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April 20, 2009

Apartment Therapy The Kitchn | Infused Vodkas (and DIY Tips!) from Sub Rosa Spirits Straight Up Cocktails and Spirits

Apartment Therapy The Kitchn | Infused Vodkas (and DIY Tips!) from Sub Rosa Spirits Straight Up Cocktails and Spirits

Sébastien by Sébastien

Here at The Kitchn, we’ve talked a lot about the welcome new “culinary” approach to cocktail-making. About the growing interest in cooking up homemade syrups and garnishes, in juicing fresh, seasonal fruits, and about the enjoyable practice of flavoring alcohol by infusion at home (Faith’s quince ratafia (aka "Booze Froot"), and Kathryn’s nocino). This week we’re continuing this trend by looking at some delicious handcrafted tarragon- and saffron-infused vodkas. And as an added bonus, we’ll get a few DIY tips direct from the accomplished artisan who makes both.

Added April 20, 2009, 4:42 PM

Homemade Orgeat Syrup (French Barley Water)

Homemade Orgeat Syrup (French Barley Water)

Sébastien by Sébastien

Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.

Added April 20, 2009, 4:41 PM

The Mixoloseum

The Mixoloseum

Sébastien by Sébastien

nice

Added April 20, 2009, 4:35 PM

 Mix That Drink

Mix That Drink

Sébastien by Sébastien

Mix That Drink offers you classic and vintage cocktail recipes along with serving suggestions: what foods to pair with each drink, what time of day to serve them, and how to work them into parties. We also feature tutorials and “how to” videos to help you learn bartender tricks and methods for making truly unique drink mixes and alcohol-related gifts.

Added April 20, 2009, 4:32 PM

GarnishBar

GarnishBar

Sébastien by Sébastien

Garnish Bar helps you find, share, and discuss your favorite mixed drink recipes.

Added April 20, 2009, 4:24 PM

The Cocktail Chronicles

The Cocktail Chronicles

Sébastien by Sébastien

The word “cocktail” and the idea of a “mission statement” should never appear in the same train of thought, but here we are – the “about” page. Well, if you must know— The Cocktail Chronicles is an ongoing exploration of fine spirits, creative cocktails and classic mixology. This web log was created in May 2005 in an effort to document the drinks I’m experimenting with at any particular time, along with thoughts on cocktail ingredients, brands and types of spirits and the overall culture of drinking (I also discovered that it’s a handy way to keep track of all those cocktail recipes I was always losing on little slips of paper or in the little notebooks that clutter up my desk). Since its inception, The Cocktail Chronicles has explored more than 200 different drinks; covered the home-brew of obscure cocktail ingredients such as pimento dram and falernum; been the founding site and ongoing moderation source for the regular virtual cocktail party known as Mixology Monday; attracted—oh, hell, lots of readers (and pissed off a few, too); and presented only slightly inebriated daily updates from Tales of the Cocktail, the nation’s foremost cocktail event.

Added April 20, 2009, 4:23 PM

Molecular Expressions: The Cocktail Collection

Molecular Expressions: The Cocktail Collection

Sébastien by Sébastien

Cocktails are classically defined as a beverage derived from a combination of distilled alcohol, such as vodka or whiskey, with a mixer. The mixer can be a very broad spectrum of fruit juices, sodas, liqueurs, vegetable juices, and just about everything else under the sun. We have found these cocktails to be one of the most difficult subjects for photomicrography (photography with a microscope) that we have ever encountered. In our system, we must crystallize or orient the sample so that polarized light will be refracted as it passes through--giving us the beautiful patterns that we typically see with this type of microscopy. Unfortunately getting pure tequila (or its counterparts) to crystallize has proven to be extremely difficult. Without divulging all of our tricks, we have found methods (such as cooling with liquid nitrogen) that can be used to force crystallization on the most stubborn specimens. This gallery represents a significant part of our efforts in this arena. The Cocktail links below lead to progressive JPEG images of the beverages that range in size from a minimum of 45 kilobytes up to about 125 kilobytes.

Added April 20, 2009, 4:22 PM

CocktailTimes.com - 100s of Cocktail Recipes!

CocktailTimes.com - 100s of Cocktail Recipes!

Sébastien by Sébastien

Launched in 1998, Cocktail Times helps you become a great home bartender with everything you need to know about cocktails and distilled spirits, from the classic concoctions to the new inventions, nicely indexed by the type of spirit. Find out what others are saying about Cocktail Times.

Added April 20, 2009, 4:19 PM

My collection of beer glasses - Mugs, boots and pitchers

My collection of beer glasses - Mugs, boots and pitchers

Sébastien by Sébastien

My name is Julien Gurickx and I live in Belgium. I'm collecting glass beer mugs, boots and pitchers with the name of a beer or a brewery. Actually my collection has pieces from 112 countries spread over the five continents ; it is still in full growth and receives regularly new finds.

Added April 20, 2009, 10:01 AM

Top drinks for 2009. ~ Friday, 19th December 2008 from 4Hoteliers

Top drinks for 2009. ~ Friday, 19th December 2008 from 4Hoteliers

Sébastien by Sébastien

Artisan spirits, culinary cocktails and organic wine are amongst the hottest drink trends for 2009, finds a survey of more than 1,600 American Culinary Federation. Alcohol is an important part of the culinary arts and experience, and new research from the National Restaurant Association reveals which alcohol trends will be the hottest on restaurant menus in 2009. A survey of more than 1,600 professional chefs – American Culinary Federation members – ranks micro-distilled/artisan liquor, culinary cocktails and organic wine in the top 20 culinary trends. Also high on the list of trends for the coming year are food-alcohol pairings, craft beer, specialty beer, organic cocktails, muddled cocktails and wine or beer flights.

