Backpacking and Booze: How to best drink in the wilderness. Spoiler alert… liquor’s initial popularity wasn’t because it tasted better back then than wine or beer (it did not), but because it made better freight.
It is amazing what you can find through a broken link. I was clearing my old open browser tabs, and stopped to look closer at a post I’ve had open for about a fortnight now. It is a Sploid piece on bartender Takumi Watanabe making a wood-smoked Rum Martinez.
But Sploid isn’t the site I want to direct you to. A broken link in their post sent me to the online portal of “Drink, China’s leading bar industry magazine”. Drink’s post on the Rum Martinez has been taken down, but I took a second to visit the home page, and wow. There is a serious collection of lovely drinkpron here. The site is multilingual, with both English and Chinese, and the English translation is fairly legible to boot.
The videos are extensive and very well made. It being China, I can’t vouch for them all exactly belonging to Drink, if you get my IP-obsessed drift, but the collection is impressive. They use China’s YouTube ripoff, so it took me a few minutes to figure out how to include any here.
To give you an example, I’ll embed this one, the Sip Summer Cup, an apparent “brand ambassador type” cocktail that features Sipsmith Summer Cup, a Pimm’s competitor that I’ve never seen before. Everything about this video is perfect, from the sushi-style ingredient prep, to the ice, to the jiggering, to one last detail….
Did you get the last detail? The bartender uses an alternate technique that I had never seen for one of the most important steps in making a Craft cocktail. I think it is superior to ours, and I’m stealing it when it applies. What do you think?
This is a great garnish. I just need the right drink to use it on. Oh, and beware following the link. Daf Griffiths’ Google+ page will end your day before you know it.
Chainsaws make for efficient, if dangerous, bottle openers. Five bottles at a time!