A delicious intro to Guadalajara, at La Tequila.
Chalupas, tacos with chorizo and chicharrones, and an assortment of phenomenal tequilas, including Don Julio 1942, and Jose Cuervo Reserva de la Familia.
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Happy Repeal Day!
Dry no more! On this day in 1933, Utah (who’dve guessed, right?) became the 36th state to ratify the 21st Amendment, overturning the 18th Amendment and the Volstead Act and ensuring that liquor could once more flow (relatively) freely throughout the streets of America.
For more on prohibitions and imbibements of history, be sure and pick up a copy of Lapham’s Quarterly’s winter 2012 issue, INTOXICATION, out December 17th.
(via shorterexcerpts)
An inebriated moose trying to get more fermenting apples apparently lost its balance and ended up stuck in an apple tree in Sweden, according to news reports.
(Rescuers helped him down safely, don’t worry.)
Image: Jan Wiriden / Scanpix via Press Association Images
This needs no further comment.
"Say the cute little four-year-old down the block made a bowl of lemonade but instead of sugar used Splenda and instead of lemons used lemon flavoring and put it in a big bowl filled with ice and set it in the sun so all the ice melted and the “lemonade” got kind of hot and she got bored and went inside and a Labrador retriever came along and lapped some up and then stuck his head in the bowl and got the stuff all up in his nose and sneezed uncontrollably into the bowl for a while. That’s what it tastes like. On ice."
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Skinnygirl Margarita Drink - Review of Skinny Girl Margarita from Bethenny Frankel - Esquire
apsies:So I probably shouldn’t buy this even though a liquor store in my town is advertising that they finally have it in stock, right?
Funny, that’s about exactly what I would expect it to taste like.
(via apsies)
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Another great recipe visualization, this one with a distinct Friday happy hour theme. (Preferably on the front porch).
(via slylikeafox:)
(via mytiger-myheart)
A Hendricks Basil Smash, from Old Ebbitt Grill.
A reminder that basil is an underappreciated cocktail ingredient.
The Vietnamese can come up with some interesting names for their drinks, apparently.
(Scenes from Jacques and Liz’s Southeast Asian Adventure)
And the N.Y. Times Style section strikes again, with a pretty obnoxious “bogus trend” story. This one on how you shouldn’t throw a house party without paying a bartender.
Mixing Drinks, Adding Class? - NYTimes.com
HER studio apartment in Williamsburg, Brooklyn, is just shy of 400 square feet, barely enough room for an Ikea open-shelf bookcase, a chocolate-brown tufted couch, a full-size bed and her brindle-coated Shih Tzu, Charlie. So when Claudia Argiro, 33, gave a holiday party last Saturday night, she pared down her guest list to about two dozen of her closest friends, hid the TV behind an industrial column wrapped with holiday lights and turned the media console into a bar. But one thing she had to have was a bartender.
“I’m an adult now, living by myself, and this is my sh-bam, my moment,” said Ms. Argiro, who runs a clothing boutique nearby called Charlie and Sam.
She called up Tealicious, a catering company in Queens, which sent over Eric Villani, a 33-year-old bartender, who was stationed in a two-foot-wide triangle in the middle of the room. For the next four hours, Mr. Villani stood there, not to make special cocktails, but to pour a vodka punch or a rum eggnog into clear plastic cups, trimmed with sugar-coated cherries and cinnamon sticks. His presence did not go unheralded in the apartment, in a new warehouse conversion along the Brooklyn waterfront, although the intimate cluster of guests could have easily served themselves.
“In my opinion, if you don’t have a bartender at your party, you’re a loser,” said Dustin Terry, who lives a floor below Ms. Argiro and said his job was to get models and Saudi royalty into hot clubs. “The bartender brings class and sophistication.” “If you can’t afford to hire a bartender,” he added, “you shouldn’t be having a party.”
That seems to be the consensus of a growing crowd of 30-something New Yorkers who wish to signal they’ve graduated from post-collegiate squalor to young professional coming of age. No matter how small their abodes, they won’t invite friends over for cocktails without the assistance of a bartender — even if there’s barely room for the bartender to stand.
How to mix your own Don Draper cocktail (some ingredients are less costly to find than others)…
(via ilovecharts)
So, can a cocktail be copyrighted? In short, no. The publication of a recipe can be legally protected, but the “expression of an idea,” as the lawyers in the seminar explained, cannot. It’s the reason musicians can’t be sued for covering another band’s song in a live show. But few bartenders publish their recipes. They tend to pass them on as an oral tradition.
A big part of the problem, according to Freeman and other senior bartenders and mixologists, is the “brand ambassador” model. For those unfamiliar with it, it involves big liquor companies hiring bartenders to act as spokespeople for their brands. The bartender not only acts as an advocate but is also expected to create signature cocktail recipes using the product he or she is pushing. Only, these days, the model is so prevalent that liquor brands will tap just about anybody to be a brand ambassador. Oftentimes, these young bartenders (cheap labor compared to members of the old guard) don’t have the experience required to create their own cocktail recipes. And so they Google a recipe and tweak it, or simply use something they learned from a mentor —a mentor, mind you, who might be too expensive for a liquor company to hire directly.
» via The Atlantic
