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Highlights from the 2014 Tales of the Cocktail

Highlights from the 2014 Tales of the Cocktail

We survived this year’s Tales of the Cocktail — barely! The annual spirits, cocktails, and bartender industry-only weeklong event in New Orleans is filled with seminars, tastings, tours, dinners, and parties galore. We arrived on Thursday, and by then, people had already been in town for a few days and seemed to be getting their second and third winds. We had been warned in advance — drink lots of water, do not do it all, pace yourself while drinking, and do not go to all the parties — especially those that start after midnight. We took the advice gladly, and had an enjoyable and educational weekend where we met a lot of new industry contacts and were privy to several new product launches. Of course we enjoyed many of the great restaurants and bars, old and new. So here are the highlights of this year’s Tales:

  • You can enjoy champagne at a spirit-centric event. We did a double-take when we were invited to a luncheon with Nicolas Feuillatte, but we could not pass it up. The lunch at Galatoire’s was intimate and entertaining. Apparently, Nicolas Feuillatte is the official champagne of Tales and served the official champagne cocktail — the Nicki Foo: ¾ ounce raspberry vinegar, ¾ ounce Solerno Blood Orange Liqueur, 1 ounce grapefruit juice, ½ ounce chilled hibiscus tea, and 2 ounces Nicolas Feuillatte Brut Reserve Champagne.
  • Tales is coming to you all year, not just one weekend each year, with the Tales 365 program. For $129, you can become a member and receive access to seminar videos, early access to tickets, invites to member-only product preview tastings, discounts at partner organizations and more. Visit their website to learn more.
  • Cocktails for a Crowd is a great book to grab if you are into hosting parties and dinners. Writer Kara Newman’s book features more than 40 recipes for making drinks in party-pleasing batches. Kara also provides helpful tips on measuring, preparing in advance, and how to balance flavor.
  • Your one-stop source for anything you need in a bar is Cocktail Kingdom. Etched glassware, copper shakers, bar spoons, strainers, jiggers, and more — they have everything a bartender would ever dream of owning. They also sell t-shirts and how-to books.
  • Find that coin. Apparently if you go into a bar with a bunch of USBG (United Status Bartenders’ Guild) members and coins come out, you better have one, too, or you’ll get stuck with the entire bill. Luckily for us, we attended the Fratelli Branca University when we first arrived on that exact quest. Packed to the gills with people, you had to move around the tight tasting room to each station, sample a variety of products, and answer questions correctly. Then we stood in a long line for what seemed like forever, but we got our coin and were not left with a lofty tab all weekend.
  • You must get creative with your product launches. There were DJs, disco balls, pool parties, camels, and lots of loosely clothed girls wondering around Tales serving up a variety of spirits. We appreciated keeping it lively and different and wish the spirits had always lived up to the hype of the events. We give the award to Charlotte Voisey, company mixologist for William Grant & Sons, for dancing in stilettos and then serving us a Saturday Night Fever-themed cocktail at 10:00 a.m.
  • As soon as you arrive in the Big Easy, you can start drinking and get a free ride to your hotel thanks to Bols Bartending and their booze bus. The shuttle is filled with other attendees from around the country toasting to the start of their weekend. Best of all, you don’t pay a dime, except for a tip.
  • Don’t be tardy for the party — or in this case, the annual USBG Toast at midnight at The Old Absinthe House on Bourbon Street. That is when hundreds of bartenders hit the streets with a glass of something in their hands, scream, dance, and celebrate their profession while getting crazy on one of the craziest streets in the country.
  • When you have the chance to “meet a master,” just do it. In our case, Jimmy Russell of Wild Turkey was celebrating 60 years with a special event during Tales. A little out of place, the party was in an upstairs bar on Bourbon Street. Despite the obnoxious DJ and girls in funky neon outfits serving drinks, it was neat meeting Mr. Russell himself as he sat in a chair fittingly made out of turkey feathers.
  • We appreciate a sponsor like Mountain Valley Spring Water. Not only is the water refreshing, it is the perfect thing to drink day and night during Tales to help you stay hydrated. The green bottles were found throughout the event including in large barrels in hotel lobbies. We never left home without one.

We are glad we survived our first Tales and look forward to many more years now that we have one under our belt (and the swag to prove it).


30 Refreshing Mocktail Recipes That Make Skipping Booze Easy

Booze-free beverages are having a moment. Trendy nonalcoholic drinks are gaining market share, sophisticated mocktails are becoming more commonplace on drink menus, and creative homemade mocktail recipes are all over popular food blogs.

There are a lot of really good reasons to choose an alcohol-free drink, but there’s one thing all mocktail drinkers can agree on: It’s got to taste as delicious and complex as any adult beverage. The best mocktail recipes are made with a thoughtful combination of flavorful ingredients. Some of those include juicy berries, fresh herbs, warming spices, tart citrus juices and vinegars, fizzy seltzers, steeped teas, fermented kombuchas, and sweeteners like honey.

