An argument in favor of bartender copywriting cocktails and techniques as intellectual property, which may be one of the most unenforceable ideas I've ever heard of. Thankfully, legally, this is impossible. I've always thought the cocktail world's willingness to share recipes and idea was always one of its most likable and noble aspect. [The Atlantic]
There seem to have been a rash of high profile bartender departures in recent months. The latest include Owen Westman, who will leave the San Francisco bar Rickhouse to open his own place all the way over in Melbourne. Westman, who was born in Melbourne, couldn't say where the bar is or what its name will be (details are still being finalized). But the cocktail list will draw on his experience at Bourbon & Branch, Rickhouse and other bars he's visited throughout the world. (Rickhouse recently lost Erick Castro to Pernod.) He calls Melbourne "by far the most cocktail and food forward city in Australia." Meanwhile, Nico de Soto is leaving Dram in Williamsburg, Brooklyn, to go to London to work at a London branch of Paris' Experimental Cocktail Club.
Toward a lighter, and greener, Champagne bottle. [NY Times]
A lengthy piece on the legendary Mai-Kai in Fort Lauderdale. [Wine Enthusiast]
"Alcohol is not a flavor," says John Ragan, sommelier at Eleven Madison Park. Agreed! [Grub Street]
No comments:
Post a Comment