Added April 20, 2009, 9:44 AM

The New Yorker : COCKTAIL RECIPES FOR THE RECESSION

The New Yorker : COCKTAIL RECIPES FOR THE RECESSION

Sébastien by Sébastien

Gone are the Cosmopolitans and pomegranate martinis—bartenders are designing a whole new breed of cocktails for 2009….

Added April 20, 2009, 9:44 AM

AJ Fosik's Beer Sweaters : un album sur Flickr

AJ Fosik's Beer Sweaters : un album sur Flickr

Sébastien by Sébastien

Promotional knit beer sweaters from the 70s and 80s. All of these sweaters were unearthed by me, rescued from moldy basements, plucked from dingy backwaters and ripped from the backs of greasy shitleopards. Unfortunately none of these trophies are for sale.

Added April 20, 2009, 9:42 AM

Coudal Partners : The friday Drink links

Coudal Partners : The friday Drink links

Sébastien by Sébastien

FRESH SIGNALS

Added April 20, 2009, 9:40 AM

DrinkBoy

DrinkBoy

Sébastien by Sébastien

For me, cocktails are all about appreciation, participation, and moderation. Cocktails are a cuisine, and deserve the same level of attention to details and craftsmanship as a chef applies to the food that they prepare. The cocktail recipes that you'll find here are ones that I've personally selected, and in some cases modified, to exemplify culinary craftsmanship in a glass. At the same time, you will rarely find recipes which are overly complex or otherwise outside of the abilities of the home mixologist.

Added April 20, 2009, 9:37 AM

DrinkBoy

DrinkBoy

Sébastien by Sébastien

For me, cocktails are all about appreciation, participation, and moderation. Cocktails are a cuisine, and deserve the same level of attention to details and craftsmanship as a chef applies to the food that they prepare. The cocktail recipes that you'll find here are ones that I've personally selected, and in some cases modified, to exemplify culinary craftsmanship in a glass. At the same time, you will rarely find recipes which are overly complex or otherwise outside of the abilities of the home mixologist.

Added April 20, 2009, 9:37 AM

The Museum of the American Cocktail

The Museum of the American Cocktail

Sébastien by Sébastien

The Museum of the American Cocktail, through its seminars, permanent exhibits, publications, and outreach, actively involves professionals, scholars, and visitors in the American Cocktail's history and continuing lore. Exhibits, collections, and programs attuned to the rapidly changing, multicultural population will be ever-evolving.

Added April 20, 2009, 9:36 AM

The Bar Mix Master Has Spoken...

The Bar Mix Master Has Spoken...

Sébastien by Sébastien

THIS SPACE IS DEVOTED TO THE ART OF COCKTAILS, COCKTAIL EDUCATION, AND THE REBIRTH OF CLASSIC COCKTAILS.

Added April 20, 2009, 9:36 AM

Tales of the Cocktail :: The Most Spirited Event of the Summer :: New Orleans

Tales of the Cocktail :: The Most Spirited Event of the Summer :: New Orleans

Sébastien by Sébastien

The internationally acclaimed festival of cocktails, cuisine and culture returns for its seventh year in New Orleans, July 8-12, 2009. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders and chefs—for a five-day celebration of the history and the craft of the cocktail. This year, the most spirited event of the summer invites everyone to “Stir Your Soul” with a spirited series of dinners, cocktail demos, tastings, competitions, seminars, book signings, tours and special events all perfectly paired with some of the best cocktails ever made.

Added April 20, 2009, 9:35 AM

The 10 best beer names ever - St. Petersburg Times

The 10 best beer names ever - St. Petersburg Times

Sébastien by Sébastien

I recently read a piece by John Foyston in The Oregonian relating how five bottles of an ultra-rare beer named Hair of the Dog Dave sold separately at auction for a combined $2838.30. Had there been a sixth, Foyston points out, it would have amounted to a $3,500 sixer. After cringing a bit, I had to laugh. If it had been a wine, the name on the bottle would have been something pompous sounding like Coche-Dury Corton-Charlemagne. However, these bidders shelled out up to $719 per 375ml for a tipple named Dave. You have to love the working-class ethic of the craft beer community.

Added April 20, 2009, 9:35 AM

The 10 best beer names ever - St. Petersburg Times

The 10 best beer names ever - St. Petersburg Times

Sébastien by Sébastien

I recently read a piece by John Foyston in The Oregonian relating how five bottles of an ultra-rare beer named Hair of the Dog Dave sold separately at auction for a combined $2838.30. Had there been a sixth, Foyston points out, it would have amounted to a $3,500 sixer. After cringing a bit, I had to laugh. If it had been a wine, the name on the bottle would have been something pompous sounding like Coche-Dury Corton-Charlemagne. However, these bidders shelled out up to $719 per 375ml for a tipple named Dave. You have to love the working-class ethic of the craft beer community.

Added April 20, 2009, 9:35 AM


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