Weekend Cocktail Reading 5-Nov-2010
California brandy on the rise
Classic Mixology always has a bottle CA brandy in the cabinet and agrees with SFGate.com, who writes: In the high church of classic mixology, where 19th century bar manuals are revered as scripture, no spirit has as venerated a reputation as brandy. Yet, despite being a reliable foundation for some of the cocktail's earliest incarnations, brandy is now scarce on bar menus, a casualty of cognac's sometimes exorbitant cost and the lackluster character of cheaper versions. As a result, bartenders are discovering the allure of classic drinks made not with cognac but with a spirit once considered bibulous blasphemy: California brandy.
Expressive eggnog: Varied spices spark the classic drink from region to region
Tis the season in the northern hemisphere for egg nog! The Bellingham Herald writes about regional variations and more: "The Midwest likes rum and nutmeg, the West Coast is more spicy with allspice and a little bit of cinnamon," Glaeser said. "In New England, the eggnog is typically milder. There's no dominant flavor, like a custard. Southerners want their eggnogs a little sweeter, with cinnamon and not very rummy."
Pisco Power
The Pisco Sour can be found at more and more bars, thankfully. If you're not very familiar with Pisco, a distilled grape spirit usually from Peru, then check out this post from LUPEC and try making a Pisco Sour at home.
Protonic Cocktail
Horsford's Acid Phosphate is in the Classic Mixology database (see the Riding Club Cocktail, 1900), but it's no longer available. Now Art of the Drink adds acid phosphate to the Aviation to create the Protonic Cocktail.
Punch: The Delights (and Dangers) of the Flowering Bowl
Last but not least, a quick shout-out to David Wondrich for his latest contribution to the better drinking. If you order from Amazon using this link, you'll also help support our efforts at Classic Mixology.
