Big Changes, Slow Changes

Cocktail Menu: Taste by Niche in St. Louis

A Meat Cocktail with a Vegetarian Option

Usually in cocktail writing we think in terms of microtrends: the latest techniques (barrel aging cocktails, fat-washing), the latest categories (mezcal, pisco), popular flavors or ingredients (falernum, smoke), and the latest bar themes (high-volume cocktail bars, tiki).

We don't talk too much about the macro-trends. In my latest post for FineCooking.com, I discuss one of the biggest macro-trends: that cocktails are getting better in general, with fresh ingredients, respect for the classics, and more knowledgeable bartenders.

Also, there's a recipe for the Sage 75 from the Vesper Bar at the new Cosmopolitan in Vegas.

February 28, 2011 in bars, camper_clips, cocktails, Las Vegas, trends, writing_life | Permalink | Comments (0)

Comments

You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

Posted by: |

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:

Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Alcademics

Cocktails, Spirits, Science, and... kind of a lot about Ice.