So make a batch for yourself to sip with dinner or a movie, or for family members of all ages to enjoy. (You can always give adults the option of spiking their own cup, if you like—but honestly, these mocktails are so good that no one will be missing the booze.)


My Tale of Tales 2012

I can’t quite believe that it’s already been nearly two weeks since I returned from the sticky summer heat of New Orleans!…So much for blogging as I went along!?

I could use the excuse that there was just no time to blog, but lets be honest, I was more often than not far too intoxicated busy to document correctly! What can I say though, this was the 10 year anniversary of Tales of the Cocktail (TOTC)!

Many of my blogging companions have long since posted there highlights from the trip, but one of the reasons I have taken so long to write this post is because I am almost overwhelmed with where to begin. There were many more parties, tastings and seminars than I have space to cover here so I am going to give a very brief break down of the events that interested, excited or inspired myself and my darling mixologist boyfriend FutureGreg (FG) in particular. This isn’t to say that there weren’t many more during the week that were great, these are just the ones that stood out and made it to MY tale of Tales.


Community Reviews

It&aposs probably not that common for people to read cocktail books cover to cover, but it&aposs probably also not that common for people who&aposve never tended bar to have a home setup with more than fifty bottles. I also have a six-year history of writing spirits and cocktail articles. I&aposve won cocktail contests and run a nightly cocktail blog at DrinkShouts.com. I&aposve sampled high-end drinks in award-winning bars in San Francisco, New York, Paris, and more.

So, safe to say I&aposm an enthusiast!

A great regret It's probably not that common for people to read cocktail books cover to cover, but it's probably also not that common for people who've never tended bar to have a home setup with more than fifty bottles. I also have a six-year history of writing spirits and cocktail articles. I've won cocktail contests and run a nightly cocktail blog at DrinkShouts.com. I've sampled high-end drinks in award-winning bars in San Francisco, New York, Paris, and more.

So, safe to say I'm an enthusiast!

A great regret of mine is that I haven't been to Death & Company, though I've been to many of its NYC contemporaries (Pegu Club, Milk and Honey, Little Branch, Clover Club, Flatiron Lounge, PDT, etc). This book only deepens that regret, as their commitment to quality, precision, and innovation is clear on every page. It's gorgeously designed, full of fantastic information on everything from how to stir drinks to how to make your own orgeat, and features dozens of recipes I'm excited to try.

So why four stars, instead of five? Simply put, the bulk of the recipes in this book are beyond the reach of even heavy enthusiasts like myself. When I go through books like this for the first time, I use post-its to mark recipes I want to try. The entire bourbon section received zero post-its, not because nothing sounded good, but because there wasn't a single drink that used a set of ingredients that I had available in my bar -- my *fifty bottle* bar. Nearly everything is infused, or features at least one rare or incredibly expensive booze.

This doesn't mean I found zero recipes to try (and also many to which I will come back when I procure the proper ingredients). Far from it. But it's indicative of how advanced most of the recipes in the book are. If you don't have Batavia Arrack, Lustau Sherry, and chamomile-infused rye whiskey handy, you'll have a limited selection of drinks that you can actually make. But don't let that dissuade you! This is an incredible, gorgeous book and if you're a fan of cocktails and mixology, it belongs on your shelf. . more

Sure it&aposs got a lot of very cool cocktail recipes in it too, but first and foremost, it&aposs an education. Think of it like a science book for the practice of Mixology. There&aposs some solid theory - descriptions of the various spirits and components of a cocktail, along with experimental knowledge gained through practice.

All of it is distilled (that&aposs a pun son) into a weighty, and lovely volume, that is a nice to behold and consume as it is to gain the knowledge encoded within it. It's an education.

Sure it's got a lot of very cool cocktail recipes in it too, but first and foremost, it's an education. Think of it like a science book for the practice of Mixology. There's some solid theory - descriptions of the various spirits and components of a cocktail, along with experimental knowledge gained through practice.

All of it is distilled (that's a pun son) into a weighty, and lovely volume, that is a nice to behold and consume as it is to gain the knowledge encoded within it. . more

A craft cocktail &aposliquid engineer&apos I&aposve gotten to know suggested I read this book when I expressed my desire to learn how to make a few fun cocktails. This book taught me so much. I never knew, for example, that brandy refers to any spirit distilled from fermented fruit juice.

Impressive to learn about all that goes into bartending. Way more information than I need, but interesting to learn about.

I now have Pisco Sour in my repertoire and hope to master a few others. Just for fun. A craft cocktail 'liquid engineer' I've gotten to know suggested I read this book when I expressed my desire to learn how to make a few fun cocktails. This book taught me so much. I never knew, for example, that brandy refers to any spirit distilled from fermented fruit juice.

Impressive to learn about all that goes into bartending. Way more information than I need, but interesting to learn about.

