The Hanky Panky

The golden age of cocktails happened during prohibition. (So it seemed to have the reverse effect.) During that time, people made their own liquors underground, like bathtub gin, and since the taste wasn’t exactly up to snuff, a good number of cocktails were concocted so that the taste of the main alcohol could be hidden under a few layers of various other mixers. Continue Reading…

The golden age of cocktails happened during prohibition. (So it seemed to have the reverse effect.) During that time, people made their own liquors underground, like bathtub gin, and since the taste wasn’t exactly up to snuff, a good number of cocktails were concocted so that the taste of the main alcohol could be hidden under a few layers of various other mixers.

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The Shaken Martini

It’s funny how two ingredients can inspire so much discussion, conflict, anticipation, one-upmanship, derision, desire, ire, and postulating. Yes, I’m talking about the Martini cocktail. From what kind of gin to use, how much (if any) vermouth is added, whether it’s shaken or stirred, if you should add bitters, and whether an olive or lemon twist is preferred, few seem to agree on what makes…

It’s funny how two ingredients can inspire so much discussion, conflict, anticipation, one-upmanship, derision, desire, ire, and postulating. Yes, I’m talking about the Martini cocktail. From what kind of gin to use, how much (if any) vermouth is added, whether it’s shaken or stirred, if you should add bitters, and whether an olive or lemon twist is preferred, few seem to agree on what makes a perfect martini. And let’s not forget vodka martinis, espresso martinis, appletinis, Gibsons, dirty martinis, Vespers, etc.

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Breakfast Martini

I don’t go to many press events. It’s not that I don’t like getting to taste new and interesting things, or check out restaurants before they open and to get a glimpse of what they’re going to do. But I prefer to go and have a relaxing time, and to enjoy and experience the place as a customer would. Another thing that’s challenging about press…

I don’t go to many press events. It’s not that I don’t like getting to taste new and interesting things, or check out restaurants before they open and to get a glimpse of what they’re going to do. But I prefer to go and have a relaxing time, and to enjoy and experience the place as a customer would. Another thing that’s challenging about press events is that they can sometimes be a scrum, as anywhere where there’s complimentary food or drink involved.

That happened to me when I attended a cocktail soirée at a very posh hotel. I was personally invited by the publicist and the bartender was quite well-known and quite competent. And as I found out when I arrived, also quite dashing.

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