Good Spirits News

blair's profileGood Spirits NewsPhotosBlogListsMore

Tools

Help

The World's Drinks and How to Mix Them

Spirits & Cocktails in the News


7/1/09 - Irish mixologists register for 42 Below Wold Cup Models Jenny Lee Masterson and Amy Ronning joined 42 Below Vodka’s ‘Vodka Professor’ Jacob Briars in announcing the Irish heats of 42 Below Vodka Cocktail World Cup.

7/1/09 - What to drink with corn "For corn, that suggests mint, mole, lemon, honey," Ted Haigh says. "Flavors that shine individually but also coexist with the comforting richness of corn."

7/1/09 - Carrabba's Italian Grill and Award-Winning Mixologist Charlotte Voisey 'Mix It Up for MDA' at July 30th Fundraiser On Thursday, July 30, Carrabba's Italian Grill invites consumers to "Mix It Up for MDA" at a special event combining exclusive cocktails from award-winning mixologist Charlotte Voisey with new Carrabba's food items.

7/1/09 - Party pics: Rosangel cocktail contest Jennifer Buxbaum from Outback Steak House in Waikiki, placed first in the cocktail contest with her hot toddy, which mixed Rosangel, bourbon, and hot hibiscus tea, topped with a tangy agave mousse.

6/30/09 - Cocktail Boothby's American Bar-Tender The little volume has 361 recipes, plus the original advertisements, trade secrets and reproductions of notes — Boothby's own? — found tucked into one of the two first-edition copies known to exist.

6/30/09 - Making A Splash With Alcohol-Free Cocktails Stay away from recipes that say "leave out" the alcohol. The result is too often overly sweet and far from refreshing. A truly successful mocktail accounts for the missing alcohol by replacing it with something else.

6/30/09 - Where does a pirate drink artisanal cocktails? R Bar. Really. Her concoctions bring a new intensity to the term “locavore” -- the hibiscus syrup is steeped in-house, kumquats are gathered from an office park’s grove close to her home, and a batch of mulberry brandy is made from the bounty of a tree in her backyard.

6/30/09 - Drinking well: Bitter Bar takes its cocktails seriously "When we make a cocktail, we explain the ingredients. If we use something like chartreuse, which dates to 1605, we try to look into the history. We really geek out on that."

6/29/09 - Guest bartender Mike Meinke at Vessel Many of Meinke's signature drinks "will include genever, an older style of gin that has more earth and body than the common London Dry style," said Vessel's bar manager, Jim Romdall.

6/29/09 - Summer cocktails with the perfect patio punch A traditional margarita is made with tequila, lime juice and orange liqueur; in this version, Cobre's Jason Kelly uses bourbon for its sweetly boozy bite, and gets tequila's unique herbal flavour from the agave syrup instead.

6/29/09 - A Cocktail to Beet the Heat I split a couple of beets, threw them in a saucepan with half a cup of water, a quarter cup of sugar and some mint, brought it to a boil, strained it and cooled it (I froze the beet stems and used them as swizzle sticks).

6/27/09 - Zendo Cocktail Mixers of Eugene After a friend of Willis' bemoaned the fact that there were no high-end cocktail mixers, Willis happened across a high-pressure pasteurization machine.

6/26/09 - A Speakeasy for Speaking Easily Since it opened in February, the Varnish has quickly established itself as a bulwark of the new cocktail culture, that flourishing strain of 1930’s tinged night life that emphasizes covertness — along with fastidiously constructed vintage drinks.

6/26/09 - Patterson House's ambiance enthralls Toby Maloney, The Violet Hour's maestro of mixology, consulted and formulated the 30 signature drinks to accompany the 20 cocktail classics. Intrinsic to each artisanal creation are these two aspects: alchemy and ice.

6/26/09 - Recipe makes him a mezcal fan Sipping mezcal while you're thinking of tequila is akin to taking a swig of grappa when you think there's gin in the glass. Chances are it will throw you completely off balance.

6/26/09 - Raising the Bar \| Cocktails Come Home Chad Solomon admits that catering “is a logistical nightmare, especially for the level of cocktails that we are executing. Most bars are designed by bartenders with everything perfectly in place. When you leave that bubble, it becomes a different animal.”

6/26/09 - Summer Sport: The Chap Olympiad The day allows well-dressed competitors to descend upon this verdant garden in Bloomsbury to pit their wits, their trouser creases, their cocktail mixing abilities - but not their athleticism - against their peers.

6/26/09 - Vintage Cocktails Make A Comeback Four designers participated in the challenge. Designers Tory Burch, Ralph Lauren, Pucci and Marc Jacob all decided to take a leap down memory lane and re-design vintage cocktails of the past.

6/25/09 - 'Bar chefs' try a fresh take on cocktails "If you think about it, we're really taking a step back to do things the way they were done before Prohibition," Venegas says. "They didn't have all these bottled mixes. Everything they used was natural, made on the spot. And the taste was better."

6/25/09 - Long live the tropical drink “I always thought I swim in a very small pond where only me and a small handful of other people cared. I just did a seminar in Fort Lauderdale where there were 200 people who all knew more than I did.” says Jeff Beachbum Berry.

6/25/09 - Updated cocktails and offbeat lemonades are summer standouts "It's nice to offer (guests) something in a beautiful glass, that's colorful and festive, tastes great and ultimately makes them feel included in the fun," says Bovis-Nelsen, who did mocktail demonstrations in Northville and Grand Rapids last week.

6/25/09 - New Orleans best bartenders gather at the Museum of the American Cocktail Seven "mixology masters," including Danny Valdez, Chris Hannah of Arnaud's French 75 (813 Bienville St.) and Rhiannon Enlil of Cure (4905 Freret St.), will present evidence that the state of the New Orleans cocktail is strong.

6/25/09 - A serious spot for Tequila New York is in a tizzy of new cocktail boites -- Clover Club, Rye, Dutch Kills -- but my one must-stop this past trip was to Mayahuel, the new project from Phil Ward, an East Coast bartender cocktail virtuoso (formerly at Death & Co.)

6/25/09 - Signature Cocktail Recipes From Raffles Raffles Hotels & Resorts’ signature cocktails are ideal for those seeking both classic and innovative drinks with a twist. Cocktail aficionados can even create these sumptuous drinks at home following the recipes.

6/25/09 - Infusion confusion “How did you ever come up with this wondrous cherry-infused vodka recipe?” What I’ll do is stick some cherries in some vodka and wait a couple days. But what I’ll say is “Oh, that’s my secret recipe. Just enjoy your beverage!”

6/24/09 - Contemporary Tropical cocktails: Making a Naturally Spiced Margarita Fresh ginger—especially fresh ginger from Hawai‘i—offers a whole different taste sensation than dried. It’s well worth seeking out, since most of Hawai‘i’s ginger crop is exported to the Mainland.

6/24/09 - Eight Great Bars in London London has its share of private members’ clubs—Shoreditch House, Groucho Club, Morton’s, to name just a few—which made some sense when these elitist clubs were among the few places where you could legally get a drink after 11 p.m. But not anymore.

6/24/09 - It’s Not So Mysterious: The Secret Is in the Swizzle The swizzle is just that kind of cocktail. The more you chase after its essence, the less you understand. The cocktail expert David Wondrich said, “Vague answers are all you’re going to get.”

6/23/09 - Mixing Drinks With Work and Staying Sober, Too For Del Pedro, a bartender at the Pegu Club in SoHo, Mondays are especially challenging. That’s when he allows himself careful tastes of new drinks at the bar, where cocktails are designed with precision.

6/23/09 - Refreshing by Definition You don’t want your rum punch to taste like Hawaiian Punch. Bitters and chilies can help. So can Jamaican pimento dram (or pimento liqueur), now back on some liquor store shelves in the United States.

6/23/09 - 10 cocktails to drink this summer “The trend now is twisting classics, but not classics like the Cosmopolitan." Instead, mixologists are reviving quirkier originals that evoke eras like the Roaring Twenties: the sling, the fizz, the cup and the champagne cocktail.

6/22/09 - Flair bartending in China Being a budding profession, bartenders are quite sought-after in major cities of China. Statistics say big cities like Beijing, Shanghai, Guangzhou, Qingdao and Shenzhen are in need of five thousand trained bartenders.

6/22/09 - Tiki+ for iPhone On the off chance, say, that you’re fresh out of okolehao (a kind of Hawaiian whiskey), you can tap the ingredient for possible substitutions (rye works). There is also an extensive information section, which includes Web links recommendations.

6/21/09 - Summer cocktails starring wine Mionetto USA recently held a competition for the best cocktail creation starring their Mionetto Prosecco Brut. Hosted at Death & Co on Tuesday afternoon, the three finalists mixed their drinks for the judges and other event guests.

6/21/09 - Bartender defends beer cocktails First up is the Green Devil, created by beer writer Stephen Beaumont. Stephen taught this drink at last year's Tales of the Cocktail event in New Orleans, in a seminar about using beer as an ingredient in cocktails.

6/21/09 - A Valedictory Toast In writing How’s Your Drink?, I’ve tried to make the case for a lost culture of civilized American drinking. In part, that has meant celebrating the sheer variety of American drinks and the inventiveness of those who created them.

