Three cheers for cocktails! Here in the Menuism Cocktail Blog, you'll learn about your favorite spirits, get new drink ideas, and explore the latest in mixology. While you're here, be sure to check out these introductory posts: What Is a Cocktail?, How the Major Spirits Are Made, and All About Vodka.
Chris Pople/Flickr

Chris Pople/Flickr

Getting tired of the same old vodka, gin, whiskey, rum, and tequila? Luckily, there’s a world of spirits out there that you probably haven’t tried. From Mexico to Turkey and beyond, these are the seven international spirits you should keep an eye out for.

(more…)

Posted by on February 29th, 2016

bucks-naked_Fotor_Collage_Fotor

Bloody marys are my favorite. They’re the perfect excuse to drink in the morning and not prompt your family to convene an intervention. Plus, you get to snack on cured meats and pickled veggies while you do. I sought out some of the craziest, over-the-top, most Leaning Tower of Pisa-esque bloody mary garnishes out there. Then I decided to alphabetize the list because amidst all this chaos, I believe a little order is called for, don’t you? Good. Then let’s proceed. (more…)

Posted by on March 2nd, 2015

What the Duke's Having. All photos by Mary Martin

What the Duke’s Having. All photos by Mary Martin

Are you up for a night of dimly-lit merrymaking and great drinks to boot? Adventure across every drinking scene imaginable with me as I explore the underbelly of the New York City nightlife, checking in and drinking up all the best speakeasy bars Manhattan has to offer. (more…)

Posted by on November 10th, 2014

Various liqueurs and digestifs. All photos by Marla Gulley Roncaglia

Various liqueurs and digestifs. All photos by Marla Gulley Roncaglia

The Italian way of eating is about the enjoyment of quality genuine food and drink. It is also about eating and drinking in a progression that will aid in proper digestion to enhance the overall experience.

When it comes to Italian drinks, the most obvious thought is usually coffee or wine for which Italy is so famous. You would, however, miss out on a vast range of afternoon and evening drinks shared with friends or consumed to stimulate the appetite or add the perfect finish to a meal. Most of these drinks have an alcohol content that ranges between 15% to 55%. In America, these type of drinks are loosely referred to by the French words aperitif (aperitivo in Italian), digestif (digestivo), and liqueurs. These categories are broad and difficult to categorize, as lines blur with many drinks considered to stimulate the appetite, aid digestion, or simply be pleasurable to drink. Here is a brief look at some of these popular Italian drinks. (more…)

Posted by on February 10th, 2014

Photo by Billy Abbott

Tomorrow the newest James Bond movie Skyfall will open to great fanfare. One of Bond’s most memorable characteristics is his penchant for martinis “shaken, not stirred,” a line first uttered by Sean Connery in 1962’s Dr. No.

But ask any mixologist (especially one who would declare himself a mixologist and not a bartender), and he’ll tell you that 007 has philistine tastes — no one should ever order a martini that way. Conventional wisdom dictates that only cocktails with juices, dairy, or egg whites should be shaken. This aerates the drink, creating a pleasing foam head on favorites like daiquiris, margaritas, or mai-tais. When a cocktail contains a carbonated ingredient like soda, a proper bartender will “build” the highball — that is, pour the ingredients atop one another in the glass. And, if the drink contains only spirits, like a Manhattan or (ahem) a martini, it should only be stirred to incorporate the ingredients, but avoiding clouding their clarity. (more…)

Posted by on November 8th, 2012

Photo by EllyBelly88

I’ve often wondered how one goes about becoming the name of a drink. I fantasize about the day someone orders a Kim Kohatsu, though I haven’t given much thought to what would go in the glass. If history is any indication, that step may not be as important.

Child actress Shirley Temple began her career in 1932, at the age of three. On her 10th birthday, a bartender at Beverly Hills restaurant Chasen’s is said to have created a non-alcoholic cocktail to serve to her while she dined with her parents and older celebrities. The Shirley Temple consists of ginger ale and a splash of grenadine, topped with maraschino cherries. But, like most food lore, there are conflicting accounts of the drink’s origin. The Royal Hawaiian Hotel in Waikiki also claims to have invented the drink, since Shirley Temple was a frequent guest there. In addition, the Brown Derby in Hollywood marketed drinks with celebrity names, and also may have originated the Shirley Temple. Oddly enough, the actress herself said she actually never liked the drink, and opposes the concept of cocktails (even non-alcoholic) for children. She has fought several attempts to use her name in unauthorized bottled sodas, saying “All a celebrity has is their name.” (more…)

