http://food.theatlantic.com/mixmaster/ Food en Copyright 2009 Fri, 13 Nov 2009 12:45:54 -0500 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Repeal Day celebrates the overturning of the amendment that made drinking illegal in America. This year is a special anniversary. http://food.theatlantic.com/mixmaster/toasting-the-end-of-prohibition.php http://food.theatlantic.com/mixmaster/toasting-the-end-of-prohibition.php Mixmaster Fri, 13 Nov 2009 12:45:54 -0500 A restaurant uses a gourmet cooking technique to infuse alcohol with strawberries, lavender, and more. http://food.theatlantic.com/mixmaster/out-of-the-bar-into-the-kitchen.php http://food.theatlantic.com/mixmaster/out-of-the-bar-into-the-kitchen.php Mixmaster Thu, 12 Nov 2009 12:45:59 -0500 One of the show's characters opened a bar that serves Prohibition-era drinks. Does that kill upscale cocktail places for everyone? http://food.theatlantic.com/mixmaster/did-gossip-girl-kill-the-speakeasy.php http://food.theatlantic.com/mixmaster/did-gossip-girl-kill-the-speakeasy.php Mixmaster Fri, 06 Nov 2009 12:45:14 -0500 The author offers his list of favorite brews from the legendary country--and asks readers for theirs. http://food.theatlantic.com/mixmaster/five-german-beers-worth-trying.php http://food.theatlantic.com/mixmaster/five-german-beers-worth-trying.php Mixmaster Thu, 05 Nov 2009 12:45:55 -0500 Holday-themed cocktails are of ten corny but if you really want one, the author has some advice. http://food.theatlantic.com/mixmaster/halloween-cocktails-with-good-taste.php http://food.theatlantic.com/mixmaster/halloween-cocktails-with-good-taste.php Mixmaster Fri, 30 Oct 2009 12:45:43 -0500 Buffalo Trace is known for making one kind of whiskey, but it has several noteworthy ones. http://food.theatlantic.com/mixmaster/a-surprisingly-versatile-distillery.php http://food.theatlantic.com/mixmaster/a-surprisingly-versatile-distillery.php Mixmaster Tue, 27 Oct 2009 12:45:59 -0500 Two cocktail-making methods battle for dominance: one traditional, the other innovative. Which is superior? http://food.theatlantic.com/mixmaster/japans-bartending-debate.php http://food.theatlantic.com/mixmaster/japans-bartending-debate.php Mixmaster Mon, 26 Oct 2009 12:45:10 -0500 Andechs Brewery outside Munich offers the ultimate drinking experience--with a side of pigs' knuckles. http://food.theatlantic.com/mixmaster/german-beer-as-its-meant-to-be.php http://food.theatlantic.com/mixmaster/german-beer-as-its-meant-to-be.php Mixmaster Tue, 13 Oct 2009 08:16:44 -0500 After meeting a talented mixologist in Japan, the author reflects on which country does it better. http://food.theatlantic.com/mixmaster/battle-of-the-bars-japan-vs-america.php http://food.theatlantic.com/mixmaster/battle-of-the-bars-japan-vs-america.php Mixmaster Fri, 09 Oct 2009 12:45:42 -0500 The author visits a bartending mecca in Tokyo where there are cool cocktails and warm service. http://food.theatlantic.com/mixmaster/in-japan-drinks-and-hospitality-mix.php http://food.theatlantic.com/mixmaster/in-japan-drinks-and-hospitality-mix.php Mixmaster Fri, 02 Oct 2009 12:45:08 -0500 It's about the party that goes with it. Finding a table is a hassle, but when the first beer arrives it's worth it. http://food.theatlantic.com/mixmaster/oktoberfest-its-not-about-the-beer.php http://food.theatlantic.com/mixmaster/oktoberfest-its-not-about-the-beer.php Mixmaster Tue, 29 Sep 2009 12:45:00 -0500 Signature cocktails can be more trouble than they're worth. But if necessary, the author has some advice. http://food.theatlantic.com/mixmaster/wedding-cocktails-too-much-work.php http://food.theatlantic.com/mixmaster/wedding-cocktails-too-much-work.php Mixmaster Fri, 25 Sep 2009 12:45:05 -0500 United States bartenders borrow from what might be the best cocktail city in the world: Tokyo. http://food.theatlantic.com/mixmaster/bartending-japanese-style.php http://food.theatlantic.com/mixmaster/bartending-japanese-style.php Mixmaster Fri, 18 Sep 2009 12:45:10 -0500 Germany's obsession with distillation produces surprising hits--and serious misses. Asparagus schnapps, anyone? http://food.theatlantic.com/mixmaster/adventures-with-german-schnapps.php http://food.theatlantic.com/mixmaster/adventures-with-german-schnapps.php