Projects are failures only when they are framed that way by you. Learning something from a project is a benefit to the work, not a bug in the system.
There was a bit of a counting error, so the exploration of modern cocktails received an extra day. Who else to dedicate that to other than "King Cocktail" Dale DeGroff. He was one of the pioneers in the late 1980's and early 1990's that brought fresh ingredients and classic techniques back to a thoroughly artificial bar scene. If you are interested in craft cocktails or are working in the industry, it is probably because of this man.
It is fall, and as the weather gets colder and colder, flavors in cocktail get richer and deeper. Gone are the lemonades and muddles berries and touches of mint from the summer months. We are now in cinnamon and allspice and vanilla...and smoke. Smokey cocktails come out of the woodwork in the fall. Most reach for scotch when trying to add smoke; Elena Lepkowski of Serious Eats reaches for the mezcal for a Sierra Madre Sunrise.
Dick Bradsell was approached by a young lady in his London bar with one request: give her something that will "wake me up and [expletive] me up." This cocktail is the one he created in his London bar for that purpose. While I may disagree with this being a Martini, I understand why it was named as such. Considering the flavor profile, I can give it a pass.
Toosie Rolls have been part of the military since their inception, but there was one battle that this candy was a little more than a treat for tired soldiers. This cocktail by Aisha Sharpe blends rye whiskey, chocolate bitters, and sweet Pedro Ximenez sherry to replicate this sweet treat. It works quite nicely.
How many pink cocktails have you seen? Most people go right for the Cosmopolitan when they think of a pink drink. There are a few other classics, like a Pink Lady, but pink and sweet tend to go together. Then there is the Jasmine, where pink and herbal meet. Red Campari is the reason this cocktail earns its pink hue, giving the mixture a slightly bitter flavor. Not too much, but just enough to say hello.
Early in his career, Jon Santer developed a simple recipe of bourbon, coffee liqueur, and orange bitters. It was christened The Revolver and continued on his way, pushing the world of cocktails forward one libation at a time. He helped bring back the speakeasy concept, and by and large built a following for his amazing work and the energy he gives to the industry.
The Devil, you say? I can see where the El Diablo gets its name from, other than the red color. Eben Freeman created a cocktail that is easy to consume. Tequila, lime, and ginger beer blend together in a way that suggests there should be more cocktails with this unique combination. Definitely a #100DaysOfCocktails favorite.
Vodka, after enjoying a robust run in the 1980's and 90's, fell sharply off the radar as the millennium approached. The lack of flavor that drove its popularity became a liability as bartenders and mixologists looked to classic cocktails for inspiration. Fewer ingredients and smaller cocktails became the norm, so every piece had to pull its weight. The Celery Cider in Saveur Magazine brings some savory flavor to vodka, creating a profile that #100DaysOfCocktails is eager to try.