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Published on July 19th, 2013 | by Keeley

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Dipsy Digest: July 19

A weekly (or so) round up of our favorite spirited reading materials.  

July 19, 2013

The Grandaddy of Daiquiri
This Sunday would be the 114th birthday of the brilliant literary lush, Ernest Hemingway.  Known as much for his talent to consume copious amounts of hooch as his talent to write, Hemingway  is the subject of Philip Greene’s recently published mixological biography  To Have and to Have Another: A Hemingway Cocktail Companion.  Liquor.com shares its conversation with Greene and raises a toast to Hemingway.  If you’re looking for another reason to celebrate aside from the dear ink slinger’s name day or just the plain fact that it’s Friday, be pleased to know that today is National Daiquiri Day!  Here’s a how-to from Tasting Table’s Anatomy of a Cocktailincluding a delicious variation named after Ernest himself.

Simple & Divine: The Manhattan
Dave Arnold of Booker and Dax teaches you how to mix up the perfect make-ahead drink on Eater’s Cocktail University.  What could be easier than combining all of the ingredients and throwing them in the freezer ahead of time?  This Manhattan is ready when you are, so leave that post-work beer in your fridge for another time and treat yourself to a real drink–you deserve it.

Battle the Heat Wave with Watermelon
Well, New York, unfortunately the unbearable heat doesn’t feel like it’s going to let up anytime soon.  Cool off with these watermelon cocktails from Serious Eats.  After all, watermelons aren’t just for eating.

History Lesson for the Day: The Smash
Often confused with a julep, the Smash is a cocktail to be revered in its own right.  Imbibe magazine provides us with the history of the Smash and explains how it differs from its well-known Southern cousin.

DIPSY ARCHIVES

May 9, 2013

Gatsby Cocktails
The skinny on where to drink Gatsby style – for those of us without a Long Island mansion to host our own lawn party.  Includes a classic Southside Rickey at Raines Law Room – and a newly created cocktail at the Plaza by Jim Meehan.  From The Daily News.

The Regal Shake
Theo Lieberman, of Milk & Honey, created this technique to dry out sweeter cocktails & add a touch of brightness.  It’s achieved by adding a grapefruit peel to the shaker when mixing any range of drinks, then discarding it. A great and super easy way to change up a standard.  From Star Chefs.

Mint Juleps & Riffs
Juleps aren’t only for Derby Day – these 5 will be good all summer long.  From TimeOut New York.

The original Batanga
Tequila and Mexican Coke, brought to new levels by the original creator’s knife, as told by Gabi Porter.  From Saveur.

The next big thing in cocktails is….. water?
Pip Hanson from Marvel Bar in Minneapolis shares how he’s using water in drinks that are diluted up to 200%.  From Tasting Table.

May 2, 2013

The Anti-Tequila Booze Hit List
Not feeling tequila this Cinco de Mayo? Have no fear, Avua Cachaca, Tuthilltown Bitter Frost Bitters, a new Mount Gay bottling, and more are here to help. From Huffington Post Taste.

Thrillist’s fav NYC bars
Featuring many of our own favorites, plus some beer & wine spots, like the best bar near Penn Station (that exists?!?).  From Thrillist.

Secret drinking tips
Tasting Table SF shares their favorite off-the-menu tipples, like an Italian take on the Michelada. Put on the list of trying at home or hop on a plane. From Tasting Table. 

The Dead Rabbit
If you’ve been living under a cocktail rock and haven’t read about or been to this new FiDi watering hole yet — or even if you have — here’s a great piece that goes into detail on the menu origins, design, spirits and has some recipes to boot. From Food Arts. 

Awesome negroni-like cocktails
We agree with author Carey Jones, few things beat a great negroni.  Here’s her list of 11 negroni-like drinks in NYC – like the champagne negroni at Saxon + Parole, or the Sharpie Mustache (so-named because if you drink one you may end up with one on your face in the morning) at Amor y AmargoFrom Serious Eats: Drinks. 

 

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