Mixmaster Thu, 17 Sep 2009 12:45:29 -0500 Cachaça is the base of the country's signature caipirinha, but it can be used to make many other cocktails. http://food.theatlantic.com/mixmaster/from-brazil-a-versatile-liquor.php http://food.theatlantic.com/mixmaster/from-brazil-a-versatile-liquor.php Mixmaster Fri, 04 Sep 2009 12:45:33 -0500 The author fails to convince Germans to respect American beer. Is there any way to bridge the divide? http://food.theatlantic.com/mixmaster/beer-battle-america-vs-germany.php http://food.theatlantic.com/mixmaster/beer-battle-america-vs-germany.php Mixmaster Fri, 28 Aug 2009 12:45:12 -0500 Americans angered by the release of the Lockerbie bomber are calling for a boycott of Scottish products. http://food.theatlantic.com/mixmaster/bad-news-for-american-scotch-fans.php http://food.theatlantic.com/mixmaster/bad-news-for-american-scotch-fans.php Mixmaster Wed, 26 Aug 2009 12:45:27 -0500 Most people know Slovenia for its socialist past, but the tiny country has food and wines worth a trip. http://food.theatlantic.com/mixmaster/in-eastern-europe-a-food-lovers-paradise.php http://food.theatlantic.com/mixmaster/in-eastern-europe-a-food-lovers-paradise.php Mixmaster Mon, 24 Aug 2009 08:22:57 -0500 Two cocktails that earned their creators $1,000--and one that changed how Americans felt about vodka. http://food.theatlantic.com/mixmaster/when-is-a-cocktail-worth-1000.php http://food.theatlantic.com/mixmaster/when-is-a-cocktail-worth-1000.php Mixmaster Fri, 21 Aug 2009 12:45:47 -0500 A list of five drinking trends from the 1980s that the author never wants to see again. http://food.theatlantic.com/mixmaster/goodbye-to-80s-bartending-trends.php http://food.theatlantic.com/mixmaster/goodbye-to-80s-bartending-trends.php Mixmaster Fri, 14 Aug 2009 12:45:37 -0500 A festival in a symbol of Berlin's Communist past celebrates a brighter part of German culture: beer. http://food.theatlantic.com/mixmaster/beer-in-the-ruins-of-communism.php http://food.theatlantic.com/mixmaster/beer-in-the-ruins-of-communism.php Mixmaster Wed, 12 Aug 2009 12:45:39 -0500 Germany has a reputation for producing the world's greatest beer. But it also makes some of the worst. http://food.theatlantic.com/mixmaster/the-two-extremes-of-german-beer.php http://food.theatlantic.com/mixmaster/the-two-extremes-of-german-beer.php Mixmaster Fri, 07 Aug 2009 12:45:59 -0500 As they try to attract the budget-conscious, more restaurants let customers bring wine from the outside. Will it last past the recession? http://food.theatlantic.com/mixmaster/the-rise-of-bring-your-own-bottle-1.php http://food.theatlantic.com/mixmaster/the-rise-of-bring-your-own-bottle-1.php Mixmaster Tue, 04 Aug 2009 08:15:58 -0500 For decades, American brewers have followed strict rules set by German aristocrats in the 1500's. http://food.theatlantic.com/mixmaster/rewriting-the-rules-of-brewing-beer-1.php http://food.theatlantic.com/mixmaster/rewriting-the-rules-of-brewing-beer-1.php Mixmaster Mon, 03 Aug 2009 12:45:55 -0500 Bartenders use a variety of tools and techniques to make sure their drinks are mixed right. http://food.theatlantic.com/mixmaster/shaken-stirredor-swizzled.php http://food.theatlantic.com/mixmaster/shaken-stirredor-swizzled.php Mixmaster Fri, 31 Jul 2009 12:45:12 -0500 Mimosas and Bloody Marys aren't the only cocktails to drink before noon. A list of five other options. http://food.theatlantic.com/mixmaster/5-morning-drinks-besides-mimosas.php http://food.theatlantic.com/mixmaster/5-morning-drinks-besides-mimosas.php Mixmaster Fri, 24 Jul 2009 12:45:06 -0500 Britain doesn't have a monopoly on gin: American distillers are catching up with refreshing, affordable varieties. http://food.theatlantic.com/mixmaster/six-american-gins-worth-tasting-1.php http://food.theatlantic.com/mixmaster/six-american-gins-worth-tasting-1.php Mixmaster Tue, 21 Jul 2009 08:05:38 -0500 The Rickey is light, refreshing, and has roots in the author's hometown: Washington, D.C. http://food.theatlantic.com/mixmaster/summers-signature-cocktail.php http://food.theatlantic.com/mixmaster/summers-signature-cocktail.php Mixmaster Fri, 17 Jul 2009 12:45:41 -0500 Hotel bars have improved so much in the past