DrinkBoy: Adventures in Cocktails

Cocktail: Penicillin

Sam Ross (2005) — Wed, 09 Oct 2019 16:16:12 GMT

This drink is quickly becoming a favorite of craft bartenders across the country. It was created by Sam Ross while he was bartending at Milk & Honey in New York sometime in 2005. He sees it as a "gateway" drink which can help to introduce newcomers to the complexities of a peaty scotch without overpowering them.

Cocktail: Eye Opener

Wed, 09 Oct 2019 16:10:39 GMT

For a variety of reasons, it can be a difficult task forcing one's eyes to open in the morning. Fortunately, early on, our imbibing forefathers and mothers created smooth and delicious concoctions that might help gently lift our eyelids to greet the day.

Cocktail: Shifting Sands

Sasha Petraske — Wed, 02 Sep 2015 10:52:19 GMT

This is a refreshing drink that was created by Sasha Petraske

Cocktail: Red Hook

Vincenzo Errico, 2003 at Milk and Honey NY — Tue, 16 Feb 2016 14:39:33 GMT

Starting with the “Manhattan” there has been pattern of naming cocktails after cities, places, and neighborhoods in New York. In 2004, Vincenzo Errico, while working at Milk & Honey in New York, created a riff on the Manhattan and named it after the “Red Hook” neighborhood in Brooklyn (as opposed to the town of Red Hook, which is also in New York).

Cocktail: Harvard Fizz

"Modern American Drinks" by George J. Kappeler (1895) — Tue, 09 Jun 2015 10:05:41 GMT

The original version of this drink was known as the "Harvard Cocktail" from 1895, which had a slightly different recipe. This "Fizz" version of it evolved from that one and is served as a traditional "Fizz" instead of in a cocktail glass.

The original Harvard Cocktail recipe was:

"One dash gum-syrup, three dashes Angostura bitters, half-jigger Italian vermouth, half-jigger brandy in half a mixing-glass of fine ice. Mix, strain into cocktail-glass, fill up with seltzer."

Cocktail: Penicillin

Sam Ross (2005) — Thu, 22 Jan 2015 15:19:41 GMT

Cocktail: Bramble

Dick Bradsell — Thu, 22 Jan 2015 15:12:15 GMT

One of the early "new modern classic" cocktails to come out of London, from famed bartender Dick Bradsell.

Cocktail: Boulevardier

"Barflies and Cocktails" (1927) — Thu, 04 Aug 2016 15:03:52 GMT

Essentially a "Bourbon Negroni". It originally appeared in "Barflies and Cocktails" (1927) using equal parts of all three ingredients. Boosting up the bourbon helps to make a more balanced cocktail.

Cocktail: White Negroni

Wayne Collins (2001) — Fri, 24 Feb 2023 01:33:13 GMT

One of the first "Negroni" variations, the White Negroni was created by Wayne Collins on a lark in 2001.

Cocktail: Piña Colada

Caribe Hilton’s Beachcomber Bar (1954) by Ramón "Monchito" Marrero — Fri, 11 Jun 2021 16:27:33 GMT

The Piña Colada is said to have been created by Ramón "Monchito" Marrero at the Caribe Hilton’s Beachcomber Bar on August 15, 1954.

Website: Professor Cocktail

9/19/2011 1:15:39 PM

Professional Book critic and amateur cocktailian, David Montgomery has endered the blogging world with a website he calls "Professor Cocktail". It's just gotten started and will hopefully provide some insights as he navigates the oft confusing world of mixology. As a former American History college professor, I have high hopes that he'll utilize some of the background to provide some... er... background.

Book: Hawai'i Tropical Rum Drinks & Cuisine by Don the Beachcomber

Arnold Bitner, Phoebe Beach — 8/10/2008 9:32:07 AM

Don the Beachcomber was the originator of the famous "Tiki" restaurnat craze which spread across the nation in the middle of the 1900's. This book contains a variety of food & drink recipes which Don Beach featured in many of his restaurants. Arnold and Phoebe also provide a variety of interesting historical insights and observations about who Don Beach was, and how his ideas sparked a culinary phenomenon.

