{"id":742,"date":"2008-10-28T11:37:22","date_gmt":"2008-10-28T11:37:22","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/10\/slow-drink-week.html"},"modified":"2008-10-28T11:37:22","modified_gmt":"2008-10-28T11:37:22","slug":"slow-drink-week","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=742","title":{"rendered":"Slow Drink Week"},"content":{"rendered":"

It's Slow Drink Week in New York City this week — and no, that doesn't mean the bartenders dawdle, or that you're forced to drink sloe gin (not that that<\/em> would be a problem<\/a><\/span><\/span>.)  Rather, it's a spinoff of the "Slow Food<\/a>" movement, which celebrates artisanal, sustainable, and basically non-industrial food practices.  Because attention to those things = increased tastiness, which we should all be able to get behind.<\/p>\n

Slow Food principles apply nicely to the cocktailian mindset: you can't get much more fast-food-like than doing things like using premade "sour mix", soda guns, prebottled cocktails, or just plunking a bunch of sweet crap in a cocktail glass and calling it a Martini.  Slow drinking involves taking time to consider how each ingredient's taste contributes to the whole, measuring the ingredients carefully, and not cutting corners when building a tasty, well-balanced cocktail.  (It's why you squeeze those juices freshly rather than resorting to ReaLemon. It just tastes better.)<\/p>\n

At any rate, I'm probably preaching to the choir here, so let me point you to the list<\/a> of Slow Drink Week events:<\/p>\n