I now have Pisco Sour in my repertoire and hope to master a few others. Just for fun. . more

Useful condensed startup guide. It will honestly mostly teach you how to talk about cocktails. You&aposll learn basic terminology around liquor types, prep and drink-making techniques, how to develop your own cocktail (this is the book&aposs best section), how to coherently describe drinks, and a few historical cocktail archetypes. The book, on a theoretical level, is in line with bartending best practices, so you won&apost be too out of place if you follow its advice while pursuing a bartending gig. That s Useful condensed startup guide. It will honestly mostly teach you how to talk about cocktails. You'll learn basic terminology around liquor types, prep and drink-making techniques, how to develop your own cocktail (this is the book's best section), how to coherently describe drinks, and a few historical cocktail archetypes. The book, on a theoretical level, is in line with bartending best practices, so you won't be too out of place if you follow its advice while pursuing a bartending gig. That said, the book only gives a basic primer on the actual techniques, so you'll need to do some trial-and-error if you want to actually learn how to make these things.

Plenty of drink recipes are included, and they're wonderful. However, I'll warn you in advance that the recipes usually contain several ingredients (this is part of why Death & Co is so highly regarded), and anyone with a smaller back bar will be highly limited in actually executing these recipes.
You'll definitely need ango, fresh citrus (lemon, lime, grapefruit), a couple types of hard spirits, grenadine, seltzer, and simple syrup to get anywhere. Probably a couple of lower ABV beverages as well (dry and red vermouth, Campari, Chartreuse, and orange liqueur are all pretty common in the recipe list). The infuriating part of this book is that ingredients aren't included in the index. Meaning: let's say you bought a bottle of Cynar and want to see what you can make. There's no index listing the recipes including Cynar, so you'll have to scan through the 130 pages of recipes looking for "Cynar". Same goes for specific infusions and syrups. Total waste of time. It's a ridiculous and inexcusable oversight.

If you decide to make drinks using this book, unless you're experienced or have a solid bar going, I recommend planning ahead. Choose a recipe that seems interesting and not too full of exotic ingredients (believe me, if you buy a bottle of zoco pacharan navarro liqueuer, I hope you really love that bottle, because it'll be there for a long time). Prepare infusions/syrups/etc in time, as some require days to transfer flavor, and some may require a redo. Then make a couple for friends or family! The recipe structure is ideal for choosing one or two related cocktails for a pre-planned dinner party.

Useful for a home bar enthusiast, or someone who wants to break into into craft cocktails without sounding clueless (if you don't have significant bartending experience, though, show some humility and recognize you'll be a barback/doorman/etc for a while), or an upscale party planner. Lots of fun anecdotes, too.

I think it's a solid first primer for the aspiring bartender, but note that you'll need a more technique-forward book as well, or preferably real-world mentorship. If you only have time for one book, skip this for their sequel Cocktail Codex. . more

This book is certainly a classic, but it&aposs also a bit of a mixed bag for me.

On the positive side, this book includes great sections on selecting both equipment and ingredients, technique, how they run the bar, and how they invent & evaluate new recipes. It has a large collection of interesting recipes, both classics and originals. Those are nicely organized: classics, then originals grouped by base spirit, and further divided into shaken and stirred drinks, then variations on certain classic co This book is certainly a classic, but it's also a bit of a mixed bag for me.

On the positive side, this book includes great sections on selecting both equipment and ingredients, technique, how they run the bar, and how they invent & evaluate new recipes. It has a large collection of interesting recipes, both classics and originals. Those are nicely organized: classics, then originals grouped by base spirit, and further divided into shaken and stirred drinks, then variations on certain classic cocktails (e.g., the negroni or the old fashioned). There are also fun little essays by some of the bartenders as well as some regulars.

On the down side, the book is quite fiddly for a home bartender (or for a small low-volume bar, for that matter). While the care and particularity of each recipe almost certainly matters to the final results, many of the recipes call for a particular brand of spirit, without discussing why that brand matters, and what might be different if other brands were used. There are at least half a dozen syrups used in the recipes (simple, demerara, cane sugar, agave, etc., plus flavored versions of them), which is a problem when (a) you use a teaspoon or two at a time, (b) have formulas that make several cups at once of each, and (c) each can only keep in a refrigerator for a week or two. At the same time, those syrups are different, so you can't just substitute one for another. I would have appreciated a section on substitutions to deal with both of those issues.

One other problem for me personally, although less of a concern for most people, many (more than half?) of their shaken recipes call for grapefruit and/or pineapple juice, neither of which I can consume. This means that a quarter to a third of the book is off the table for me.

Finally, some of the original recipes (maybe one in four or five) have a short introduction from the creator, explaining how and/or why the drink was created. Those are great, and make me wish they were present for all the recipes. There were plenty of times reading through that I wondered "How did anyone ever think to mix those things together?!" but the book provides no answers.

