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  The world is full of thousands of cocktails, likely even into the tens of thousands. I’m not talking about the nuances, such as vodka martinis with olives versus a lemon twist, I’m talking about basic solid standalone drinks with their own personalities and flavors. From Long Island Iced Teas to Screwdrivers, Black Russians, Daiquiris and more. Some are as individual as the bartender who created them, or as common as margaritas in Mexican restaurants. But as much as there are as many cocktails as there are bar menus, there are a few which are universal and classic. These are the drinks which, even if they’re not on a menu the bartender can make them. They’re the first things we learn and likely the most popular we serve. For purposes of sticking to cocktails, straight spirits sippers, neat or on the rocks, are omitted from consideration. These are all mixed drinks. Here are the top, imperial classic cocktails which stand atop mixology. In their own way they define their categori...

The late author Harlan Ellison, a brilliant writer, friend and quasi-mentor of mine, was devoted to the proper use of language. As a writer and lover of the language he would often correct people who misspoke, those using words or phrases in the wrong way - usually involving his distaste for anyone using the word "like" as a pause, or "awesome" for anything that really, on the face of it, was not. "The universe is awesome. The Grand Canyon is awesome," he would observe, "your cheeseburger is not." And one of his biggest pet peeves was the phrase "Eat your cake and have it too." All too often it is reversed and people will be heard to say "Have your cake and eat it too." Harlan would point out that there's really no trick to having a cake and then eating it. The real trick is to eat your cake and yet still have it. Hence "Eat your cake and have it too." So. Why am I referencing this? What possible co...

I am a fan of many types of gin, and appreciate when someone else discovers the category and joins in. Here Masterchef Dean Banks talks with The Spirits Business about his new gin . Unfortunately, I cannot agree with this chef's assertions against artisan gin. Yes, there is a lot to be said for a clean, straightforward gin. Those make for the best mixers. And can be quaffed clean, maybe on ice. And yes, some of the recent trend towards flavored gins - beyond the usual recipes and creations - has produced some excessive and even untasty products. But every palate is different. And - unlike most liquors - gin distillers create a unique recipe for each brand. It's one of the primary attractions of the category, although it also acts as a deterrent for people unfamiliar with gin. If the first gin you taste disagrees with your palate then you're unlikely to try something else. (Hence the argument for brands such as Hendrick's, Ford's and Tanqueray, which ...

I received a survey email from a bartending newsletter, asking me some questions about my passion for mixing drinks as a career. As I was responding to his email it occurred to me that the responses go a long way towards explaining some of my thinking processes on why I ditched a long career in telecom to pursue this as a new direction in life. My thoughts (in bold) as follows: Why do you care about craft cocktails & mixology?  Originally it began as a fascination - and then obsession - with finding the best martinis on my travels. This became the concept for a book entitled CHASING MARTINIS, which is still not yet finished. But my interest peaked when I realized that to be a true authority on the martini that I ought to be a trained bartender and not just a consumer. I've since completed a hundred-hour education in Mixology, learning 200 different drinks and the necessary techniques for each one. What was originally a passion is now an avocation. - Are you t...