6/21/09 - Hard doses of bitters lead to new cocktails The bar was packed, so I kept my head down, made two of my new creations at a time, and as soon as the drinks were ready I looked into the crowd, found a couple of punters who were dry, and handed them over. Head down. Avoid eye contact. Repeat.

6/20/09 - 3 Grand Winners At ISVodka Cocktail Contest in NY 3rd Place Winner was Liz Green, a mixologist from Astoria Queens. 2nd Place Winner was Sam Treedway of Boston. 1st Place Winner was Jennifer Ponzini-Ramos, Manager of Johnny’s on the Green in Short Hills, New Jersey.

6/20/09 - Tales of the Cocktail is coming to New Orleans This year we will be talking about the histories of Norman Bel Geddes, the Forman Brothers, the Napier Co. & the Zeppelin cocktail shaker. We will also be giving away $1000 in bar ware.

6/20/09 - Viva tequila! Bogue says that his biggest-selling cocktail in May was by far the paloma, a tequila-based grapefruit-soda highball that is the gin and tonic of Mexico. “It blew everything out of the water,” Bogue adds.

6/19/09 - History and Mystery: The Bartender Smiles “I haven’t found anything that doesn’t mix well with Pimm’s,” said Jacques Bezuidenhout, the mixologist at Nios. Mr. Bezuidenhout is especially fond of fusing one part Pimm’s to two parts blanco tequila.

6/19/09 - Southern Wine & Spirits Announces Advanced Mixology Culinary Academy “The AMCA program features many cutting-edge educational facets as well as a host of real-world beverage service innovations—all designed to elevate the skill and craft of today’s beverage and culinary professional.”

6/18/09 - NY Bar Show 2009 Photos & Videos A collection of pictures and videos from NYC's 2009 Bar Show.

6/18/09 - Gimme a lager on the rocks with a twist What separates the barley from the shaft, so to speak, is how people approach mixology, she says – whether as a precise science or more of an anything-goes-with-beer approach.

6/17/09 - Zagat Survey Reports Sobering NYC Nightlife As the new nightlife guide indicates, there are plenty of outstanding clubs, bars and lounges in all 5 boroughs still in existence and, surprisingly, over 100 noteworthy newcomers.

6/17/09 - 10 essential cocktails by Gary Regan Here are 10 drinks you absolutely must learn how to make if you want to hold your head high in this world of cocktail mavens. Master these and anyone you sip with with think you're a pro.

6/17/09 - Manship Theatre shows cult classic films with cocktails The specific cocktail being served with "A Clockwork Orange" is a screwdriver, a simple cocktail drink consisting of orange juice and vodka.

6/17/09 - ISVodka Makes A Start of it in New York City The Winner of the ISVodka competition was Jennifer Ponzini-Ramos. Her drink was called “The Bling-a-Ling.” She said it took her “2 weeks to play with it.” Judges were very impressed with her choice of ingredients.

6/16/09 - Women Behind Bars Taylor is one of the beautiful ladies who are adored by returning bar patrons in Salt Lake City. We caught up with six others to talk about their tipping etiquette, how they got into bartending and what drinks they recommend.

6/16/09 - A cocktail for the quadricentennial Hmmm. For starters maybe a Paris Hilton. No, a Smallbany Sazerac ... or, a Tokyo Rose. No, wait. A Hudson’s Halfmoon!

6/16/09 - Bing-a-Ling is winner at New York Cocktail Contest When the crushed ice settled at The Bar Show at the Javits Center, first place went to a simple concoction of vodka with cherries, lime and mint.

6/15/09 - Riccardo Semeria wins the Galvin Cup 2009 Riccardo's winning creation was a Royal Cobbler and consisted of Belvedere Black Raspberry, vermouth, lemon, basil and homemade spice soda.

6/15/09 - No password necessary: The Franklin Mortgage & Investment Co. opens Thursday “We’re not taking a snobby approach at all. There are certainly elements of mystery and the unknown that make it sort of sexy … but operationally, we will not have a doorman picking names at the door. There will be no password.”

6/14/09 - Bartenders getting choosier about equipment While it's doubtful that Pete Seeger will revise "If I Had a Hammer" to include a verse about Hawthorne strainers, a growing number of bartenders are taking the tools of their profession every bit as seriously as do carpenters, mechanics or chefs.

6/12/09 - Ice is the secret behind a perfect cocktail "See this ice? Look at how beautiful it is," the man said, pointing to two big dense squares of ice that were nearly as clear as water. They hold less air within the ice cube so they dissolve slower, he explained.

6/11/09 - The best bartending books When it comes to collections of recipes, I say less is more. A book with 10,000 drink recipes in it will likely have 9500 that you’d never try.

6/11/09 - Garden Variety At Brooklyn's Clover Club, the summer menu, which debuts June 21, will feature a section on juleps and one on daiquiris, including the Hotel Nacionale Special.

6/11/09 - Forbes' Best Bartenders "If you're using fresh juices, that's fantastic," says mixologist legend and panelist Dale DeGroff. "But it fades into nothingness if the person doesn't have the No. 1 most important thing: the will and talent to deal with people on many different levels."

6/10/09 - Now Infusing \| Bittermens’ Bitters (Plus D.I.Y. Recipe) Bitters are to cocktails what anchovies are to sauces: They offer that often indiscernible, umami quality to flavor combinations.

6/10/09 - Merivale Mixologist Wins Suntory Cocktail Competition The winner of Suntory Australia’s inaugural Ultrapour’s Professional competition was announced at a jam-packed final at Sydney’s Kit and Kaboodle nightclub last night (Jun 9).

6/10/09 - Backward T.O. needs shakin' "Part of the problem is that every bartender thinks they're the best and that they have nothing to learn from anybody else", says Kevin Brauch.

6/10/09 - Better Tiki Than Tacky Guys in Tommy Bahama shirts who listen to "Cheeseburger in Paradise" love tiki. Marlene Dietrich loved tiki. Richard Nixon loved tiki.

6/10/09 - Maker’s Mark contest As Shaun Layton, one of the competitors, told Bill later, “You can tell everyone’s working with a spirit they love.”

6/10/09 - Designer ice Mr. Boudreau's sticks and spheres are particularly large, filling the glass. “They are good for a high-end liquor,” he explains, “because they cool it right down.”

6/9/09 - Sipping with speakeasy style: Manifesto infuses classic cocktails with turn-of-the-century charm Manifesto, a self-styled speakeasy in the Crossroads Arts District, takes a pre-Prohibition approach to cocktails, but finding it is only slightly easier than tracking down an illicit watering hole during the Great Experiment.

6/9/09 - Spirits with a lot of kick - new tipples Some newer, unusual spirits remain underground, coveted by the mixologists' inner circle. Here are the top six for this summer.

6/9/09 - Tales of the Cocktail 'Spirited Dinner' tickets on sale The dinners take place at 25 different New Orleans restaurants on Thursday, July 9. Chefs team with authors and bar chefs to create four to six course meals where each course is paired with a different cocktail.

6/9/09 - 10 Things Your Bartender Won't Tell You “I can go to the same bar, order the same thing from three different bartenders, and get three different drinks,” says Tony Abou-Ganim, who created the Bellagio’s cocktail program in Las Vegas.

6/8/09 - Bartender at The Dorchester tops Calvados cocktail contest Stefano Cossio, a bartender at The Dorchester in London's Park Lane, has beaten 150 cocktail professionals from 13 countries to take top prize in the Calvados Nouvelle Vogue International Trophy.

6/8/09 - Darcy O'Neil will explore ancient drinks at Tales of the Cocktail Cocktail connoisseurs are fascinated with drinks from the years before Prohibition. Chemist-turned-bartender Darcy O'Neil is interested in an earlier era: the 17th century.

6/7/09 - Drinks in book come with intriguing tales "I think the recipes mostly need a lot of work," says Adkins, who created an all-Charles Baker Jr. drink menu. "That's a nice way of saying they're not good."

6/6/09 - Learn to taste spirits with F. Paul Pacult at Tales of the Cocktail "I hold my evaluations of spirits to no more than eight per morning and I taste from 8 a.m. to noon only to be fresh. I take at least 20 minutes per product."

6/6/09 - A Cocktail for What Ails You Rock and Rye is no longer a robust liquor category. It’s probably better known today as a retro flavor from the Faygo soda-pop people.

6/5/09 - Tropical but Not Typical Some middle ground must exist — a coconut drink you can talk to. A coconut drink with a brain. For this I went hunting.

6/4/09 - A sip of the past: Classic cocktails come back "There's a trend in general toward classics and I've definitely noticed more classics on menus throughout the city," said Alyssa Shepherd, a member of the Boston chapter of Ladies United for the Preservation of Endangered Cocktails.

6/4/09 - SUMMER DRINKS: Shaken, stirred, flavored, savored “You have the sun shining outside, you have the warm weather and people think more tropical,” says Mr. Pogash, president of the U.S. Bartenders’ Guild, New York Chapter. “They want a refreshing drink.”