Despite those cons, this book is going on the bookshelf by the bar at home, and I looking forward to trying more of the originals as well as their versions of the classics. I'm very glad to have it. . more


Eat. Watch. Do. Newsletter

The Aviary, owned by chef Grant Achatz and Nick Kokonas of Alinea and Next, was competing against New York's Pouring Ribbons, San Francisco's Trick Dog and The Nightjar in London.

Chicago had three finalists at this year's event. Sable Kitchen & Bar was also nominated for Best American Hotel Bar.

The two wins by The Aviary and Three Dots and a Dash mark the first time Tales of the Cocktail judges have given awards to multiple Chicago bars in the same year. Joly and McGee say this speaks to the rapidly rising profile of craft cocktails and spirits in the city.

"This isn't about our bar, this is about the Chicago beverage scene," Joly said. "We had three nominations and two winners this year so that's pretty great. Sable has been nominated several times and deservedly so. It's a fantastic bar."

McGee echoed that sentiment. "We have an amazing array of bars with so many different styles," he added. "Whether it be Sportsman's Club or Bar Deville or Barrelhouse Flat or Billy Sunday — it's not just everybody doing a speakeasy type thing. That's what makes Chicago so special."


To Have and Have Another: A Hemingway Cocktail Companion

There are hundreds, maybe thousands, of cocktail guides. Some excel from their great organization and quality of the recipes. Some work from their connection to great bars (think The PDT Cocktail Book). Most are pretty pedestrian reads. This great little book adds literary context as a third feature. It is a winner.

Like most cocktail guides, the drinks are listed alphabetically, with a detailed recipe (sometimes with variations) provided. Then the fun begins. Each drink is cross referenced to it There are hundreds, maybe thousands, of cocktail guides. Some excel from their great organization and quality of the recipes. Some work from their connection to great bars (think The PDT Cocktail Book). Most are pretty pedestrian reads. This great little book adds literary context as a third feature. It is a winner.

Like most cocktail guides, the drinks are listed alphabetically, with a detailed recipe (sometimes with variations) provided. Then the fun begins. Each drink is cross referenced to its appearance in a Hemingway book or story (or two, or ten!). Like a literary critic, the author then tries to tie the drink and the story back to key moments of Hemingway's life, and a string of classic bars around the world. Not surprisingly there are drinks from the Key West/Havana era as well as very different drinks from the Spain/Southern France chapters of his life.

The prose is sharp, fun, and the whole package builds up quite a thirst. I found myself searching for little used ingredients to try some of the combinations. One word of advice, however: Have a big bottle of gin handy. Hemingway seemed to like Gordons and in a lot of these recipes it makes sense. You could never taste the difference from Hendricks or Old Raj and in the quantities he consumed, it just isn't worth the extra cost.

Think of good recipes and classic bars in cocktail guides as gin and sweet vermouth. The literary/biographical angle is like Campari alluring and refreshing, but with some bitterness. Together they make the perfect Negroni. Go mix one now. Papa would approve. . more


Third-party pre-filled kegs

Over the past 20 years, as the cocktail renaissance has grown from a small number of trend-setting specialist bars to cocktails becoming ubiquitous in seemingly every pub, club and restaurant, a lack of investment in training, a failure to increase bartenders' pay proportionate to their skill and experience, coupled with a lack of industry-wide recognised bartending qualifications has led to a skill shortage. Sadly, I'm also not sure most consumers are prepared to pay enough to elevate these issues.

Making cocktails to order from fresh ingredients is obviously more time consuming, costly and requires more skill than simply pouring a beer or wine, or even making a G&T. However, consumers want tasty cocktails that are consistent in quality served quickly. Hence, the potentially huge market for cocktail kegs to be supplied and dispensed in the same manner as draught beer. Several companies, including Funkin Cocktails, have recognised and are capitalising on this opportunity but the best system we've seen is from Bacardi.


Leeds bar switches from gin to rum for a summer surf shack

The latest concept for the ever-changing Leeds bar from The Hedonist Project has been revealed: a surfers’ beachside shack specialising in rum.

After three months of success as Old Tom’s Gin Kitchen, the site in Lower Briggate is set to reopen on June 30 as Trader Dan’s Surf Shack, inspired by laidback sun-kissed lifestyles by the sea in California and Hawaii.

The interior is being completely transformed with surf brand sponsor Quiksilver, promising a design treatment that is “completely authentic and in tune with the relaxed holiday, good vibes-only ambience”.

The Hedonist Project’s founders, Bruce Lerman, Tom Finnon and “Trader” Dan Crowther are putting together a cocktail list of original, flavour-packed recipes, working with two rum partners: Jamaica’s Appleton Estate, including its Wray & Nephew Overproof rum, and Gosling’s Black Seal Rum from Bermuda.

