Putting the Cock Back in Cocktail: Winter Drinks You’ve Never Had
December 26th, 2014 | Bartending | journalpulp | 10 CommentsMy pappy said “Son, you’re going to drive me to drinking if you don’t stop driving that hot rod Lincoln.”
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The Carpet-Licker and the Cosmo
June 26th, 2014 | Bartending | journalpulp | 22 CommentsAnd other fine, fine cocktails from the 1980’s: Possibly Related: Getting Numb with Rum
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Putting the Cock Back in Cocktail with Rum
April 22nd, 2014 | Bartending | journalpulp | 12 CommentsNothing says springtime like a refreshing rum cocktail — refreshing, with its remoter connotations of freshets and bursting water. Come and have a drink with the unwashed: Rum, like the hangovers it can create, is a side-effect, a by-product: a by-product of the juice that comes from sugarcane. And that, really, is one of the […]
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Putting the Cock Back in Cocktail (Part 7): The Blue Blazer
February 19th, 2014 | Bartending | journalpulp | 5 Comments -
Putting the Cock Back in Cocktail (Part 4): Whiskey
March 13th, 2013 | Bartending | journalpulp | 16 CommentsWhiskey — 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 CommentsIn 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 (Part 1)
January 10th, 2012 | Bartending | journalpulp | 17 Comments[youtube http://www.youtube.com/watch?v=BtM5yIQm6jw&w=420&h=315] 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, […]
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