6/4/09 - Learning to create alcoholic alchemy Like Wonka's factory, the Liquid Lab, which is sponsored by liquor companies and thus free to invited guests, is open only to a select few - no more than eight people on a bimonthly basis.

6/4/09 - Diageo Kicks Off the Summer With a New & Improved Mixology Site Today's launch marks the first phase of enhancements for the site. Further updates to thebar.com will roll out this summer to allow consumers increased engagement with the site and make it their own.

6/4/09 - Spirits: Drink up history at the Museum of the American Cocktail in New Orleans "Our dream," joked Mr. DeGroff, "is to find a very wealthy, hard-drinking millionaire who is close to the end."

6/4/09 - The King Of Cocktails Chats About Belmont & Its Breeze With the Belmont Stakes this Saturday, we caught up with the expert to ask him about the whiskey drink and more.

6/3/09 - We Survived the 2009 Tini Bigs Cocktail Tasting Tini Bigs had us down to try out some "new" cocktails and appetizer plates and we were all like Aw geez do we hafta?! but we went because we knew you'd want to know all about it. No, we're happy to. For you.

6/3/09 - Did someone say "Mint Julep"? A recipe for success While that refreshing muddle of mint, bourbon and "shug-uh" poured over ice may be found all around town, having the proper vessel to pour it into is an imperative.

6/3/09 - NYC’s bartenders gathered to celebrate Laird’s Applejack On Monday the Laird family set up shop at Pegu Club with respected bartenders Christy Pope and Chad Soloman on hand to speak on the history of the spirit and shake up some tasty cocktails that showed the spirit’s versatility.

6/3/09 - Mix It Up There's nothing worse than lifting a pretty glass of something potent and getting a whiff of last night's leftovers. Ice is the finishing touch on any cold drink in terms of temperature, taste and even appearance.

6/3/09 - It's Called 'Piña' for a Reason "The drink got bastardized in the early 1980s," says Todd Thrasher, acclaimed mixologist of PX and Restaurant Eve in Alexandria. "Everything became so cloyingly sweet."

The Fine Art of Mixing Drinks

Recent Spirits & Mixology Books ****Top Shelf ***VSOP **VS *Bottom Shelf


	Cuba: The Legend of Rum by Jared McDaniel Brown The histories of sugarcane and its ethereal descendant-authentic Cuban rum-are closely associated with the legends of the Cuban nation, with its countryside, its culture, its music and its spirit.

	Libation, A Bitter Alchemy by Deirdre Heekin From jug wines to Brunello, rosolio to Campari, Sazeracs to Murphy's Irish Whisky (neat, please!), Heekin rightly discovers along the way that the true recipe for great alchemy demands the magic of memory, and all the wonderment and discovery that comes.

	Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants by Danny Meyer Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations.

	SkinnyTinis: All the Fun for Half the Calories by Teresa Marie Howes SkinnyTinis shows you how to make trendy, tasty drinks that have the same great flavor as their full-calorie counterparts, yet are made using easy-to-find low-sugar mixers and high-quality alcohol.

	Sips & Apps: Classic and Contemporary Recipes for Coctktails and Appetizers by Kathy Casey Sips & Apps has 100 recipes that include not only classics like the Martini and Manhattan but also creative new concoctions like the Douglas Fir Sparkletini and the Blue Thai Mojito. Appetizers include simple finger foods.

	Zero Proof Cocktails: Alcohol-Free Beverages for Every Occasion by Liz Scott ired of the limited choices available to nondrinkers, chef and mixologist Liz Scott set out to create and share tempting zero-proof concoctions that complement any meal and satisfy every craving.

	The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service by The International Culinary Schools SM at The Art Institutes Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic.

	Bixology: Cocktails, Culture, and a Guide to the Good Life by Eve O'Neill From San Francisco supper club Bix comes this stylish miscellany for cocktail lovers foodies and arts aficionados. Packed with fun facts fascinating lists and bon mots it also includes recipes for classic drinks and the bar foods that go with them.

	Tequila: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir Cocktail recipes from the country's top bartenders and recipes for tequila-infused sides, mains, and desserts reveal new and innovative ways to enjoy tequila, completing this sleek and complete handbook.

	Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind The by Ted Haigh Dr. Cocktail adds another 20 fine recipes to his hand-picked collection of 80 rare-and-worth-rediscovered drink recipes, shares revelations about the latest cocktail trends & provides new resources for uncommon ingredients.

	Knack Bartending Basics: More than 400 Classic and Contemporary Cocktails for Any Occasion (Knack: Make It easy) by Cheryl Charming By breaking down drinks in a visually organized format, Knack Bartending Basics allows the reader to instantly master more than 400 cocktails, including classic drinks like Margaritas, Martinis, Vodka Gimlets, Mai-Tais, and Mojitos.

	Food & Wine 2009 Cocktail Guide (Food & Wine Cocktails) by Food & Wine Another great edition of the latest recipes and cocktail trends. This edition expands on previous versions by adding even more resources and recommended cocktail bars and lounges. Good Spirits Rating: ***

	Professional Bartending: Every Bartender's Guide to the Industry by Adam W. Freeth Equally useful for those considering becoming a professional barkeep and those already in the business, this fully illustrated guide to the art and science of bartending explains what’s required for success.

	Wine Cocktails: 50 Stylish Sippers That Show Off Your Reds, Whites, and Roses by A.J. Rathbun For the mixologist who is looking to expand their repertoire, this is a great book to get your creative juices flowing. Cocktails for reds, whites, champagnes and even sake. A trendsetting little tome. Good Spirits Rating: **1/2

	Classic Cocktails: The home bartender's guide to mixing spirits, liqueurs, wine and beer: by Stuart Walton This beautiful volume is an essential reference for every home bartender, covering a vast array of cocktails and drinks, and how to make them. There are instructions for making both alcoholic and non-alcoholic drinks.

	Whisky Cocktails: Over 50 classic mixes for every occasion, shown in 100 stunning photographs by Stuart Walton There are never enough scotch or Irish whiskey based cocktail recipes, so this volume is a welcome addition to the bookshelf. Just the right amount of info on the drinks, plus nice photos. Good Spirits Rating: **

	Sloppy Joe's Bar Cocktails Manual by Jose Abeal An historic compilation of cocktails served at the legendary Havana watering hole during the 1930s. Over 120 pages, this book, translated by the Restaurant Museum, uncovers the craft of the "cantineros" and preserves their sophisticated drinks.

	The Cocktail Cool Bar: A Textbook for Bartenders by Ryan J. McClure Whether you're a young Bar-Back apprenticing in the trade from the ground-up, or a seasoned Bartender/Owner looking to cut costs and map your profit margins, The Cocktail Cool Bar: A Textbook for Bartenders draws on years of experience.

	The International Beverage Dictionary by Bob Lipinski It encompasses words and terms, label terminology, slang, cocktails, trivia, geography, terms relating to the production, and service of beverages, as well as origins of historical significance. The dictionary contains more than 13,000 terms.

	Raising the Bar: Preventing Aggression in and Around Bars, Pubs and Clubs (Crime Science) by Kathryn Graham This book provides a definitive review of knowledge about bar room environments and their regulation, and provides directions for the prevention of aggression, violence and injury in and around public drinking establishments.

	The Essential Cocktail: The Art of Mixing Perfect Drinks by Dale Degroff A wonderful companion to Dale's "Craft of the Cocktail", this book is absolutely breathtaking. Not only is it well designed, but the writing is engaging, informative and humorous. You will be busy mixing for days. Good Spirits Rating: ****

	The Essential Bartender's Guide by Robert Hess A great introduction to the classics as well as many new creations by Mr. Hess and other top mixologists. Spiral bound so you can leave it open on the counter while mixing. Good Spirits rating: ***

	The "Ritz London" Book of Drinks and Cocktails: From Fine Wines and Fruit Punches to Cocktails and Canapes by Jennie Reekie From the stories about the famous people who frequented the bar and the cocktails created just for them, to the behind-the-scenes workings of the bar and its secret recipes, it offers a nostalgic insight into the life and times of this world famous venue.

	Preggatinis by Natalie Bovis Nelsen Excellent recipes, great photos, and worthwhile advice. You don't need to be expecting to enjoy the tasty creations in this slender volume. Great for when you have non-drinking friends over. Good Spirits Rating: ***

	The Prophet's Guide to Bartending: Drink Recipes for Any Mood or Occasion by Amy L. Mumma I'm not sure to what to make of this book. Sure, there are cocktail recipes here, but there is no real rhyme or reason for why they are chosen. Information on the origins of the drinks is also lacking. Good Spirits Rating: *

	Ultimate Guide to Spirits & Cocktails (Cooking) (Cooking) by Andre Domine A complete bartender's guide and a whole lot more, the Ultimate Guide to Spirits & Cocktails mixes one part history, one part practical knowledge, one part advice, and a stiff shot of recipes for the most tantalizing mixed drinks.

