Comments on: The World’s Greatest Cosmopolitan

By: Kochrezepte kostenlos

Kochrezepte kostenlos — Tue, 30 Oct 2012 07:01:19 +0000

With havin so much written content do you ever
run into any issues of plagorism or copyright infringement?
My site has a lot of completely unique content I’ve either created myself or outsourced but it seems a lot of it is popping it up all over the internet without my agreement. Do you know any methods to help prevent content from being stolen? I’d really appreciate it.

By: rosemauralorre

rosemauralorre — Tue, 15 Nov 2011 21:54:38 +0000

Thanks so much for the kind words, Marisa! Still working on the lose-weight-while-cocktailing thing, but in the meantime…

I have done a World’s Greatest Mint Julep post: http://fiveoclockcocktails.com/2011/05/06/the-worlds-greatest-mint-julep/

And I dare say that it’s one of the classic cocktails I’ve got the most authority on, in that I bartended at a place that had them on the menu year-round and also served hundreds of them on Kentucky Derby Day. As I say in that post, Maker’s is a wonderful bourbon for a mint julep. a) People like to act like Maker’s isn’t a “craft” bourbon, but they’re wrong; it’s just a craft bourbon that happens to have marketed and distributed itself very well. (I’ve been to the Maker’s distillery; it’s barely bigger than, say, the Buffalo Trace distillery.) b) When you’re adding so much sugar and flavoring to a cocktail as you are to a mint julep, you’re pretty much bludgeoning the bourbon’s unique flavors anyway. You just want something strong (or at least, I do). I mean, I’d even probably make a julep with Heaven’s Hill and feel no shame. (A very good bourbon for the very little money!)

However, some people like to use higher-end Woodford Reserve just because it’s fun (and the “official” bourbon of the Derby.)

I do need to write up some more classic cocktails; I think that’ll be a priority of mine this winter.

Thanks SO MUCH for commenting!
R

By: Marisa Debowsky (@MarisaDebowsky)

Marisa Debowsky (@MarisaDebowsky) — Tue, 15 Nov 2011 21:43:38 +0000

Reader(s), I’m going to try to be more honest in 2011. I’m going to try to be more diligent, too, particularly as it pertains to this blog, while simultaneously somehow figuring out a way to weigh less while drinking as many cocktails as ever.

When you figure out that secret, let us know.

My stated intent of The Five O’Clock Cocktail Blog is to publish a recipe each weekday, whether an original creation, a tweak of a classic drink or an homage to a drink I’ve drank elsewhere (probably at this bar, knowing me). This has already proven arduous and I might still scale back to twice or thrice weekly. (Thoughts? Please tell me in the comments what you’d like to see!)

As a new mixology enthusiast, I *love* your blog: anything you want to post and as often as you want to post it, I’ll be reading. I’d be equally happy to see you chart classic recipes with advice (what base spirits to use, say: when making a mint julep, which bourbon do you reach for?) as well as new inventions. Meanwhile, I’ll keep reading the archives.

Thanks, and keep up the great work!

By: Vidiot

Vidiot — Fri, 14 Jan 2011 01:27:00 +0000

Looks good. A properly made Cosmopolitan is nothing to be ashamed of. (Try the Charbay grapefruit vodka with this one — it sings.)

By: Steven

Steven — Tue, 04 Jan 2011 00:17:53 +0000

The use of Kettle One caters to the sophisticated adult in all of us, while the sugar coated rim appeals to us kids. It’s like the frosted mini-wheat of cocktails.

By: Tonya

Tonya — Mon, 03 Jan 2011 22:29:20 +0000

You made this one night when we were ‘tending together. It was, indeed, a glorious version of a mediocre cocktail, and I’ve thought of it fondly and often.