{"id":625,"date":"2010-07-17T10:51:00","date_gmt":"2010-07-17T10:51:00","guid":{"rendered":"https:\/\/www.cocktailians.com\/2010\/07\/drinky-linky-girding-my-liver-for-tales-edition.html"},"modified":"2010-07-17T10:51:00","modified_gmt":"2010-07-17T10:51:00","slug":"drinky-linky-girding-my-liver-for-tales-edition","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=625","title":{"rendered":"Drinky Linky: Girding My Liver for Tales Edition"},"content":{"rendered":"<p>A bunch of interesting shiznit from the Web, for your enjoyment and perusal:<\/p>\n<ul>\n<li><em>Eater<\/em> tracks what it says are <a href=\"http:\/\/ny.eater.com\/archives\/2010\/07\/tracking_the_five_big_bar_and_cocktail_trends_of_2010.php\">the big five cocktail trends of 2010<\/a>. Really? A lot of these seem like they&#39;ve been ongoing for a while;<\/li>\n<li>The <em>NYT<\/em> <a href=\"http:\/\/travel.nytimes.com\/2010\/07\/04\/travel\/04journeys.html?ref=travel\">chronicles the cocktail scene in Copenhagen<\/a>;<\/li>\n<li>while <em>Budget Travel<\/em> <a href=\"http:\/\/www.budgettravel.com\/bt-dyn\/content\/article\/2010\/06\/24\/AR2010062403473.html\">does likewise in LA<\/a>;<\/li>\n<li>No prices on the drinks menu at the new T.G.I. Friday&#39;s in Union Square, apparently. Why on earth? <a href=\"http:\/\/ny.eater.com\/archives\/2010\/07\/apocalypse_fridays.php\">Apparently it&#39;s classier that way<\/a>. Yep. <em>Classy<\/em>. (Hmmm. Maybe I should bite the bullet and go review a Manhattan fern bar. Check out the flair!);<\/li>\n<li>Gayot.com names <a href=\"http:\/\/www.gayot.com\/spirits\/top10cocktails\/main.html\" style=\"font-family: yui-tmp;\">the top ten cocktails in the US<\/a>. I think the <a href=\"http:\/\/www.gayot.com\/spirits\/top10cocktails\/chartreuse-swizzle-pineapple-cocktail.html\">Chartreuse Swizzle<\/a> and the <a href=\"http:\/\/www.gayot.com\/spirits\/top10cocktails\/last-tango-in-modena-gin-balsamic-vinegar-cocktail.html\">Last Tango In Modena<\/a> sound especially good. (But someone tell <a href=\"http:\/\/www.gayot.com\/spirits\/top10cocktails\/apple-julep-bourbon-spearmint-cocktail.html\">those Vegas guys<\/a> that you don&#39;t put club soda in a julep. Or sour mix.);<\/li>\n<li>Not strictly cocktail-related, but the French Culinary Institute is having a fundraiser today and tomorrow to benefit Gulf wildlife. Homemade <a href=\"http:\/\/www.frenchculinary.com\/icecream0610.htm\">bourbon butter pecan ice cream with fudge &quot;tar balls&quot;<\/a> can be yours for just a fin;<\/li>\n<li>The <em>Times<\/em>&#39; Frank Bruni <a href=\"http:\/\/www.nytimes.com\/2010\/07\/09\/dining\/09bruni.html?hpw\">goes in search of good Bloody Marys<\/a> (not listed, but one of my favorites is at <a href=\"http:\/\/www.enids.net\/\">Enid&#39;s<\/a>, with their house-infused pepper vodka. The <em>Village Voice<\/em> also <a href=\"http:\/\/blogs.villagevoice.com\/forkintheroad\/archives\/2010\/07\/at_the_greenmar_13.php\">recommends<\/a> &quot;Birth of Pain&quot; mix, which sounds interesting.);<\/li>\n<li>The <em>Voice<\/em> also published a <a href=\"http:\/\/blogs.villagevoice.com\/forkintheroad\/archives\/2010\/06\/damon_dyer_of_c.php?page=1\">fun and wide-ranging interview<\/a> with <a href=\"\/2008\/03\/18\/death-co\/\" title=\"Our first encounter with Mr. Dyer.