	Mr. Boston: Official Bartender's Guide (Mr. Boston: Official Bartender's & Party Guide) by Mr. Boston All of the classics are here as well as contemporary creations. Arranged by spirit, this makes it not only easy, but fun to try a new cocktail on the fly. The addition of photos makes a nice change. Good Spirits Rating: ***

	Drinks by Vincent Gasnier A nice coffeetable book with beautiful pictures and some history behind virtually every type of alcoholic beverage. My only complaint is that the author waxes positive about even the most banal spirits. Good Spirits Rating: **

	101 Champagne Cocktails by Kim Haasarud For those tired of the same old Bellini or Angostura sugar cube champagne cocktails, this is a very nice selection of new twists. Most of the recipes call for produce, so be prepared to go to the market. Good Spirits Rating: **

	It's 5 O'Clock Somewhere: The Global Guide to Fabulous Cocktails by Colleen Mullaney Think globally, and entertain locally, with more than 60 luscious recipes, serving suggestions, and fascinating national trivia.

	Good Drinks for Bad Days by Kerry Colburn More of an amusing read than a useful cocktail book, this nonetheless has several good cocktails all based on what to drink when something goes wrong. Good Spirits Rating: * & 1/2

	The Cocktail Rediscovered by Michael Nagy The Cocktail Rediscovered attempts to clarify the debate of a shaken versus stirred Martini and what it takes to graduate from bartender to mixologist.

	Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus by Scott Beattie A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant.

	Bacardi and the Long Fight for Cuba: The Biography of a Cause by Tom Gjelten Bacardi's image as Cuban-nationalism-in-a-bottle becomes farcical when the company, now a multinational behemoth, fights an absurd court battle with Cuba's state rum company over the Havana Club trademark.

	Cocktails: Shaken and Stirred by Douglas Ankrah More of a coffeetable book than a cocktail guide, this is nonetheless not for the novice as a lot of the recipes call for obscure and homemade ingredients. An interesting mix of light reading and cutting edge mixology. Good Spirits Rating: **

	Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor by A.J. Rathbun A good primer on making your own liqueurs. Most of these will be one dimensional flavors, rather than blends, but still handy when experimenting with new cocktails. Lots to try out here! Good Spirits Rating: **

	The New-Wave Mai Tai by Cheryl Chee Tsutsumi The most interesting aspect of this book is that it collects most of the variations on the Mai Tai currently being served at hotels and restaurants in the Hawaiian Islands. Nothing beats the original tho'. Good Spirits Rating: **

	Slurp: Drinks and Light Fare, All Day, All Night by Jim Hensley A book of food and drink to last throughout the day. Lots of pretty pictures and simple recipes. No history or background on what you're ingesting, however. Still, some great new drinks and old classics are here. Good Spirits Rating: **

	Drink: A Cultural History of Alcohol by Iain Gately From absinthe to Jay-Z's boycott of allegedly racist Cristal, from Mayan pulque to Pilsner Urquell, he covers the history and the culture of the medicinal and mind-altering product that since at least 8000 B.C. has been part of human civilization.

	Pisco Cócteles & Bocaditos: Un Manual Por Tu Bar by Juana Mavel Pisco, Cocktails & Bocaditos is a book that allows you to better understand the wealth and the versatility of Pisco, the grape brandy. (Spanish)

Little Black Book of Cocktails by LUPEC Boston A fun little book by the Ladies United for the Preservation of Endangered Cocktails. Virtually every cocktail in here is a classic or soon to be. Unique recipes from top mixologists in Boston & NYC make this a valuable booklet. Good Spirits Rating: ***

	Market-Fresh Mixology: Cocktails for Every Season by Bridget Albert This slim volume is a cookbook for the mixologist. Using the four seasons this book lists fruits, vegetables and herbs that can be used in new cocktails. Beautiful photos show the finished product. Guaranteed to spark creativity! Good Spirits Rating: **

	Cocktails by Flavor: Over 340 Recipes to Tempt the Taste Buds by Salvatore Calabrese Broken down by flavor profile, the few hundred cocktails included will appeal to both the mixologist and the herbalogist. Ingredients include everything from Sake to Nuts. Recipes are easy to find and often include color photos. Good Spirits Rating: ***

	Everyday Drinking: The Distilled Kingsley Amis by Kingsley Amis Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) the book includes Amis’s musings on The Hangover, The Boozing Man’s Diet, What to Drink with What, and (presumably as a matter of speculation) How Not to Get Drunk.

	Hideous Absinthe: A History of the Devil in a Bottle by Jad Adams One of the best histories on absinthe available. Seeking to educate and yet thoroughly inform readers on what absinthe really is, this book makes it case clearly. A good book to sip an absinthe frappe while reading. Good Spirits Rating: ***

	Frozen Drinks: An a to Z Guide to All Your Frozen Favorites by Cheryl Charming More than 800 frozen libations are detailed in this handy volume. Featuring a unique spiral binding, the book will remain open while you grab the ingredients and blend. No pictures, but loads of interesting drinks to try! Good Spirits Rating: **

	Food & Wine Cocktails 2008 (Food & Wine Cocktails) A wonderful collection of cocktails that show where the industry is heading. Filled with the latest creations and trendiest ingredients, this little book also lists nightclubs, bar resources and more with full color photos. Good Spirits Rating: ***

	A Man's Place Is Behind the Bar: Killer Cocktail Recipes by Tucker Shaw A trendy, colorful paperback recipe book containing manyof the classics. I don't always agree with the ratios of spirits used, (Mr. Tucker tends towards the sweet toothed crowd) but still a nifty little cocktail 101 book. Good Spirits Rating: **

	Margaritas!: Mix and Enjoy More Than 70 Fabulous Margaritas and Tequila-Based Cocktails by Henry Besant Colorful and loaded with recipes, this is the best volume I've come across for tequila based drinks. Listing unique and creative drinks with photos, the author suggests particular brands for each cocktail. Good Spirits Rating: ***

	diffordsguide to Cocktails 7 (Diffords Guide) (Diffordsguide) by Simon Difford With over 2200 cocktails that have been tried and tested, how can you go wrong? THE one cocktail book to have if you have no other. Good Spirits Rating: ****

	Kindred Spirits 2 by F. Paul Pacult The second volume of F. Paul Pacult's reviews of spirits. This is a massive tome with excellent insight and tasting notes. My only complaint is that there is no index or cross referencing with the first volume. Good Spirits Rating: ****

	The Pocket Recipe Guide: Museum of the American Cocktail by Anistatia Miller Filled with enough recipes to get you through a year, this book not only details the classics old & new; but also gives brief history lessons on where they came from. Great for the mixologist who wants increase their repertoire. Good Spirits Rating: ***

	The Professional Bartender's Handbook: A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guests by Valerie Mellema Designed for the beginning bartender, this book details bar basics. Loads of recipes, but no information on their flavour or history. A Dummy's Guide to Mixology. Good Spirits Rating: *

	How's Your Drink?: Cocktails, Culture, and the Art of Drinking Well by Eric Felten A fun read from the Wall Street Journal columnist. Great anecdotes and history on some of the most popular and obscure cocktails of the 20th century. Nice book design too! Good Spirits Rating: ***

	Classic Cocktails: A Modern Shake by Mark Kingwell Designed in the style of a 1930's cocktail book, this volume contains period style illustrations and stories about some of the classics. Written in a modern, jaunty style, this is an easy read for cocktail nuts. Good Spirits Rating: **

	Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the Ame by David Wondrich The most detailed study of early American cocktails ever attempted. Looking through the eyes of Prof. Jerry Thomas, Wondrich recreates punches, fizzes, slings and more importantly, how to recreate lost ingreidents. Good Spirits Rating: ****

	The Savoy Cocktail Book by Harry Craddock A reproduction of the original 1930 volume in all it's glory! Not every recipe is great or even good, but so many of the standards are here, that any mixologist worth his rimming salt will want this. Good Spirits Rating: ****

	In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks by Ti Adelaide Martin Proprietors of the legendary New Orleans restaurant Commander's Palace, Ti and Lally are cocktail divas, spreading the gospel about how to make drinks properly.

	Secrets Revealed of America's Greatest Cocktails by Robert Plotkin The American version of the Diffordsguide books, IMHO. Loads of recipes, info on spirits and pictures of the cocktails. Probably a good book to give to someone just starting out in mixology. Good Spirits Rating: ***

	Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist by A.J. Rathbun A beautiful volume with recipes from past to present, my only complaint is unusual size, makes it hard to read. Recipes are broken down into odd categories, but an index makes it easy to find what you're looking for. Good Spirits Rating: ***

	Bariana: Recueil Pratique de toutes Boissons Américaines et Anglaises by Louis Fouquet Originally published in 1896, Bariana: Recueil de toutes boissons américains et anglaises-written by Louis Fouquet, head barman at The Criterion in Paris-is regarded as the first French cocktail book.

	Café Royal Cocktail Book Within these pages are some of the earliest known recipes for drinks made with tequila and vodka as well as memorable concoctions made with absinthe and other recently revived ingredients-an essential addition to every cocktail book library.

	The Bartender's Guide: How to Mix Drinks: A Bon Vivant's Companion by Jerry Thomas An authentic reproduction of the 1862 edition with a new introduction and appendix by David Wondrich.

	The Mixicologist by C.F. Lawlor An authentic reproduction of the 1884 edition with a new introduction by Ted "Dr. Cocktail" Haigh.

