The New Cocktail Science

April 11, 2014

NY Times' cocktail science

NY Times' cocktail science

GNY Times' cocktail science

NY Times' cocktail science

NY Times' cocktail science

I recently discovered this article in the NY Times about cocktails and simplicity. Even though the article focuses more on the recipes, it was still super interesting to see that you don’t need to be schooled to do something you love. A lot of these crazy-talented bar tenders are actually artists-turned-mixologists. Quite different from the old days when you wouldn’t even dare to step in a kitchen or bar without having the proper credentials.

It’s fantastic how – regardless of your educational or vocational background – you can transfer almost any skills to a different field, and these guys do it in such a way that you feel like you’re reading a story about mad scientists trying to come up with a new chemical compound to save the world.

Now, these cocktails are not than simple to make, and you do require a certain level of skill to put them together (and to find or make some of the ingredients), but they are simple enough in the sense that the focus is the one ingredient or flavour, and the “cocktail story” is built upon that. Mixing and matching ingredients. So poetic!

Now I’m sure this post just made you very thirsty, so ama let you go so you can prepare some of these liquid lovers. Find the recipes to make the cocktails above in here.

Happy weekend!

Image Credit: Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea

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