Wine has always been political. For thousands of years, it has been liquid diplomacy, a tool of imperial control, a strategic resource and a currency—until, suddenly in the last 50 years or so, it wasn’t. Today, wine drinkers don’t want to think of wine as political, but rather, as a product—something that can be looked …
As its name suggests, the Old-Fashioned has long been a representation of a bygone era. “The Old-Fashioned was a drinker’s plea for a saner, quieter, slower life,” writes David Wondrich in his 2007 book, Imbibe! Its name harks back to this very plea for simplicity—before the modern, adulterated cocktails of the 1890s, which had abandoned …
Less malty than genever and more full-bodied than London dry, Old Tom gin bridges the gap between its 16th-century Dutch predecessor and the contemporary standard-bearer, both stylistically and chronologically. And though it’d all but disappeared by the mid-20th century, its early-aughts revival was met with enthusiasm from bartenders for good reason: Not only does this …
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“It’s not god’s gift to classic cocktails,” admits Kevin Armstrong about the original recipe for his London bar’s eponymous cocktail, the Satan’s Whiskers. A mucky blend of two parts each of sweet and dry vermouths, gin and orange juice, with one part orange liqueur—served “straight” if it’s Grand Marnier, or “curled” with orange Curaçao—and a …
The subject of pasteurization doesn’t usually inspire poetry. I’m not a poet, but I am the beverage director at a natural wine–oriented spot in Oakland, California, called DAYTRIP, where I spend a lot of time trying to open natty-inclined minds to the value—beauty, even—of pasteurization. When we talk about it here in the U.S., it …
Why Pasteurization Can Be Good for Fermented Drinks Read More »
There is no denying that the spicy Margarita is the drink of our times. It’s also, as Punch contributor Scott Hocker remarks, simultaneously “safe, extreme, cultured and milquetoast.” But as the call for “something spicy, with tequila” grows ever more fervent, the “spicy, with tequila” drink has risen to the occasion. For those looking to …
No one could ever accuse Justin Dicken of taking the easy way out. The bar manager at Santa Monica’s Michelin-starred Rustic Canyon has developed an innovative, sustainable cocktail program in harmony with chef Jeremy Fox’s regional farm-forward menu, but there’s nary a centrifuge or rotovap in the 80-seat house. Save for the occasional use of …
Strawberry Aperol Stars in This High-Concept Cocktail Recipe Read More »
According to pretty much every milk punch primer, the core technique revolves around using an acid, such as citrus juice, to curdle milk, which creates a solid “filter” through which the liquid is strained, yielding a transparent drink. That works just fine for sours, but what about spirit-only drinks, like Martinis and Negronis, which …
Milk Powder Transforms Negronis and More Into Milk Punch Read More »
On weekend nights, limeños (residents of Peru’s capital) meet up with friends and family at Lima’s local tabernas for the social ritual of conversation over pisco and piqueos—small bites of comida criolla, such as anticuchos, papa rellena, lomo saltado, causa, escabeche de pescado or sanguches, that have cemented Peru as one of the world’s leading …
The Capitán Is a Classic Aperitivo Cocktail in Lima, Peru Read More »