	Recipes of American and Other Iced Drinks by Charlie Paul An authentic reproduction of the 1895 edition with a new introduction by Dale DeGroff.

	Bartenders' Manual by Harry Johnson An authentic reproduction of the 1900 edition with a new introduction by Robert Hess.

	The Modern Bartenders' Guide by O.H. Byron An authentic reproduction of the 1884 edition with an introduction by Brian Rea.

	Barflies and Cocktails by Harry McElhone An authentic reproduction of the 1927 edition with a new introduction by David Wondrich.

	Modern American Drinks 1895 Reprint: How to Mix and Serve all Kinds of Cups and Drinks by Ross Bolton A complete reproduction of the 1895 Modern American Drinks with a new introduction by Ross Bolton.

	A life Time Collection of 688 Recipes For Drinks 1934 Reprint by Ross Bolton A complete reproduction of the 1934 A life Time Collection of 688 Recipes For Drinks Ross Bolton.

	Jack's Manual 1933 Reprint: A Handbook of Information For Homes, Clubs, Hotels, & Restaurants by Ross Bolton A complete reproduction of the 1933 Jack's Manual with a new introduction by Ross Bolton.

	Chicago Bartenders 1945 Bar Guide Reprint Recipes by Ross Bolton A complete reproduction of 1945 Chicago Bartenders and Beverage Dispensers' Union Recipe book with a new introduction by Ross Bolton.

	Sloppy Joe's Bar Reprint Season 1932 - 1933 by Ross Bolton A complete reproduction of the 1932 Sloppy Joe's Bar guide with a new introduction by Ross Bolton.

	The Cocktail Book 1926 Reprint: A Sideboard Manual for Gentlemen by Ross Bolton A complete reproduction of the 1926 The Cocktail Book with a new introduction by Ross Bolton.

	The Saloon in the Home or A Garland of Rumblossoms 1930 Reprint by Ross Bolton A complete reproduction of the 1930 The Saloon in the Home or A Garland of Rumblossoms with a new introduction by Ross Bolton.

	Burke's Complete Cocktail and Tastybite Recipes 1936 Reprint by Ross Bolton A complete reproduction of the 1936 Burke's Complete Cocktail and Tastybite Recipes with a new introduction by Ross Bolton.

	The New Mixing Book 1869 Bar Drink Guide Reprint by Ross Bolton A complete reproduction of the 1869 Loftus bar book entitled "The New Mixing Book" with a new introduction by Ross Bolton.

	Bar La Florida Cocktails 1935 Reprint by Ross Bolton A complete reproduction of the 1935 bar guide Bar La Florida Cocktails with a new introduction by Ross Bolton.

	Shake 'Em Up! 1930 Reprint by Ross Bolton A complete reproduction of the 1930 cocktail guide Shake 'Em Up! with a new introduction by Ross Bolton.

	Angostura Bitters Drink Guide 1908 Reprint: a little tiny bar book made big by Ross Bolton A complete reproduction of the 1908 Angostura Bitters Drink Guide with a new introduction by Ross Bolton.

	Here's How 1941 Reprint by Ross Bolton A complete reproduction of the 1941 cocktail bar guide HERE'S HOW, with a new introduction by Ross Bolton.

	Jerry Thomas Bartenders Guide 1887 Reprint by Ross Bolton A complete reproduction of the 1887 Jerry Thomas Bartenders Guide with a new introduction by Ross Bolton.

	Cheerio! A Book of Punches and Cocktails How to Mix Them 1928 Reprint by Ross Bolton A complete reproduction of the 1928 bar drink guide Cheerio! A Book of Punches and Cocktails How to Mix Them with a new introduction by Ross Bolton.

	What'll You Have? 1933 Reprint by Ross Bolton A complete reproduction of the Julien J. Proskauer 1933 What'll You Have? with a new introduction by Ross Bolton.

	Boothby's 1934 Reprint World Drinks and How to Mix Them by Ross Bolton A complete reproduction of Boothby's 1934 World Drinks and How to Mix Them with a new introduction by Ross Bolton.

	Cocktails by Jimmy late of Ciro's 1930 Reprint by Ross Bolton A complete reproduction of Cocktails by Jimmy late of Ciro's 1930 Reprint with a new introduction by Ross Bolton.

	The Old Waldorf Astoria Bar Book 1935 Reprint by Ross Bolton A complete reproduction of "The Old Waldorf Astoria Bar Book 1935" with a new introduction by Ross Bolton.

	Wehman Bros. Bartender's Guide 1912 Reprint: How to Mix Drinks by Ross Bolton A complete reproduction of the 1912 Wehman Brothers Bartender's Guide with a new introduction by Ross Bolton.

	Cooling Cups and Dainty Drinks 1869 Reprint by Ross Brown Complete reproduction of the Vintage Book "Cooling Cups and Dainty Drinks - Collection of Recipes for CUPS and other compounded Drinks and of general information on Beverages of all kinds" from 1869.

	The Artistry Of Mixing Drinks (1934): by Frank Meier, RITZ Bar, Paris;1934 Reprint by Ross Brown A complete reproduction of the Vintage Cocktail Book bestseller "The Artistry Of Mixing Drinks" written by Frank Meier (RITZ Bar, Paris), originally published 1934.

	Approved Cocktails 1937 Reprint by Ross Brown A complete reproduction of the Vintage Cocktail Book "Approved Cocktails". Originally published in 1937 by Pall Mall Ltd. and authorized by the United Kingdom Bartenders' Guild.

	Burke's Cocktail & Drinking Recipes 1936 Reprint: with Recipes for Food Bits for The Cocktail Hour by Ross Brown A complete reproduction of the Vintage cocktail Book "Burke's Cocktail & Drinking Recipes - with Recipes for Food Bits for The Cocktail Hour" from 1936.

	American & Other Drinks 1878 Reprint: Cocktails, Punches & Fancy Drinks by Ross Brown Originally published in 1878 "American & Other Drinks" is one of the great classic cocktail books of all times. A huge collection of rare cocktail recipes and punch recipes to mix fancy drinks.

	The Shadow of The Bottle 1915 Reprint: Published in the Interest of Nation-Wide Prohibition of the Liquor Traffic by Ross Brown Complete Reprint of "The Shadow of The Bottle", published 1915.

	The Ideal Bartender 1917 Reprint by Tom Bullock A complete reproduction of the Vintage Cocktail Book "The Ideal Bartender" originally published in 1917.

	Old Boston Taverns 1886 Reprint by Ross Brown Complete Reprint of the Classic Bar Book "Old Boston Taverns And Tavern Clubs" by Samuel Adams Drake, originally published 1886.

	The Gentleman's Table Guide 1871 Reprint: Wine Cups, American Drinks, Punches, Summer & Winter Beverages by Ross Brown Complete Reprint of the Vintage Drinks and Cocktails Book "The Gentleman's Table Guide" by E.Ricket and C.Thomas, originally published in 1871.

	Drinks Of The World 1837 Reprint by John Ashton Complete Reprint of the Vintage Drinks and Cocktails Book "Drinks of the World" by James Mew and John Ashton, originally published in 1837.

Vodkas are notoriously difficult to review, mainly because the idea behind a great vodka is to make it as close to the ideal of no color, no odor, no flavor. However, having said that, every vodka has minute differences that come from the source product and the water used to dilute it to proof.

Karlsson’s Gold is distilled from seven types of virgin or “new” potatoes and Swedish water. Rather than distilling countless times to achieve a blank palette vodka, Karlsson’s Gold is only distilled once. This gives it terroir and intriguing nuances of the potato character. Not only that, but every year produces it’s own flavor profile based on how the potatoes were affected by soil and weather conditions. This produces the world’s first vintage vodka.

The vintage bottle I received for review was excellent. Other than Stolichnaya, Hanger One and a few other boutique vodkas I’ve tried, Karlsson’s Gold is arguably the best. Depending on the serving temperature, different flavors come to the fore. Served at room temperature, it is sweet and light. Similar to a high end grappa. Served ice cold, it is like drinking a thick and rich nectar of icy rain drops.

This vodka is great for sipping straight or used in classics like a Kangaroo or Bloody Mary. For more information on Karlsson’s click here.

Good Spirits Rating: **** (Top Shelf)

7:16 PM | Add a comment | Permalink | Blog it

July 01

Grand Marnier BAR Scholarship

Grand Marnier is looking to hire 6 US mixologists as consultants to participate in the Manhattan Cocktail Classic event October 2 to October 4, 2009. As compensation, Grand Marnier will be proud to offer each consultant a scholarship of $2,500 to attend the BAR session from September 28 to October 2, 2009.

This initiative announced by Steve Olson at the 2009 Grand Marnier Mixology Summit features Grand Marnier’s efforts to continue to support US mixologists.

The Grand Marnier scholarship is now open for the Sept 28 – Oct 2 BAR session to eligible US resident mixologists for the 2 following categories:

Veterans of the Craft: accomplished mixologists with more than 5 years of experience in the bar industry
Rising stars of the bar industry

Grand Marnier recognizes the Beverage Alcohol Resource 5 Day advanced certification program as the premier beverage training in the US and is proud to offer scholarships to mixologists who will qualify.

