Modern Classics

Dispatches from the world's best bars.
"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York’s West Village.

(via Making Infused Digestifs With a Japanese Coffee Dripper at Piora, NYC | Serious Eats: Drinks)

"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York’s West Village.

(via Making Infused Digestifs With a Japanese Coffee Dripper at Piora, NYC | Serious Eats: Drinks)

Tap beer with Michelada popsicle at Diablo in Los Angeles (via Killspencer)

Tap beer with Michelada popsicle at Diablo in Los Angeles (via Killspencer)

Flavored Salts

empellon:

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One of the most common questions a bartender asks (or should ask) when making a classic Margarita is: salt or no salt? At the iconic tequila Mecca, Tommy’s in San Francisco, they are not proponents of salt (unless, of course, you request it), but I am an unabashed salt guy. The problem…

1 month ago - 14
Mojito served in an 8” block of ice at the Tokyo Trader Vic’s.

(via Ford Mixology Lab) Mojito served in an 8” block of ice at the Tokyo Trader Vic’s.

(via Ford Mixology Lab)

We came up with a nice recipe that uses ginger and lemon, big deal. But during recipe testing something consistently came up that I felt was a common problem with Hot Toddies offered in many bars these days: they’re never hot enough. So I devised a solution: enter the Bartender’s Bain-Marie.

Jeffrey Morgenthaler » Hot Toddies Suck – Long Live the Hot Toddy

The secret of drunkenness is that it insulates us in thought, whilst it unites us in feeling.

Ralph Waldo Emerson (via Twitter / Modern_Drunkard)

Chicken breast suspended during distillation of Del Maguey’s “Pechuga” mescal.

(via Would You Like the Chicken, the Turkey, or the Rabbit? Inside the Weird World of Meat-Distilled Mezcals)

Chicken breast suspended during distillation of Del Maguey’s “Pechuga” mescal.

(via Would You Like the Chicken, the Turkey, or the Rabbit? Inside the Weird World of Meat-Distilled Mezcals)

Behind Bars - NYTimes.com

Part of me suspects a bit of this was invented for the benefit of the journalist (a la that Sub Pop receptionist bamboozling the Times with fake grunge lingo), but there are some gems here. I particularly like “Jerry Thomas Jr.”

2 months ago - 1

The Dirty Martini Cleans Up Well - NYTimes.com

2 months ago