It follows the success of The Hedonist Project’s pop-up Rum Shack in Cross Belgrave Street last summer which served up drinks with Appleton Estate and Wray & Nephew Overproof.

Bruce said: “After the success of the Rum Shack last year we took note that Leeds really does love rum. This year we wanted to try and do something a little bit different to the Rum Shack and Trader Dan’s Surf Shack was born.

“For this concept we are joining California with Hawaii to create a lazy easy-going environment. Along with the hook-up from Quiksilver to make sure we are in check with our clothing, aloong with the fantastic Appleton Estate, Wray & Nephew and Gosling’s rum as our liquid support, this summer is shaping up to be all things rum.”

For music, they are lining up eclectic party tunes to bring back nineties and early noughties nostalgia – think Naughty by Nature, Papa Roach, Chuck D and the Dub Pistols.

The cocktails will include the Corn & Oil which blends rum with a homemade velvet falernum, served up in an incense-smoked glass, and drinks with tempting names such as Peanut Butter Jelly Time, Smoked Rosemary Punch and Bergeron’s Blossom Punch (pictured).

Their Fruity Mai Tai spins fresh fruit and blossom Rooibos Tea into the mix for a creation they describe as “summer in a glass”. The Fiery Hurricane will feature a syrup that has not yet been revealed but has been unearthed from the world of tiki.

The food menu promises to be just as radical, designed to complement the drinks list and surf theme, with strong Caribbean and Polynesian influences running throughout. Mains include a spicy tilapia fish curry, homemade crab cakes and chicken wings cooked with plum in a rum and orange peel sauce.

Highlights from the sharing plates and finger food snack menu include the beef brisket croquettes, padron peppers and sweet potato fries.

Parties planned for Trader Dan’s Surf Shack include the Jamaican Independence Day Weekender in early August and a “hedonistic Bermuda’s Independence Day”. They will also organise a Rum Safari, taking people on a “bodacious” bar crawl of the city’s finest rum joints.

Trader Dan’s Surf Shack is The Hedonist Project’s fifth pop-up bar in a row and the third to reside at their now-permanent home at 156 Lower Briggate. Before Old Tom’s Gin Kitchen, the site debuted as The Liquor Store & Whisky Parlour in November.


We’d Like One Twix-Stuffed, Bacon-Wrapped Twinkie. And One Uncle Kracker Concert.

This is a thing. But, is it a good thing?

Wine writer and novelist Jay McInerney once famously called Syracuse, N.Y., where he attended grad school in the early 1980s, “Siberia with shopping malls.” But, I beg to differ. Can you get a batter-coated, deep-fried, Twix-stuffed, bacon-wrapped Twinkie in Siberia?

It’s called a Twin-X (pronounced “twinks”), and you can get it in Syracuse — that is, at least for 12 days at the end of each summer, at the Great New York State Fair, where you can also witness the live birth of a calf, be hypnotized by the alarmingly named Marshal Manlove, endure the auditory assault of a free 2 p.m. Uncle Kracker show and dodge a hard pitch from a sweating Jacuzzi salesman. Additionally, you’ll find sculptures made from sand, butter and cheese, not to mention fireworks, a rollercoaster, barns full of animals and a new exhibit dedicated to the state’s finest shipwrecks.

But, you’re not there for any of that. You’re at the fair to eat a Twin-X, among other absurd permutations of vegetables, fatty meats, pastries and candy dipped in batter, fried in hot oil and covered in powdered sugar, ranch dressing and/or mayonnaise — all washed down with an equally ridiculous beverage. Or, at least, that was my motivation during a recent visit to the fair with my 67-year-old father and 5-year-old son (who actually believed he was there to ride some rides).

I’ve been attending the fair my whole life. I saw the Charlie Daniels Band there, as an 8 year old, during a freak August snowstorm. As a teenager, I dropped acid, had my mind blown by a 4-H fashion show, then took in an equally baffling Bob Dylan performance. Last year, after a few hot, crowded, overwhelming hours at the fair, my son told me that he hated me for the first time. I’d never gone deep into the fried garbage, however, until this week.

Our first stop was Fried Specialties, a lime-green food truck that offers deep-fried PB&J sandwiches, pumpkin pie, cheese curds, Snickers bars, Oreos and Pop Tarts, in addition to the aforementioned Twin-X. After some momentary confusion (thanks to my pronouncing it in a way that rhymes with “Windex”), we sat down with a Twin-X ($7), which looked nothing like the artist’s rendering but was lighter, fluffier and altogether way less trashy than I’d anticipated. The bacon’s effect provided some subtle, smoky balance. We also downed an order of crisp deep-fried pickles ($6), served with ranch dressing, also tasty and relatively greaseless. Fried Specialties owner Jim Hasbrouck, who quit his job about five years ago to be a full-time fried food entrepreneur, says that his signature batter sets his food apart from the heavier competition.

