901cocktails.com
Reviews :: 901 Very Good Cocktails: A Practical Guide
http://www.901cocktails.com/reviews.html
901 Very Good Cocktails: A Practical Guide. This is a refreshing look at recommendable cocktails put together by someone not working in the drink industry. It’s a labor of painstaking love. And he gave my Debonaire cocktail his highest rating, so he must know what he’s talking about, right? Author of The Joy of Mixology. Creator of Regans’ Orange Bitters No. 6. And host of gazregan.com. One of my favorite new cocktail books. Informative, funny, useful, creative. Annoyingly good. Buy it now. I very much e...
whatsdavedrinkingnow.blogspot.com
What's Dave Drinking Now: June 2011
http://whatsdavedrinkingnow.blogspot.com/2011_06_01_archive.html
What's Dave Drinking Now. I have this habit of taking pictures of the drinks (cocktails) I make. One morning I decided I want to blog it. so here goes. Friday, June 10, 2011. Zinfandel barrel aged (8weeks) Sazerac. This was from last night at Clive's. Shawn has been working on this for 8 week. How did it taste you ask? First I notices the smell: cinnamon. The taste was "smooth" nicely sweet and nicely bitter. I don't know what the recipe was. It was busy and I didn't get to ask. Thursday, June 9, 2011.
stilllifewithshark.blogspot.com
Still Life With Shark: January 2012
http://stilllifewithshark.blogspot.com/2012_01_01_archive.html
Still Life With Shark. Tuesday, January 24, 2012. Le Mixeur Sharky: Nine Stories. Numéro Un D'image. Well, what do you know. A Le Mixeur Post with almost no words. Just an image. One of many to come. They say a picture's worth a thousand words. The actual number of words a picture is worth actually varies depending on the country and the current exchange rates, and given the troubled US economy these days, you'd have to think that. Editor's note: more words to come soon.). Wednesday, January 18, 2012.
barmancometh.wordpress.com
The Barman Cometh | Drinkables, Eatables, Thinkables | Page 2
https://barmancometh.wordpress.com/page/2
Drinkables, Eatables, Thinkables. If you were going to pick a random spirit to build a cocktail around, I’ll bet slivovitz isn’t the first thing to spring to mind. Me neither but here it works to fantastic results. Slivovitz is a fruit brandy or eau-de-vie. Uses Pacific Northwest Italian blue plums and hews closer to the cleaner profile of the rest of their eau-de-vie lineup with the exception of their Douglas fir experiment which has a taste only one of Santa’s elves could love. 3/4 oz. lemon juice.
libationlaboratory.com
>Cocktails for a Cause! LUPEC Throws a Party! | Libation Laboratory
https://libationlaboratory.com/2011/02/23/cocktails-for-a-cause-lupec-throws-a-party
Raising our cocktail consciousness one experiment at a time. Cocktails for a Cause! LUPEC Throws a Party! February 23, 2011. The inaugural Ladies United for the Preservation of Endangered Cocktails (LUPEC) group was founded in 2001 in Pittsburgh. The group was established with the goal of “ dismantling the patriarchy – one drink at a time. 8221; Their Mission Statement:. To protect the collective Joie de Vivre of LUPEC members by assuring them at least one good party a month. Saturday Night, the Seattle ...
libationlaboratory.blogspot.com
Libation Laboratory: February 2011
http://libationlaboratory.blogspot.com/2011_02_01_archive.html
Raising our cocktail consciousness one experiment at a time. Monday, February 28, 2011. Mixology Monday - Some Like It Hot. I have been wanting to participate in the ' Mixology Monday. Series for some time now. I was intimidated by last month's theme 'See You on the Flipside'. I think I've only mixed a couple of flips, and didn't really enjoy either of them. But this month.'Some Like It Hot' chosen by The Backyard Bartender. A friend of mine recently gifted me the Mr. Boston Holiday Cocktails. Of the var...
libationlaboratory.com
Bitters Bandwagon | Libation Laboratory
https://libationlaboratory.com/2012/01/22/bitters-bandwagon
Raising our cocktail consciousness one experiment at a time. January 22, 2012. I am infatuated with my new book Bitters. A Spirited History of a Classic Cure-All by Brad T. Parsons. Thanks to Tom Douglas’ Cookbook social, I had the opportunity to meet Mr. Parsons. (I missed the wicked Bitters event at the Book Larder. Booo) He was lovely. He signed my book. I’m not entirely sure what he wrote, but that matters not. Who also provides more detail on Italian amari. Autumn Sweater (as described in Bitters).
threeofstrong.com
Rum, Tiki Drinks & More... –
http://www.threeofstrong.com/page/2
Rum, Tiki Drinks and More. Jet Pilot Challenge 2015. May 2, 2015. Middot; by Oriol Elias. Middot; Leave a Comment. Yes, we had another tiki challenge past weekend, and this time the crazy rummy freaks was making pictures, experiments, twists and amazing drunken rituals with another classic tiki drink: Jet Pilot. Filed Under: Tiki Drinks. X00b7; Tagged: cocktail. Fog Cutter Challenge 2015. April 24, 2015. Middot; by Oriol Elias. Middot; Leave a Comment. 8230;and of course I want to participate! Introduces...
listentotheice.com
Books | ListenToTheIce by Max La Rocca
http://listentotheice.com/articles/books
ListenToTheIce by Max La Rocca. A Blog for Bartenders with the right…SPIRIT. Skip to primary content. Skip to secondary content. Taste Matters: Why We Like the Foods We Do. June 28, 2015. What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters: Why We Like the Foods We Do. THE LONG POUR A Bartender’s Anthology of Hilarious Tales and Dirty Tricks. September 20, 2013.
libationlaboratory.com
Libation Laboratory | Raising our cocktail consciousness one experiment at a time. | Page 2
https://libationlaboratory.com/page/2
Raising our cocktail consciousness one experiment at a time. July 25, 2011. Mixing the Museum – The Bijou. I’m taking some liberties in our visit to the Museum. I’m skipping a couple of drinks (Between the sheets – a great cocktail, and one we’ll revisit someday; The Berlin Station Chief – sounds weird and I just can’t bring myself to make it yet; The Bellini – I’m waiting until peaches are in season) and moving onto the Bijou. The liqueur’s emerald green color is derived from this stuff:. The ‘Gre...
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