Comments for A Companion for the Young Imbiber

Comment on (( Cocktail Techniques )) by erik_flannestad

erik_flannestad — Thu, 19 Jun 2008 18:10:54 +0000

While I still remain skeptical of the value of the so-called hard shake, after a several months of cocktails, I am in complete agreement with your preference for shaking large ice with an unweighted 18 and weighted 28.

Comment on (( Cocktail Techniques )) by Vitrifaction

Vitrifaction — Thu, 19 Jun 2008 07:42:33 +0000

Somehow i missed the point. Probably lost in translation Anyway … nice blog to visit.

cheers, Vitrifaction.

Comment on (( Cocktail Techniques )) by Lady Green

Lady Green — Mon, 02 Jun 2008 22:14:37 +0000

There we go folks….

http://video.nymag.com/?fr_story=c25c3b7b4c59d16d75c8ab054d87e72e27d110c4&rf=sitemap

Comment on Falling Off The Radar by Joel

Joel — Wed, 28 May 2008 22:15:53 +0000

Understandable.

Don’t give up completely. My two cents.

Comment on (( Cocktail Techniques )) by dave

dave — Sat, 12 Apr 2008 16:31:11 +0000

This is an extremely interesting article. Thanks! I am trying to practice this Japanese technique for home bar use. If you (or anyone) could expand on the mechanics I would great appreciate it.

Comment on (( Cocktail Techniques )) by agaveaddict

agaveaddict — Sat, 15 Mar 2008 04:29:12 +0000

I have found that when using egg whites in a drink I aim to get air in there… So I shake hard and fast in a circular motion, much like one would whisk eggs with a fork. Not so much a circular motion but an elliptical one actually. Probably not that crucial in a Ramos Fizz because of the length of time it is shaken anyway and sustaining that type of motion would be extremely tiring, but in “10-second-shake drinks” I find it works better.

my 2 cents…

Comment on (( Cocktail Techniques )) by A Treatise on Egg Cocktails : Drink Dogma

A Treatise on Egg Cocktails : Drink Dogma — Tue, 04 Mar 2008 12:56:46 +0000

[...] to cocktails , egg whites act as an emulsifier forging the independent ingredients together. As A Companion for the Young Imbiber explains, when an egg is shaken with a cocktail the proteins become physically agitated and then [...]

Comment on (( Cocktail Techniques )) by Kohai

Kohai — Mon, 18 Feb 2008 03:10:59 +0000

Enjoying the commentary on this site. Keep it up.

Re: the Japanese stirring method–I can vouch for this one. In fact, for Japanese cocktail methodology in general; it’s fascinating stuff. I’m studying Japanese technique right now in Tokyo, and it’s insane. They are absolutely obsessive, and there’s a right way and a wrong way for everything. I’ve spent months just practicing stirring water in a pitcher and shaking rice in cobbler shakers.

They’re not quite as creative as the American bars–the flipside to that “right way” and “wrong way” is that they don’t like to deviate from established recipes–but as far as technique goes, even your run-of-the-mill Japanese bartender is usually really impresive.

Comment on (( Bitters and Tinctures )) by Intoxicated Zodiac Blog » aries’ heady affair with bitter jasmine

Intoxicated Zodiac Blog » aries’ heady affair with bitter jasmine — Sat, 16 Feb 2008 23:35:09 +0000

[...] i recommend checking out FEE BROTHERS for their wide breadth of flavour selection. or, you can even make your own. ironically - again - aries is one sign that rarely get bitter about life. they are eternally [...]

Comment on (( Culture of the Drink )) by Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sun, 20 Jan 2008 21:27:56 +0000

You were in Bend and you didn’t call? I’m disappointed, young man.

I’m jealous that you got to try The Decoy. I actually did most of their graphic identity work, they’re good friends of mine. I hear that Mr. Ryan Magarian consulted on the cocktail menu as well.

Next time you’re out here I’d love to see you, Alex!

Jeff