February 2012
5 posts
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Pisco Sour Day
Quite true that Pisco Sour Day already happened but this article still rocks. Pisco recommendations and recipes!
Wine Enthusiast: Celebrate Pisco Sour Day
-Cariwyl
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“First, the mindfulness-seeking bartenders in the workshop are asked to make a...”
– Awesome article. I think in one of our LARC meetings we need to try this.
/LARC - Carla
I’ll Have the Enlightenment, Please, and Make That a Double - NYTimes.com
I don’t know if I buy into this whole mindful eating thing. But bartenders who actually give a damn what your drink tastes like? That’s...
January 2012
23 posts
2 tags
More about Bitters →
You know there’s cocktail crossover when we’ve posted three articles about bitters in January alone! However, I love how this Gizmodo article breaks down how bitters are made.
/LARC - Carla
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Crowdsourcing Beer Flavor →
So, Guy Kawasaki and Facebook are on a tear to have a crowdsourced beer flavor, which they plan to debut at SXSW. No worries, I’ll be a guinea pig, but my prediction is that it’ll be somewhat bland. Here’s a photo from their Facebook group.
/LARC - Carla
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Prohibition: When Booze Ruled - Photo Gallery -... →
I love this entire photo gallery!
“This is a picture taken near the end of Prohibition,” Okrent says, “and what%u2019s notable about it is that you see respectable people in plush surroundings. This is not a fly-by-night place where the cops are going to come in and bust everybody. Maybe, being in New York, it’s a little bit fancier than it would have been in a some other...
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American Drink: Nice Job, Einstein →
I am a fan of this article! Particularly this quote:
Park Avenue women in cloche hats and ermine coats gripped bottles of wine with one hand and wiped real tears with the other.
And then this:
They believed that props—a string of fish, a pitcher of milk, trombones, a fishing rod, a big pail of pickles—were essential to success.
Why is this not a movie?
/LARC - Carla
americandrink:
...
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LA Confidential - MARTINIS! →
LA cocktail culture & the martini.
/LARC - Carla
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How Does GMO Corn Impact Bourbon? →
For those of us who live in the Bay Area, constantly bombarded by messages around seasonal/local/organic, reading an article about how GMO (genetically modified) corn impacts bourbon can be depressing. It’s something that I have been choosing to ignore up until now.
It is rather shocking there’s not an organic bourbon on the market — and according to the article the only two...
Another article on bitters!
Perhaps there is a bitters craze afoot?
http://www.coolhunting.com/food-drink/best-bitters.php
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January LARC Inspiration: Bitters →
Just in time for our upcoming LARC meeting - an article about bitters. My own collection involves all sorts of things from cardamom to lavender. I would love to try this group’s lychee and see what happens as they explore beer bitters!
/LARC - Carla
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Flavored Spirits - Can We Give It A Rest? →
A few weeks ago, I posted about the ridiculous nature of marshmallow and whipped cream vodkas. I can’t believe that in the spirits forecast for the year, we are hearing about even more flavored spirits, extending into the bourbon and whiskey world. The honey Jim Beam has come out and now there are even more products that are going to come out in this vein.
The article above has a few...
Noisy Bars=Better Drinking Environments →
I find the article to reflect some of my own experiences. However, one thing I’ve noted about actual upscale or fancy cocktail bars is the fact that the music is more mellow than hard.
“This was a small-scale study, but it has huge implications for those who drink alcohol in noisy environments. Consistently judging alcoholic beverages to be sweeter in a noisy environment suggests...
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Hard Booze in a Can →
I don’t know how responsible this is, but on the market soon will be Scotch in a can. Hmm, 12 servings in metal? Not so attractive!
/LARC - Carla
December 2011
12 posts
3 tags
Apparently, there are recipes for that fluffed...
The Christmas Campfire Martini
Ingredients:
2 ounces Fluffed Marshmallow vodka
2 ounces Tres Leches liqueur
1 ounce White Chocolate Godiva liqueur
1 ounce half and half
Instructions:
Combine ingredients into a cocktail shaker filled half-way with ice.
Shake for 10-15 seconds and served into martini glass
Garnish with a large marshmallow dipped in white chocolate which has been allowed to...
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Seven Grammatical Bar Jokes →
A little humor before the holidays.
/LARC - Carla
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Reform Club (again!)
I didn’t take any pictures, but I did want to mention the two amazing cocktails I had a recent dinner. I’ve eaten at Reform Club several times, and it’s always amazing. The final session of the year was Reform Club vs Seoul Patch, and the food was Korean fusion and super tasty, but I’ll stick to talking about the cocktail pairings.
1st drink: apple brandy, persimmon...
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If you'd like to nerd out on some champagne... →
I’ll be there, with bells on! Go chemists!
/LARC - Mace
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Halal "Whisky" →
So not everyone wants booze in their whisky — or else, there’s a giant opportunity to provide a whisky flavored soft drink to the millions of people around the world who don’t drink. ArKay launches this week. I have to admit to being curious.
/LARC - Carla
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November 2011
21 posts
Skoal!
In preparation for our next LARC meeting, I am doing some research into Akvavit/aquavit as a cocktail ingredient. I stumbled on this great photo series of chefs, celebrities, bartenders and restaurant industry movers and shakers doing akvavit snaps. Given that the spirit has a very distinct taste of caraway and other herbs, as well as high alcohol volume (about 40%), some of the expressions are...
Bartender Profile: Misty Kalkofen →
I’m a fan of female bartenders and was really excited to see yet another profile piece of Boston bartender Misty Kalkofen. She’s gotten a ton of press in the past few years, helped along by the success of Boston watering hole Drink.
It’s awesome to know she is in the Boston chapter of LUPEC, from whence we took our original inspiration.
Several additional stories about Misty...
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London's Second Smallest Museum is Dedicated to... →
The second smallest museum in London is the Ginstitute, dedicated to recreating a Victorian era gin palace. While there you create a bespoke gin, depending on which botanicals you favor.
For more information on the barkeep behind this, here’s an interview with Jake Burger.
Sounds like a spot to visit in the UK!
/LARC - Carla
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Beautiful Bar Menu Winner →
I’ve just discovered this British magazine, Class, which is all about cocktail culture. It’s quite global in nature, and has a weekly email newsletter. This week featured a story about the Blythswood Square Hotel bar menu. I love what this has to say about the importance of design and creating experiences that ensure the menu contents and the menu presentation align. I SO want to try...