Tag Archives: Bill Stott

Architecture of the Cocktail: New Spirit Monday – Absinthe or Absinthia, by Bill Stott

There are few spirits with more mythology and lore than absinthe. Loved by many, loathed by as many, and known in name only to the majority. Absinthe began as a medicine, became a popular drink, obtained a cult-like status, was made illegal, and has a new life thanks to the rebirth of the craft cocktail renaissance.  Absinthe or …

Architecture of the Cocktail – New York, New York: The town so nice, they named it twice, by Bill Stott

With the exception of the thirteen years of Prohibition, New York arguably can lay claim to the center of the cocktail universe since cocktails became cocktails. And even during those ‘dry’ years, it wasn’t missing too much of a beat. London has a serious claim and helped usher cocktails back from the brink of extinction in the 1990, and many other cities have …

Architecture of the Cocktail: The Pimm’s Cup, by Bill Stott

Now that we have moved past Memorial Day, we begin our transition into summer. This means my drinking habits have begun to shift to match the weather as well. A nice bourbon neat with a couple drops of water (to help open up the flavor) is perfect after a long day at work when the weather is cool or cold, but in summer I want a long drink full of ice. Which …

Architecture of the Cocktail: World Whisky Day. A Brief History of Whisk(e)y?, by Bill Stott

With World Whiskey Day occurring last week, this seems like a good time to look at a (very) abbreviated history of the spirit.  Residue from a beer-like fermented drink was recently found in stone vessels in Raqefet Cave in Israel that is thought to be 13,000 years old. Remnants of seven different plant types, including wheat/barley, oat, legumes, and …

Architecture of the Cocktail: Summer Time is Negroni Time, by Bill Stott

The Negroni. When the snow and cold begins to fade in the Spring, my thoughts always turn to the classic Negroni. I’m not sure why. The drink is lovely – even on cold snowy days. But there is something about the thought of sitting on the porch without a coat or sweater, sipping on this delightful little drink that makes spring seem springier.   The classic …

Architecture of the Cocktail: The Japanese Whisky and the Highball, by Bill Stott

Shinjiro Torii (left) and Masataka Taketsuru (right)  Whiskey, combined with a non-alcoholic carbonated mixer, served over ice in a tall glass is called a whiskey highball everywhere in the world. Except for Japan. In Japan, this is simply referred to as a Highball.   The origins of the term highball are grey. Some believe it has to do with the American Railway. Some believe …

Architecture of the Cocktail: 10 Things you may not know about Vodka, by Bill Stott

Vodka isn’t Russian  Vodka was first created in the Middle Ages in what is now Poland, and the first written mention of it is from 1405. It didn’t enter modern day Russia for almost a century, and like all alcohol of the day was used primarily as medicine. Polish physician Stefan Falimierz wrote in his 1534 book on herbs that vodka should be “used to …

Architecture of the Cocktail: Happy World Bartender Day/Week, by Bill Stott

While most bartenders throughout history have labored their entire careers in obscurity, some have become famous for their skill behind the stick, some because they wrote significant books on drinks and mixology, some because they were alchemists with mixers and spirits, and some because they were incredible self-promoters – attaining an almost superstar status. But the skill that …

Architecture of the Cocktail: I cannot tell a lie. The truth about cocktail cherries, by Bill Stott

When I was little and we would go out to eat (which wasn’t often) and my parents were in a celebrating mood, they would order a cocktail. And sometimes when they were getting a drink, I was lucky enough to get a Shirly Temple ‘cocktail’ to sip along with them. I loved that combination of sweet cherry and 7UP. And best of all was finishing and still having …

Architecture of the Cocktail: That’s using your noggin! by Bill Stott

Eggnog. Not the most attractive name. Some people love it, and it is an integral part of their Christmas tradition. But some people hate it. The thought of drinking a thick mixture containing raw eggs disgusts them. Perhaps we should tell them that eggnog is basically melted ice cream (raw eggs, milk, and sugar) with alcohol included.   The origins of eggnog are obviously unknown, …