{"id":631,"date":"2010-06-17T11:56:12","date_gmt":"2010-06-17T11:56:12","guid":{"rendered":"https:\/\/www.cocktailians.com\/2010\/06\/drinky-linky-bloomsday-edition.html"},"modified":"2010-06-17T11:56:12","modified_gmt":"2010-06-17T11:56:12","slug":"drinky-linky-bloomsday-edition","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=631","title":{"rendered":"Drinky Linky: Bloomsday (+1) Edition"},"content":{"rendered":"<div class=\"flickr-frame\">\t<a href=\"http:\/\/www.flickr.com\/photos\/globetrodden\/4694847950\/\" title=\"photo sharing\"><img decoding=\"async\" alt=\"\" class=\"flickr-photo \" src=\"http:\/\/farm5.static.flickr.com\/4028\/4694847950_232eeaa880.jpg\" \/><\/a>\t<\/p>\n<p><span class=\"flickr-caption\"><a href=\"http:\/\/www.flickr.com\/photos\/globetrodden\/4694847950\/\">Go Latino!<\/a>, originally uploaded by <a href=\"http:\/\/www.flickr.com%3Csmall%3E\/people\/globetrodden\/\">Globe Trodden<\/a>.<\/span><\/p>\n<p>I know it&#39;s really <a href=\"http:\/\/en.wikipedia.org\/wiki\/Bloomsday\">a day when you should be<br \/>\ndrinking a &quot;good glass of Burgundy&quot;<\/a> at <a href=\"http:\/\/en.wikipedia.org\/wiki\/Davy_Byrne%27s_pub\">Davy<br \/>\nByrne&#39;s<\/a>, <small>(<em>What do you mean? It&#39;s June 17th. &#8211;Ed.<\/em> (Yeah, but I started writing this post yesterday.) <em>Hmmmph. &#8211;Ed.<\/em>)<\/small> but here&#39;s a roundup of things mixological that I&#39;ve found<br \/>\ninteresting lately:<\/p>\n<ul>\n<li>I loved the above photo, taken by ace <a href=\"http:\/\/www.salon.com\/technology\/ask_the_pilot\/\">&quot;Ask The Pilot&quot; columnist<\/a> Patrick Smith at the bar of the Novotel in Accra, Ghana. As <a href=\"http:\/\/www.flickr.com\/photos\/globetrodden\/4694847950\/\">he puts it<\/a>, &quot;Apparently, if you are a West African, your idea of &#39;Latino&#39; is a crazy<br \/>\nold woman smoking a gigantic cigar.&quot; And if you&#39;re curious, ten Ghanaian cedi is worth approximately US$7.38 at today&#39;s cash rate;<\/li>\n<li>Who are the best cocktailian bartenders? <a href=\"http:\/\/www.cocktailkingdom.com\/vote\/\">Cocktail Kingdom<br \/>\nwants you to vote<\/a>;<\/li>\n<li>I think I&#39;ll give <a href=\"http:\/\/gizmodo.com\/5520112\/come-inside-the-rectum-bar-for-a-slow-comfortable-screw-up-against-the-wall\">the<br \/>\n Rectum Bar<\/a> a <small>(pun all-too-sadly-intended)<\/small> pass;<\/li>\n<li>What&#39;s in a name? The <em>Times<\/em>&#39; Frank Bruni <a href=\"http:\/\/www.nytimes.com\/2010\/06\/11\/dining\/11bruni.html\">examines odd cocktail names<\/a>. (I sympathize, as I am absolutely terrible at naming original drinks);<\/li>\n<li>I need to pick up a copy of <a href=\"http:\/\/www.danielokrent.com\/\">Daniel Okrent<\/a>&#39;s <a href=\"http:\/\/www.powells.com\/biblio\/1-9780743277020-2\">new book<\/a> about the rise and fall of Prohibition. (I <a href=\"http:\/\/www.newyorkology.com\/archives\/2008\/12\/the_city_on_a_s.php\">talked to him in December 2008 about Repeal Day in New York<\/a>.) In an excerpt run in <em>New York<\/em> magazine, <a href=\"http:\/\/nymag.com\/nightlife\/features\/65625\/\">Okrent suggests that Prohibition gave birth to modern New York nightlife<\/a>;<\/li>\n<li>Along with the Okrent excerpt, <em>New York<\/em> also published <a href=\"http:\/\/nymag.com\/nightlife\/features\/65627\/\">an interesting map of Prohibition-era watering holes<\/a>;<\/li>\n<li><em>Slate<\/em>, in a review of Okrent&#39;s book, <a href=\"http:\/\/www.slate.com\/id\/2255385\/pagenum\/all\/\">limns why Prohibition didn&#39;t work<\/a>;<\/li>\n<li>Creative &#8212; possibly <em>too<\/em> creative: burning rosemary to<br \/>\n&quot;release its essential oils&quot;? &#8212; <a href=\"http:\/\/www.nytimes.com\/2010\/06\/13\/fashion\/13boite.html\">cocktails<br \/>\nhit Miami<\/a>;<\/li>\n<li>A Manhattan nightclub is selling a &quot;sensual, exotic, mythological&quot; <a href=\"http:\/\/www.nydailynews.com\/ny_local\/2010\/05\/17\/2010-05-17_160_cocktail_is_nectar_of_gods__creator.html\" style=\"font-family: yui-tmp;\">cocktail that costs $160<\/a> and includes<br \/>\n <a href=\"http:\/\/www.louis-xiii.com\/\" title=\"I love that the \nwebsite asks you how old you are. Yeah, &#39;cause the average 19-year-old \ndrinks $1600 Cognac...