I slipped over to the New York State Brewpub and Distillery booth and bought a red raspberry Moonshine Slushie ($5). “The moonshine is made in a second-story warehouse in the Bronx,” said the guy who sold it to me. It was intensely red, intensely sweet and there was no discernible alcohol flavor. Something tells me there’s a market for such a thing.

We stopped next for fried bubblegum, which seems like just about the worst idea possible. And, according to the young man running the booth, it is.

“It ain’t actually bubblegum,” he said. “We tried that last year, and it was gross.” I paused to silently savor perhaps the most quintessential “no shit” moment of my lifetime, then went ahead and ordered the sampler (deep-fried Reese’s peanut butter cup, deep-fried cookie dough and two balls of “bubblegum,” which were actually marshmallows dipped in a pink bubblegum-flavored batter). I had to physically overpower my son to get small bites of the peanut butter cup and cookie dough before they disappeared forever down his greedy face. He was a little skittish about the “bubblegum,” a testament to the power of my oft-repeated “you must never swallow gum” speech. But, he was persuaded to try, as did I, and (with apologies to all humanity, all that is good and right in this world) it was actually kind of a delicious bite, at once overwhelmingly sweet and crunchy and warm and weird. I’m sorry.

Next, we headed to the Big Kahuna tent, in search of the storied “Donut Dog,” which is a bacon-wrapped footlong hot dog served in a maple-glazed longjohn doughnut, a concept that seemed almost quaint after the Twinx and the bubblegum. Unfortunately, Big Kahuna rolls concepts in and out each year, and the doughnut had, crushingly, been discontinued. We settled for a pair of deep-fried chicken breast sandwiches, served on lightly charred glazed doughnuts ($7 each). One was garnished with bacon (which turned out to be Canadian bacon, on which I call “bullshit” now and forever) and ranch dressing, while the other had pickle slices and chipotle mayo. Given the general hype, the dead-eyed Kevin Spacey-esque vibe of our server, the vaguely threatening thunderbolt font used on Big Kahuna’s signage, and the whole doughnut thing, we braced ourselves for some giant, obscene sloppy messes. But, these sandwiches were actually manageably well-proportioned, with the kind of evil, well-researched, fast-food, high-bliss-point flavor that we can all blame when more than 95 percent of Americans will be obese by 2034.

As we finished the sandwiches, I offered to take my son over to the midway for some well-earned rides, as promised. He was just jamming the last bits of doughnut into his mouth.

“I don’t think that’s a good idea,” he said, wise beyond his years. “After everything we just ate, I think I’d probably vomit.”


30 Cocktail Youtube Channels for Cocktail Recipes, Mixology and Bartending Tips and Tricks

Los Angeles, CA About Youtuber We show you the most creative cocktails and booze infused treats in the world! Having a party? These recipes will definitely impress! Follow this channel to get videos on making cocktails and much more.
Frequency 3 videos / week
Since Nov 2010
Channel youtube.com/user/TipsyBarten.. + Follow View Latest Posts ⋅ Get Email Contact

Common Man Cocktails

New Hampshire About Youtuber We are simplifying the art of the craft cocktail, making great tasting drinks without pretension and suits, common man style. Our goal isn't to teach you everything there is about cocktails, it's about sparking an interest in cocktails so you will be excited to further your own education and become a great cocktail creator for the next generation of drinkers. Follow this channel to get fabulous cocktail recipes and drinks.
Frequency 1 video / day
Since Jul 2008
Channel youtube.com/user/everydaydri.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Chemistry | Cocktail Videos

San Francisco, California, United States About Youtuber Cocktail Chemistry showcases unique ways to create and present cocktails using inexpensive equipment. Follow this channel to learn unique ways to create and present cocktails using inexpensive equipment. Get the cocktail recipes.
Frequency 1 video / week
Since Jan 2016
Channel youtube.com/channel/UC-o0.. + Follow View Latest Posts ⋅ Get Email Contact

THE BONNEVILLE COCKTAIL COLLECTION

43 Lower Clapton Road E5 0NS About Youtuber Awesome Cocktail Recipes from the Bonneville Tavern in East London. Follow this channel to get cocktail recipe collection.
Frequency 2 videos / month
Since Jan 2015
Channel youtube.com/channel/UCbyM.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktails India

Kolkata, India About Youtuber Welcome to COCKTAILS INDIA! This is THE place on YouTube to find fantastic cocktail recipes to make at home, brilliant signature cocktails from around the world, everything you've always wanted to know about wine and soft drink recipes like smoothies, juices, coffees and loads more. Follow this channel to get cocktail recipes to make at home.
Frequency 2 videos / day
Since Oct 2016
Channel youtube.com/channel/UCCrm.. + Follow View Latest Posts ⋅ Get Email Contact

