The blog page for Smart Guy In A Tie. We explore topics from cocktail trends to creativity to branding, and everything in between.
Toosie Rolls have been part of the military since their inception, but there was one battle that this candy was a little more than a treat for tired soldiers. This cocktail by Aisha Sharpe blends rye whiskey, chocolate bitters, and sweet Pedro Ximenez sherry to replicate this sweet treat. It works quite nicely.
How many pink cocktails have you seen? Most people go right for the Cosmopolitan when they think of a pink drink. There are a few other classics, like a Pink Lady, but pink and sweet tend to go together. Then there is the Jasmine, where pink and herbal meet. Red Campari is the reason this cocktail earns its pink hue, giving the mixture a slightly bitter flavor. Not too much, but just enough to say hello.
Early in his career, Jon Santer developed a simple recipe of bourbon, coffee liqueur, and orange bitters. It was christened The Revolver and continued on his way, pushing the world of cocktails forward one libation at a time. He helped bring back the speakeasy concept, and by and large built a following for his amazing work and the energy he gives to the industry.
The Devil, you say? I can see where the El Diablo gets its name from, other than the red color. Eben Freeman created a cocktail that is easy to consume. Tequila, lime, and ginger beer blend together in a way that suggests there should be more cocktails with this unique combination. Definitely a #100DaysOfCocktails favorite.
Vodka, after enjoying a robust run in the 1980's and 90's, fell sharply off the radar as the millennium approached. The lack of flavor that drove its popularity became a liability as bartenders and mixologists looked to classic cocktails for inspiration. Fewer ingredients and smaller cocktails became the norm, so every piece had to pull its weight. The Celery Cider in Saveur Magazine brings some savory flavor to vodka, creating a profile that #100DaysOfCocktails is eager to try.
In 2006, Flor de Caña sponsored a contest. Cuba has the Daiquiri and Mexico has the Margarita; why shouldn't Nicaragua have its own national cocktail? Of the dozens of entrants, the one that came to the top was a simple mix of rum and the juice of local guavas. The light and fresh drink was named after a bird native to the country, the Macuá.
I love coffee in ways that are most likely very unhealthy. At the end of a long day, I can still relax with a cup of iced coffee. Add a little stout and some Irish whiskey, like the bartenders at Soda and Swine in San Diego did, and you have yourself a smooth libation that is perfect as an after dinner drink.
It is named after scoring three goals in hockey, and it involves sherry. How can I not try it? The Hat Trick is a creation of Jeff Grdinich, a top tier bartender working at The Angeline in New Orleans. It is a fine cocktail, with the Aperol making a stunning appearance to compliment the rhubarb bitters. An interesting exploration for #100DaysOfCocktails.
If you are serious about the craft of bartending, at some point you have bumped into a mention of Death and Co. They published a book in 2014 that took a deep, deep dive into what makes them an elite venue to enjoy a drink. Their cocktail Night Watch jumped out at me, using black strap rum and dark sherry to invoke the mood of the Rembrandt painting it is named after.
