May 20th,
2010
The Huffington Post debates the making of Gimlets. Training wheels, but Kozel does get it right.
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Somehow, the impending bartender singularity is already in its rococo phase. Because I certainly want my Manhattan brutally shaken and then dispensed through a series of cherub penises....The timeline of cocktail history. Starts with the Fish House Punch in 1732. But why end with the Coctel Algeria in 1960? (From WorldClass)
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Mixology Mondays
May 20th,
May 20th, 2010 at 7:50 pm
Interesting, Doug. I am perplexed, and this is why. After graduating from the rigorous “BARSMARTS”, I am torn. They teach the classic gimlet as a cocktail made with Rose’s lime juice. I personally do not believe that the stuff has any place behind my bar. If you order a gimlet at my bar you get spirit, lime, and simple syrup. But when I go to NYC to do my BarSmarts finals, Mr. Dale DeGroff himself will expect my gimlet to have Rose’s in it. Weird. I am a fresh bar kind of babe, can’t deny it.
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