few years that even locals are stopping by for a drink. http://food.theatlantic.com/mixmaster/looking-for-a-good-cocktail-try-a-hotel.php http://food.theatlantic.com/mixmaster/looking-for-a-good-cocktail-try-a-hotel.php Mixmaster Thu, 16 Jul 2009 08:22:50 -0500 "Cocktail archeologists" have helped uncover old recipes and revive neglected types of alcohol. http://food.theatlantic.com/mixmaster/unearthing-forgotten-cocktails.php http://food.theatlantic.com/mixmaster/unearthing-forgotten-cocktails.php Mixmaster Fri, 10 Jul 2009 08:22:56 -0500 The author explains why he could drink champagne all day--and offers a recipe for a favorite cocktail. http://food.theatlantic.com/mixmaster/in-praise-of-champagne.php http://food.theatlantic.com/mixmaster/in-praise-of-champagne.php Mixmaster Thu, 09 Jul 2009 12:45:45 -0500 The author takes his fellow mixologists to task for being rude, offering tips for how to be a little nicer. http://food.theatlantic.com/mixmaster/why-bartenders-shouldnt-be-rude.php http://food.theatlantic.com/mixmaster/why-bartenders-shouldnt-be-rude.php Mixmaster Wed, 01 Jul 2009 08:22:53 -0500 Two Kentucky Congressmen just started the Bourbon Caucus, to promote America's indigenous drink. http://food.theatlantic.com/mixmaster/bringing-bourbon-to-capitol-hill.php http://food.theatlantic.com/mixmaster/bringing-bourbon-to-capitol-hill.php Mixmaster Mon, 29 Jun 2009 08:28:44 -0500 After years in the shadow of Scotch and Bourbon, rye's moment has come. 12 versions worth trying. http://food.theatlantic.com/mixmaster/preparing-for-the-rye-revolution-1.php http://food.theatlantic.com/mixmaster/preparing-for-the-rye-revolution-1.php Mixmaster Fri, 26 Jun 2009 12:45:26 -0500 The annual Tales of the Cocktail conference has more in common with a Star Trek convention than you might think. http://food.theatlantic.com/mixmaster/bartending-with-a-splash-of-star-trek.php http://food.theatlantic.com/mixmaster/bartending-with-a-splash-of-star-trek.php Mixmaster Thu, 25 Jun 2009 08:24:22 -0500 Prohibition ended the career of mixologist Henry William Thomas. Fortunately, his legacy lives on. http://food.theatlantic.com/mixmaster/the-story-of-a-legendary-bartender.php http://food.theatlantic.com/mixmaster/the-story-of-a-legendary-bartender.php Mixmaster Fri, 19 Jun 2009 12:45:43 -0500 Critics have long been skeptical of Rick Wasmund's tiny distillery. He's finally proving them wrong. http://food.theatlantic.com/mixmaster/american-whiskeys-next-big-thing.php http://food.theatlantic.com/mixmaster/american-whiskeys-next-big-thing.php Mixmaster Wed, 17 Jun 2009 08:14:23 -0500 Summer is the season for cocktails that emphasize ease over complexity. Here, a list of drinks that are meant to be made quickly and enjoyed slowly, with origins from Spain to Bermuda to Washington, D.C. http://food.theatlantic.com/mixmaster/easy-mixing-5-cocktails-for-the-lazy.php http://food.theatlantic.com/mixmaster/easy-mixing-5-cocktails-for-the-lazy.php Mixmaster Fri, 12 Jun 2009 12:45:06 -0500 Craft brewers have one thing in common with Coors, Anheuser-Busch, and Miller: they don't want Congress to raise beer taxes. The story of how the Davids of the beer world decided to fight on the same side as the Goliaths. http://food.theatlantic.com/mixmaster/the-beer-worlds-unlikely-alliance.php http://food.theatlantic.com/mixmaster/the-beer-worlds-unlikely-alliance.php Mixmaster Tue, 09 Jun 2009 08:10:24 -0500 Duck-Rabbit Brewery avoids the gimmicks of other craft brewers--no bubblegum ale here--and focuses on doing one thing very well: dark beers with high alcohol content. The brewery once only distributed within North Carolina, but its reach is finally starting to spread to other parts of the country. http://food.theatlantic.com/mixmaster/duck-rabbit-brewery.php http://food.theatlantic.com/mixmaster/duck-rabbit-brewery.php Mixmaster Fri, 05 Jun 2009 12:45:46 -0500 Spurred by a resurgence in interest in making cocktails from scratch, demand for vintage cocktail books is higher than ever--even though they can sell for thousands of dollars. A first-edition of a book that published the original recipe of a now-legendary cocktail is coveted by collectors. http://food.theatlantic.com/mixmaster/crazy-and-collectible-cocktails.php