All applications should be received by July 20, 2009 at GrandMarnierScholarship@gmail.com. Selected applicants will be notified by August 11, 2009.

Download an application here

4:47 PM | Add a comment | Permalink | Blog it

June 30

GSN NYC BAR Review: June 12-14, 2009

I had the opportunity to go to New York City a few weeks ago, and took the opportunity to check out a variety of cocktail lounges and bars. As I was staying at the Hudson Hotel in Manhattan, I made Private Park, their unique second floor open air cocktail pavilion my first stop. After a six hour drive to the city, I was in desperate need of a thirst quencher. Upon asking for a cocktail menu, I recognized John Lermayer’s name as the creator of a drink on the list; but decided upon a muddled blackberry and bourbon concoction to start things off. $14 was rather steep for a drink that disappeared much too quickly, so I opted to find another location for dinner and more drinks.

I took the subway into Greenwich Village and walked around taking in the atmosphere. The weather was perfect, so I decided on a Mexican Tapas restaurant called Mercadito Grove with outdoor café style seating. Most of their house drinks called for tequila, so I ordered two with dinner that sounded interesting. The Mercado was a blend of blanco tequila, pineapple and lime juice, and chile pequin. The Siempre es Pera consisted of jimador blanco, pear, lime and spiced salt. Both were quite tasty, and went very well with the excellent food.

Saturday afternoon was spent exploring Brooklyn, with a stop at Montague Wine & Spirits where I picked up some hard to find Amaros and a bottle of Maraska liqueur. The staff was helpful and the store had a great selection. Later, I stopped at the Clover Club for an appetizer and a trio of cocktails: A Lima Sour, a Bermuda Rum Swizzle and a Corpse Reviver #2 for good measure. I spent some time talking with Chris Stanley who was behind the stick at the time. I was highly impressed with not only his knowledge, but that he was a reader of Good Spirits News! Word gets around apparently.

Later that evening, I decided to check out Sasha Petraske’s latest venture called Dutch Kills. If you go, be sure to bring cash as they do not accept credit cards. The façade of the club was certainly unimposing as it was marked with a single glowing red neon sign that simply said “BAR”. Upon walking inside, I was greeted by the host who was dressed in clothing appropriate to the Prohibition era. I opted to sit at a booth, as it was uncomfortably hot at the bar. The cocktail menu was slight with only a few select offerings. Nonetheless, they were certainly impressive and affordable. A tequila based creation had one huge hand carved chunk of ice keeping it cool in a rocks glass. The other was served in a vintage style martini glass. Both were tasty and well executed in presentation.

My criticisms of Dutch Kills are few, but in need of changing if I were to return. There was retro style 80’s music playing through tinny speakers, which totally killed the 1920’s atmosphere. As well, there was literally no décor. Very dark wood everywhere, with no period artwork or anything interesting to look at. Another nice touch would be something to read along the lines of the Clover Club’s informative menu. After a long day, I had hoped for some quiet respite and unfortunately did not find it here.

Sunday, I had to head back home, but decided to make one more stop for drinks at the Hudson Hotel’s 15^th floor Sky Terrace Lounge. The day was warm, so I tried a blackberry caipirinha and a port based Collins. With the tip, my wallet was $40 lighter; but spiritually fortified, I reluctantly descended the escalator and began the long drive home.

As Arnold Schwarzenegger would say, “I’ll be back.”

5:24 PM | Add a comment | Permalink | Blog it

June 26

Cocktail of the Week: The Watson

The Watson
1 oz vodka
1 oz orange juice
1.5 oz creme de cacao
0.5 oz heavy cream
One sprig of mint

Take mint leaves off sprig and muddle with heavy cream in bottom of mixing glass. Add vodka, orange juice and creme de cacao. Shake with ice and double strain into chilled martini glass. Dust lightly with unsweetened cocoa powder through strainer and garnish with orange twist and mint leaf over edge of glass.

Cocktail created by Blair Frodelius, Good Spirits News

7:07 PM | Add a comment | Permalink | Blog it

June 22

A New Taste of Old Mexico

The latest trend in spirits seems to be flavored infusions. I’m sure we’ve all had fruity, spicy or dessert flavored vodkas; but there is an entirely new player in town. Tanteo Tequila uses 100% Weber Blue Agave for it’s blanco tequila and then infuses it with natural flavor extracts to create three versatile flavors for your sipping and mixing pleasure.

First off, the most logical of these creations is the Tanteo Jalapeno. The vegetal quality of the tequila works extremely well with the mellow burn of the jalapeno. The nose is enticing and the finish is long lasting, giving off a warming pepper burn that makes this an exceptional sipping tequila. This would also work well in a Bloody Mary variation, or even a Jalapeño Tequila martini. Very nice, and something I happily recommend for tequila enthusiasts. Good Spirits Rating: A

Next, I tried the Tanteo Chocolate. This is not a Godiva or Bailey’s type of liqueur. This is a dry, bittersweet type of spirit that has multiple layers of flavor. The nose is odd, but if you think of Baker’s chocolate, it makes sense. The finish is somewhat short and leaves your mouth feeling dry. I kept feeling it needed something edible to balance the experience. This would be fantastic as a sipping tequila with Mexican food, or even as an addition to a chocolate based mole sauce. It is an unusual tequila flavor on it’s own, but well worth a try to pairing with a meal. Good Spirits Rating: B+

Finally, Tanteo Tropical. Unfortunately, for me, this was the one tequila that sounded better on paper than it tasted. The fruit is entirely much too forward and conflicts with the natural flavor of the tequila. The nose is off putting and has an artificial air about it. Apparently the infusion is a mixture of mango, pineapple and guanabana. I think they might have done better to choose one fruit and make it simpler. About the best I could recommend this for is to mix into a Mango or Pineapple margarita. But as a sipping tequila, I’ll pass. Good Spirits Rating: C-

Tanteo Tequilas are currently only available in New York, New Jersey and online. More information can be found on their website at www.tanteotequila.com

3:14 PM | Add a comment | Permalink | Blog it

June 20

Cointreau vs. Hiram Walker?

A few weeks ago, I received an interesting package in the mail. A bottle of Cointreau and a bottle of Hiram Walker Triple Sec with a note to compare the two. To be honest, I wasn’t expecting much from the latter. I decided however to go one step further and throw in a few other orange based liqueurs into the mix. So, without further ado, here are my impressions of a variety of triple secs and curacaos.

Cointreau: The granddaddy of them all. An elegant liqueur with an impeccable nose. This smells like delicious oranges and tastes even better. The slightly bitter quality is perfectly balanced by the sweetness. Very little burn and a wonderfully bright finish. This is totally deserving of the cult status it has among top mixologists. Good Spirits Rating: A+

Grand Marnier: This is a darker liqueur in character than any of the others I tried. A fantastic after dinner drink on the rocks, or even heated. It doesn’t mix as well as Cointreau, but that doesn’t preclude it from several great cocktails. The overall impression I have is of an aged version of curacao. It works great on its own, but also adds depth of character to a drink like a margarita. Rich, velvety and impeccably smooth. Good Spirits Rating: A

Hiram Walker Triple Sec: First of all, I must point out that this is only 60 proof. Undoubtedly not only to save money, but to cover up the lack of distillation quality. The nose put me right off, smelling not really like fresh orange peel, so much as stale orange candy. Upon tasting, I was greeted with an oversweet orange-like syrup. Really, this could pass for orange simple syrup but for the fact that there is alcohol in there somewhere. This is flat, one dimensional and really only something a mixologist worth his shaker would use in a pinch. Good Spirits Rating: C

Patron Citronge: This has been my “go to” mid-shelf triple sec for awhile now, but tasting it alongside of the others in my collection, I discovered that it really isn’t as close to Cointreau as I had originally thought. The nose is very similar, bringing a nice orangey brightness that gets the mouth watering. But, the taste is bitter to the point of reminding me of Campari in an odd way. Granted, this is about $15 less per bottle than Cointreau, but it is not an equal by any means. Still, it can be used in cocktails without embarrassment, and when blended with other spirits, it loosens up the unpleasant bitter quality. Good Spirits Rating: B

Senior Curacao of Curacao: On Ted Haigh’s recommendation, I sought out a bottle of this in the clear version. The only curacao still made on the island of Curacao and darned hard to find in the USA. This is an older style liqueur with a heavy thickness that works well in turn of the century cocktails. There isn’t a lot that I can say to the negative about this spirit. Very orangey, balanced, sweeter than Cointreau and smooth. I like it! Good Spirits Rating: A-

5:31 PM | Add a comment | Permalink | Blog it

June 18

Cocktail of the Week: Vote for Pedro

2 oz Tequila (repo or blanco depending on your taste or mood)

3/4 oz Pedro Ximenez Sherry

3/4 oz Apricot Liqueur (Apry is suitable here or you can splurge on Rothman & Winter Orchard Apricot)

1 oz fresh squeezed Lime juice

2 dashes Pomegranate-Orange Bitters (you're gonna have to make this yourself as i do, or you can substitute regular orange bitters and a couple drops of pomegranate juice - approx. 1/8 tsp each)

Mix, shake & strain into a chilled wine glass. Garnish w/ orange zest.

