White Collar Wire’s weekend cocktail notes.
You sit down at a bar, peruse the menu, decide on a tipple, order, and then… wait. It is this moment of waiting that has indescribable power. This moment is filled with anticipation – a pause – and it is the time I always use to watch the scene behind the bar. I carefully observe the tender of bar, watching his or her hands quickly trade bottle for bottle, add ice, bitters, and then delightfully shake the concoction or stir with casual flair. It’s a glorious moment, a moment when one always asks themselves, will the cocktail be as magnificent as I’ve imagined??? And then, there it is. A glorious potation filled glass shimmering in the bar’s candle light, waiting to be devoured. And then, the moment of climax: the first sip.
Jude Goergen from Glassbackwards has found a way to make this moment of anticipation even better – each cocktail is prepared backwards. Yes, backwards, and, some might argue, it’s even better that way.
These high-quality videos give one added appreciation for the art of a good bartender.
From the Washington Post, a revival of ’80s cocktails:
When cocktail lovers talk about “classic” cocktails, they usually mean drinks made before 1950: The Perfect Martini, the Singapore Sling, the Daiquiri. Few would make the case that a Kamikaze or Harvey Wallbanger belongs in such exalted company.
Unless, of course, they work at the Majestic.
Still, a little too green for us.