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Pete Wells in the New York Times writes a quick guide to summer bartending, with an emphasis on quality ingredients and how they're used to make truly refreshing drinks. As someone who rarely drinks mixed drinks (mostly because I dislike the bastardized versions that have become prevalent thanks in great part to syrupy high-frutose corn syrup additives in cola and tonic) I'm excited to try some of these at home, particularly the Pimm's Saigon.
As I noted previously, I rarely drink mixed drinks; when I do, it's usually at places like Cherry Street Wine Cellar & Bistro, Sycamore Restaurant, or Teller's. Where do you go for properly made drinks?
On a slightly tangential note, I'll be attending a blind beer tasting at Sycamore Restaurant this Sunday at 3pm (June 28th); the theme is stouts. More information on the tasting, hosted by Columbia Beer Enthusiasts, can be found here.
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2 comments:
I too enjoyed that article. I'm looking forward to making Moscow Mules with homemade ginger ale this summer. Homemade stuff is really not hard--just make sure you don't let the pressure in the bottle get too high!
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