The blog page for Smart Guy In A Tie. We explore topics from cocktail trends to creativity to branding, and everything in between.
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.
In 2006, Flor de Caña sponsored a contest. Cuba has the Daiquiri and Mexico has the Margarita; why shouldn't Nicaragua have its own national cocktail? Of the dozens of entrants, the one that came to the top was a simple mix of rum and the juice of local guavas. The light and fresh drink was named after a bird native to the country, the Macuá.
I love coffee in ways that are most likely very unhealthy. At the end of a long day, I can still relax with a cup of iced coffee. Add a little stout and some Irish whiskey, like the bartenders at Soda and Swine in San Diego did, and you have yourself a smooth libation that is perfect as an after dinner drink.
It is named after scoring three goals in hockey, and it involves sherry. How can I not try it? The Hat Trick is a creation of Jeff Grdinich, a top tier bartender working at The Angeline in New Orleans. It is a fine cocktail, with the Aperol making a stunning appearance to compliment the rhubarb bitters. An interesting exploration for #100DaysOfCocktails.
If you are serious about the craft of bartending, at some point you have bumped into a mention of Death and Co. They published a book in 2014 that took a deep, deep dive into what makes them an elite venue to enjoy a drink. Their cocktail Night Watch jumped out at me, using black strap rum and dark sherry to invoke the mood of the Rembrandt painting it is named after.
PDT (Please Don't Tell) in New York City is a secret little place hidden inside Crif Dogs. They make amazing cocktails and provide a unique experience by having to sneak into the joint via phone booth. Their 2011 book opened up a window into this "hidden" gem, showing not just the cocktails they pour, but the creative process as well. May Day is a cocktail that caught #100DaysOfCocktail's eye.
Citius Altius Fortius (Faster, Higher, Stronger) has been the motto for the Olympics since 1924, though it was proposed in 1894. Bringing the world together for friendly competition has had its ups and downs, but is something we all gather together for every two years. This cocktail by Jason Littrell celebrates the international nature of liquor, and how they work well together in one glass.
For fourteen seasons, Alton Brown hosted Good Eats. It took cooking shows to a place they had not explored: the science and stories behind the food. Food was not the only thing Mr. Brown explored. He spent an episode or two on cocktails. One of them demonstrated a new way to make a Margarita. Being a fan of Margaritas AND Alton Brown, this was a recipe #100DaysOfCocktails wanted to try.
After centuries of direct conflicts and strained tensions, the French and Germans signed the Élysée Treaty. While they have been working hard for five decades to get along, the Élysée Treaty cocktail created by Ivan Mandaric effortlessly blends French and German spirits for an amazing cocktail. One of Gary Regan's 101 Best Cocktails of 2015, and #100DaysOfCocktails exploration for day 45.