\">Cocktailians pal<\/a> and bibulous boulevardier Damon Dyer&#8230;<a href=\"http:\/\/blogs.villagevoice.com\/forkintheroad\/archives\/2010\/06\/angostura_shots.php\">the man who brought the Angostura shot to NYC<\/a>.<\/li>\n<li><a href=\"http:\/\/www.cocktailia.com\/business-of-cocktails\/trader-tiki\">Cocktailia posted a great interview<\/a> with Blair &quot;<a href=\"http:\/\/www.tradertiki.com\/\">Trader Tiki<\/a>&quot; Reynolds about his line of syrups;<\/li>\n<li>Toby Cecchini offers an interesting recipe for <a href=\"http:\/\/tmagazine.blogs.nytimes.com\/2010\/07\/01\/case-study-rhubarb-syrup\/?ref=style\">an unsweetened rhubarb syrup<\/a> that sounds like lots of fun. (I need to experiment more with my Fee&#39;s Rhubarb Bitters, too);<\/li>\n<li>Speaking of Fee&#39;s, they&#39;ve just rolled out <a href=\"http:\/\/www.kegworks.com\/blog\/2010\/07\/06\/new-from-fee-brothers-cranberry-bitters\/\">Cranberry Bitters<\/a>;<\/li>\n<li>And speaking of bitters, Robert Simonson has a great article on <a href=\"http:\/\/offthepresses.blogspot.com\/2010\/06\/diy-bitters-in-brooklyn.html\">unusual homemade bitters in Brooklyn<\/a>;<\/li>\n<li>I hear great things from a friend of Cocktailians about Guy Rehorst&#39;s <a href=\"http:\/\/www.greatlakesdistillery.com\/\">Great Lakes Distillery<\/a> in Milwaukee. Their <a href=\"http:\/\/www.chicagotribune.com\/features\/food\/ct-sun-0711-drink-wisconsin-20100711,0,6634095.story\">Citrus &amp; Honey vodka<\/a> was recently featured in the <em>Trib<\/em>;<\/li>\n<li>But <a href=\"http:\/\/www.liquorsnob.com\/archives\/2010\/06\/salmon-flavored_vodka_its_hand.php\">salmon-flavored vodka<\/a>? In a word, no;<\/li>\n<li>About.com brings us some more <span style=\"text-decoration: line-through;\" through=\"through\"><a href=\"http:\/\/cocktails.about.com\/b\/2010\/07\/03\/the-weird-salmon-vodka-more.htm\">odd and disgusting-sounding drinks<\/a>;<\/span><\/li>\n<li>I think it&#39;d be fun to serve summery cocktails in <a href=\"http:\/\/www.atxdiy.com\/2010\/07\/02\/recipe-cucumber-cups\/\">cucumber cups<\/a> &#8212; they&#39;re a little small for Pimm&#39;s, but you could always break out the Hendrick&#39;s;<\/li>\n<li>The Boston <em>Globe<\/em> recommends some <a href=\"http:\/\/www.boston.com\/lifestyle\/food\/articles\/2010\/07\/08\/great_summer_drinks\/\">unusual summertime drinks<\/a>;<\/li>\n<li>If the <a href=\"http:\/\/consumerist.com\/2010\/07\/get-your-wine-from-a-vending-machine-in-pennsylvania.html\">wine vending machine<\/a> exists, surely an Automat Shot Dispenser can&#39;t be far behind;<\/li>\n<li>Ten tips for <a href=\"http:\/\/www.appetiteforchina.com\/ten-tips-low-light-photography-pdt-manhattan-cocktail-classic\">low-light cocktail photography<\/a>;<\/li>\n<li><em>Metromix<\/em> <a href=\"http:\/\/newyork.metromix.com\/\/bars-and-clubs\/article\/q-and-a-eben\/2035764\/content\">interviews Eben Freeman<\/a> on his return to the NYC cocktail scene, kegged cocktails, and more;<\/li>\n<li>In a brace of interesting posts, Camper English <a href=\"http:\/\/www.alcademics.com\/2010\/06\/is-tequila-the-new-vodka.html\">asks if tequila is the new vodka<\/a>, and <a href=\"http:\/\/www.alcademics.com\/2010\/07\/how-to-describe-tequila.html\">offers some things to think about<\/a> when evaluating tequilas;<\/li>\n<li><a href=\"http:\/\/www.kansascity.com\/2010\/07\/13\/2079068\/spirits-and-cocktails-distillers.html\">More