\">Louis XIII Cognac<\/a> (at $1,600\/bottle) and<br \/>\nIranian saffron oil (at $300\/gram.) Seems purely like trendwhore bait,<br \/>\nthough, as the drink &#8212; comprised of homemade absinthe that&#39;s flamed,<br \/>\ntwo drops of the saffron oil, a handcarved cube of ice &quot;made by a<br \/>\nworld-famous ice sculptor&quot;, and the Cognac &#8212; certainly sounds like a<br \/>\nwaste of good brandy. (Besides, if I&#39;m ever in the position of being<br \/>\nable to go for a <a href=\"http:\/\/www.forbes.com\/2007\/11\/01\/cocktails-pricey-expensive-forbeslife-cx_ls_1102cocktails.html\">truly<br \/>\n pricy cocktail<\/a>, I&#39;ll go to <a href=\"http:\/\/www.ritzparis.com\/jump_to.asp?id_target=1340&amp;id_lang=2\">Paris<\/a><br \/>\n and get a <a href=\"http:\/\/en.wikipedia.org\/wiki\/Ritz_Sidecar\">Ritz<br \/>\n Sidecar<\/a> made with pre-phylloxera 1865 Cognac);<\/li>\n<li>While we&#39;re talking about setting absinthe and rosemary on fire, perhaps these bartenders should be careful. <a href=\"http:\/\/www.nytimes.com\/2010\/06\/14\/nyregion\/14bar.html?scp=1&amp;sq=apotheke&amp;st=cse\">Apotheke owner Albert Trummer was arrested Sunday<\/a> by fire marshals for pouring liquors along the bar and igniting them, which created a huge fireball. (Again with the waste of good booze.)<\/li>\n<li>Did you know that <a href=\"http:\/\/blogs.discovermagazine.com\/gnxp\/2010\/05\/people-of-class-drink-alcohol\/\">people<br \/>\n of class drink alcohol<\/a>? Or at least ones with higher vocabularies?<\/li>\n<li>Robert Simonson <a href=\"http:\/\/offthepresses.blogspot.com\/2010\/06\/90-day-sour.html\">takes note of Rye bartender Sother Teague&#39;s &quot;90-Day Sour&quot;<\/a>, a take on the <a href=\"http:\/\/www.jeffreymorgenthaler.com\/2010\/barrel-aged-cocktails\/\">aged-cocktail boom started by Jeffrey Morgenthaler<\/a> (and <a href=\"\/2010\/05\/28\/pdx-the-d-evidently-stands-for-drinking\/\">sampled by yours truly<\/a>.) Sounds great. (I should note that I went to Rye for the first time a couple of weeks ago for a very nice brunch, and got the best Ramos Gin Fizz of my life from Teague. He also makes his own bitters and has put together a very good-sounding cocktail menu);<\/li>\n<li>Pete Wells of the <em>NYT<\/em> <a href=\"http:\/\/www.nytimes.com\/packages\/html\/newsgraphics\/projects\/nyc-app\/\">lists his twenty-five favorite bars<\/a> &#8212; haute, divey, and everything in between;<\/li>\n<li><a href=\"http:\/\/crumpetsandcakes.blogspot.com\/2010\/06\/cucumber-gimlet.html\">This approach to a cucumber gimlet<\/a> &#8212; with cucumber puree! &#8212; looked interesting <small>(thanks to Kosmonaut for bringing it to my attention)<\/small>;<\/li>\n<li><a href=\"http:\/\/www.nytimes.com\/2010\/05\/05\/dining\/05white.html\">White dog is getting trendy<\/a>;<\/li>\n<li>Dave Arnold and Nils Nor\u00e9n of <a href=\"http:\/\/www.cookingissues.com\/\">Cooking Issues<\/a> (interviewed also <a href=\"\/2009\/05\/25\/hightech-cocktails-with-dave-arnold-and-nils-noren\/\">here<\/a>) <a href=\"http:\/\/www.latenightwithjimmyfallon.com\/video\/dave-arnold-and-nils-norens-high-tech-gin-and-tonic-61110\/1233756\/\">made their high-tech gin &amp; tonic for Jimmy Fallon<\/a> recently; <\/li>\n<li><a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2010\/06\/09\/clover-club-to-open-for-lunch\/\">Clover Club will be opening for lunch<\/a>, and owner Julie Reiner is <a href=\"http:\/\/offthepresses.blogspot.com\/2010\/06\/julie-reiner-christens-soho-bar-lani.html\">opening an Hawaiian-themed bar<\/a> as well;<\/li>\n<li><em>New York<\/em> magazine had an interesting feature a while back called &quot;<a href=\"http:\/\/nymag.com\/nightlife\/wheretodrink\/2010\/booze-chain\/\">The Booze Chain<\/a>&quot;, in which they asked a bartender their favorite current