Posted by on October 29th, 2012

Photo by Amante Darmanin

It’s true: tequila has a bad, bad reputation. And it’s well-earned; tequila’s history is dubious, complicated, full of scandal and poor behavior. But, all of that is in the past. The Consejo Regulador del Tequila (C.R.T.) was formed in 1994 to control, improve and promote the quality of tequila production and has constantly maintained its efforts, even rewriting its standards in 2006. The C.R.T. boldly assures us that tequila has cleaned up its act. Even better, many artistic creations, single-barrel bottlings and unique blends of tequila, all from premium stock, have recently emerged. Jake Lustig of Las Joyas del Agave recently introduced his Seleccion Arte N.O.M. series of tequila. Acting closely as a negociant of agave and of specific barrels, Lustig works only with the best of the best of the Tequileros in Jalisco and bottles only his favorites, with each batch bearing the signature of the distiller on the label. Chiara Shannon of K & L Wine Merchants described the 1079 Blanco Tequila as “one of the coolest tequilas I’ve ever tasted. Absolutely unreal.” (more…)

Posted by on May 2nd, 2012

Photo by socializeme

Whiskey: It is the drink of Honkytonks, of Country and Western, of saloons and the ballads sung in them. It is 42nd Street meets Michigan Avenue meets Heaven Hill, Kentucky. It’s the catch-all category wherein Scotch is connected to Bourbon and Irish to Rye. And to Canada and to Japan and to Panama and Peru, and wherever else a grain mash is built, fermented akin to beer, distilled a few times, then intentionally left to idle in wooden barrels to breathe, soften and take on notes of vanilla, coconut and spice. “Whiskey is as diverse as wine with a broad spectrum of flavor,” said Robin Coupar, Whiskey Specialist for Campari America. “Women are embracing whiskey too as they are attracted to its complexity.” Whiskey sings in the Mint Julep, the Old-Fashioned, the Rob Roy, in San Francisco’s Boothby Cocktail, and rarely is it better than in a Manhattan. It is known as Whiskey, or as Whisky, or Whisk(e)y in the seminal book on the tipple by Stefan Gabanyi. (more…)

Posted by on April 24th, 2012

by Noella Schink, Guest Blogger

In a sea of neon-lit clubs slinging new-fangled, cavity-inducing shooters topped with cream, blue goo and flames, there are few cocktails still considered classics. If you are going to travel thousands of miles around the world, be sure you are sipping a legitimate libation and not some bright purple, sugar-rimmed, upside-down-cake named abomination. The following drinks have withstood the test of time and will never go out of style, unlike the “bombs” and “slammers” of today’s bar culture. Far from your grandfather’s Manhattan at happy hour, these brews still taste great, but will knock your socks off if you don’t imbibe responsibly. (more…)

Posted by on April 3rd, 2012

Photo by ruchisimplyfood

Indian cuisine is popular for its curries and spices, but very little credit is given to the wide varieties of beverages that the country has to offer. There’s hundreds of Indian drinks and beverages beyond a hot cup of masala chai or a chilled mango lassi. Some of them may be popular in a particular region, while others are a national superstar. (more…)

Posted by on March 22nd, 2012

Rachael White

Rachael White
Hosting and Entertaining

Kanako Noda

Kanako Noda
Japanese Cuisine

Elena Rosemond-Hoerr

Elena Rosemond-Hoerr
Southern Cuisine

Dale Yasunaga

Dale Yasunaga
Hawaiian Cuisine

David Jensen

David Jensen
Craft Beer

Duggan McDonnell

Duggan McDonnell
Cocktails

Prerna Singh

Prerna Singh
Indian Cuisine

John Brady

John Brady
Grass-Fed Beef

Mr. Lew

Mr. Lew
Burger

Kim Thompson

Kim Thompson
Sustainable Seafood

Michelle Kretzer

Michelle Kretzer
Vegan Foods

David R. Chan

David R. Chan
Chinese Restaurant

Lauren Deitsch

Lauren Deitsch
Chocolate

Alain Cohen

Alain Cohen
Kosher Foods

Jackie Yoo

Jackie Yoo
Korean Foods

Nevin Barich

Nevin Barich
Fast Food

Dawn Gribble

Dawn Gribble
British Food

Justina Huddleston

Justina Huddleston
Food Trends

Bun Boy Eats LA

Bun Boy Eats LA
LA City Guide

Sara Grunden Kuhs

Sara Grunden Kuhs
Richmond, VA City Guide

Jeff Pearl

Jeff Pearl
Chicago City Guide

Juliet White

Juliet White
Sante Fe City Guide

Ashley Dickey

Ashley Dickey
Orlando City Guide

Justin Chen

Justin Chen
Menuism Co-Founder

John Li

John Li
Menuism Co-Founder

Kim Kohatsu

Kim Kohatsu
Managing Editor

Quantcast