Cocktail created by Alex Smith, Thirsty Bear, San Francisco

8:33 AM | Add a comment | Permalink | Blog it

June 06

Cocktail of the Week: Norwegian Wood

1 oz aquavit
1 oz applejack
¾ oz sweet vermouth
¼ oz yellow Chartreuse
1 dash Angostura bitters

Stir ingredients with ice and strain into a chilled cocktail coupe. Garnish with a large twist of lemon peel and serve.

Cocktail created by Jeffrey Morganthaler

11:09 AM | Add a comment | Permalink | Blog it

June 02

Cocktail of the Week: Real Dill

Real Dill

1 part Tres Generaciones Plata Tequila

1 part Vox Vodka

1 part fresh lime juice

3/4 part agave nectar

2 slices of English cucumber

Sprig of dill

Shake and strain into a cocktail glass. Garnish with a sprig of dill and cucumber slices

Cocktail created by Armando Rosario, Las Vegas

8:46 AM | Add a comment | Read comments (1) | Permalink | Blog it

May 24

BarSmarts Live! Update

The BarSmarts LIVE schedule is set for Fall '09 -- San Francisco (October 13), Los Angeles (October 15), New York City (November 3), and Las Vegas (December 9). If you, friends or colleagues are interested, send an email requesting information to info@barsmarts.com. For those whose city we haven't yet scheduled, thanks so much for the interest(!), we'll have news in the next couple months about a new BarSmarts online course.

9:51 AM | Add a comment | Permalink | Blog it

View more entries

The Gentleman's Companion

Cocktail Blogs & Websites


Alcademics.com Alcademics.com is a website about booze- mostly spirits, but you'll find some beer, wine, sake, and other beverage information here too.

The Art of Drink The Art of Drink is currently one of the top cocktail and drink weblogs on the Internet.

B.A.R. (Beverage Alcohol Resource) BAR, a Limited Liability Company headquartered in New York, is an independent organization whose mission is to propagate the healthy and responsible use of beverage alcohol products through innovative and comprehensive training programs and seminars.

Barfly.com Website of San Francisco online correspondent and author, Jeff Burkhart.

Barmedia.com BarMedia's mission is to serve the needs of aspiring professionals, as well as enlighten the social host on the nuances of creative mixology.

Blogging Tales of the Cocktail Blogging Tales of the Cocktail: 2008 covers mixology’s largest and most influential event: Tales of the Cocktail, held each July in New Orleans.

The Cocktail Guru Jonathan Pogash is a cocktail consultant and mixologist who creates exciting signature cocktails for the hospitality industry. He provides recipes, product insight, staff training, and consults for every level of the wine and spirits industry.

Cocktailian Calendar The Online Cocktailian Calendar™ will be regularly updated to include many exciting cocktail events throughout the year.

Cocktail Nerd A blog of most things cocktail and alcohol related.

CocktailDB Your most complete source for cocktails, cocktail ingredients, and barware knowledge on the web!

CocktailTimes.com Launched in 1998, Cocktail Times helps you become a great home bartender with everything you need to know about cocktails and distilled spirits, from the classic concoctions to the new inventions, nicely indexed by the type of spirit.

A Dash of Bitters A weblog detailing cocktails, spirits, liqueurs, mixers, barware, bars, lounges, and of course, bitters.

Diffordsguide Online The discerning drinkers online magazine.

eGullet Society The purpose of the eGullet Society for Culinary Arts & Letters is to increase awareness and knowledge of the arts of cooking, eating and drinking, as well as the literature of food and drink.

Esquire's Drinks Database Enter what ingredients you have on hand, and it will tell you what concoctions you can create.

Exposition Universelle des Vins et Spiritueux A permanent encyclopaedia of the wine and spirits industry located on Ile de Bendor in southern France.

International Bartenders Association The Foundation of the International Bartenders Association (I.B.A.) A Historic Conference in Torquay, U.K on 24th February 1951.

IWSC - International Wine & Spirits Competition The International Wine and Spirit Competition was founded in 1969 and is the premier competition of its kind in the world. Its aim is to promote the quality and excellence of the world's best wines, spirits and liqueurs.

Liquid Architecture Liquid Architecture is a beverage consultancy that creates "Signature" drinks and bar concepts for a wide variety of clients.

Liquor Snob News and tips on all things alcoholic, including beer and wine, breathalyzers, cocktails and spirits; plus drink recipes, booze reviews and more.

The Museum of the American Cocktail The Museum of the American Cocktail, through its seminars, permanent exhibits, publications, and outreach, actively involves professionals, scholars, and visitors in the American Cocktail's history and continuing lore.

New York Speakeasies An interactive map of the best places to find classic cocktails in the Big Apple.

Repeal Day.org Repeal Day is not widely celebrated in this country, yet it commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to consume alcohol.

The Spirit World Articles quenching your thirst with sips, nips and tipples.

Shaker BarSchool Shaker BarSchools® are the UK's leading bartending schools dedicated to providing bartending, cocktail and flair training courses. The Shaker bartending school courses are managed by a team of expert trainers with over 50 years experience.

Tastings: The Beverage Tasting Institute The Beverage Testing Institute was founded in 1981 with the objective of producing fair and impartial wine reviews for consumers. Today, this philosophy still holds true.

The Whisky Guild The first 2.0 online community for whisky lovers. Blog, Upload Images, Watch Videos, chat with others and more.

The Worldwide Cocktail Club WCC works closely with drinks producers, suppliers, bartenders, operators, venues, trainers, press and, of course, other drinks gurus such as Gary Regan, Anistatia Miller and Jared Brown.

Virtual Absinthe Museum "...here you will find a world entirely devoted to the magic of absinthe..crammed full of information...an absinthe collector's paradise."

Jigger, Beaker and Flask

Resources for the Mixologist


Absinthe Online Shop An array of absinthes, fountains, glasses, spoons, books and rare original bottles for sale.

Angostura Bitters The standard for bitters.

Bartender Resume Templates These resumes are meant to grab a manager's immediate attention. They help you stand out from all the other lame resumes and applications stacked on a food & beverage manager's desk. They help you get your foot in the door before everyone else.

Beer & Liquors.com BeerLiquors.com is a web site designed to provide information on a large choice of fine wines, spirits, cigars and gifts available from selected merchants.

Bevmo! Fantastic source for hard to find spirits, barware and more.

The Bitter Truth A company specializing in various traditional style bitters. Their latest is a recreation of Jerry Thomas' own bitters.

Buffalo Trace Distillery A distiller who carries not only an excellent bourbon, but also Peychaud's Bitters & Regan's Orange Bitters.

Cask A fantastic source for hard to find bitters, spirits, barware and cocktail manuals.

CocktailKingdom.com A publisher specializing in reprinting several cocktail classics including books by Harry McElhone, Harry Johnson, Jerry Thomas, David A. Embury with new introductions by David Wondrich, Ted Haigh, Dale DeGroff, Bob Hess and more!

Drink Up NY The best place for New Yorkers to order hard to find spirits, liqueurs and cordials.

Fee Bros. Fee Brothers is a four generation old manufacturer of top quality Cocktail Mixes, Bitters, Flavoring Syrups, Iced Cappuccino Mix and other beverage ingredients.

Forgotten Flavours A source for Falernum and Swedish Punch based on turn of the century recipes.

Haus Alpenz A resource for hard to find spirits & liqueurs such as Batavia Arrack, Creme de Violette, Allspice Dram and Velvet Falernum.

Imbibe Magazine Imbibe is the magazine of liquid culture. It is a completely new way of looking at drinks—as a distinct culinary category, deserving in-depth exploration of history, ingredients, preparation, artistry and consumption.

Internet Wines & Spirits An online source for some hard to find spirits, liqueurs and cordials.

Kegworks.com Kegworks offering high end products such as shakers, strainers, jiggers, muddlers, cocktail trays, glassware, etc...

Macha Weine & Feines A German source for an amazing array of Cuban rums.

Martiniart.com The concept of a martini devoted website grew out of an obsession with tasting new and unique martinis, and eventually a thirst for martini experimentation. Early on, we made a hobby out of photographing cool martini glasses and cocktail shakers.

Mondo Liquor Hard-to-find, exotic brands you won't find in your local liquor store & wines you won't typically find in the usual ratings publications.

Mr. Mojito's Muddlers Mr. Mojito (aka David Nepove) is proud to announce that his signature muddlers are now available. You can now experience the rich flavors of muddling fresh fruit (or whatever you like) into your cocktails.

Oxo Oxo makes several excellent bar tools. Jiggers, juicers, shakers and more.

Reidel Glassware Claus Riedel was the first person in the long history of the glass to design its shape according to the character of the spirit. Choose the best glass for your spirit!

Rosle High quality bar tools made in Germany.

Salt Traders Salt Traders is the original and best collection of hand-harvested, natural, specialty, rare, artisan, smoked and gourmet sea salts from around the world.

The Soda Pop An online source for cane sugar Coca-Cola, Blenheim's Ginger Beer and other great mixers.

