Category Archives: cocktails
As if bartending weren’t a high-pressure gig in and of itself, imagine racing against a countdown clock to mix a high-quality craft cocktail for folks scrutinizing your every move. That’s the scene at the Call for Cocktails Mixology competition at the Wine & Spirits Wholesalers of America’s 74th annual convention at the Grande Lakes Resort in Orlando. Here’s a quick look:
Each year, the cocktail bar Mace, in Manhattan’s East Village, transforms into a winter wonderland known as Miracle on 9th St. In the past couple of years, the concept has expanded to other cities (and countries), including Miracle on 7th St. in Washington, D.C.’s Shaw neighborhood. The D.C. version takes over three bars, Southern Efficiency, Eat the Rich and Mockingbird Hill. Eat the Rich is particularly noteworthy, as its decor takes more than a few cues from a certain retro Netflix series that became a pop cultural phenomenon in the summer of 2016.
I’ve always had a bit of a difficult relationship with vodka, but a recent trip to Gdansk and Warsaw, Poland completely turned me around. (It may have been the pickles!)
I also got to stroll through fields of rye that ultimately will become Belvedere Vodka
There was so much to talk about at Tales of the Cocktail in New Orleans that I decided to do the report in two parts. Part II is coming next week (hopefully!)
The Wine and Spirits Wholesalers of America convention is coming up (April 18-21 at Caesars in Las Vegas) and I’ll be there scoping out some new drinkable innovations. To set the mood, here are a couple of cocktails using a couple of the spirits that will be exhibiting at the convention’s expo.
“Barrel Hidden in the Tropics” by Chris Chamberlain of @PhiladelphiaDistilling – last
year’s winner in the Call for Cocktails competitions, featuring a unique blend of BlueCoat Barrel Finish gin:
- 1.5 oz Bluecoat Barrel Finish gin
- 0.25 oz Montenegro Amaro
- 0.75 oz Honey Syrup
- 0.25 oz Lemon juice
- 1.25 oz Smoked Pineapple juice
- Bar spoon of Greek Yogurt
- 2 oz Boodles gin
- .5 oz Licor 43
- 1.5 oz coconut water
- .5 lime juice
- 2 bar spoons of pineapple preserves
Shake all ingredients and strain into a chilled double rocks glass that’s been rimmed with coconut palm sugar. Troy also made the umbrella, beach towel and surfboard to match the drink’s beachy theme.
This Tuesday, Feb. 9, I will be teaming up with the creators of the new cocktail/speakeasy app, Hooch, to celebrate Mardi Gras at the West Village bar, Nighthawks, 679 Greenwich St. Entrance is free, but there’s an option to purchase a copy of The Year of Drinking Adventurously ahead of time via EventBrite. Get your ticket—free or book-enhanced—here. And be sure to download the Hooch app at the Apple App store and anywhere apps are sold. If you already have the book and want it signed, please bring it. There’s no obligation to buy it. Just come and hang out on Tuesday.