12-speed, 18-speed,
Posts Tagged ‘liqueur’
Brandy Champerelle
by Dennis Mayer on April 27th, 2012 | Budget-Friendly Wine Review, Liquor, Mixed Drinks
I'm always suspicious of trends, and one of the biggest trends in mixology these days is to turn back to the past and resurrect old recipes and ingredients. This isn't the worst trend to follow, but it can be a mixed bag. I've written before about how I think brandy is due for a huge resurgence as a primary cocktail ingredient, and while I'm not sure you ever need more than one bottle of bitters on your bar, I love that there are an expanding number of options to choose from. On a less exciting note, there's maraschino liqueur,
Cosmopolitan
by Dennis Mayer on April 20th, 2012 | Cocktails, Liquor, Martinis
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
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
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
Brandy Crusta
by Dennis Mayer on March 23rd, 2012 | Cocktails, Liquor, Mixed Drinks
Flipping through my various cocktail books, I'm often struck by how many ingredients that were considered de rigueur for bartenders 50 or so years ago have fallen out of favor with bartenders (or, more importantly, their customers) these days. So many recipes used to employ a few drops of absinthe (or other similarly flavored liqueur), a dash or two of bitters, a splash of port or champagne, and the like to tweak the flavors of their cocktails. I suspect this all fell by the wayside when a) vodka became popular, meaning any beverage could be made alcoholic without really changing
