When I first started bartending, barrel aged cocktails were all the rage. First came the Old Fashioned, then came the Manhattans, Negronis, and any other classic cocktail you could think of. At my own workplace at the time, Fatty Crab, we aged a Boulevardier and a Rosita, with a good deal of success; we had six 5L barrels from Buffalo Trace going at any one time, and we would bottle the cocktails in old Sipsmith gin bottles when the cocktails saw enough time in the barrel.
Now that I’ve been placed in charge of the drinks program at a brand new bar (more details on that here), I thought it was finally time for me to create my own aged cocktail. But where to begin? Continue Reading
You know how I said the bartending community sticks together? Case in point, no sooner did I reach out to the Shanghainese bartender crowd was I invited to attend the Chivas Masters finals! (Lots of pretty photos this edition. more on tumblr! Or Instagram!) For those of you unfamiliar with the format of the Chivas Masters, contenders need to create four cocktails representing four distinct styles, from the four different cocktail eras; the Classic Era, Continue Reading
It feels like everytime I write a new post, I make an apology for not writing sooner. None so far have yet to measure to the delay of this post, however, as the event I’m covering now happened all the way back in February. Seriously though, between finals, papers, consulting projects (for both bar and otherwise), travel to various cocktail-friendly locales, and moving house, I’ve been swamped.
Almost everyday, we hear of a new spirit making its way to the market. Of particular prolificacy are gins, vodkas, and rums. Even tequilas, to a lesser extent, have been given the silicon valley start-up treatment, and are appearing on the market in an ever increasing number of brands. However, one category that has been noticeably lacking in new entrants is scotch whisky. In the past decade or so, Isle of Arran distillers has been one of the few truly new distillers of scotch whisky