| Autor: |
Hatchett, Caroline, Stecher, Nicolas, O'Bryan, Jason, Weisstuch, Liza, Cheshes, Jay |
| Předmět: |
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| Zdroj: |
Robb Report; Aug2023, Vol. 47 Issue 6, p36-40, 4p, 6 Color Photographs |
| Abstrakt: |
Nicolas Stecher How To: Know When to Fold 'Em Robb Report's resident bartender and Cocktails for Grown-ups host is willing to shell out serious coin for a drink made with vintage spirits - but only under very specific circumstances. DEPARTMENTS: THE GOODS VINTAGE TIPPLING Drinking History THE COCKTAIL PASSES from patron to patron down the bar at Handshake Speakeasy, each guest dipping a short metal straw into the coupe to siphon out a fleeting taste of the 100 Year Old Hanky Panky. Jim Wrigley remembers drinking his first vintage cocktail seven years ago, at the Merchant Hotel in Belfast - a Trader Vic's 1944 mai tai made with period-correct Wray & Nephew rum. His current establishment, the Donovan Bar, in Brown's Hotel, is where many of the city's top bartenders head when they want an expertly prepared vintage cocktail-because Calabrese is also considered the godfather of the current phenomenon. [Extracted from the article] |
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