http://food.theatlantic.com/mixmaster/crazy-and-collectible-cocktails.php Mixmaster Thu, 04 Jun 2009 08:17:31 -0500 On par with breaking up with a long-time love is the feeling of losing a cherished drinking hole. The author mourns the loss of two of his favorite places to have a drink with friends and comes to terms with the fact that he will never find an exact replacement for either of them. http://food.theatlantic.com/mixmaster/last-call-when-a-favorite-bar-closes.php http://food.theatlantic.com/mixmaster/last-call-when-a-favorite-bar-closes.php Mixmaster Fri, 29 May 2009 08:20:41 -0500 Bartenders professional and amateur have a wide range of options if they want to add some sweetness to their drinks. The author offers a list of the best ways to make a cocktail sweeter, from plain sugar to maple syrup, along with tips on how to use each ingredient. http://food.theatlantic.com/mixmaster/how-to-sweeten-a-cocktail.php http://food.theatlantic.com/mixmaster/how-to-sweeten-a-cocktail.php Mixmaster Fri, 22 May 2009 12:45:42 -0500 OK, bartenders don't really hate you. But sometimes customers forget to be polite--and so do bartenders. These are the stories of what can happen when that relationship gets strained, and how to fix it. http://food.theatlantic.com/mixmaster/why-bartenders-hate-you.php http://food.theatlantic.com/mixmaster/why-bartenders-hate-you.php Mixmaster Fri, 15 May 2009 12:45:22 -0500 What happens when a customer turns up his nose at a drink the bartender thinks is perfect? It's not always pretty. A description of how mixologists react when they think their customers are wrong. http://food.theatlantic.com/mixmaster/goldilocks-dread-mixologists.php http://food.theatlantic.com/mixmaster/goldilocks-dread-mixologists.php Mixmaster Tue, 12 May 2009 08:14:00 -0500 avant-garde drinking: a cocktail you inhale instead of imbibe. This boozy, sticky, and silly art installation, which required wearing thin, hooded jumpsuits, was run on industrial humidifiers.]]> http://food.theatlantic.com/mixmaster/a-classic-london-cocktail-without-a-glass.php http://food.theatlantic.com/mixmaster/a-classic-london-cocktail-without-a-glass.php Mixmaster Fri, 08 May 2009 12:42:42 -0500 For decades, some of the finest bourbon produced in America was only available overseas. But, finally, legendary Four Roses is appearing on shelves in the U.S. The author offers descriptions of all the varieties of whiskey created by this Kentucky distillery. http://food.theatlantic.com/mixmaster/domestic-whiskeys-best-kept-secret.php http://food.theatlantic.com/mixmaster/domestic-whiskeys-best-kept-secret.php Mixmaster Thu, 07 May 2009 12:47:19 -0500 The cocktail, one of America's most beloved food creations, just turned 103 years old. Celebrate World Cocktail Week by learning about the drink's history--and mixing up this old fashioned recipe for Old Fashioneds, considered to be the first cocktail ever. http://food.theatlantic.com/mixmaster/happy-birthday-dear-cocktail.php http://food.theatlantic.com/mixmaster/happy-birthday-dear-cocktail.php Mixmaster Thu, 07 May 2009 08:16:27 -0500 Blenders are messy, noisy, and they make a few bartenders mad. But they also make enticing drinks. The author explains why, despite all the criticisms of this kitchen tool, it's worth giving blenders a chance while mixing cocktails. http://food.theatlantic.com/mixmaster/a-bartenders-defense-of-blenders.php http://food.theatlantic.com/mixmaster/a-bartenders-defense-of-blenders.php Mixmaster Fri, 01 May 2009 12:48:18 -0500 Beer aged in barrels is the latest trend from the craft movement. The result is a brew that starts like Scotch and ends like beer. A test reveals which microbreweries do it best. But don't get to attached to this new variation--you never know when brewers will move onto the next big thing. http://food.theatlantic.com/mixmaster/whiskey-aged-beers.php http://food.theatlantic.com/mixmaster/whiskey-aged-beers.php Mixmaster Thu, 30 Apr 2009 08:19:56 -0500 It's everywhere and yet nowhere made with the proper sacrament. But when it's done right, that first sip will be of a cold, taut surface with a bracing chill, punctuated by pockets of bright citrus oils that cause the mouth to water profusely. Here's how to do the king justice. http://food.theatlantic.com/mixmaster/the-king-of-cocktails.php http://food.theatlantic.com/mixmaster/the-king-of-cocktails.php Mixmaster Fri, 24 Apr 2009 12:45:04 -0500 It's more than just combining ingredients from a recipe. Here, ten tips for any home or pro bartender, from a master of the craft. http://food.theatlantic.com/mixmaster/what-makes-a-great-bartender.php http://food.theatlantic.com/mixmaster/what-makes-a-great-bartender.php Mixmaster Fri, 17 Apr 2009 12:42:27 -0500 baiju isn't what you might expect.]]