Booze News: Good Beer for Tough Times; Dry Vermouth for a Globalized Palate


Emily Wines talks about her life as a master sommelier. It involves lots of flights, sometimes getting caught with a corkscrew in her purse, and occasionally having to recite transportation security laws to customs agents to get through airport security with all her beloved bottles.
[NY Times]

No. 7 in Fort Greene has garnered much attention since Bon Appetit recently listed it as one of its top 10 new restaurants of the year nationwide. Matt Suchomski, a co-owner and the beverage director, has stepped up the cocktail program since it opened.
[NY Times]

The economic downturn has been great for craft beer. Boutique beers are the new cocktails for those who want to drink well but can’t afford the hard stuff. A $6-$8 pint of premium draft is still cheaper than a glass of wine or a cocktail.

The passing of Michael Jackson and John Hughes has been sad for children of the ’80s. But these ’80s bartending trends will not be missed: calling everything a martini, blue-flavored drinks, and crude but corny shot names (Redheaded Slut, anyone?).
[The Atlantic Food Channel]

Since the 1960s, Marseille, France-based Noilly Prat has produced a dry vermouth tailored to the American palate. Drier, more masculine, and paler in color, the American version is slowly being phased out to be replaced by the original European formula.
[NY Times]

This article from the Village Voice Archive was posted on August 18, 2009

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