Drinking Things
A spirit is an essence, distilled from a more complex whole. This is a guide to spirits of grains and fruits, with a little bit of the spirit of the author just to make things interesting.
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-Charles Baudelaire
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Been on a hard Negroni binge lately… I love when a cocktail can stand alone, compiled solely of well balanced spirits and requiring no mix or even a...
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Breakfast of champions this morning
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New York City bar & nightlife connoisseurs are proud to launch Behind the Bar NYC!
We proudly own some of the best restaurants and bars in New York...
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“Tequila, whiskey and other 80-proof (or higher) dry spirits form the base of a cocktail — what chicken, beef or fish are to the omnivore’s dinner...”
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i’ve been considering what other jobs i would really enjoy having, aside from purely creative/art. which, let’s be realistic, it’s a really good...
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I would like a fresh picked flower on all of my beverages ;) @GooseandGander #StHelena #napavalley #cocktail #mixology #cheers (Taken with ...
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The Steadfast
It’s finally starting to warm up here in Boston, and we wanted to feature a cocktail that can sustain you through the upcoming months...
Kyle Reyes is a friend of mine who has his own promotions company. He happens to handle promotions for the Vito’s Restaurant Group in Greater Hartford.
He filmed this vignette for the restaurant - but it gives a pretty good insight into what a lot of my job consists of, which is tasting restauranteurs on wines and trying to sell them on why they make sense for their programs.
Orange-Ginger Cooler with Reyka, Lillet Rosé, Solerno Blood Orange Liqueur, lemon, and premium ginger ale.
Sometimes, I get calls at 8AM for a cocktail for the ladies containing Reyka and Lillet Rosé, one of the world’s finest wine-based spirit. The two are Icelandic and Bordelaise, respectively. So sometimes I make a variation on Corpse Reviver #2 at 8:30AM. Vodka replaces gin, Rosé replaces Blanc, and Solerno replaces Cointreau. To make it more general public-friendly, I made it a long drink with premium ginger ale from Fever Tree. Sadly for this delicious creation, 8:30AM is far too far from noon, so I was not able to enjoy it. But noon comes every day, fortunately…
At Angel’s Share and I just had the BEST idea: a speakeasy inside a speakeasy. Like, you go up the stairs through the busy college-aged sushi bar, turn left to go through the non-descript door, and THEN once you’re inside, there would be like, a bathroom stall that had a crazy bartender making even better, more exclusive drinks inside.
My lovely wife and I are attending the Natural Wine Fest today at Astor Wine Center!
Casamigos - This tequila is delicious, very fruit-forward and floral. I love the idea of using it in place of gin in some classics. New to Connecticut.
To be drunk is to be intoxicated. To be intoxicated is to be filled with that which is toxic to your body’s orderly function. This Thing-Drinker has filled his mind many times with beauty of scene, of prose, and of poetry such that it has brought tears to my eyes, brought me even to my knees. I can think of no better way to relieve the weight of the world than to make such an interruption of emotion. These are rare instances, made rare by the furious pace and carefully cordoned emotional states we maintain at all costs. Yet, we must occasionally tear these down, in order to let the poisons of love, beauty, sadness, and joy, into our minds and souls.
I’ll drink to that.
-Charles Baudelaire
(via beverlystokes)
Take a look at this fantastic video of Vito’s By The Water’s Scotch and Game Dinner I collaborated on. This is how you do a dinner event!
