Drinky Linky: Friday Evening Edition

I don't usually do two links-roundup posts in a row, but I've seen so many interesting links that I just gotta share 'em with you:

• Nooooo! LeNell is leaving New York. (But I cannot wait to try out her B&B(&B) in Baja);
• Dale DeGroff's five commandments for bartenders;
• the Top 10 NYC summer cocktails;
• What you get when you stare at Old (Mr.) Overholt, and taste three different ages...
• ...and what it's like to taste really Old Overholt;
• What Tiare learned at Tales of the Cocktail;
• Playboy's "Imbiber" visits Tales;
• Camper rates the Tales swag...
• ...and drops knowledge about the buck, a drink style made with ginger beer and citrus;
• The World's Biggest Bar Crawl, a cocktailian's bucket list;
• Forgotten Bookmarks finds a brochure asking "Who Was Betsy Flanagan?" in a copy of James Fenimore Cooper's "The Prairie." I just wanna know what the Roosevelt served as their Betsy Flanagan Cocktail;
• The LA Times limns the City of Angels' nascent cocktailian scene;
• (also via Chuck) Sazerac cookies!
• a lovely article in the Weekly Standard about the cocktail renaissance;
• a video on the making of a gin Gimlet à la Raymond Chandler;
• And, Dave Arnold gives us the science of shaking (Part 1, Part 2.)

Comments

[dietsch]

I hate to say it, but that Gimlet video was startlingly poor. Bad video quality--the horizontal blinds introduced a lot of video noise. Low audio--with my speakers on high and the YouTube audio all the way up, I still could barely hear the guy. And a whole lot of rambling and hemming and hawing before demo'ing the recipe. 45 seconds into the video before he even talks about the drink. C'mon, a script please?

Not a great branding tool for Edible Manhattan, I'd have to say.

[Vidiot]

Speaking as someone who edits video for a living, you make excellent points, all of them.

I liked that he mixed Rose's and fresh-squeezed lime juice -- Gimlets have joined the ranks of Sidecars and Old-Fashioneds (et al.) as cocktails I don't order unless I have absolute confidence the bartender is up to the task. I've had too many bad ones -- either cringingly sour, made with vodka, served on crushed ice, or tooth-meltingly sweet -- in this town to feel like I can chance it at the average bar.