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