The blog page for Smart Guy In A Tie. We explore topics from cocktail trends to creativity to branding, and everything in between.
Not for the faint of liver, the Mississippi Punch is an amazingly smooth sipper with one hell of a kick. It is also typical of cocktails in the 19th century that were heavy on the liquor and lighter on the mixers. #100DaysOfCocktails celebrated a little on National Punch Day with a single serving powerhouse.
Need something light and refreshing for a summer day? The Radler, or Shandy, is a great option. Half lemonade (sparkling or otherwise), half light lager, it was invented for a group of thirsty riders by a tavern keeper running out of beer. #100DaysOfCocktails looks at a rare bird in the cocktail kingdom: the beer cocktail.
Orange curacao was relatively new in the mid to late 19th century. It became a popular sweetener as bartenders were fleeing the country before Prohibition. Harry MacElhone created a delightful cocktail, the Sidecar, in his New York Bar during that dry time. #100DaysOfCocktails take a look at this incredibly well balanced drink.
From the success of the Manhattan sprang other cocktails with sweet vermouth. While many of the details changed, the formula was a simple one: equal parts vermouth and spirit, something sweet, and bitters. The Martinez was the next big hit that came out of this formula. Gin shows up again in #100DaysOfCocktails.
Ginger has been a popular spice for hundreds of years. In the 1800's, it became part of a popular beverage, ginger beer. The bite of ginger beer, a little citrus to compliment it, and the spirit of your choice could be turned into a Buck. To honor Bourbon Heritage Month, #100DaysOfCocktails looks at the Bourbon Buck.
The Daisy is a class of cocktail all its own. It is very similar to a Fix, with the only difference being the sweetening syrup you use. Professor Jerry Thomas used orange liqueur and gum syrup. Later recipes call for grenadine or raspberry syrup. #100DaysOfCocktails used the grenadine, and the flavor is outstanding.