Book: Beachbum Berry's Taboo Table

Jeff Berry — 8/10/2008 9:25:13 AM

Following up on his successful "Tiki" cocktail guides (Grog Log, Intoxica), Jeff Berry this time presents an array of food recipes from many of the nations best known Tiki restaurants. He also of course includes a collection of drink recipes as well.

Book: Famous New Orleans Drinks and how to mix'em

Stanley Clisby Arthur — 8/10/2008 9:21:01 AM

Since it's initial publication in 1937, this book of New Orleans drinking culture and recipes has proven so popular as to be regularly reprinted. While some of the history it contains has to be taken with a grain of salt (for example, the Sazerac is NOT the drink that originated the term "Cocktail"), it is still an excellent snapshot of the drinks that were being served in New Orleans soon after Prohibition.

Book: The Complete Book of Spirits

Anthony Dias Blue — 8/10/2008 9:16:13 AM

Providing a details guide to a wide variety of spirits, this book includes historical details, production methods, tasting notes, as well as a variety of recipes for cocktails and other mixed drinks.

Book: Bartender's Guide

Jerry Thomas — 8/10/2008 9:08:04 AM

Following up on the 1862 edition, this book presents an updated collection of recipes. The number of cocktails presented in this book have doubled, from 10, to 20.

Book: How's Your Drink

Eric Felten — 8/10/2008 9:03:36 AM

Presenting a compendium of his articles from the Wall Street Journal, Eric Felten provides a well rounded examination of many of the countries best cocktails. He wraps around these recipes an entertaining glimpse of historical details and personal insights.

Book: Bartender's Guide

Jerry Thomas — 8/10/2008 8:55:18 AM

The first bartender's guide was published in 1862, and included over 200 drink recipes provide by Jerry Thomas. There have been a number of reprints of this book over the years, the most recent, and perhaps the most impressive, is this one produced by Mud Puddle books in 2008, including a new introduction by famed historian David Wonrich.

Website: BarStuff

6/3/2011 11:15:47 AM

BarStuff.de is a popular bar supply company in Germany, which has an interesting and useful collection of products, and best of all, they ship internationally!

Book: DIY Cocktails

Marcia Simmons, Jonas Halpren — 5/4/2011 9:58:22 AM

DIY Cocktails provides a step by step guide to understanding why the "classic" cocktail recipes work, and then encouraging the reader to try their own modifications in an effort to become more comfortable with coming up with their own recipes.

Article: Adjusting The Volume

Robert Hess — 5/22/2004 12:00:00 AM

One of my frustrations in the modern trend of cocktails, is that many people seem to think bigger is better. Why can't they learn that this isn't good for the customer, or the business.

Website: Spirits and Cocktails

4/4/2019 9:33:12 AM

The site describes itself as "A place for civil discourse on spirits, cocktails, bars, bartenders, and related topics". Hopefully it will be far more than that. It is the brainchild of Martin Doudoroff, the man behind many great iPhone cocktail apps, and it will hopefully be a great resource to cocktail enthusiasts the world over.

Article: Noilly Prat vs Noilly Prat

Robert Hess — 4/19/2009 12:00:00 AM

Or "Will the Real Noilly Prat Please Stand Up."... or perhaps I am the only one who remembers the old "To Tell The Truth" show?

Article: Drinking Las Vegas

Robert Hess — 3/22/2009 12:00:00 AM

Cocktails and mixed drinks fly fast and furious throughout this larger than life town, most however are culinary disasters. Thankfully, there are a few rays of hope which stand out, with the tantalizing promise of more to come.

Book: The Essential Bartenders Guide

Robert Hess — 3/13/2009 3:46:12 PM

The Essential Bartender’s Guide is a great overview guide on proper technique, details, recipes, and overall mixology guidance that almost anyone, regardless of their skill level, will find useful.

Website: Kindred Cocktails

12/17/2010 3:01:43 PM

Kindred Cocktails is an online cocktail database with a slight difference, it actually allows you to add your own cocktail recipes to the site and see recipes others have added.

Article: A Proper Chill

Robert Hess — 11/25/2005 12:00:00 AM

Getting a properly chilled cocktail simply means making the best use of ice in chilling it down. There are however many methods of doing this which might at first "sound" like a good idea, but in fact aren't.

