Introduction

What is The New Yorker? I know it’s a great magazine and that it’s a tremendous source of pleasure in my life. But what exactly is it? This blog’s premise is that The New Yorker is a work of art, as worthy of comment and analysis as, say, Keats’s “Ode on a Grecian Urn.” Each week I review one or more aspects of the magazine’s latest issue. I suppose it’s possible to describe and analyze an entire issue, but I prefer to keep my reviews brief, and so I usually focus on just one or two pieces, to explore in each the signature style of its author. A piece by Nick Paumgarten is not like a piece by Jill Lepore, and neither is like a piece by Ian Frazier. One could not mistake Collins for Seabrook, or Bilger for Galchen, or Mogelson for Kolbert. Each has found a style, and it is that style that I respond to as I read, and want to understand and describe.

Monday, December 25, 2017

Top Ten "Bar Tab" Drinks of 2017


Jorge Colombo, "Super Power" (2017)














If you relish “Bar Tab” drink names, as I do, you’ll likely appreciate the Baby Zombie and the Fuck You Steve, among other alcoholic highlights of 2017. These eminently drinkable concoctions, plus eight others, make up my Top Ten “Bar Tab” Drinks of 2017. Enjoy!

1. The Ancient Mariner (“Rum, grapefruit liqueur, lime”: Wei Tchou, “Cape House,” July 10 & 17, 2017).

2. The John Campbell’s Martini [“And a John Campbell’s Martini (twenty-five dollars) was smooth, with sumptuous olives”: Colin Stokes, “The Campbell,” June 19, 2017].

3. The Royal Mile (“Vodka, a grapefruity rhubarb purée”: Talia Lavin, “Highlands,” July 24, 2017).

4. The Starring Angelo (“In which oodles of Campari are mixed with bourbon and Italian vermouth”: Nicolas Niarchos, “Et Al.,” August 28, 2017).

5. The Penichillin [“Diamond Reef’s signature cocktail harks back to a darling of New York mixology: the Penicillin (Scotch, lemon, honey, ginger), invented by the co-owner Sam Ross when he worked at Sasha Petraske’s Milk & Honey, and now a classic worldwide. Diamond Reef’s frozen take (the Penichillin) employs an age-old principle: anything is more fun when tossed into a slushy machine”: Wei Tchou, “Diamond Reef,” May 1, 2017].

6. Willie’s Frozen Coffee (“A decadent caffeine and whiskey sludge named for Willie Nelson”: David Kortava, “Skinny Dennis,” April 17, 2017).

7. The Moga (“The drink is very spirituous, comprising Japanese whiskey, rum, and aged plum liquor”: Wei Tchou, “Bar Moga,” May 22, 2017).

8. The Fuck You Steve (“Radiates with mezcal, pineapple, and Campari”: Nicolas Niarchos, “Et Al.,” August 28, 2017).

9. The Three Hour Kyoto Negroni (“Sitting permanently atop the counter is a tall and intricate Japanese cold-brew apparatus, in which the makings of a Negroni drip slowly through freshly ground coffee”: David Kortava, “Kobrick Coffee Co.,” September 4, 2017).

10. The Baby Zombie (“Applejack, pineapple rum, absinthe, served in a mug with the likeness of a glaring bird”: Talia Lavin, “The Penrose,” November 27, 2017).

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