I can hear you. You're saying, "Oh, good. Another cocktail blog." You are saying this without enthusiasm. I can hear that also. I am not going to defend myself here, except to say my only plan is to win you over with reporting that's worth your time.
Here’s what I’m planning to write about:
- Small distilleries where the owner turns the valve that starts the still.
- Large distilleries, on occasion, where the owner has hired a staff that cares about making outstanding products.
- Bars that understand great cocktails require hiring people with a skill set that extends beyond tap-pulling.
- Bartenders who pay attention, and, uncannily, know what they should be paying attention to.
- Cocktails that make me stand up and shout, sometimes in tongues.
- Great drink-making gear (some traditional, some not) and where to get it.
- Outstanding mixers and other fine products that enhance or complement rather than obscure the taste of spirits.
- Cocktail history, especially if I find it a little amusing.
- Cocktail making skills and techniques.
- Cocktail drinking skills and techniques.
Here’s what I won’t be writing about:
- Commodity cocktails; stupid cocktails; spirits made with flavorings also found in Jolly Rancher candies; cocktails served in 32-ounce glasses.
Here’s why I’m doing it:
- I hope to encourage the difusion of great spirits and well-crafted cocktails by recognizing those who understand them. I'll admit this is chiefly for selfish reasons: one day I’d like to be visit any city or large town and know that there’s at least one place where I can order an old-fashioned and not have to first ask if the proprietor owns a bottle of bitters.