A Bar Above

San Francisco, California About Youtuber Everyone should be able to make a great drink - and we're here to help! Our videos focus on: DIY Cocktail Ingredients and Techniques, Making better drinks, faster and easier, Understanding balance in cocktails and how to achieve it. Follow this channel and get videos about bartending & cocktail techniques, post recipes for tasty cocktails.
Frequency 1 video / week
Since Feb 2013
Channel youtube.com/user/ABarAbove/v.. + Follow View Latest Posts ⋅ Get Email Contact

Better Cocktails at Home

Tacoma, WA About Youtuber Our goal is to advance the art of the cocktail at home through beautiful, smart videos. Brian Johnson covers technique, history, classic cocktails, modern cocktails, and original cocktails with weekly videos. You should never let a lack of knowledge stop you from drinking better cocktails at home! Follow this channel to get cocktail recipes to make at home.
Frequency 1 video / week
Since Apr 2012
Channel youtube.com/user/BetterCockt.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Channel | Cocktail Making Videos

About Youtuber Cocktail Channel is a consulting and advisory firm for bars and restaurants, training and staffing and menu development. Follow this channel to get tips on making cocktails.
Frequency 1 video / day
Since May 2014
Channel youtube.com/channel/UCdqB.. + Follow View Latest Posts ⋅ Get Email Contact

Low Carb Cocktails

United States About Youtuber The Low Carb Cocktail Guy is here to show you how to enjoy cocktails while on a low carb diet. whether it be an Atkins diet, a Keto diet, or any other low sugar diet. We will show you how to take classic cocktails and substitute ingredients to enjoy them low carb.
Frequency 2 videos / month
Since Jun 2017
Channel youtube.com/channel/UC8Er.. + Follow View Latest Posts ⋅ Get Email Contact

Tales of the Cocktail

New Orleans, LA, USA About Youtuber Founded in 2002, Tales of the Cocktail® has grown from a small gathering of cocktail lovers into the world's premier cocktail festival. Each year the international spirits industry is welcomed to New Orleans for a week of seminars, tastings, networking events and much more.
Frequency 1 video / month
Since Nov 2010
Channel youtube.com/user/TOTCNOLA.. + Follow View Latest Posts ⋅ Get Email Contact

Wicki Wacki Woo

Germany About Youtuber Let yourself be carried away into the exciting world of cocktail art. Mix the most famous cocktails and fancy drinks!
Frequency 2 videos / week
Since Nov 2018
Channel youtube.com/channel/UCKRe.. + Follow View Latest Posts ⋅ Get Email Contact

Queen Bee Mixology

About Youtuber In Queen Bee Mixology for cocktail videos we explore the world of mixology together. Classic cocktails and new concoctions, tips and trick from the pros.
Frequency 3 videos / week
Since Jun 2017
Channel youtube.com/channel/UCjmF.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Team

Portugal About Youtuber Created in 2005 with the aim of innovating in the concept of 'Bar Service', Cocktail Team® started the activity with the introduction in Portugal of Flair Bartending - bar service allied to animation, either for specific events or training of bartenders.
Frequency 18 videos / week
Since Mar 2012
Channel youtube.com/user/CocktailTea.. + Follow View Latest Posts ⋅ Get Email Contact

Funkin Cocktails

About Youtuber Here at Funkin we pride ourselves on creating 100% natural fruit pures, syrups and pre-batched cocktail mixers, supplying some of the best bars and mixologists with our award winning purees and syrups as well as producing a range of pre-batched 100% natural Funkin Cocktail Mixers that allow anybody to recreate delicious bar quality cocktails at home by simply adding alcohol.
Frequency 1 video / month
Since Jul 2008
Channel youtube.com/user/funk1n/videos + Follow View Latest Posts ⋅ Get Email Contact

Teichenn Liquors

Spain About Youtuber Welcome to the youtube channel of Teichenn, distillery founded in 1956 and with a clear commitment in the cocktails sector. Here you will find video recipes, events and news about cocktails.
Frequency 1 video / quarter
Since May 2014
Channel youtube.com/channel/UCOkf.. + Follow View Latest Posts ⋅ Get Email Contact

Adam Dobrzyski

About Youtuber Cocktail videos.
Frequency 2 videos / week
Since Oct 2011
Channel youtube.com/user/MrRollman7/.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktails_for_ you

Ireland About Youtuber Videos about bartending industry, cocktails, drink reviews and much more.
Frequency 1 video / week
Since Jan 2013
Channel youtube.com/user/cocktailsfr.. + Follow View Latest Posts ⋅ Get Email Contact

Delightful Drinks

United Kingdom About Youtuber Delightful Drinks is one of the world's leading social publishers focused on spirits and cocktails. We celebrate the best cocktails, bars, and bartenders from around the world, bringing you cocktails to inspire discovery - or to make at home! We'll show you delicious cocktails, brilliant spirits and fantastic bars. We're your ultimate drinking buddy. Drinking cocktails is only Delightful when done in moderation. Please drink responsibly and legally.
Frequency 1 video / week
Since Apr 2020
Channel youtube.com/c/DelightfulDrin.. + Follow View Latest Posts ⋅ Get Email Contact