Article: Sour Mix: How to Wield That Hammer

Robert Hess — 11/21/2009 12:00:00 AM

Sour mix is an ingredient that many beginners find to be rather confusing. Hopefully I can assist in removing some of the mystery of this very simple ingredient, as well as provide some pointers on it's proper usage.

Website: Uber Bar Tools / ProDesign

10/28/2009 9:54:49 AM

Michael Silvers created ProDesign, an integrated design, manufacturing, and fulfillment company which produces unique and elegant barware. UberBarTools is the result of this project and can be relied on as a source of innovative and exciting tools for any bar, home or professional.

Website: Miss Charming

10/28/2009 9:42:27 AM

Cheryl Charming has turned her love of bartending and instictive creativity into an ever broadening set of opportunities and resources. On her site you will find facinating information for consumers, bartenders, and bar owners.

Website: Cocktail Kingdom

10/28/2009 9:24:27 AM

Greg Boehm, owner of Mud Puddle Books, has turned his facination for classic cocktails into a thriving business. Starting out by simply providing accurately reproduced reprints of some of the most acclaimed cocktail books from the past, he has expanded the offerings available on his site to also include a variety of imported barware that is difficult, if not impossible, to find in the US. He also provides a great selection of bitters which are so crucial to a craft cocktail.

Website: Summit Sips

10/28/2009 8:55:51 AM

Summit Sips is an ongoing collection of musings about recipes, techniques, tools and other cocktail-related topics. Subjects include classic and contemporary cocktails, homemade ingredients, bars, restaurants and other social aspects of life in and around St. Paul.

Website: Cocktail Enthusiast

10/27/2009 10:46:02 AM

Cocktail Enthusiast is a blog operated by Kevin Gray, a Dallas-based cocktail enthusiast (hence the name) which provides a personal exploration of cocktails and spirits, mixology and drinking culture. It has emphasis on both classic cocktails and modern innovations. It will often list cocktail recipes, liquor reviews, along with the occasional bar review and news piece.

Article: Cocktails: The Liquid Cuisine

Robert Hess — 10/15/2006 12:00:00 AM

Why is it that combining ingredients and flavors in the kitchen are easily thought of as "culinary", while doing the same thing with liquid ingredients behind the bar isn't? Personally, I think it's about time for a change.

Website: Mister Mojito

10/1/2009 8:07:05 PM

David Nepove has long been a well respected bartender in San Francisco, and like most bartenders constantly bemoaned the quality of barware available. Unlike most bartenders however, he decided to do something about it. First he designed his own line of mudders, and then he sourced a variety of great tools to compliment them. I've been using several of his products for many years, and highly recommend them.

Article: Definitions and Precisions

Robert Hess — 1/27/2009 12:00:00 AM

Far too many people are mixing cocktails simply by following a recipe, without really understanding the role that the different ingredients or methods play in the final product. I'd like to use one of the focus points of Molecular Gastronomy, and by association Molecular Mixology, to perhaps provide some additional insights on the art of the culinary cocktail.

Article: Your First Drink

Robert Hess — 1/2/2005 12:00:00 AM

Everyone has to start somewhere... where did you start with your first drink? And how might that have set the stage for the style of drinking you would move toward next? If your first tentative steps are well placed, it puts in in that much better of a position to really enjoy what the future might hold.

Article: On Molecular Mixology

Robert Hess — 1/19/2009 12:00:00 AM

Molecular Mixology seems to be the "hot and trendy" thing these days. Bartenders messing around with foams, alginate, liquid nitrogen, and a variety of other devices that would make a mad scientist envious. But lets not religate MM to being just another "fad", instead lets take a closer look at it and really discover what it's all about.

Book: The Oxford Companion to Spirits and Cocktails

David Wondrich, Noah Rothbaum — 1/18/2022 2:11:11 PM

An extremely important encyclopedic compendium of information on virtually everything related to cocktails and spirits.

Article: Culinary Evolutions

Robert Hess — 1/1/2004 12:00:00 AM

To appreciate, or even understand, the cocktail as a culinary artform, it is important to take a close look at cuisine in general and how it has evolved over the centuries.