Cocktail Culture and the “Good Life”

The “Good Life” and well made cocktails have to go hand in hand. The premium spirits and fresh ingredients used to snazz these drinks up does give you that “I’m important” feeling as you try so hard to drink it slowly. It’s almost like an extension of your personality when drinking a martini or cocktail, specially when it’s all garnished and looking like a piece of fine art. I guess it all depends on who you ask, is your drink of choice an extension of your personality?

Travel Channel recently published an article on “Cocktail Culture” across the US where they listed some of the most popular cocktails in the country. It is my dream to host martini parties at my house with a full bar and all the essentials needed to create custom cocktails. I guess I can brake into the lifestyle of the Cocktail-Chic one day. Until then every bottle that enters my house leaves at about the same speed at which it came. I have to let go of that college mentality of “conquer and destroy” when it comes alcohol, or I will never be able to stock a full bar. As soon as I get something nice the first thing I do is call up some friends and we commence in taking care of it the same night. I’m a social drinker, can’t do it alone, It’s just not right.

“One martini is alright, two is too many, three is not enough.” - James Thurber

At any rate here are the hottest cocktails being served in seven major cities across the country, according to Travel Channel:

Strata 6A, Boston
Who makes it: Gary Sullivan, co-owner at Rocca Kitchen and Bar
The background: Named after Route 6A, the popular scenic highway in Cape Cod, the Strata 6A is a spiffed-up version of what New Englanders refer to as the “Cape Codder”and a member of a family of cocktails known as “New England Highballs.
What you need: 3 oz. Grey Goose vodka, 1 oz. Grey Goose La Poire vodka, 2 oz. cranberry juice, splash of ginger beer, 3 or 4 leaves of fresh basil, 2 wedges of fresh lime.
How to make: In a martini shaker, muddle the basil and limes. Add ice, vodka and cranberry juice, and shake vigorously. Pour into a double old-fashioned glass or tumbler. Top with more ice, if necessary, and just a splash of ginger beer. Garnish with a lime wheel and swizzle stick.

Bonsai Martini, Philadelphia
Who makes it: Buddakan
The background: In 2005, former general manager Peter Smith wanted to create a bridge between Buddakan’s Asian-inspired kitchen and the restaurant’s trendy bar by bringing Asian flavors to the cocktail menu. He experimented with several different spirits before recognizing vodka’s compatibility with cilantro.
What you need: 3 stalks of cilantro, 2 oz. Belvedere vodka, 3/4 oz. fresh lemon-lime juice, 1 1/4 oz. simple syrup,* sugar.
How to make: Muddle cilantro in a shaker; add remaining ingredients and strain into a martini glass with a sugared rim.

Redheaded Stepchild, New Orleans
Who makes it: Bartender Lu Brow of Café Adelaide & the Swizzle Stick Bar
The background: Although there are no redheaded stepchildren in the Brow family, members all cheer when a redheaded baby is born into the family. Lu is a redhead and the cayenne rim makes this drink a redhead, too.
What you need: 1 tsp. super-fine sugar, 1 tsp. cayenne pepper, 1 lemon wedge, 2 oz. peach brandy, 1 oz. Calvados, 1 oz. orange juice.
How to make: Combine the sugar and cayenne pepper on a saucer, and mix well. Wet half of the rim of a chilled martini glass with the lemon wedge, and dip it into the sugar-cayenne mixture; set aside. Combine the brandy, Calvados and orange juice in a cocktail shaker filled with ice, and shake vigorously. Strain into the prepared glass, and serve immediately.

The Pepper Smash, Los Angeles
Who makes it: Joel Black at comme Ça
The background: Inspired by a classic cocktail, the whiskey smash, The Pepper Smash hits three main notes: savory, spicy and the subtle sweetness only honey can bring to a cocktail.
What you need: 2 oz. rye whiskey or bourbon, 4 lemon wedges, 2 to 3 basil leaves, 1 slice red bell pepper, 3/4 oz. honey.
How to make: Muddle all ingredients, except the whiskey. Add whiskey and shake four to five times with cracked ice. Strain into an empty rocks glass, and top with crushed ice. Garnish with a pepper and a lemon.

21 Hayes, San Francisco
Who makes it: Jeff Hollinger, bar manager at Absinthe Brasserie & Bar
The background: Named for the San Francisco Muni bus line that chugs past Absinthe several times a day, Hollinger wanted to create a cocktail that would highlight the crisp, fresh and subtle flavors of cucumber.
What you need: 2 slices cucumber, plus 1 for garnish, 1/4 oz. Pimm’s No. 1, 1 oz. Plymouth gin, 1/4 oz. fresh lemon juice, splash of simple syrup,* 3 cocktail onions (optional).
How to make: Muddle 2 slices of cucumber and the Pimm’s No. 1 in the bottom of a mixing glass, breaking down the cucumber almost completely. Top with ice and the gin, lemon juice and simple syrup. Shake until cold and strain into a chilled cocktail glass. Garnish with the remaining slice of cucumber or a cocktail onion (if desired).

Cava de Flores, Seattle
Who makes it: the cocktail-concocting team at Txori
The background: Inspired by the fresh smells and flavors of summertime in Spain (and best enjoyed on Txori’s new patio), this refresher celebrates the bar’s adoration of rosé - “If it’s pink, I will drink!” is their mantra.
What you need: 1 oz. St. Germain Elderflower liqueur, 1/2 can/bottle San Pellegrino Aranciata, 3 oz. dry rose cava (chilled), orange slice or edible flower garnish (optional).
How to make: Pour liqueur and Aranciata into a champagne flute; fill glass with cava and garnish with an orange slice or edible flower.

The Daisy, New York City
Who makes it: Commerce Restaurant
The background: Paying homage to Commerce’s historic West Village space, The Daisy honors the 1911 building’s provocative beginnings as a speakeasy.
What you need: 3 oz. vodka, 1/2 oz. fresh lemon juice, 1/3 oz. homemade grenadine (simply reduced pomegranate juice), a splash of prosecco, cherry garnish (optional).
How to make: Combine ingredients in a shaker with ice, strain into a martini glass, and garnish with a cherry.

*Simple syrup: 1 part water, 1 part sugar; boil together until sugar melts. Store in the refrigerator for up to a month.