This weekend while walking the streets of Chinatown, I ran into Tom Brown standing outside the Passenger. He was trying to absorb the last few rays of sunshine before taking his turn behind the bar. We got to talking, and he mentioned the latest madness among bar drinkers: those who ask for a shot of […]
Posts Tagged ‘cocktails’
The "Drink Chef" Blake Donaldson has a more elegant (and less messy) way to prepare an Irish Car Bomb/Irish Triplets. Take a look.
Carrie and I were baffled by the name "Irish Triplets," which we spotted on Molly Malone's St. Patrick's Day drinks menu this past weekend, though we did have fun speculating on its origins and definition. Carrie figured it was every heterosexual man's fantasy. I figured it was every single man's domestic nightmare. The bartender finally explained that "Irish […]
As we head toward Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we’re all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we […]
Yesterday afternoon, Y&H received an emergency e-mail from Meshelle Armstrong over at Restaurant Eve. Illusionist and endurance specialist David Blaine was in the house!, she wrote. And apparently not hanging upside down by wires. Meshelle and chef/husband Cathal Armstrong, the duo behind the four-star performer, are big fans of Blaine. Meshelle said the magician was going […]
Tom and Derek Brown have pour, mixed, and stirred drinks at some of the best spots in the District: Komi, Citronelle, Palena, the Gibson, Corduroy, and Cork. But when the brothers decided to open their own joint, The Passenger, they didn't want anything as formal as their former places of employment. "I wanted a place […]
One of the truly defining characteristics of being a cocktail nerd is making your own ingredients–syrups, tinctures, cordials and–the granddaddy of them all–bitters. Bitters are essential to the cocktail, which, incidentally, was first defined in 1806 in a Hudson, New York newspaper called the Balance & Columbian Repository as containing spirits, water, sugar and bitters.
I don’t know exactly how it happened but the city is suddenly teaming with those bleary-eyed searchers who would take down glass after glass in a quest for the perfect flavor-to-buzz ratio that has been dubbed the cocktail movement. Recently a woman sat down at my bar and asked for an old cocktail from the […]
To get the cocktail-speak down you have to realize that Prohibition was not the cause of cocktails, which is a common misconception, but the demise of them. The Golden Age of Cocktails was prior to prohibition during the late 19th century, approximately between 1860 and 1917.
In this week's Young & Hungry column, Proof mixologist Adam Bernbach explains why he named his rye-based cocktail the "Koufax." In this slide show, created by photographer Darrow Montgomery and online producer Ted Scheinman, Bernbach shows us how he makes the golden cocktail — and where he drew his inspiration.