Last week’s post on the perfect martini evoked a heated, then spirited, back and forth on twitter, sparked by bartender Gerry Jobe. It ultimately resulted in his suggesting I give a martinez a go. I had a look at a tweeted link and then at my new favorite drink book, Bitters, by Brad Thomas Parsons; he dates the cocktail to 1887: two parts sweet vermouth, 1 part gin, maraschino liqueur, Boker’s bitters and a twist. Sounded intriguing, sort of like a martini and a negroni doing a tango. But I prefer a more muscular cocktail—more gin, less sweetness—and offer here a variation on what was a week ago an unknown cocktail. I’m calling it The Berkshire Martinez, because that’s where it was first made, Berkshire Road, Cleveland Heights, last night and photographed by Donna. It Read On »

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OK, it’s really gotten bad. I’d been ready to give up the fight. But I just can’t let this one go. I went up to the bar, I’m not even going say where, and asked for a martini. The bartender, I shit you not, said, “Any preference of vodka?” I left. I just left. Walked out. I’ve gotten used to the question, “Vodka or Gin?,” grudgingly and have been told outright by Jonathan Gold to simply give it up, losing battle, he said. But I can’t. I can’t. Names are important. H.L. Mencken, as the martini Wiki entrance notes, calls this drink “the only American invention as perfect as the sonnet.” So true! And sonnets are not writ with Vodka, which is defined by tastelessness.  (The “vodka martini” should be referred to as a Kangaroo, Read On »

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Cider is becoming a hot trend learn about the various types that come out of Quebec, Canada; via Culture.  

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Cold nights need hot drinks, take a look at these hot drinks, via Huffington Post.

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In time for New Year’s Eve, a quick tutorial about bubbly and suggested purchases, via WSJ.

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