Category: Seen Elsewhere

I don’t know whether the President’s plan to cut every taxpaying American a check in the next few months is a good one or not, but given that it looks like it’s going to happen, and given that it’s supposed to be used to invigorate the economy and not go to paying down offshore betting…

Charming brand-new wedding tradition that I utterly approve of:  the shaking of the unity cocktail. (via Offbeat Bride, via Alcademics)

Nifty idea alert:  an Old-Fashioned with orange-flavored cotton candy.  Cool.

Hmmmph.  The new Astor Center culinary education complex looks fab indeed…but charging $95 for a two-hour cocktail demonstration — even when they’re demonstrated by a true luminary like Jim Meehan — is a bit rich for my blood. After all, the New School’s demonstrations and tastings start at $55, and the Institute for Culinary Education’s…

Hmmmph.  The new Astor Center culinary education complex looks fab indeed…but charging $95 for a two-hour cocktail demonstration — even when they’re demonstrated by a true luminary like Jim Meehan — is a bit rich for my blood. After all, the New School’s demonstrations and tastings start at $55, and the Institute for Culinary Education’s…

One of the things that makes cocktailian culture so endlessly fascinating (aside from the alcohol, of course) is the sheer variety of it all; aside from the infinite number of drinks and recipes out there, there are often several different ways to make a given drink (which brands of spirits do you use, and in…

One of the things that makes cocktailian culture so endlessly fascinating (aside from the alcohol, of course) is the sheer variety of it all; aside from the infinite number of drinks and recipes out there, there are often several different ways to make a given drink (which brands of spirits do you use, and in…

The Baltimore Sun chimes in on the never-ending debate on how best to mix and chill one’s martini. Turns out it’s as much a sizzle-versus-steak argument as it is about anything substantial in re the actual finished product. "When I was in Tokyo, I liked the way Japanese bartenders would shake martinis," says David Myers,…

The Baltimore Sun chimes in on the never-ending debate on how best to mix and chill one’s martini. Turns out it’s as much a sizzle-versus-steak argument as it is about anything substantial in re the actual finished product. "When I was in Tokyo, I liked the way Japanese bartenders would shake martinis," says David Myers,…

This method, from Academic Productivity, and used here to drive a rolling writing deadline, could (and, oh yes, should) be adapted to any pursuit that one finds less than palatable: What I call the Martini Method is named after an anecdote I once read about the novelist Anthony Burgess (of Clockwork Orange fame). Burgess was…