May 2009
2 posts
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Out of Tequila’s Shadow - Mezcal →
The NY Times on the other Mexican spirit:
Like tequila, mezcal is distilled from fermented juice of the pineapple-shaped core — piña — of a succulent plant called the agave. (Tequila, made in Jalisco and a few other states, uses only a variety called blue agave.)
Tequila makers cook the piñas in ovens, sometimes in tequila factories. But mezcaleros roast the piñas in earthen mounds over...
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Shaken and Stirred - Vodka Dead? Not So Fast →
The NY Times ponders the possibility of good vodka cocktails.
when sizing up a bar, he looks for a few crucial signposts of quality: fresh juices, rather than pre-made sour mix; bottled bitters and chilled glasses in evidence; and the bartenders’ use of jiggers, to measure a drink’s ingredients. Oh, and one more thing: “A lack of vodka.”
I wouldn’t go quite that far, but marketing the...