Laughing Glass Cocktails

About Youtuber Makers of delicious Party Ready margaritas. Cheers!
Frequency 1 video / month
Since Jun 2014
Channel youtube.com/channel/UCwVY.. + Follow View Latest Posts ⋅ Get Email Contact

Liquor.com

Thirstville About Youtuber Liquor.com is the inspiring digital publication dedicated to good drinking and great living. The right cocktail at the right time home-entertaining advice essential recipes and indispensable spirits the people and places that matter now. Follow this channel to get variety of recipes and advice.
Frequency 1 video / year
Since Apr 2006
Channel youtube.com/user/liquor/videos + Follow View Latest Posts ⋅ Get Email Contact

Mixology Group | Mixology Videos

Brighton, England, United Kingdom About Youtuber Mixology Group consists of a large number of handpicked freelance professionals. They have a growing number of first class bartenders, flair and molecular mixologists, barbacks & waiting staff capable of delivering the finest quality events like to stock the bars, mix the drinks, or even manage or even manage or license your event. Follow this channel for updates to their cocktail recipes & mixology videos.
Frequency 9 videos / year
Since Apr 2012
Channel youtube.com/user/Mixologygro.. + Follow View Latest Posts ⋅ Get Email Contact

Hotmixmuchote

Denver About Youtuber The Hotmixology channel on YouTube. This is the channel to watch clips from all the episodes of Hotmixology. Cocktail Recipes, holiday cocktails, vodka cocktails, classic cocktails, mixed drinks, halloween cocktail recipes
Since Feb 2009
Channel youtube.com/user/hotmixmucho.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Gurus

Germany About Youtuber The coktail gurus will show you in regular tutorials how to prepare the most important cocktails and long drinks in a stylish way. Here are always high quality and possibly fresh ingredients used.
Since Oct 2016
Channel youtube.com/channel/UC82V.. + Follow View Latest Posts ⋅ Get Email Contact

Casey Hearts Cocktails

About Youtuber Hi, my name is Casey and I love cocktails. No, I'm not a bartender, brewer, distiller or mixologist. I'm just a thirsty woman armed with some classic cocktail knowledge, a healthy home bar, and internet access. Hope you enjoy my videos!
Frequency 2 videos / year
Since Apr 2016
Channel youtube.com/channel/UCw7c.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Artist

Phoenix, AZ About Youtuber Cocktail Artist is a line of Bar Ingredients & Mixes designed with Award-Winning Mixologists to help you elevate your home bartending game. The mission of Cocktail Artist is simple: we want you to become a cocktail artist like the Award-Winning Mixologists who helped us develop each ingredient, teach tips & techniques, share the latest trends, and share recipes.
Since Nov 2016
Channel youtube.com/channel/UCWsN.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Courier

New York About Youtuber Cocktail Courier is the premiere online cocktail delivery service bringing the craft cocktail experience to the comfort of people's homes with its on-demand cocktail kits featuring drinks crafted by top local, professional bartenders.
Since May 2015
Channel youtube.com/channel/UCnRY.. + Follow View Latest Posts ⋅ Get Email Contact

Sputnik Cocktail Bar

Bulgaria About Youtuber Sputnik Cocktail Bar
Since Jan 2016
Channel youtube.com/channel/UCMWd.. + Follow View Latest Posts ⋅ Get Email Contact

Mixology

About Youtuber Coctelera Mexicana initiative that brings together the talent of the best professionals of the State of Guanajuato drink Mexico, its unique and innovative concept highlights the benefits of the Mixologist and Bartender in the creation of their art, the Cocktail.
Frequency 2 videos / year
Since Sep 2013
Channel youtube.com/channel/UCvNr.. + Follow View Latest Posts ⋅ Get Email Contact

ABV Media

About Youtuber ABV MEDIA IS A TEAM OF DEDICATED VIDEO PRODUCTION EXPERTS THAT COMBINE WITH OVER A DECADE OF INTERNATIONAL DRINKS INDUSTRY EXPERIENCE. WE'RE PASSIONATE ABOUT EACH AND EVERY PROJECT WE WORK ON, USING CREATIVE FILMING TECHNIQUES, HIGHLY SKILLED EDITING AND A QUICK TURNAROUND.
Frequency 26 videos / year
Since Jan 2014
Channel youtube.com/channel/UCYs5.. + Follow View Latest Posts ⋅ Get Email Contact

Cocktail Dudes

About Youtuber Watch the Cocktaildudes create classic, contemporary, and original cocktails.
Since Jun 2011
Channel youtube.com/user/cocktaildud.. + Follow View Latest Posts ⋅ Get Email Contact


Watch the video: Άρωμα Coctail Bar. Coctail by Michalis Terzakis Summer 20181 (December 2021).