Tag Bar Barware Barware chosen and endorsed by Tony Abou-Ganim, the modern mixologist.

The Flowing Bowl

Streaming Online Videos


The Blue Blazer David Wondrich makes Jerry Thomas' classic flaming scotch whisky.

Brilliant Cocktails: A Video Podcast with Chris Doig Chris Doig gives a European perspective on the science of mixology.

The Cocktail Spirit with Robert Hess Robert Hess gives the history and mixing techniques behind dozens of the classic cocktails, as well as interviewing leading authorities on mixology.

Cocktails on the Fly with Alberta Straub She’s been called a cocktail innovator, an aperitif artist and a mixologist. And with good reason. Alberta Straub (a.k.a Miss Flighty); is known for turning fresh homemade ingredients into wildly sexy, exuberant drinks.

Cointreau Bartender Enrichment Program Promo Video Cointreau teamed up with Dale DeGroff and renowned spirits writer Paul Pacult to bring the Cointreau Bartender Enrichment Program to bartenders around the US., visiting 5 cities in 2007 and reaching over 150 influential bartenders.

Fine Living Network: Great Cocktails From flaming buckets of Champagne to microbrews loaded with vitamins to Leningrad-themed vodka parties with fur coats and hats, FINE LIVING TV NETWORK's original series Great Cocktails is an expert guide to what to drink and where to drink it.

Gary Regan - The Joy of Mixology Seminar A collection of five videos showing Gary Regan's "Joy of Mixology" seminar live in London, UK, 2006.

London Times Online: How to Make Perfect Cocktails Watch the video with Steve Harman, the bar manager of Prohibition, St Katherine’s Dock, for expert tips on getting smashed properly.

Making Sazeracs with Jonathan Pogash Just what it says.

Modern Mixologist DVD Promo A short excerpt from Tony Abou-Ganim's instructional DVD.

Mixology101.TV Mixology101.TV presents Bridget Albert, master mixologist for Southern Wine and Spirits of Illinois, who shows you how to create spectacular cocktails.

New Orleans' Best Cocktails A series of excellent cocktail videos hosted by Chris McMillan, Nola's Ritz-Carlton Library Bartender.

Rube Goldberg Cocktail Machine Inventor Joseph Herscher from New Zealand designed this wonderful machine.

The Sweet Escape - Official 2008 Grammy Awards Cocktail Tony Abou-Ganim makes his signature drink from this year's GRAMMY Celebration, The Sweet Escape.

Tales of the Cocktail 2007 A recap of the 5th Tales of the Cocktail in New Orleans.

Video Jug: Cocktails A collection of "how to" videos for a plethora of classic cocktails.

Giggle Water

Fun Stuff


Age your Own Rye Whiskey Your finished rye spirits will be one of a kind. This is because you choose how long to age it and also because no two barrels impart the same exact flavor.

Cocktail Candles Yes, they even have a Hemingway Daiquiri scented candle!

Cocktail Gadgets Several interesting items to enliven your next cocktail party.

Drink Wizard This online program will predict what you're favorite drink is.

Glass Kegger Beer Cups Somewhere between college and careers, our standards of drinking cups drastically changed. Maxim Velcovsky manages to combine these two eras by adding a delicate long stem on what looks like your average kegger beer cup.

Mad Scientist Bartending Kit A cocktail set consisting of a shaker, beaker and test tubes. Not practical, but a good conversation piece.

The Mixilator The odds of obtaining potable drinks from this site are, at least, somewhat greater than monkeys typing Shakespeare on typewriters.

Spirited Soaps of Islay Vegetable oils are mixed in small batches using the traditional “cold process” and then cooked with sugar, vegetable glycerin and large dram of Islay Malt to produce beautifully transparent soap bars.

Tiki Bar TV A ongoing video drama of people who live 24-7 in a tiki bar.

Upcoming Events


July 6, 2009 - Mixology Masters of New Orleans (Series 1) (NOLA) Meet the bartenders who are turning the Crescent City into the cradle of mixology civilization! Join us for demonstrations and personal testimonials from some of the major players who are working to make this happen.

July 8, 2009 - Vintage Barware Collector's Symposium (NOLA) Join Moderator Stephen Visakay, author of Vintage Bar Ware, (collector books) and Bar Ware Authorities Jimbo Walker and Mark Bigler for retro cocktails with special guests and more.

July 8-12, 2009 - Tales of the Cocktail (NOLA) The largest spirits event in the world, Tales of the Cocktail brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration.

July 24, 2009 - National Tequila Day!

July 27, 2009 - A Cocktail Lab w/ Jonathan Pogash (NYC) Go to www.astorcenternyc.com for tickets and more info. **Half price discount w/ code: INDUSTRY09

August 3, 2009 - “A Green With Some Integrity: CHARTREUSE!” (NOLA) Join acclaimed bartender and author John Myers as we explore what goes--and doesn't go--with Chartreuse. Your socks may come off or you might see God: anything can happen when we mix with Chartreuse!

September 6-12, 2009 - 42 Below Cocktail World Cup Bartender Competition

September 7, 2009 - The Big Two Revisited: A Fresh Look at the Origins and History of the Sazerac and the Ramos Gin Fizz (NOLA) Join cocktail historian David Wondrich, author of “Imbibe, for an anecdotal investigation into the tangled history of the Sazerac, and the rather less tangled history of henry C. Ramos's famous concoction, with liquid examples.

September 8, 2009 - Hendrick's Bartender Croquet Tournament (SF)

September 20-22, 2009 - 4th Annual StarChefs Int'l Congress (NYC) ICC is a three-day culinary symposium where the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.

September 26-27, 2009 - 8th Annual Miami International Wine Fair (Miami) Miami Wine Fair will debut a significant presence in spirits, making this the premier cocktail celebration as well as wine tasting event.

September 28- October 2, 2009 - Beverage Alcohol Resource Classes (NYC) The Beverage Alcohol Resource (BAR) Program is the spirits and mixology equivalent of a Masters of Wine or Master Sommelier program.

October 8-11, 2009 - Food Network New York City Wine & Food Festival (NYC) Wine and spirits seminars return, headlined by the best in the business - Anthony Giglio, Tony Abou-Ganim, Josh Wesson, Andrea Robinson, Kevin Zraly, and Julie Reiner.

November 7, 2009 - Whiskies of the World and Artisanal Spirits Fest (Washington, DC) Personally experience an extraordinary array of truly handcrafted artisanal spirits including Scottish single malt whisky, micro distilled whiskeys, handcrafted brandies, eau de vies , rums, botanical gins, fruit infused vodkas and much more!

December 7, 2009 - San Francisco Style! (NOLA) Proprietor of San Francisco’s Elixir and founder of San Francisco Heritage Week- H. Joseph Ehrmann, will share the San Francisco Style with us as we celebrate the special contributions to mixology from the Bay Area and how it has spread its influence.

Competitions


Ultimate Cocktail for a Cure Competition Leaders in the spirits and beverage industry have come together for the Ultimate Cocktail for a Cure 2009. By submitting your entry you will join them and countless others is supporting the Susan G. Komen for the Cure® Deadline is 8/31.

Grand Marnier® and NAVAN® "On the Fly" Competition (TOTC) Kevin Brauch of Thirsty Traveler will join Jeffrey Morgenthaler as the official Masters of Ceremonies and keepers of the mystery ingredients, unveiling the secret guidelines for competitors in a thrilling cocktail shakedown. At TOTC 7/10.

Cocktails & Tweet Contest This is a great way for you to showcase a recipe that just won a competition, a recipe that you just created behind the bar, or a cocktail that you are looking to promote. Deadline is 8/17.

Fifth Bacardi Cruise Competition This competition calls for bartenders and chefs of legal drinking age onboard cruise and ferry lines to create inspired cocktail and culinary recipes incorporating the Bacardi family of spirits. Deadline is 11/30.

Le Bar St. Germain Cocktail Competition Contest runs from 6/1/09-5/31/10

Bon Vivants

Online Who's Who


Abou-Ganim, Tony

Albert, Bridget

Ankrah, Douglas

Beaumont, Stephen

Berry, Jeff "Beachbum"

Boudreau, Jamie

Bovis-Nelsen, Natalie

Brauch, Kevin

Brown, Jared

Cate, Martin

Charming, Cheryl

Chirico, Rob

Curtis, Wayne

Clark, Lauren

Clarke, Paul

DeGroff, Dale

Difford, Simon

English, Camper

Felton, Eric

Greene, Phil

Haasarud, Kim

Haigh, Ted (Dr. Cocktail)

Hamlin, Kathy

Harrison, Babs

Hess, Robert

Lamprey, Zane

Magarian, Ryan

Mayhew, Lance J.

McMillian, Chris

Morganthaler, Jeffrey

Miller, Anastasia

O'Neil, Darcy

Pacult, Paul

Perez, Somer

Pogash, Jonathan

Pope, Christy

Regan, Gary & Mardee

Robertiello, Jack

Rowley, Matthew

Saunders, Audrey

Smiley, Ian

Solomon, Chad

Stone, Gwydion

Visakay, Stephen

Waterhouse, Michael

Wondrich, David