I was in Boston a couple of months back, attending the Boston Cocktail Summit. It was a grand affair that culminated, from my point of view, in me being roasted, Friars Club-style, by some of my best friends in the business. They were far too kind to me.
I keep a file of cocktail recipes sent to me by bartenders that I deem worthy of testing. The testing, however, is becoming more and more time consuming, simply because few bartenders in this second decade of the 21st century are content to use only readily available ingredients in their drinks.
By Gaz Regan. “What do you like to mix with Cynar?” fellow cocktail scribe Warren Bobrow, who writes for the likes of Foodista.com and the Williams-Sonoma blog, asked me recently. And I had to admit that I’d never really fooled around with this Italian aperitif/digestif. It wasn’t entirely off my radar, though.
I can’t remember the last time I heard mean-hearted gossip from a bartender. I’m starting to think that the men and women who hold forth from behind the stick are a breed unto themselves. Sure there are lots of big egos strutting their stuff behind bars, but that’s natural. Bartending is a look-at-me sort of a job, right?
I was in the middle of reviewing the recipes that have been sent to me during the year when I came across a cluster of drinks submitted by the good folk at Rickhouse in San Francisco.