drink, then asked the creator of that drink what their favorite is, and so on;<\/li>\n<li><a href=\"http:\/\/www.chow.com\/blog\/2010\/06\/bringing-gran-classico-bitter-back\/\">Gran Classico Bitter sounds like it might be an interesting ingredient<\/a>. I want to do more cocktails with <em>amari<\/em> and other digestive bitters;<\/li>\n<li>Who&#39;s the best bartender in New York City? Frank Bruni (along with Dale DeGroff and Jim Meehan) <a href=\"http:\/\/www.nytimes.com\/2010\/05\/28\/dining\/28bruni.html\">nominates Doug Quinn at P.J. Clarke&#39;s<\/a>. Quinn answered reader questions <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2010\/06\/01\/ask-a-bartender-round-one-responses\/\">here<\/a>, <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2010\/06\/02\/ask-a-bartender-round-two-responses\/\">here<\/a>, and <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2010\/06\/03\/ask-a-bartender-the-final-round\/\">here<\/a>.<\/li>\n<li>Wow: &quot;Continuing its spirited marketing embrace of the fashion industry,<br \/>\n<a href=\"http:\/\/www.wwd.com\/fashion-news\/fashion-scoops\/coach-shanghai-flagship-belvedere-matthew-williamson-3051275\">Belvedere Vodka has enlisted Matthew Williamson<\/a><a><\/a><a> to<br \/>\ncreate a limited edition kaftan<\/a> inspired by the launch of its new pink<br \/>\ngrapefruit flavor.&quot; The $1,450 &quot;vibrant pink print&quot; garment is on sale now. I guess if you can&#39;t sell the flavor, you can at least try to sell the image;<\/li>\n<li>Guess <a href=\"http:\/\/gawker.com\/5554694\/vodka-advertising-both-tasteless-ruinous\">who else is hawking vodka<\/a>? Spike Lee, for one, whose &quot;<a href=\"http:\/\/www.notcot.com\/archives\/2010\/05\/absolut-brooklyn.php\">Absolut Brooklyn<\/a>&quot; is flavored with red apple and ginger. (Really? Brooklyn&#39;s redolent of many, many things, but I doubt I&#39;d go <em>there<\/em>.) And, as <a href=\"http:\/\/www.newyorkshitty.com\/brooklyn\/?p=39636\">Miss Heather points out<\/a>, Absolut apparently <a href=\"http:\/\/www.brownstoner.com\/brownstoner\/archives\/2010\/06\/brooklyn_blogfe_2.php\">successfully bribed bloggers<\/a> for coverage of an event with bottles of vodka and Flip video cameras. (<em>NYT<\/em> story <a href=\"http:\/\/www.nytimes.com\/2010\/06\/13\/weekinreview\/13goodman.html?ref=technology\">here<\/a>.) For the record, I&#39;d like to state that while Cocktailians does accept freebies (invitations to events, products for sample and review, and the odd bit of inexpensive promotional swag), they don&#39;t sway our coverage, and we will absolutely disclose these gifts when writing about the givers. It&#39;s only fair to the reader, and <a href=\"http:\/\/www.wired.com\/epicenter\/2009\/10\/ftc-bloggers\/\">it&#39;s the law<\/a>. (The bloggers who took the vodka and the video cameras to write about Absolut without that disclosure should Absolut-ly know better.) While we really need to put together a proper About page (<a href=\"http:\/\/marriedwithdinner.com\/about\/\">Married With Dinner&#39;s is particularly good<\/a>), this is <a href=\"\/2008\/03\/03\/paid-programmin\/\">not a new policy<\/a> for us at Cocktailians.<span class=\"flickr-caption\"><\/span><\/li>\n<\/ul>\n<\/div>\n<p class=\"flickr-yourcomment\">\n","protected":false},"excerpt":{"rendered":"<p>Go Latino!, originally uploaded by Globe Trodden. I know it&#39;s really a day when you should be drinking a &quot;good glass of Burgundy&quot; at Davy Byrne&#39;s, (What do you mean? It&#39;s June 17th. &#8211;Ed. (Yeah, but I started writing this post yesterday.) Hmmmph. &#8211;Ed.) but here&#39;s a roundup of things mixological that I&#39;ve found interesting [&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-631","post","type-post","status-publish","format-standard","hentry","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/631","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=631"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/631\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}