on the white dog trend<\/a>, from the Kansas City <em>Star<\/em>;<\/li>\n<li>And Robert Simonson points out that <a href=\"http:\/\/offthepresses.blogspot.com\/2010\/07\/hibiscus-nears-ubiquity-in-cocktail.html\">hibiscus is the next\/new Big Thing<\/a> (which is great; hibiscus is an interesting, piquant flavor. But: I&#39;m in agreement that willy-nilly deployment of the fragrant flower will lead to overexposure);<\/li>\n<li>Oddly enough, the <em>Times<\/em> discovers that <a href=\"http:\/\/www.nytimes.com\/2010\/07\/18\/fashion\/18noticed.html?_r=1&amp;src=tptw\">St. Germain is popular<\/a>, some three years after its introduction and a year or two after it became truly ubiquitous;<\/li>\n<li>Serious Eats digs up some <a href=\"http:\/\/newyork.seriouseats.com\/2010\/07\/mix_it_up_non-alcoholic_cocktails_at_rouge_to.html\">unusual non-alcoholic cocktails<\/a>;<\/li>\n<li>And very much in the other direction, <a href=\"http:\/\/offthepresses.blogspot.com\/2010\/07\/painkiller-offering-zombie-bowls.html\">Painkiller is now offering $80 zombie bowls<\/a>. Sounds deliciously lethal;<\/li>\n<li>Eatocracy <a href=\"http:\/\/twitter.com\/eatocracy\/status\/18729133198\">wondered what drink to order on an airplane<\/a>. <a href=\"\/2010\/07\/05\/cocktails-at-35000-feet-1\/\">We&#39;d covered it a couple weeks ago<\/a>, but @RuthBourdain on Twitter comes up with a <a href=\"http:\/\/twitter.com\/ruthbourdain\/status\/18734036322\">truly unappetizing option<\/a>;<\/li>\n<li>I want to go to Namibia and <a href=\"http:\/\/www.buzzfeed.com\/mjs538\/the-10-best-bars-in-namibia\">drink in these bars<\/a>;<\/li>\n<li>My friend Dante <a href=\"http:\/\/blogs.forbes.com\/booked\/2010\/07\/16\/qa-daniel-okrent-author-of-last-call-the-rise-and-fall-of-prohibition\/\">did a nice interview with Daniel Okrent<\/a>, author of <a href=\"http:\/\/blogs.forbes.com\/booked\/2010\/07\/16\/booked-review-another-round-for-prohibition\/\">a new book on Prohibition<\/a>, for Forbes.com. (I interviewed Okrent a while back for <a href=\"http:\/\/www.newyorkology.com\/archives\/2008\/12\/the_city_on_a_s.php\">a story on Prohibition and its repeal in NYC<\/a>);<\/li>\n<li>And if you don&#39;t hear from me for a while, it&#39;s because I&#39;m going to <a href=\"http:\/\/www.talesofthecocktail.com\/\">Tales of the Cocktail<\/a> next week in New Orleans. What the steamy NoLa heat doesn&#39;t start, I&#39;m sure the ethanol abuse will finish off. (I&#39;m reading <a href=\"http:\/\/thedizzyfizz.wordpress.com\/2010\/07\/14\/file-under-prepping-for-tales\/\">this guide to prepping for Tales<\/a> with a delicious tingle of nervous anticipation.) Be kind to my liver, people!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A bunch of interesting shiznit from the Web, for your enjoyment and perusal: Eater tracks what it says are the big five cocktail trends of 2010. Really? A lot of these seem like they&#39;ve been ongoing for a while; The NYT chronicles the cocktail scene in Copenhagen; while Budget Travel does likewise in LA; No [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-625","post","type-post","status-publish","format-standard","hentry","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=625"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/625\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}