There are three drinks to get through in this post — one familiar classic that I’ve somehow never blogged about here, two not-so-familiar variations — so let’s dispense with the niceties and get right down to it. The Negroni. A moment of silent veneration, if you please. Three ingredients, equal parts — easy to remember,… Continue Reading
Author Archives: Paul
60/30, #34-36: In praise of hogo and the allure of funky rum
Hogo? Yeah, I’d never heard of it either. Here’s how David Wondrich lays out the term in his new book, Punch, (which if you haven’t bought it yet or put it in a place of prominence on your Christmas list, I’m really wondering why you have any business reading this blog): The Victorian free-love advocate… Continue Reading
60/30, #32-33: Stone Fruit Sour and Don Bruno
I try to range around the country when searching for good new drinks, hitting up bartenders in Boston, San Francisco and New Orleans to get an idea of how things are working in other cities. This means, though, that I’ve sometimes been guilty of ignoring what’s happening closer to home, with Seattle bartenders, and part… Continue Reading
60/30, #31-32: Cooling Cups and Dainty Drinks
I’ve always had a soft spot for older recipes, even when they haven’t worked out. For every eye-opening moment I’ve had with venerable drinks such as a Brandy Crusta or an Improved Gin Cocktail, there’s been an awkward pause after taking a sip of a gin punch (a version that didn’t work so well —… Continue Reading
60/30, #29-30: Friday = rye whiskey
It’s Friday at the end of a busy week, in the middle of a busy month. Complexity is not what I’m looking for in terms of drink preparation right now; lots of flavor, sure, and I’m still ready to do the basic shaking and measuring and whatever the hell I have to do to get… Continue Reading
