Bartending - The Journal Pulp

Posts from the ‘Bartending’ Category

Putting the Cock Back in Cocktail (Part 4): Whiskey
March 13th, 2013 | Bartending | journalpulp | 11 Comments
Whiskey — or whisky, if you prefer — is a distilled spirit that’s usually made from corn, rye, barley, wheat, or, very often, a cross combination of some or all those. Whiskey is almost always aged in wooden casks which almost always consist of charred white oak. The word “whiskey” is an anglicized version of [...]
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Gin And The Murky Origins Of The Martini
October 24th, 2012 | Bartending | journalpulp | 2 Comments
In hell, said Randal Jarell, Americans tell each other how to make a martini. A martini — “the elixir of quietude” as E.B. White described it — consists of gin and vermouth. The ingredients are chilled and then strained into a cocktail glass. That, at any rate, is the original martini, though vodka is now, [...]
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Putting The Cock Back In Cocktail (The Lost Footage)
March 11th, 2012 | Bartending | journalpulp | 18 Comments
Bartending for blood? Or putting the cock back in cocktail? You decide. The following footage (which is glitchy in spots) was sent to me by a thirsty artist: It’s always a little unnerving to see yourself in action, but I thank you for watching.
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Putting The Cock Back In Cocktail (Part 1)
January 10th, 2012 | Bartending | journalpulp | 13 Comments
Bartending, which, for better or worse, consumes a great deal of my time, is a subject that evidently interests people to no end — judging, at least, from the sheer number of questions I get on the matter — and often I’m asked: Ray, why bartending? The answer is, my love of literature, which I [...]
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