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 quite priceless.
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 can be found at DrinkBoston, ThirdCoastCocktails, and Bon Apetit. Her advice in that article about using cookbooks for inspiration is so true! Here’s a photo from that final article.
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 everything on this menu, too. Check out the cocktail for the dandy inside: The Chevalier Rose!
Here are photos of the man behind the book - Mal Spence from the Blythswood website.
Winner of Music Hack Day in SF, this website allows you to put in a band or artist and see what you should be drinking. Personally, it almost seems as if it should be the other way around.
I put in one of my recent faves, Quiet Company, and was told to quaff a 4 oz. beer. Putting in Django Reinhardt I got 1 Corona. Billie Holiday yields one bottle Merlot. I didn’t get any hard booze as of yet, but let me know what you find.