> http://food.theatlantic.com/mixmaster/is-this-the-best-selling-liquor-in-the-world.php http://food.theatlantic.com/mixmaster/is-this-the-best-selling-liquor-in-the-world.php Mixmaster Wed, 15 Apr 2009 08:08:10 -0500 Negroni? Corpse Reviver #2? Sloe Comfortable Screw on the Beach? We don't just throw "tini" on the end. Strangely named cocktails have strange stories behind them, some dating back generations. http://food.theatlantic.com/mixmaster/where-do-crazy-drink-names.php http://food.theatlantic.com/mixmaster/where-do-crazy-drink-names.php Mixmaster Thu, 09 Apr 2009 12:30:00 -0500 Sometimes those with the most distinctive tastes--and the most abrasive attitudes--make us better bartenders. Take the example of the recipe for the Sidecar. Once dictated by a famous beverage snob, is it much improved with a fresh attitude. http://food.theatlantic.com/mixmaster/what-makes-cocktail-snob-obnoxious.php http://food.theatlantic.com/mixmaster/what-makes-cocktail-snob-obnoxious.php Mixmaster Fri, 03 Apr 2009 08:26:00 -0500 Schlenkerla, one of the world's best beers, is made using a rare technique of drying malt over an open flame. The result is the deep and truly unique flavor of smoked sausage. Some U.S. breweries are starting to learn, trying out the style for themselves. http://food.theatlantic.com/mixmaster/bavarias-world-class-smoked-beer.php http://food.theatlantic.com/mixmaster/bavarias-world-class-smoked-beer.php Mixmaster Sat, 28 Mar 2009 13:00:00 -0500 Salt can vastly improve a cocktail, especially one with sweet flavors. Innovations like salt-air and salt mixed with citrus zest have made this crucial little spice more prevalent than ever. Done right, you won't even know it's there. http://food.theatlantic.com/mixmaster/barmans-magic-ingredient.php http://food.theatlantic.com/mixmaster/barmans-magic-ingredient.php Mixmaster Fri, 27 Mar 2009 16:30:25 -0500 It's more than just a bartender, but no one's quite sure how to define mixologist -- much less "bar chef" of "mixicologist." This question, far from new, has been around for 150 years. As long as there have been mixologists in America, there has been confusion about what makes one. http://food.theatlantic.com/mixmaster/the-history-of-the-american-mixologist.php http://food.theatlantic.com/mixmaster/the-history-of-the-american-mixologist.php Mixmaster Wed, 25 Mar 2009 08:40:00 -0500 Schnapps are available the world over, of course. But only in Europe can you regularly find a range of inexpensive aperitifs and digestifs on almost every menu. And creativity in Schnapps has risks. One company distilled Schnapps from beer -- with disastrous results. http://food.theatlantic.com/mixmaster/loving-and-not-loving-schnapps.php http://food.theatlantic.com/mixmaster/loving-and-not-loving-schnapps.php Mixmaster Tue, 17 Mar 2009 13:00:00 -0500 Food goes with more than just wine. Beer, cocktails, and tea can make a great partner for many dishes. If a sommelier expands his or her horizons beyond simple red-or-white, food pairing options -- and the dining experience itself -- profit enormously. http://food.theatlantic.com/mixmaster/a-sommelier-behind-the-bar.php http://food.theatlantic.com/mixmaster/a-sommelier-behind-the-bar.php Mixmaster Tue, 17 Mar 2009 08:08:00 -0500 At the bar and looking to meet someone, but in need of a good wingman? Try the bartender. They're sober (mostly), they've seen it all, and they know when it's time to move on. You might be surprised how good they are...and how often they do it. http://food.theatlantic.com/mixmaster/worlds-greatest-wingmen.php http://food.theatlantic.com/mixmaster/worlds-greatest-wingmen.php Mixmaster Sat, 14 Mar 2009 12:51:00 -0500