March 26, 2009
The Mixologist, or Cocktalian (depending on what lingo you speak) is the new Rock Star of the foodie world. Standing behind the bar and playing the role of Alchemist, the professional bartender is in tune with what’s new and with what people want.
After a surge of vodka-inspired bars & the ensuing flood of martinis on cocktail menus all over town, bourbon has begun to make a comeback. And so has gin.
What gives gin an edge over bourbon and other whiskeys is the actual process of distilling and aging. Gin moves at light speed; the aging process is, well, not all that long. A bourbon needs to age, to mature. But gin is a here and now spirit, the kind of live-in-the-moment beverage that suits these difficult economic times.
What gins are out there, you may ask, and why should I care?
First, gin is, in essence, a flavored vodka, generally the flavoring is what we expect: juniper. The gin of our grandmothers’ dreams is dry, almost powdery. That’s been the tradition since the British adopted it and added lime. Oh, but things have changed! Gin wears a lot of different outfits.
Why should you care? There is a lot happening with gin, with the kinds of fruits and flavors that are added to it, and with what mixologists are doing with it.
Find out more, at Atria, at the gin tasting. Meet rock star mixologist Barry Johnson and taste some of Atria’s great fare.
Saturday, April 4, 2009
6:00 PM - 7:30 PM
Atria - 13-15 West 54th Street
(bet. 5th & 6th Avenues)
$30
For more info: aiwf@beardallis.com, or visit AIWF's website.
Tags:
atria, barry johnson, gin, gin event
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Posted on 3/26/2009
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