Hi!
Something happened in the world of cocktails and cuisine within the past 15 years. Something cool and great. The cocktail reclaimed it's class. Gone are the days when being a weekend bartender meant you knew a few kitchy recipes for Harvey Wallbangers or any cocktail that began with the word 'Blue'. (Lesson one: no blue cocktails)
As part of NYC's cocktail renaissance I was front and center in the wave of restaurants and bars the devoted itself to rediscovering what made the cocktails of old (the roaring 20's, Hemingway favorites and the Kennedy time) and to represent them afresh with delightful modern twists. I worked as a mixologist (a fancy way of saying bartender) for such establishments as the retro Campbell Apartment, The Bar and Books Chain, for acclaimed chef Michael Lomanaco of Windows on the World fame and even for the Donald Trump World Bar.
I learned three things which I would love to share with you. Learn these things and you too can be a part of an exciting phenomenon that sweeping the country for those with a quench for taste, class and good times.
1. A true cocktail must be made with fresh ingredients and quickly. Every time.
2. A cocktail is an event and must be presented as one. (Do gourmet chefs toss unattractive plates at you? Nor will you.)
3. Classic cocktails do have rules and recipes, but by -easily- learning them you become a prince among men, or at least your friends truly favorite person. And to cut the chase, the man who knows how to make a cocktail (well) gets all the women he wants.
Have your attention yet.
Read on and be merry!
Salud!
The Professor
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment